The Tokyo Pizza Battle: Seirinkan vs. PST

【Seirinkan】
The Godfather of Japanese Pizza — Susumu Kakinuma Kakinuma-san is the founder of the legendary "SAVOY" in Azabu-juban and is widely regarded as the "Godfather" who rooted Neapolitan pizza culture in Japan. Coming from a family of master carpenters and having a background as a drummer, he didn't just copy Italian pizza; he reconstructed it from scratch for the Japanese palate. His stoic dedication has made Seirinkan a "sacred site" revered by pizza chefs worldwide.

【PST】
The Evolver of the DNA — Tsubasa Tamaki Tamaki-san is the direct successor to this legacy, having served as the manager of the SAVOY Azabu-juban and Mishuku branches under Kakinuma-san. Building on the foundational techniques learned from his master, Tamaki-san evolved the craft into his own "Japanese Style Pizza." Today, he is expanding PST to New York and across Asia, turning his mentor’s teachings into a global brand.

While both masters agree that "the dough is the soul of the pizza," their approaches are fascinatingly different.

【Seirinkan】
The Essence of Wheat — Minimalist Mastery Kakinuma-san’s philosophy is "do not touch the dough." He handles the fermented dough as little as possible, stretching it with lightning speed. Using a short, room-temperature fermentation and a unique blend of domestic flours, he coaxes out the raw, powerful aroma of wheat. The cornicione (crust edge) is ethereal and light, offering a "transparent" flavor that allows you to eat slice after slice without feeling heavy.

【PST】
The Science of Texture — High-Heat Impact Tamaki-san’s obsession is "lightness and impact." He uses a custom blend of four flours and a 30-hour cold fermentation process. The pizza is fired at an intense 500°C for only 60 seconds. In a unique technique developed from his master’s foundation, he throws a pinch of salt directly into the kiln floor just before baking, heightening the contrast between the char's bitterness and the ingredients' sweetness.

【Seirinkan】
The Two Classics — 20 Years of Pride
The menu at Seirinkan features only two pizzas. This is Kakinuma-san’s ultimate conclusion for letting the dough shine.

• Margherita: A perfect balance of tomato sauce, mozzarella, and basil.

• Marinara: No cheese. Just garlic, oregano, and olive oil. This is the true test of a master; the harmony between the sharp Italian garlic and the charred dough is a revelation.
  
  

【PST】
The Innovation — Smoked and Scientific
Tamaki-san breaks tradition with creative toppings that define a new era of pizza.

• Tamaki: The signature pie. Instead of standard buffalo mozzarella, he uses smoked mozzarella. The combination of smoky aroma and bursting cherry tomatoes creates an addictive depth of flavor.

• Pizza-la-Pizza & Specials: High-heat baking keeps the ingredients juicy while the crust remains remarkably crisp and light.

【Seirinkan (Nakameguro)】
Open the heavy iron door to find a monochrome, steampunk world. With Beatles tracks playing on vintage speakers and a spiral staircase rising through the center, it feels like a secret industrial hideout for adults.

【PST (Roppongi / Higashi-Azabu)】
A stylish, modern space filled with the heat of the open kitchen and the energetic voices of the staff. Perfect for those wanting to feel the vibrant pulse of a Tokyo night.

To experience these masters at their best, specific rules apply. TableEX manages these intricacies to ensure your seat is secured.

【Seirinkan】
Recommended: Book 1 week in advance

Strict Limit: Reservations are limited to a maximum of 4 guests. This policy ensures Kakinuma-san can maintain the absolute quality of every pie served to your table.

【PST】
Recommended: Book 2 weeks in advance

Family Policy: There is no guest limit, but a strict child policy exists. Parties with children under 10 are limited to the 17:00 seating only, and must vacate the table by 19:00. This maintains the high-energy, adult atmosphere of the later peak hours.

• Choose Seirinkan if... you want to touch the "Source." Experience the technique of the Godfather of Japanese pizza in a stoic, minimalist setting.
  
  

• Choose PST if... you want to taste the "Future." Experience the world-class evolution of the craft with the signature "Tamaki" pizza in an energetic, modern atmosphere.
  
  

The TableEX Advantage: Booking these legendary spots is notoriously difficult, often requiring precise timing and local communication. TableEX Concierge works directly with the restaurants to secure your table at the optimal time—aligning your reservation with the chef’s peak dough fermentation—ensuring you experience the absolute best version of their craft.

Let us open the doors to Tokyo’s most sought-after pizzerias for you.

Leo Saito
Founder of the Japanese gourmet platform TokyoTableTrip and the reservation service TableEX. He has spent more than 15 years exploring Japan’s finest culinary landscapes, with a particular obsession with the art of the crust—tracking the evolution of Neapolitan pizza in Tokyo from its early pioneers to the modern craft.