してイギリス経済新聞「The Financial Times」にて紹介
Roppongiが世界のビジネスマンに向けて ～東京のピッツェリアTOP 5 】としてイギリス経済新聞「The Financial Times」にて紹介 TK
advance株式会社 (東京都港区東麻布、 代表取締役：玉城翼)は、 東麻布（PST Higashiazabu）と六本木（PST
Roppongi）に実店舗を構え、 両店舗ともにオープン初年度より毎年ミシュランガイドに掲載され続けている実力ピッツェリア店だ。
国内メディアにも数多く取り上げられているPSTだが、 CNN News、 CBS News、
「ウォール・ストリート・ジャーナル」と「ナショナルジオグラフィック」有名2社の初のコラボ雑誌創刊号に掲載、 ジャパンタイムス、 EATERなどなど、
海外の有名メディアにも数多くの掲載経歴を持つ。
【イギリス経済新聞 Financial Times Webサイト】掲載情報はこちら
以下紹介文
PST is one of the city’s best-known pizzerias, and has been awarded a Bib
Gourmand by Michelin every year since it first opened in 2017. Chef-owner
Tsubasa Tamaki has built a strong fan base from his days working at Savoy
(originally started by the above-mentioned Susumu Kakinuma) and later
heading up Pizza Strada (see below). His pizza is Neapolitan in style, but he
has
established his own distinct take on it using an original blend of dough,
mozzarella from Italy and salt made in his birthplace, Okinawa.
Starting at ￥2,240 (about £16) for the 33cm regular, the pizza here is on the
expensive side but is definitely worth the experience. If you’re eating solo,
you
can try the 23cm half-size (from ￥1,330) at PST’s branch in Roppongi, Tokyo’s
nightlife hub (the original branch is in Higashiazabu). There is a wide variety
of
choices, ranging from the classic margherita and the Bismarck (topped with pork
sausage, mushrooms and egg) to the spicy tomato-based arrabiata with ’nduja
and the cacciatore with homemade chicken sausage. But I would strongly
recommend the signature Tamaki for your first visit, with cherry tomatoes,
mozzarella, pecorino Romano and basil. The finely charred crust is chewy and
crisp with a rich flavour of tomato sauce, but the overall aftertaste is light.
My
favourite side dish is garlic broccoli, simply presented but spicy and
addictive.
PST Roppongi店舗 ウェブサイトはこちら