New York City is about to get a taste of Tokyo’s celebrated Neapolitan pizza scene. Susumu Kakinuma, widely regarded as a pioneer of the style in Japan, will bring his acclaimed pizzeria, Seirinkan, to Sake No Hana in Manhattan’s Bowery neighborhood for a limited five-night residency beginning February 24, 2026. This marks Kakinuma’s first time cooking in New York City, a long-awaited moment for pizza enthusiasts familiar with his influence on the global culinary landscape. The arrival of Seirinkan is part of a growing trend of Tokyo-style pizza gaining traction in the United States, with Pizza Studio Tamaki also set to open a permanent location in the city this spring.
Kakinuma’s approach to Neapolitan pizza is characterized by a meticulous attention to detail and a pursuit of a unique texture – a “mochi-mochi” quality, described as springy and chewy, with a distinctly smoky char. What we have is achieved through techniques like tossing sea salt onto the oven floor, a practice that contributes to the crust’s signature flavor and appearance. The residency at Sake No Hana will feature three of Seirinkan’s hallmark pizzas: a Margherita, a Marinara, and a Bianco topped with fresh wasabi, offering New Yorkers a direct experience of this highly refined style. The collaboration between Kakinuma and the chefs at Sake No Hana – Jason Hall and Yoshi Kojima – has been years in the making, reportedly initiated after Tao Group chefs visited Tokyo and discovered Seirinkan.
A Legacy Forged in Tokyo
Susumu Kakinuma’s impact on Japan’s pizza culture is substantial. He is often credited with shaping Tokyo’s hyper-precise pizza scene, elevating the craft beyond traditional Neapolitan methods. His dedication to quality ingredients, including imported flour from Japan, and a specific approach to dough fermentation, have set a new standard for pizza making in the country. The Seirinkan residency represents a rare opportunity for American diners to experience the results of this dedication firsthand. The pizzeria’s cult following in Tokyo speaks to the demand for this elevated style of pizza, and its temporary relocation to New York City is generating significant buzz among food lovers.
The timing of Seirinkan’s arrival coincides with another significant development in New York’s burgeoning Tokyo-style pizza scene: Pizza Studio Tamaki’s permanent takeover of the Moody Tongue Pizza space on St. Marks Place. Eater NY reports that Tsubasa Tamaki’s pizzeria, known for its 30-hour fermented dough made with flour from Japan and cedar-scented smoke, will open this spring. Preview pop-ups in February offered a taste of Tamaki’s signature pies, including a Margherita, the Tamaki (with smoked mozzarella and pecorino), a 5 Formaggi, and a Bismarck with pork sausage and egg.
Blending Tradition and Innovation
The collaboration between Seirinkan and Sake No Hana is more than just a pop-up; it’s a cultural exchange. Sake No Hana, a modern Japanese restaurant, will transform its dining room into a space celebrating both Japanese and Italian culinary traditions. The residency promises a unique dining experience, blending the precision of Japanese technique with the passion of Neapolitan pizza making. This fusion is a testament to the growing appreciation for global cuisine and the willingness of chefs to experiment and push boundaries.
The use of imported flour from Japan is a key element in achieving the distinctive texture of Seirinkan’s pizza. The specific type of flour and the fermentation process contribute to the “mochi-mochi” quality that sets it apart from traditional Neapolitan pies. The addition of sea salt tossed onto the oven floor is another unique technique that imparts a smoky flavor and contributes to the crust’s char. These details demonstrate Kakinuma’s commitment to perfecting every aspect of the pizza-making process.
What to Expect at Sake No Hana
From February 24th through February 28th, diners at Sake No Hana can expect a focused menu featuring Seirinkan’s three signature pizzas: Margherita, Marinara, and Bianco with fresh wasabi. Time Out New York notes that the residency is a rare opportunity to experience Kakinuma’s artistry in the United States. Reservations are highly recommended, as demand is expected to be high. The event represents a significant moment for both Seirinkan and Sake No Hana, showcasing their commitment to culinary excellence and innovation.
The arrival of both Seirinkan and Pizza Studio Tamaki signals a potential shift in New York City’s pizza landscape. Whereas New York is renowned for its classic slice, the emergence of Tokyo-style Neapolitan pizza offers a new and exciting option for pizza lovers. The emphasis on high-quality ingredients, precise technique, and unique textures is attracting a growing following, and these two pizzerias are leading the charge. The trend reflects a broader interest in global cuisine and a desire for authentic culinary experiences.
The Seirinkan residency at Sake No Hana is scheduled to conclude on February 28, 2026. Pizza Studio Tamaki is expected to open its permanent location on St. Marks Place this spring. Further updates and reservation information can be found on the Sake No Hana Instagram page and the Eater NY website.
As New York City embraces this new wave of Japanese pizza, diners can look forward to a unique and flavorful experience that blends tradition, innovation, and a dedication to culinary artistry. The success of these ventures will likely pave the way for further exploration of Tokyo-style Neapolitan pizza in the United States, enriching the city’s already diverse culinary scene.
What do you reckon about the rise of Tokyo-style pizza in New York? Share your thoughts in the comments below, and be sure to share this article with your fellow pizza enthusiasts!
