A beloved international pizzeria is opening its doors in the Big Apple this week—and no, it’s not from Italy.

Pizza Studio Tamaki (PST), based in Japan, is making its permanent stateside debut tomorrow in New York City. One of our most anticipated restaurant openings in the U.S. this spring, the new spot is bringing its famed Neapolitan-style pies from the Land of the Rising Sun to a new crowd of pizza savants (after a pop-up in February gave Manhattanites a taste, that is).

And the man behind the new spot is Tsubasa Tamaki. The chef spent years learning the art of all things pizza under the tutelage of toques at fellow Japanese hot spots Savoy and Seirinkan—including Susumu Kakinuma, who’s considered the godfather of the Japanese Neapolitan pizza craze. Tamaki went on to open his own joint in 2018 in Tokyo, and acolytes have been raving about his creations ever since. One of PST’s claims to fame is its dough, which is fermented for 30 hours and then baked at 896 degrees Fahrenheit (480 degrees Celsius); Japanese cedar shavings are added to the fire, too, to add even more smokiness to the crust. And while his mentors have tended to stick with the classics, Tamaki has garnered a reputation for getting creative with his pies.

As far as the menu goes, you can expect classics like a Margherita, as well as a Tamaki (with cherry tomatoes, fresh smoked mozzarella, pecorino romano, and basil) and 5 Formaggi (fresh smoked mozzarella, gorgonzola, taleggio, grana Padano, and mascarpone). Other pies up for grabs will include the Diavola, with hand-crushed tomato sauce, fresh mozzarella, sausage, red pepper, and basil, and Bianca, with burrata, buffalo mozzarella, mascarpone, and white truffle oil. There will be other small plates on offer too, like charred broccolini with sauteed garlic, and a slew of Japanese citrus lagers and other beers from Moody Tongue beers will take care of the drinks.

In recent years, the Japanese pizza movement has blossomed, thanks to chefs who have been dedicated to perfecting the art of the perfect Neapolitan-style pie. Of course, they’ve added their own flare via a salt punch, in which they toss salt right into the oven so it’ll bake into the crust, and other techniques. Chefs such as Sean Brock have been so enlightened by the delectable result that it’s encouraged them to forge their own path to create the perfect pie. And now, of course, we’ll get to try out the best of Pizza Studio Tamaki for ourselves.

PST officially opens its doors tomorrow, May 5, located at 123 Saint Marks Place in the East Village. For reservations, head to the eatery’s website.