{"id":340662,"date":"2026-07-15T09:20:09","date_gmt":"2026-07-15T09:20:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/340662\/"},"modified":"2026-07-15T09:20:09","modified_gmt":"2026-07-15T09:20:09","slug":"tokyo-style-neapolitan-pizza-is-coming-to-miami","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/340662\/","title":{"rendered":"Tokyo-Style Neapolitan Pizza Is Coming to Miami"},"content":{"rendered":"

If you’re a diehard pizza fanatic in Miami, you’ll soon be able to check another renowned style off your list without leaving home. Arriving in October 2026, Royale Pizza Napoletana<\/a> will debut at 1680 Meridian Avenue, introducing South Florida to the exceptionally precise world of Tokyo-style Neapolitan pizza. This highly anticipated opening marks the monumental stateside arrival of legendary Japanese pizzaiolo Chef Bun, the mastermind behind Tokyo\u2019s genre-defining concept, Savoy.<\/p>\n

RECOMMENDED: Where to find the best pizza in Miami<\/a><\/p>\n

The restaurant is the brainchild of banking entrepreneur and restaurateur Jess Varughese, the innovator behind Miami\u2019s ultra-exclusive, members-only hotspot, Haiku. After experiencing Chef Bun\u2019s “perfect pizzas” during a trip to Japan, Varughese envisioned bringing this science-driven culinary movement to sunny South Florida. To ensure absolute authenticity, Varughese assembled an elite culinary team. Alongside Chef Bun, the kitchen features Haiku Executive Chef Albert Diaz and Chef Dalila Sabatino, a rising pizzaiola talent praised by Bun who previously trained at Los Angeles’ acclaimed Pizzeria Sei.<\/p>\n

\"Royale
\nPhotograph: Courtesy Royale Pizza NapoletanaRoyale Pizza Napoletana <\/p>\n

What sets Tokyo-style Neapolitan pizza apart is its rigorous, chemistry-like execution. At Royale, the dough undergoes a meticulous 30+ hour fermentation process. Varughese and his team spent hundreds of hours adjusting the recipe, combining artisan flours with the Autolyse technique and even altering Miami’s water softness to match Japan\u2019s famously soft water. Pizzas are then baked fresh in an 800-degree oven. The resulting crust achieves an ethereal balance of lightness, chewiness, char and crunch. As Varughese notes, having Chef Bun\u2019s 20-plus years of innovation on board elevates the entire culinary game.<\/p>\n

Royale will be fast-casual, yet polished, with seating for 65 guests including a large community table at its center. Staying true to an accessible vibe, the restaurant will operate on a first-come, first-served walk-in basis with no reservations, though takeout and delivery will be available. You’ll order at a main counter from a carefully curated menu featuring antipasti, two pastas, two mains and seven distinct pizzas\u2014including four traditional options and three specials. This is a pizza spot that deserves the hype, so stay up to date on their progress at @royalenapoletana<\/a> ahead of the official October launch.<\/p>\n