Tokyo Technique Arrives in South Florida Chef Bun, the pizzaiolo behind Tokyo's cult-status Savoy, is opening Royale Pizza Napoletana on Miami Beach in fall 2026—marking the first Tokyo-style Neapolitan pizza restaurant in South Florida and Bun's stateside debut. The concept is the brainchild of Jess Varughese, the restaurateur behind Miami's members-only Haiku. Two years ago, after a Haiku member recommended Savoy, Varughese traveled to Tokyo with Haiku Executive Chef Albert Diaz (former executive chef of Zuma London and Zuma Miami). The experience convinced him Miami was ready for this approach to pizza. "Fundamental to the Royale Pizza concept was the team that would be necessary to make it authentic and true to the science and spirit behind Tokyo-style Neapolitan pizza," Varughese said. The team also includes Chef Dalila Sabatino, whom Bun described as "one of the most talented pizzaiolas I have ever worked with." Sabatino trained under Bun and previously worked at L.A.'s Pizzeria Sei under pizzaiola William Joo. Operations will be led by Oscar Coll, who brings more than 20 years of hospitality experience. Audrey Armada, formerly Head of Membership Experiences at Haiku, will direct front-of-house customer experience.

Menu and Format Located at 1680 Meridian Avenue, Royale will seat 65 in a fast-casual setting with a large community table. The restaurant operates walk-in only, first-come, first-served; no reservations. Takeout and delivery will be available at launch. Customers order at the counter from a menu featuring antipasti, four traditional pizzas, three specials, two pastas, and two mains. Dough uses 30+ hour fermentation.

The Science of Dough Variughese emphasizes the technical foundation. "The dough is everything," he said, noting it took 20 years of Tokyo experimentation and hundreds of hours in Miami to perfect. The formula combines artisan flour selection, the Autolyse technique to compensate for particle size differences, water softness calibrated to match Japan's supply, and precisely timed bulk and cold fermentation. "For something so elemental and seemingly so 'basic,' properly executed Tokyo-style Neapolitan pizza is exhaustingly difficult to get right," Varughese said. "He's the maestro behind the music. His skill, insights, creativity, and scientific know-how gained from 20+ years of innovation are unparalleled. It's like having Jack Nicklaus join your foursome or Miles Davis your quartet. He elevates the game."

Why It Matters

Tokyo-style Neapolitan pizza has expanded from Japan to Los Angeles, New York City, and Nashville over the past two decades. Royale's opening signals the model's continued geographic reach and demonstrates how international culinary techniques drive restaurant differentiation in competitive markets like Miami.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors