Royale Pizza Napoletana is set to open in Miami Beach in Fall 2026, bringing Tokyo-style Neapolitan pizza to South Florida for the first time. The restaurant is the creation of Jess Varughese, the founder of Haiku, a members-only restaurant in Miami’s Wynwood neighborhood.
Leading the kitchen is Chef Bun, the Japanese pizzaiolo behind Savoy, a well-regarded Tokyo pizza restaurant. He will be joined by Chef Dalila Sabatino, who has worked under Chef Bun and Chef William Joo at Pizzeria Sei in Los Angeles. Haiku Executive Chef Albert Diaz will also be part of the team, alongside operations manager Oscar Coll, who brings 20+ years of hospitality experience.
Located at 1680 Meridian Avenue, the restaurant will seat 65 guests and operate on a walk-in, first-come, first-served basis. The menu will feature antipasti, four classic and three specialty pizzas, two pastas, and two mains. Takeout and delivery will also be available from day one.
Central to the concept is a 30+ hour fermented dough, developed over two years to replicate the qualities of Tokyo-style Neapolitan pizza. The dough uses a blend of artisan flours, the Autolyze technique, and water softened to match Japanese standards…