Pizzeria Sei

I will continue to recommend Pizzeria Sei again and again. After returning from a vacation in Japan I was craving Japanese style pizza and knew right away this place would satisfy the craving. Very comparable to the my fav pizza spot in Japan (Marumo). I've only ever ate to-go so I can't speak to the ambience - I'd say just call ahead and make a pick-up order to avoid waiting for a table. My favorites are the Bismarck & Marinara. My fiancé's favorite is the Patate.

Pizzeria Sei in LA was named one of the best neopolitan pizzas in the country by 50 Top Pizza.I tried it recently and it was very good Tokyo-style Neapolitan style pizza. Tokyo style Neopolitan pizza has a very light and chewy crust, quickly cooked in a wood fire oven so it has that charred and blistered look to the crust.My favorites from Pizzeria Sei were the funghi and the margherita. The crust was chewy, almost mochi like. But for me, I like a bit more crispy exterior texture to the crust.

The pizza here is, if not the best I've had, definitely in the top three.The crust is the difference maker. Tokyo style is not something i am familiar with but understand what makes the difference with a little research. The tricolored salad, toped with fresh lemon zest and a light dressing was a great start. Alongside the salad we ordered a serving of olives in a generous portion delicious olive oil. Go and enjoy. A must visit in LA.

I cannot believe how amazing this place is, this is the best pizza I've ever had in my life! I've had amazing pizza all over the world, but this was mind-blowingly good. Paired with the spectacular service and impossible to get reservations, this is definitely the best place for pizza in LA by a mile! The ambiance is cozy and there's very little room inside, but it's charming in its own way. Here is everything I tried:5/5 - Margarita Special Pizze: similar to their margarita pizza, but made with buffalo mozzarella and a little more olive oil. It's definitely more flavorful and an absolute try if you like red sauce or a classic type of margarita pizza.5/5 - Funghi Pizze: fior di latte, shaved mushroom, slow roasted garlic, pecorino, oregano, and fresh thyme. I'm a big fan of mushrooms so this was definitely my favorite pizza ( or maybe tied with the margarita special since I love red sauce too).5/5 - Patate Pizze: golden yukon potatoes, shallot cream, ricotta, provolone, thyme, oregano, and pecorino romano. Very rich and creamy, delicious complexity of flavors it was a big hit and the table favorite. Also, this may be a limited time seasonal offering, so definitely try it if you get a chance.4.5/5 - Burrata: served with extra virgin olive oil, sea salt, amd toasted bread. Very light and a delicious appetizer that will be a hit for all cheese lovers.4.5/5 - Tiramisu: mascarpone, lady fingers, espresso, valrhona cocoa powder. One of the best tiramisu dishes I've ever had, and I'm not a huge tiramisu person. It you're feeling dessert, this is their only option, but definitely worth trying.4/5 - Rosato (chilled red wine): very light and refreshing, the perfect pairing to all of their most popular pizzas!Food: 5/5Drinks: 4/5Service: 5/5Ambiance: 4/5Value: 5/5Overall: 5/5

Pizzeria Sei has some transcendent pizza, on a level all by itself, in a city with supreme pizza makers. The light, crispy, and chewy pies fly out of the oven, and before you know it, you've crushed a whole one just as quickly. Napoletana: The crust is wafer thin at the center and slightly floppy at the first bite. Then the crust becomes fluffy and chewy like the best baguette you've ever had until you reach the unreal crispy edges. The tomato sauce drips its sweet and a bit tangy flavors onto your tongue. The green castelvetrano olives are sweet, meaty, and buttery. The purple olives are nice and briny, like the gooey capers. They spice the garlic, just like the prisoners in Goodfellas. A touch of anchovy and olive oil adds richness and savoriness. The quality of the toppings allows you to register the freshness of each ingredient. Ultimately, the Tokyo-style craftsmanship applied to a Neapolitan pie in a wood-fired oven results in a delicate, blistering, and elastic crust. Dining Area: The room is tiny with a few tables and a small counter by the oven. Get a reservation otherwise you'll have to wait. Enjoy the show as the experts deftly manuever the pies inside the oven. Parking: Street parking is rather easy in this neighborhood.

Snagged a day of reservation for 4pm on a Monday. Parking is street only but was easy at this time. There were two other groups there for that time as well. It's important to know this place is TINY. I would come as a group of three at most. Majority of the seating is bar top style where you can watch them prepare pizzas which is pretty cool. The staff was great and we were not rushed in ordering when my friend and I were being indecisive. We decided on the burrata to start and the Diavola and Margherita special pizzas. Both of our pizzas where delicious. The flavors were perfect and dough was done just right. Will definitely be back to dine again.

Hopefully, I experienced an off night here. I was disappointed in the pizzas I tried here. They weren't that enjoyable and just ok at best. Slices were floppy and it was a soupy mess. Imagine picking up a slice, but then everything on top just slips right off, splashing down to the plate and then onto your clothes. To put it in perspective, I've tried 5 pizzerias in Japan and they were all better. Service was adequate. I certainly did not have any of the bad experiences that I've read about on here. PARKING: street (meters)

Ordered pickup on Sunday evening. Waited about 5 minutes after our scheduled pickup time which wasn't bad. We got the Funghi and Bismarck Pizze this time. Everyone enjoyed the food! In my last review, I didn't enjoy the Bismarck much since the truffle was too strong for my liking. Today was much better with the flavors being more balanced. My brother wanted to try that one so I gave it a second chance, and I'm really glad I did.Overall, we enjoyed our food and would definitely come back again. My favorite is still the Diavola!!

This is the best pizza I have in Los Angeles so far. It's the best "wood fired" pizza because of the dough. I could eat the bread by itself as a snack.I hear that it's Tokyo pizza. What's that? I never heard to Japanese pizza before.... But it makes sense. I swear I have this theory they put mochi or rice flour in their dough to make it so soft.The tomato sauce isn't even a sauce... it's just crushed up tomatoes and it's amazing in its simplicity.I've been here a few times and my favorite is the regular margarita pizza. I normally like my pizzas full of meat, but, dare I say, I like the regular non-meat pizza here!Service is always super friendly. Very chill. I like that you can watch them making the pizza if you get a bar seat.

Came here because I was intrigued by their Tokyo style pizza, which I'm honestly not familiar with. Would I say this is the best pizza in LA right now... hard to say. But best wood fire pizza... I'd say possibly. We only got to try two pizzas: their Margherita special (which you can only get if you dine in) and the Patate. They use mochi flour for the dough, and you can really taste the extra chewiness in the pizza crust. I really liked that both were not super heavy on grease compared to lot of other pizza places - didn't get that food coma feeling. Between the two, I was really impressed with the Patate. I picked this one because I love ricotta cheese. They use five different kinds of cheese, and I think the combination worked really well together with all the other ingredients they used because there was so much flavor. Most of the other pizzas on their menu use fewer types of cheese, so I'm not sure how those would compare.On the other hand, I found the Margherita special to be underwhelming, especially after we were told it was their best seller. Most of all, I didn't like how soggy the pizza was from the tomato sauce. The tomato sauce looked like it was mainly fresh tomatoes (which is a great thing) but that meant much of the tomato juice drenched the dough. The amount of basil they added was also very minimal.Most of their pizzas don't have protein, but you can add them for additional cost. Personally, speaking for the Patate, I think it didn't need protein to make it a better pizza because it already had so much flavor from the different cheeses.Their sake offerings seemed very interesting, but the price per glass was kind of pricy so I passed on them. Compared to all the different pizza offerings in LA, this place is on the pricier side. There are definitely places that are better value and still make excellent pizzas like Slice House, but overall, I think the uniqueness factor of it being Tokyo style pizza and the mochi crusts makes this place worth checking out. I'd also recommend it to people who are looking for pizzas that are lighter on the grease.Didn't have a reservation, but I got here a few minutes before opening and was able to get a seat for 2 immediately.