Services & facilities
Dine-inTakeawayReservations
Opening hours
- Mon 16:00–22:00
- Tue Closed
- Wed–Fri 16:00–22:00
- Sat–Sun 12:00–22:00
Photos
Reviews
4.5
Good
- 5 3
- 4 1
- 3 0
- 2 0
- 1 0
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Robert Radulescu 4 months ago5.0
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Anna 4 months ago4.0
Very good but not life changing! The Japanese Neapolitan pizza style is the lightest, fluffiest crust I’ve ever had — an experience that can’t be replicated without an extremely high temperature oven. Funghi was fresh and light, whereas the mala lamb sausage was deeply nostalgic, juicy, and flavorful. The latter has my recommendation because it’s a flavor profile you can’t find on any other pizza. We waited 45 minutes as a walk-in for a party of 4 on a Monday during Christmas week, but I imagine this number is astronomically higher when all of the transplants are not out of town. Service is honestly kind of slow even though the pizzas themselves take around 2 minutes in the oven, so I’m a little confused? They stopped doing takeout by 6:15 and sold out of walk-ins by 7:30, and they were out of tiramisu by 6:30. Try to snag a reservation on Resy (the frequency at which reservations open is somewhere on their website) because it’s a lot less painful than waiting in line. Parking is free after 6 though. I would come once for the experience but I don’t know if I would do it again. I also really enjoyed Bon Appetit’s video on their pizza omakase and I think it gave me a lot of insight to their preparation, and it’s so uniquely LA how a Korean chef serves Japanese Neapolitan pizza in his own style!
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t l 7 months ago5.0
Pizzeria Sei does make really good pizza, they deserve their high reputation. We had the two best seats in the house. Could look right into the oven, and at the same time watch the pizzaolos work the dough and make the pies. One of them looks like Keanu, and is a very cool dude 😎 Though I'm not much into the taste of carbon, and you'll get that because they char *all* the pies. No customization, so you can't ask to not burn them. If I could have them non-charred, that would be six out of five stars 🤩 Had the margherita special, which has the upgraded cheese. It's everything a margherita should be- simple, unpretentious. Simple, so you can't hide behind a lot of noise. The techniques and quality ingredients shine through. Also had the patata, which the pizzaolo recommended. This was an extremely tasty pizza, yum yum. Rounded it out with arugula salad, and ended with tiramisu.
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Ali F. 5 months ago5.0
Pizzeria Sei is a masterclass in restraint, precision, and respect for craft. Tucked into a small, understated space in Pico-Robertson, the restaurant is intimate and quietly confident — the kind of place that lets the food speak without distraction. The minimalist setting creates a calm, focused atmosphere. Sitting at the counter, you can watch the chefs work with near-meditative precision as dough is shaped, flour drifts lightly through the air, and pizzas slide into the roaring wood-fired oven. In just over a minute, beautifully leopard-spotted pies emerge — blistered, aromatic, and placed directly in front of you at their absolute peak. What truly sets Pizzeria Sei apart is its approach to balance. The dough is exceptional — light, elastic, and deeply flavorful — paired with a sauce that’s bright, restrained, and impeccably seasoned. Nothing is overworked, nothing is excessive. Each pizza feels deliberate, thoughtful, and perfectly calibrated, showcasing technique rather than excess. The menu is concise yet confident, with each pie offering its own identity while staying rooted in tradition. It’s clear that every decision — from salt levels to ingredient pairing — is made with intention and respect for the craft of pizza-making. The space itself is small and intimate, which only adds to the experience. Reservations are highly recommended, as walk-ins often face a wait — a testament to how sought-after this place has become. Pizzeria Sei is not just one of the best pizza spots in Los Angeles; it’s a place for people who appreciate discipline, balance, and purity of flavor. Thoughtful, restrained, and executed at the highest level. Highly recommended.
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Pete Brainard 3 months ago5.0
I’m a die hard Chicago thin crust tavern style pizza guy but I’ll take this excellent woodfired pizza any day. The margherita tomato sauce was really fresh. The garlic on the fungi pizza was sweet, not garlicky. The only description I can give the crust is that it’s a salty donut. I could make a meal out of just that. The staff was super friendly. The restaurant itself is small and limited and tight but just get it to go and eat it as fresh as you can.
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gdabatos5.0
I’ve been curious to visit Pizza Sei, especially after they were ranked 9th on the Top 50 Pizza World 2025 and with William Joo winning Pizza Maker of the Year 2025. Pretty remarkable recognition for what is essentially a hole-in-the-wall pizza spot in LA. The space is tiny with about six tables and a few counter seats. No surprise that reservations on Resy are nearly impossible; I saw dates almost a year out. It’s located on a quiet corner near Pico and Robertson, and parking is…challenging, to say the least. Blink and you might miss it if not for the line of people waiting outside. The large pizza oven dominates the space, taking up what feels like a quarter of the restaurant. The menu is simple and focused, which I always appreciate. For context, we’ve been loyal to Pizzeria Mozza since Nancy Silverton opened it 20 years ago. Combined with our travels in Italy and New York, that’s been our benchmark for great pizza. We started with the Tricolore salad. It was fine, the endive added a nice bitter note but honestly, if you’re craving that, Mozza still does it better. We ordered the Diavola and Funghi pizzas, along with Cantabrian chili and anchovies on the side. Our verdict? Split. My wife still prefers Mozza. But for me…I was in pizza heaven. The crust alone won me over: chewy, slightly charred, with that perfect balance of crisp and tenderness. I found myself using it as a base to layer anchovies, simple, but incredibly satisfying. The soppressata on the Diavola had just the right amount of spice and depth, melting beautifully with each bite. The Funghi was more subtle but deeply umami, with flavors that lingered long after each slice. I did wish for a glass of wine, but since I was driving, water had to do. Would I change anything? Honestly, no. The tight space and no-frills ambiance reminded me of small pizza bars in Rome. If reservations are tough, just order takeout, find a nearby park, and turn it into a picnic. Yes, it’s a bit of a drive for us but in Los Angeles, great pizza is always worth the drive.
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shanellesua4.0
This place has been lauded on many different food lists as one of the best pizzas in town, so I have been eager to try this. The reservations are hard to come by so opted for takeout and tried the Bismarck and the Diavola. These both held up pretty well but I’m sure they’d taste even better fresh out of the oven. I personally preferred the Diavola as it had a nice little kick. The crust was crunchy and the ingredients tasted of high quality.
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859west5.0
Simply put - damn good pizza. Definitely not inexpensive, but it’s well worth the price for a special night out.
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Food_and_Wine_Mavin5.0
This is simply the best pizza in Los Angeles. It’s a tiny place, so expect a wait. If you are ordering for takeout, you can book your pickup in advance online. They do limit the number of takeout orders, so best to book your takeout order the day before. The pizzas are relatively expensive, but once you taste them you’ll know why.
