Pizzeria Sei

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Andy Chengvia Google

about 1 month ago

LA foodies and pizza fans, believe the hype: Pizzeria Sei is the real deal. Justified its rank as #2 in the US and #44 in the world. That crust is the perfect fluffy-yet-chewy balance, and you can taste the quality in every bite Also, make sure you save room for their tiramisu to end your meal. The place is tiny and hard to find reservations, but it’s worth it! They also have takeout orders and a standbys line.

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Ali F.via Google

about 1 month ago

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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Akshaya Uvia Google

2 months ago

Walked in without reservation on a Friday night and put our name down for a 45min wait time resy. Ordered funghi crostini, margherita and ruti’s pizzas (both from the specials menu), tiramisu, soda (pellegrino and Diet Coke). The crostini was soooo good - such good interesting flavors. I’m not usually one for too much olive oil soaking into bread but this one was perfect. I crushed it with the flavors and the ingredients. Margh- can never go wrong with it. The mozz was great. Ruti’s is a must have. Hot honey stole the show, but that paired with the shallots and the crème fraiche easily placed the pizza in my top few. Hard to forget this one. Tiramisu was a solid ending to the meal. So so good. Food so good, you sometimes forget to take photos. Well worth the drive out and the wait time. I’ll be back if I can help it.

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Victoria Marievia Google

3 months ago

Pizzeria Sei is a Michelin-recognized gem serving some of L.A.’s best Neapolitan-style pizza. The Japan meets Italy take on pizza. The crust is light, chewy, and perfectly charred, and the rotating specials are creative and delicious. It’s always packed, so plan ahead — the food is absolutely worth it. My only note: the front-of-house team could be a bit warmer. + The Bismarck melted in my mouth. + Plan ahead for take out and dine in.

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t lvia Google

3 months ago

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.