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It goes without saying that Los Angeles is a melting pot of different cultures, which is why I’m very excited to share with you this buzzy pizza joint where Italy meets Japan. Pizzeria Sei
Not only has Pizzeria Sei been featured in the Michelin Guide, but it ranked 33rd on the World’s Top 50 Pizzeria list in 2024, and the 2nd best pizza in the United States in 2025. 😱😱 What an honor! I had been to Pizzeria Sei in 2022, but what prompted me to go back was their video “LA’s Hottest Pizzeria is Japanese” by Bon Appétit in June 2025.
William Joo, who immigrated to LA from South Korea, worked at Pizzana, a fixture in the LA pizza scene. Later on, he perfected his technique by watching online videos from Tokyo-based restaurants, Pizza Studio Tamaki and Savoy Pizza. In February 2022, William opened Pizzeria Sei with his wife Jennifer. You may be asking yourself, why the name Sei? It translates to “six” in Italian, and is also the number of slices they offer in all their pizzas.
Before diving into their pizza, let’s take a look at Japan’s longstanding Neapolitan pizza history.
Anthony Falco, chef, author and pizza consultant does a pretty good job explaining it in this article from finedininglovers.com:
“Tokyo-style really starts with one person who added his idiosyncrasies to something that exists already. The story is that Susumu Kakinuma backpacked around Italy as a young man and the pizza blew him away. He tried to train there but it didn’t happen. Still, he understood the concepts, held on to his pizza memories, and returned to Japan… He had an oven built based on what he saw in Naples but using Japanese stones.”
So, what is a Tokyo-style pizza? Anthony said:
“There are these pinches all around the outside of the crust, instead of a perfectly round edge. It’s a rippled edge but also a big puffy crust. And he did another thing, which was to add salt all over the top of the pizza before it went in the oven and salt on the floor of the oven before he put the pizza in. This is a Neapolitan trick. Kakinuma calls it the salt punch. So, if I had to really boil it down, it’s the simplicity of ingredients, the quality of ingredients, and the pinching of the crust.”
I highly recommend you watch the video below. When I think of the best places in the world to get a pizza, Japan would have never ever crossed my mind!
Pizzeria Sei sits inconspicuously among the many eateries on Pico Blvd.
The interior is no-frills with very limited space. Other than the formidable wood-fire and a plushie of the Michelin Man perched atop a glass divider, don’t expect to find bells and whistles, like Japanese or Italian-inspired decor. The space consists of a bar and single tables with two chairs. Just like in Japan, Pizzeria Sei’s eating experience is geared toward the solo diner. Don’t go to Pizzeria Sei if you’re looking for a sit-down, social gathering with your friends. You get there, eat your appetizers and pizza, and leave – It all boils down to the food.
When I went to Pizzeria Sei in 2022, I took the pizza to go. It was outstanding but paled in comparison to the dining experience at the restaurant. While I waited inside, I remember two guys sitting at the only indoor table they had at the time. Once their two pizzas arrived, one of the guys said in disbelief: “Wow, look at that crust!!”. As he was eating his pizza, he repeated “wow” at least 3 times, but it wasn’t enough. He stood up and took a peek at the open kitchen to see what kind of magic they were crafting. “Wow,” he said one more time before going back to his seat.
Fast-forward to 2025, there were more stools at the bar, and I wasn’t a fan of how uncomfortably close they were from each other. Not only could I barely stretch my arms, but I could also hear the person next to me chewing. However, given the fast-paced machinery at Pizzeria Sei, it wasn’t that bothersome. If you have misophonia, try to get a seat at the tables instead! “We’re seated really close!” said the person next to me. His name was Andy and he was thoroughly enjoying two pizzas: Funghi and Napoletana. His fiancée couldn’t make it, so he went by himself. “I’ve been here a few times before. It’s absolutely fantastic. Oh my God they’re so good,” he said. Pizzeria Sei offers an omakase on Tuesday, where Andy said each pizza slice is made with a different crust!
I kept it simple and ordered the Margherita, just like the last time. It arrived in less than ten minutes. “Wow”, Andy said. He gazed at the pizza in pure awe.
This is probably the best Margherita pizza I’ve had outside Europe. The stars were the tomato sauce and the pinchy crust. Both laid the perfect foundation for the cow cheese and the basil. The tomato sauce was on the sweeter side with an outstanding acidity that was complemented with a drizzle of olive oil. I felt like I was eating tomatoes straight from a vineyard in Tuscany. Every bite was packed with so much flavor.
I’ve had my fair share of excellent pizza in LA, but this dough was sublime: airy, slightly chewy with a subtle yet pleasant smokiness. In the Bon Appétit video, William goes into detail about the dough fermentation process.
Whenever Americans go to Europe and are dumbfounded by the fact that they ate so much and didn’t feel bloated or sluggish after their meals? This is what they’re talking about. Fresh, high-quality ingredients. I debated on whether I should order another pizza like Andy or jump straight to dessert. Pizzeria Sei only offers their housemade tiramisu and I was in the mood for ice cream – so I didn’t end up getting anything.
When I paid, I asked the server’s opinion on the Margherita. He said, “With that pizza, we showcase the quality of the ingredients and the Tokyo-style technique. It’s like sushi. Very simple, but the quality of the ingredients speaks for itself. With the Margherita Special, we focus on the buffalo mozzarella from the artisanal cheese producer, Caseificio Il Casolare in Caserta, Italy. Each pizza has a special focus.”
Jennifer, who took my order, highly suggested the potato pizza for those who were feeling adventurous.
William said:
“We wanted to be very high end, kind of like a sushi bar, with pizza that’s very fresh from the oven so you get 100 percent of everything when it’s super hot.”
Pizzeria Sei offers 7 pizza styles, the classic Italian appetizers (salads, burrata and prosciutto) and their tiramisu. However, if it’s your first time and you only want to get one pizza, I can’t recommend the Margherita enough.
Don’t forget to make your reservation on Resy! Although the place is small and usually packed, it’s very easy to get a reservation. I got there 30 minutes before 6 pm and told the host that I didn’t mind waiting. “That person is actually paying right now, so you’re good,” he said. The service is very fast and efficient!
Eating this Margherita pizza reminded me how lucky I am to live in LA. Contrary to what some naysayers love to profess, there IS good AMAZING pizza in this city!
The address is 8781 West Pico Blvd. Los Angeles, CA 90035.
Make your reservation here!
