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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
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Hours
| Friday | 4–10 PM |
| Saturday | 12–10 PM |
| Sunday | 12–10 PM |
| Monday | 4–10 PM |
| Tuesday | Closed |
| Wednesday | 4–10 PM |
| Thursday | 4–10 PM |
Address and Contact Information
Address: 8781 W Pico Blvd, Los Angeles, CA 90035
Phone: (424) 279-9800
Website: http://www.pizzeriasei.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Pizzeria Sei: Home
… Pizzeria Sei 8781 W Pico Blvd Los Angeles, California 90035 (424) 279-9800 · [email protected] · Get directions. Monday. 4:00 pm. -. 10:00 pm. Tuesday.
Pizzeria Sei (@pizzeria.sei) · Los Angeles, CA – Instagram
47K Followers, 504 Following, 163 Posts – Pizzeria Sei (@pizzeria.sei) on Instagram: “▪️open mon, wed-fri 4-10pm / sat-sun 12-10pm ▪️reservations on Resy …
Book Your Pizzeria Sei Reservation Now on Resy
… pizzas are crafted, and a few additional tables for dining. We currently acce… Read more. Pizzeria Sei. 8781 W Pico Blvd. Los Angeles, CA 90035. Get …
Reviews
Robert Radulescu
Pizzeria Sei has one of the most delicious and authentic pies you can get in LA! Having just come back from Napoli, the birth place of pizza, I can honestly say that I’ve only eaten at less than five places in the US which makes a Neapolitan pizza that’s almost as good as what you can get in Naples. The pepperoni, the diavola and the margherita are all must haves! Sei and Pizzeria Mozza are hands down the best pizza spots in LA and it’s hard to pick a winner between the two, but I think Sei would narrowly come out on top. Try it for yourself.
… moreAnna
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!
… moreWe 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!
t l
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.
… moreThough 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.
Ali F.
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.
… moreThe 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.
Pete Brainard
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.
… moreAndy Cheng
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.
… moreJustified 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.
bmfmikeb
Just go.
Probably the best pizza I’ve ever had. Went to LA for a show. Decided since we were staying up there, to try one of the best rated pizza spots in the world. And I’m glad we did. Got there around 2pm. Put our name in and was gonna be about a 45 min wait. The place is very small. A few tables and counter seats inside and 1 or 2 tables outside. There is a bar next door which was a nice place to wait and have a drink. We got our text about 30 min later. We ordered 2 pies. Don’t know what they put in it, but the dough was phenomenal. All the ingredients were great. Just really good pizza all around. Fairly priced. Because of the way they cook it, comes a little charred, which does not affect the taste at all. Maybe even makes it better. Overheard a table asking for no char and they politely declined stating it is part of their cooking process. Whenever I go to LA I will be stopping there.
… moreProbably the best pizza I’ve ever had. Went to LA for a show. Decided since we were staying up there, to try one of the best rated pizza spots in the world. And I’m glad we did. Got there around 2pm. Put our name in and was gonna be about a 45 min wait. The place is very small. A few tables and counter seats inside and 1 or 2 tables outside. There is a bar next door which was a nice place to wait and have a drink. We got our text about 30 min later. We ordered 2 pies. Don’t know what they put in it, but the dough was phenomenal. All the ingredients were great. Just really good pizza all around. Fairly priced. Because of the way they cook it, comes a little charred, which does not affect the taste at all. Maybe even makes it better. Overheard a table asking for no char and they politely declined stating it is part of their cooking process. Whenever I go to LA I will be stopping there.
Akshaya U
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.
… moreMargh- 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.
Syed Abbas
Great Neapolitan pizza in LA, might be the best I’ve had. The hype appears to be justified in this case. We showed up 15 minutes prior to opening, and there were already about 8 people on line ahead of us, so recommend making a reservation.
… moreBill Poon
Originally was going to give it a strong 4 but ate some leftovers and had to give it a 5. The crust is chewy and light so don’t expect it to hold up a loaded slice – even the Marguerite was floppy. But the flavors are so fresh and balanced, like they have a garden in the back. I also got the mala lamb thats pretty phenomenal and you don’t have to worry about that tongue numbing spice (it’s hardly noticeable). The vibe is cozy for a date or people who like food but wouldn’t recommend it for a chaotic family of 4 or a hungry sports team looking to blow up the toilet. Note: there was a line at noon when they opened on Saturday but I was able to walk in as a single and ate at the counter.
… more