What can I say? Last night I felt like my nine year old self back in Italy where every adult pinched my cheeks claiming: "Bella, bella. Bella bambina. Mange tutii..." Good place for: First date. Delicious food. Wonderful food. Great service. Tip: be sure to make a reservation. ;)

The pizza here is either the best or the second best I have had anywhere; it's been too many years since I was in Florence. This is enough to disqualify any other comments as meaningless. However, there are other comments: Service was great, but there were some misses (the caesar salad was not good---the dressing was off but I cannot understand why). A fork we received was dirty. It's also worth mentioning that prices are steep for either service in or take-out. Wait times can also be annoying, as it would have been nice to have a top-end restaurant in LA where you can just arrive and have a pizza. I suppose others recognize the excellence here.

Cute little spot with less than 10 tables. My friend and I snagged a reservation at 2pm on a Saturday and were not disappointed. Parking wasn't difficult, lots of closed businesses so there was ample metered street parking. We ordered the margherita special and funghi pizzas to share. Both were good, full of flavor. A little greasy, but healthy grease. Fresh ingredients. Efficient service. I'd recommend :)

Amazing. Hands down one of the best pizzas I've ever had. Not only are the flavors on point, the dough is unmatched. It's super crispy on the outside but extra chewy and bouncy on the inside, and it's the perfect thickness and texture. We came here on a Friday night and reservations are definitely recommended as it is a tiny restaurant. It's not too hard to get one as long as you plan ahead. We came in at 8pm and they sat us down right away. Also, this place has skin contact (orange) wine! You know a restaurant is good when they have skin contact wine. We got two glasses of that, the Caesar salad, the Diavola and the Patate. Everything was amazing and the service was also phenomenal. Would definitely come back. Maybe with more people next time so we can try more pizzas.

I want to start saying that Pizzeria Sei is worth the hype. After reading an article about it in New York Times and realizing that it was in my backyard, I got a reservation immediately. The spot is right on the corner of Pico and Robertson with ample street parking depending on the time of day, and the place is extremely small holding 20 people max. This is NOT the type of place you bring a big group to. We got seated at the bar and were able to have a clear sight towards the art of pizza making at sei. We got the speciality margherita and lamb sausage pizzas. On top of that, we started with an arugula and Parmesan salad to begin the palette. Although on the pricier side, the pizzas were extremely worth it. I think what really stands out about the pizzas at pizzeria sei is two things: quality ingredients, and a thin crust that is to die for. It was such a great idea to do a classic pizza, but also an experimental pizza with the lamb sausage. We paired each of these pizzas with two different types of red wine from their thorough list which were great. Also, the salad was fresh, crisp, and very needed before diving into the pizzas. Overall, some of the best pizza I've ever had in Los Angeles, and I will be back.

Great pizza and fresh. They have additional pizzas in the restaurant that aren't showcased online.

Location: Mid city in LA. Small restaurant with 3-4 tables and counter seating. Not a place for big groups. Parking: Metered street parking only. Reservations: recommended due to space, on Resy. Walk ins accepted, but may be 30 mins wait. Food: The pizza is clearly the star here. Thin crust Napoli style with freer ingredients. We love the Napolitano (anchovies, olives and fresh tomatoes) with added pepperoni. Just look at this gorgeous pie!!! I think it's the best pizza in LA.

If there's one part of the pizza I love, it's the crust. At Pizzeria Sei, the chefs really know how to make a crust! My friend and I had made a reservation for 12pm on the weekend, and there was already a line before the restaurant even opened. However, we were able to be seated during the first round, and even better we sat at the bar and got to see the chefs at work tossing the dough, spreading the ingredients on top, and popping it into the wood-fired oven. It's an intimate and lively experience, to see the pizza masters at work. We ordered an array of pizzas: margherita, diavola, funghi, and the seasonal mala lamb sausage. As we'd ordered so many, it took a while to get them all, but they all came out fresh and piping hot. The verdict: Margherita (10/10): my favorite! Crust was crispy, yet tender and light, tomatoes were juicy and sweet. I don't usually like tomato-based pizzas, but I really loved those tomatoes! Diavola (8/10): pretty good, the soppressata was nice, spicy, and abundant. A bit too rich and heavy for my taste, but still yummy! Mala lamb sausage (7/10): I love lamb and while I liked the lamb sausage on its own in the pizza, the flavor got lost in the overall slice: I think the cheeses and even cilantro flowers overpowered the lamb flavor. I would've loved to have had more of a punch from the lamb, so alas, this was my least-favorite pizza. Funghi (8.5/10): I love mushroom pizzas, and this did not skimp on the mushrooms! Gooey from the cheese and woody/oaky from the fungi, it was a tasty slice. However, it was a bit one-noted in flavor, and I would've liked for it to maybe have a bit more pizzazz, perhaps with truffle oil or chili flakes. We also enjoyed a tiramisu in the end: soft and pillowy, it definitely tasted homemade and was a sweet delight to have after all of those savory pizzas. Pizzeria Sei is definitely having a moment in the restaurant scene, so it's strongly recommended to make a reservation in advance to ensure a spot. You can also order take-out, but order ahead, as pizzas can sell out! Worth a go!

tl;dr come armed with reservation and an appetite to try as many dishes as possible at this cramped, unpretentious Tokyo-style pizzeria I'll preface this by saying that the Los Angeles pizza scene has consistently left me underwhelmed. But Pizzeria Sei (a sitdown, Tokyo-style pizzeria opened in 2022) has proven to be an exception to my general experience. While Sei hosts a food and drink menu fit for a wine bar, you must try the signature Neo-Neapolitan pies. From the outside, Pizzeria Sei's black-and-white awning feels subdued against the bustling block. Pizza boxes are stacked against the window, and diners must navigate through wooden two-seater tables to reach the stainless steel host counter against the right wall. A wood-fired ceramic pizza oven serves as the centerpiece for a small, mostly austere room, and a white-marble counter wraps around the open kitchen. The crackle of cinders blends with quiet ambient music and the respectful din of patrons. I made a reservation for 3, and our party was seated immediately right in front of the pizza oven. Throughout the meal, we loved witnessing the pizzaiolos' craft, and we were blasted by occasional gusts of heat. Within minutes, our antipasti dishes were presented before us: the Burrata, the Giardiniera, and the Tricolore Salad. I was most impressed with the former: the large ball of burrata was seasoned carefully with a drizzle of oil and a pinch of salt, served beside two-bite buttered toasts. The vinegar-forward pickled farm vegetables were another hit, spanning a generous array of varieties and maintaining a stellar crisp. The salad was on the more enjoyable end of standard, sprinkled generously with parmigiano reggiano and a tasty lemon dressing. For mains, we shared 3 pizze. All pies were made to order, and we watched as, within 60 seconds of being pulled from the oven, our pizza was decorated with final garnishes, sliced in 6, and presented before us. About 12" in diameter, a reasonably hungry diner should have no trouble polishing off a whole pie solo. The thin crusts on each were tastefully leopard-spotted, and the puffy, slightly salty cornicione was charmingly chewy yet effortlessly light. Of the trio, I was most impressed by the Bismark, with its rich, creamy sauce, runny egg, and expertly sliced prosciutto. My compatriates preferred the fresh, mildly spicy Diavoli, and the mushroom-overload Funghi was no slouch either (although I wanted a sweet or acidic ingredient to cut through the earthiness). Service was top-notch, with multiple staff members helping out with any and all aspects of our meal. Water was refilled regularly without asking, and the plates were discretely switched out between courses. Our bill topped $120 (after tax and tip), which felt reasonable across our wide variety of dishes. New York (and, to a lesser degree, Philadelphia) spoiled me with top-notch slices within walking distance, whereas in LA I find myself driving across the city for good-not-great pies. But Pizzeria Sei is one option well worth the trek to Pico-Robertson from the East Side.