Pizzeria Sei

Step into Pizzeria Sei and you’ll find yourself in what can only be described as a pizza dispensary. This Pico-Robertson spot strips away all pretense—no romantic lighting, no extensive wine list—just a compact room with a few tables, counter seating, and a magnificent pizza oven that commands your attention. It’s bare-bones by design, reflecting the singular focus that has made this one of LA’s essential pizza destinations.

The magic here lies in the Tokyo Neo-Neapolitan approach—think classic Neapolitan pies with slightly less sauce, a touch more salt on the crust, and a crispier-yet-chewier bite. The margherita is the star: pillowy, asymmetrical dough with charred blisters, tart marinara, and stretchy fresh mozzarella that arrives still steaming from its ten-foot journey from oven to table. For something different, the Bismark layers two cheeses with prosciutto and a runny egg, while the cheeseless Napoletana showcases how anchovies, capers, and olives can shine under a blanket of bright tomato sauce.

For the truly devoted, Sei offers an “omakasei” experience every other Tuesday—a 10-course, $150 odyssey through creative pizza territory. Past menus have featured bread pockets stuffed with fried cod and uni, wagyu tongue sandwiches, and slices topped with tom yum sauce and seared tuna. Reservations are nearly impossible to score, but the experience is worth the effort for anyone who considers pizza-making an art form.

This isn’t a place for large groups or leisurely meals. The shoebox space works best for solo diners or couples who appreciate watching skilled hands shape dough and tend flames. Make a reservation, arrive hungry, and prepare to witness what happens when a restaurant commits entirely to doing one thing exceptionally well.