Restaurant Sei: Pushing Pizza Boundaries in Los Angeles

Restaurant Sei, led by William Joo, offers innovative Tokyo-influenced pizzas, moving beyond traditional Neapolitan. With a loyal following and expansion plans, Sei is making its mark on the global pizza scene.

The Sei Margherita Experience

The Sei margherita upgrades the conventional one with buffalo mozzarella, bringing an ultra-rich basis to the fragrant pie. Standard basil and tomato sauce tries to bring balance, however cheese ultimately takes over. Neapolitan pie devotees will enjoy this, though those that desire more crust structure should look at various other pizzas.

Beyond Traditional Pizza

It’s finest to purchase at the very least 2 various kinds of pizzas right here (as in, don’t simply get Neapolitan). Traditionalists and New York pizza fans will not locate a lot to such as, yet I believe the boundary-pushing techniques will raise Sei to brand-new elevations in the nationwide– and maybe even worldwide– pizza discussion.

Restaurant Sei isn’t suggested to be crowd-pleasing. It’s a major operation that showcases Joo’s tireless research across the present scene of Italian pizzacraft, integrated his Oriental American sensibility and fine dining history. Traditionalists and New York pizza fans won’t find a great deal to such as, yet I believe the boundary-pushing approaches will certainly lift Sei to brand-new elevations in the national– and maybe even international– pizza conversation.

William Joo’s Vision and Expansion

Four years ago, aspiring pizzaiolo William Joo opened a little Tokyo-influenced Neapolitan-style restaurant in Pico-Robertson with grand aspirations of making it the best pizza in Los Angeles. One can argue he’s prospered offered Restaurant Sei’s enthusiastic following, numerous honors, and solid sufficient service that Joo and his partner Jennifer So can expand to a splashy brand-new Palms place in June 2026. Far, getting a reservation at the new Pizzeria Sei feels next to difficult with seats available just seven days out and tables took up within mins. (If you feel like you’re waiting to enter into PST in Tokyo, you’re not far off.) Part of the buzz originates from a wild fanbase that delights in the au courant wave of Tokyo-style pies, wafu pasta, and more. The various other part comes from Joo’s more thoughtful pizza omakases, released in Pico-Robertson, which reveal his advancement far from the Tokyo-Neapolitan pies that made his career. The original area, renamed Sei Pizza Bar, now uses just walk-in bar delivery, takeout, and seats, while the Sei flagship slings two new styles: baked and fried montanara and light-as-air scrocchiarella.

Followers of Joo’s Chinese-inspired málà lamb pie will certainly like the montanara– a baked after that fried number that lugs the exact same topping blend of cumin-dusted lamb, smoked provola, shallots, bell peppers, and cilantro blossoms. Consider it like a pizza doughnut right out of the fryer, a marvelous display of golden-brown dough filled with spice, cheese, and natural herbs to intensify all flavors.

Signature Dishes: Montanara and Scrocchiarella

Four years back, aspiring pizzaiolo William Joo opened up a tiny Tokyo-influenced Neapolitan-style restaurant in Pico-Robertson with grand passions of making it the ideal pizza in Los Angeles. The other component comes from Joo’s more thoughtful pizza omakases, introduced in Pico-Robertson, which reveal his development away from the Tokyo-Neapolitan pies that made his profession. The original place, relabelled Sei Pizza Bar, now offers just walk-in bar takeout, seating, and distribution, while the Sei flagship slings 2 new styles: baked and fried montanara and light-as-air scrocchiarella.

Tart pickled giardiniera gives a punchy, crispy break from the deep-fried starters and eventual cheese-laden pizza situation. If you want enough pickles to go around, get at least a plate per two individuals.

Appetizers and Menu Navigation

Matthew Kangis a contributor for Eater. Formerly, he was the lead editor of Eater’s Southern California/Southwest region.

Begin with pickleball-sized corn croquettes, craggy and gold brownish, that obtain loaded with cozy corn ricotta and topped with soft fior di cappucino cheese. Draw apart fried orbs of tomato carnaroli rice supplì, dressed with fried basil and vodka sauce. Both fritters do an excellent job of whetting the taste buds for even more carbohydrates, like a Bloomin’ Onion would certainly at Outback yet Italianized to the max.

It’s finest to purchase at least two different type of pizzas below (as in, don’t simply obtain Neapolitan). You’ll desire a comparison in between the softer, large-crusted Neapolitan and the cracker-crisp scrocchiarella. Be mindful of the sweeter components in the Diavola, which can be divisive. The tiny menu doesn’t allow adjustments, so pickier palates need to wait till Joo broadens the alternatives in the coming days. A handy two-axis chart helps first-timers navigate the food selection.