In the heart of Los Angeles, where food trends come and go faster than California traffic, one pizzeria has managed to climb from #8 to #2 in America in just one year. Pizzeria Sei isn’t just another trendy spot – it’s where Tokyo precision meets Napoli tradition, creating what critics call “technically refined but still simple” pizza that has the entire culinary world talking.
We sat down with the Man behind this meteoric rise to understand how they transformed from a neighborhood gem into one of the most respected pizzerias on the planet. From their signature “salt-punch” technique to their mochi-like crust that’s redefining what pizza can be, here’s the inside story straight from the source.
1. You were just crowned Pizza Maker of the Year 2025 — what dish at Sei do you think sealed the win?
“Hailey pizza from omakasei (pizza tasting menu night) and of course every single dish from the regular menu from my hard working guys.”
2. Tokyo precision + Napoli tradition — how did you bring those two food cultures together in a single slice?
“Just by doing it. Napoli has great precision also if you look around outside of touristy areas.”
3. The “salt-punch” technique has become a signature move. Can you explain it in one sentence for home pizza makers scrolling TikTok at 2AM?
“A little more care that makes pizza good to great.”
4. LA pizza wasn’t always respected globally. Do you feel like Sei has officially put Los Angeles on the world pizza map?
“For me, I don’t know if we contributed that much. A lot of friends in town are in the best pizza lists on a lot of different platforms. Either a domestic or international one. I think we are all doing it together.”
5. You went from #8 to #2 in America in just one year. What changed in your approach — or did the world just finally catch up to you?
“We always try to improve. Either tweaking a little bit of 0.1% of the recipe from the dough or topping. Also my pizzaiolo is getting better than when they started, in fact they make better pizza than me. I’m just an orchestra conductor. They do everything. Nothing is possible without a team.”
6. Mochi-like crust — was that intentional from the start, or a discovery during the process?
“Our dough on a good day, when you bite in, it should have a nice crisp and nice airy bite, almost as you eat the croissant. All well fermented dough that had a good enzyme activity should have that airy chewy or airy melting bite without gummyness. I think that’s why guests like to call it a mochi-like crust but for me it’s closer to the croissant texture.”
7. If someone’s eating at Sei for the very first time, which pie is the litmus test for understanding your style?
“Margherita special for understanding the style, and Mala garden (or aka mala spiced lamb sausage pizza) for what we are going to do in the future.”
8. You’ve been called technically refined but still simple. How do you decide what not to put on a pizza?
“‘Only put it in because we need it’ rule. Cooking instinct”
9. LA diners love bold flavors. Have you ever been tempted to do something “extra” (loaded toppings, crazy sauce) — or is restraint the flex?
“We do it for foodies, and guests who seek for explosive flavor on omakasei (pizza tasting menu night) and sometimes release it on special menus but not always complex and complicated is better. When you eat a margherita special from us on a good day, you don’t need anything else.”
10. Michelin Guide, New York Times, 50 Top Pizza… which recognition hit you the hardest emotionally?
“All of the recognition is appreciated but what really hits you hard is when your guests come to you and tell you that they enjoyed your food and they are coming back after multiple visits.”
11. What’s the biggest misconception about Tokyo-style pizza you think people have?
“Expecting New York style like crisp. Even all the shops in Tokyo pizzeria like savoy or who worked under savoy or kakinuma san’s, the core style are still neapolitan wood fired pizza. I always tell guests to please pick it up by folding it, not picking it up from the plate, not vertically picking it up like a New York slice.”
12. LA foodies line up for Sei. How do you manage demand while keeping craftsmanship first?
“Every busy peak time it’s a fight against demand and craftsmanship. It’s really when it’s busy. All industry people will agree. We are human so, someday we have bad days and someday we have life changing pizza day. It is important that we keep pushing ourselves to make our best every pizza perfect in a given environment.”
13. If Sei could collaborate with another LA food icon (like tacos, sushi, or KBBQ collab), what’s your dream mashup?
“My favorite restaurant in LA, Rasarumah, has amazing wagyu cheek rendang. I want to put that on my pizza. Bold flavors like Thai food work great on pizza too, we had fun collaborating with Holy basil before and it was tons of fun and flavor. Of course the Kato summer series collab was fun. Chef Jon yao is a genius and he has an insanely good beef noodle soup recipe that was topped on my pizza.”
14. What’s your personal go-to topping — the thing you could eat on every pie forever?
“Above all quality extra virgin olive oil.”
15. Global awards in Milan put you up against legendary Italian pizzaiolos. What’s it like representing California pizza culture in that room?
“I haven’t been there unfortunately, sorry. Only in Napoli. Hopefully next year.”
16. What’s next — expanding Sei, or is perfection in one location the real goal?
“We are opening a new location to separate the togo and dine in. Also dine in location (new location) will have a more sit down friendly menu then to go location. The main goal is to try to separate places so we don’t rush to make pizzas, but put more time and love into each pizza we make.”
17. If you could give home pizza makers ONE tip to instantly make their pizza better, what would it be?
“Temperature. Temperature of mixing the dough, fermentation, baking, and serving.”
18. What role does Japanese craftsmanship play in making pizza differently than the Italian way?
“I don’t know the difference. For me either Japanese or Italian, those people who actually care, they all make great pizzas. The core is always the same. If you care.”
19. At what point did you actually believe Sei went from being a neighborhood gem to one of the best in the world?
“For me, It’s still a neighborhood pizzeria that opened in 2022. Just because we got awards doesn’t mean we are better or different than anyone. It’s always the same to me. Still the same feeling since opening. We are not special but we try hard to make people happy.”
20. Finish this sentence: “The future of pizza in LA is ____.”
“Diversity of the style.”
What makes Pizzeria Sei special isn’t just their technical mastery or their meteoric rise to #2 in America – it’s their unwavering commitment to the fundamentals. In a city known for excess and trend-chasing, they’ve proven that restraint, precision, and genuine care for craft can create something truly revolutionary.
Their story is a masterclass in staying true to your vision while constantly evolving. From their signature “salt-punch” technique to their croissant-like crust texture, every element serves a purpose. As they prepare to open their second location, one thing is clear: this isn’t just about making great pizza anymore – it’s about redefining what American pizza culture can be.
The future of pizza in LA might be diverse, but thanks to Sei, it’s also never been more exciting.
