Pizza
Sei Pizza Bar
This is a minimalist, counter-focused pizza bar where the entire experience is built around watching the pizzaiolos stretch, pinch, and bake dough behind a glass partition. The kitchen specializes in Tokyo-style Neapolitan pies, characterized by a puffy, blistered cornicione with a distinct mochi-like chew. Diners sit on stools mere feet from the roaring wood-fired oven, making it an intimate, fast-paced meal designed for immediate consumption rather than long, leisurely socializing.
★ The Legend
Margherita
This pie features a puffy, hand-pinched crust that is blistered in a wood-fired oven at 800 degrees Fahrenheit for just 90 seconds. Regulars know to eat it immediately with their hands, as the crust is engineered to hold its structure without the soggy, soupy center typical of traditional Neapolitan pizzas.
◆ Fan Favorite
Bismarck
A rich white pie built on a savory pecorino cream base, topped with fior di latte, prosciutto cotto, basil, and a drizzle of truffle oil. The defining touch is a soft-boiled egg cracked onto the center before baking, which emerges perfectly runny so you can swirl the rich yolk across each slice.
● Chef's Pick
Marinara
Chef William Joo highlights this cheese-less pie to showcase the pure, unadorned quality of his dough and the bright acidity of his tomato sauce. It is one of only two pizzas on the menu where he applies the 'salt punch'—throwing a handful of sea salt directly onto the oven floor right before sliding the dough over it.
◇ Hidden Gem
Mala Lamb Sausage
Most first-timers stick to the classic Italian toppings, completely missing this occasional special that layers spiced lamb sausage over crème fraîche, smoked provola, and red bell peppers. The pie is finished with a squeeze of fresh lemon and cilantro flowers, cutting through the numbing, rich heat of the mala spice.
✦ Off the Menu
Pizza Omakase
An exclusive multi-course tasting menu that explores experimental dough styles, heritage grains, and off-menu toppings like Korean-style amberjack ceviche in a pizza-dough cone. This experience is only offered on select dates each month and must be booked weeks in advance when the dedicated reservation window opens on Resy.
Insider Tip
Ask the kitchen to prepare your Margherita or Marinara 'Savoy style' when ordering. This classic Tokyo technique prompts the chef to apply a heavier hand of extra virgin olive oil and sea salt to the dough just before it hits the wood-fired oven, intensifying the savory, crisp exterior of the crust.
AI-generated results — always verify dishes and information before visiting.