Sei Pizza Bar

Pizza Sei bends Neapolitan technique toward Tokyo pantry staples, landing on pies that taste both familiar and quietly radical.

The dough gets a long ferment and a hot, fast bake, but the toppings lean into shio koji, mentaiko, and yuzu kosho instead of the usual suspects. It's a small room with an open kitchen, so you watch the pies slide in and out while working through a tight, well-chosen wine list. Come early or book ahead—seats disappear fast once the after-work crowd catches on.

Best for: Date night pizza with a Japanese-Italian twist