I need to get in on the next one.
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this would kill on the regular menu as an app, just sayin.
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Agreed that and salad are ready for the limelight
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Thanks to the board, we just returned from dinner tonight. Was bummed that there was no tongue pizza (seems like it’s been gone for a while) and there were no leftovers from last night 
But the pizza is still as good as I remember it. That crust is just ethereal. Light, airy, chewy, crispy and touches of salt throughout. I could eat the crusts for days. Yet, as the pizza base it’s substantial enough to somehow hold it’s form.
Mala lamb pizza as good as I remember it. Kids convinced me to not put the chili powder on, but it’s necessary to finish the pizza. The patate is delicious. Only wish is the potato slices were crisped up more. Honestly, for me, the crust is the show and it is as good as ever.
Thank you all!
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Blame @PorkyBelly
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at least one person hated it
https://www.reddit.com/r/FoodLosAngeles/comments/1jw8mzk/pizzeria_sei_omakase_huge_letdown/
w/o going into the main substance of said review, I appreciate the heads up that it would be a 3+ hour dinner starting at 7 (on a Tuesday night no less).
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I would say growing pain. Usually it is done by before 2 hours and half.
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It’s a fair critique - when I went we were a 3.5-4 hour dinner and it was that 45 minutes at the start that really fucked it.
(I don’t agree with the sentiment that the meal wasn’t worth the price - ingredients, quality, etc were all reflective of what I paid - but it was a LATE tuesday)
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That sub is insufferable. If you’re not posting a plate of DUI fries for $6, it’s 90% bitching about how “I can make that at home for half the price”
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Yeah they left early and complained but I understand how they could feel upset about the situation.
Tbh the dinner did run long but I totally understood that could be a possibility due to the nature of the event where chef William is experimenting with new dishes and having done it before. I think it’s hard when publications laud and hype a place for something and the dining public thinks it’s a well oiled machine like a Vegas restaurant that serves 100s an evening.
Maybe a disclaimer or a little explanation prior to purchasing for the next omakasei would be helpful to warn the general dining public in the future about the type of event it is and possible pacing of the evening.
Also another suggestion upping the price but offering tastings of wine to break up the pace.
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Agreed every time I go on that sub I immediately remember why I don’t look at it lol
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prepare to be disappointed, only had my potato iphone.
excellent omakasei, the double baked dough is so light and crispy, can’t wait for it to be on the regular menu at the new location. the margherita california style is basically a pan con tomate and is crazy good.
my top 3:
- margherita california style
- patate
- marinara
pizza sushi cone - shime saba, nori gremolata, shiso, chives, ginger
baja fish taco pizza - baccalà mantecato fritto, guacamole, chipotle aioli allium crema, gem lettuce, hokkaido uni, lime
salad “hailey” - green goddess mousse, calamansi mustard vin, pineapple garum, soft herbs
pizza “hailey” - champagne vinegar marinated cherry tomato, zucchini pesto, zucchini blossom, smoked anchovy, smoked provola, sea salt, basil, lemon zest, green goddess ricotta
patate with astrea caviar - wood fired oven roasted gold round potato, creme fraiche, fior di latte, vacca bianche parmigiano reggiano, pecorino romano, chives, kaluga astrea caviar
margherita california style - raw, grated and marinated california tomato, buffalo mozzarella, ham, basil
marinara - tomato, garlic, basil, olives, anchovy garum, capers, oregano
ragu - taiwanese beef noodle soup flavored ragu, mustard creme fraiche, dry aged beef onion nduja, thai basil salsa verde
mala garden - creme fraiche, shallot, bell pepper, smoked provola, cherry tomato, lamb sausage, mala spiced chili, extra virgin olive oil, cilantro flowers
panna cotta - tahiti vanilla bean, cream strawberry, strawberry koji
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WoW!
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yeah that’s true, lots of separating the chaff from the wheat. but nobody on this board mentioned the possibility of a 3-4 hour meal so there’s that.
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I loved our Omakasei experience a few months back, and as I recall it started quite a bit late as well.
Yet, I could see how someone can walk away disappointed, especially if they can not amuse themselves while they sit and wait in the midst of the social club of regulars drinking fancy wine and having a great time.
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i haven’t been to omakasei. but that space / dining room is not the most conducive to a 3-4 hour meal
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I think it the right crowd an energy, it would be fun.
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yeah, i can’t get into Reddit when it comes to food. something about the format, the disorganization, the boastfulness, or the bitchiness / clenched fists (reminds me of how say linus or gig would get things heated quickly) makes me stay way from delving too deeply into r/food or r/finedining or whatever. i’m no Redditor, though maybe if i wanted to do some DIY gardening i might brave it.
sounds great. notably, the slices look like they have nice moisture control. the dough looks / sounds next level.
good points. i kind of view these OmakaSeis as an insider look to current R&D and not a full on tasting menu experience. given the press/price/limited nature of the event, expectations may vary.
i think to the R&D station at The Chef’s Table at The Restaurant at Meadowood, where they would occasionally bring out new experiments and give a preview of things they’re working on that may be integrated into the next menu.
the classics at Sei are so good, no doubt. i tend to prefer classic just Margherita or Marinara personally, but gee, i might be kind of basic. i can appreciate how the experimentation is helping to set Sei apart as somewhere special in California - integrating many, many influences: Chinese (mala lamb), Taiwanese (beef noodle soup ragu), Mexican (baja fish taco), now Spanish? (pan con tomate esque), Californian, etc. and of course this is all Tokyo style neo-Neapolitan inspired from a Korean chef, in la.
maybe the next space will suit the format more ? 
i’ve only been to one OmakaSei but I don’t think it was that close to 4 hours. maybe 2.5ish?
yes, how about a mid-level grower champagne tasting? i think of many, many places in Italy that actually have great champagne menus and even places like Marta in NYC. i’m usually not into set wine pairings (often a bit too many too mediocre wines), but in LA now there’s good distribution of some well-priced producers that might make it interesting…Julien Prelat is a relatively new and good value, Domaine de Bichery, Legrand-Latour, Bourgeois-Diaz, Caze-Thibaut, Antoine Bouvet, Georges Remy always overperforms, good options from Clandestin, R.Pouillon, Dhondt-Grellet, S&A Cordeuil, and the very popular Chavost or Domaine La Rogerie sub or near $100 for various cuvees some closer to $60 retail…i love the stalwarts but it doesn’t have to be Krug or all name brand. doesn’t have to be coursed out for pairing just optional sipping
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Double WoW!
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These are fascinating suggestions. Champagne is the most consumed wine in our home, yet I have not heard or tried half of these! I got some work to do!
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