Seirinkan pop-up in Weho

TriTip · March 17, 2025, 8:34pm

Anybody else go to the Seirinkan pop-up at The Nice Guy last night?

Sergio-san was reported to be cooking but was sequestered away in the kitchen.

We ordered a Margarita and a Bianca. Last had pizza in Tokyo in the early 90’s so my best point of reference is Pizzeria Sei.

Crust Notes:

Tasty. Surprisingly SALTY.
More mochi-like, heavier (literally) than Sei but with an agreeable chew and tight bubble structure.
Just stiff enough to pick up. Didn’t need a knife/fork.
Nice leoparding on top. Bottom had some larger blackened areas but still quite delicious.

Toppings seemed to be all top notch ingredients. No under/overloading. No real surprises, to be honest.

Curious choice of venue for Kakinuma-san.

We’re lucky to have Pizzeria Sei here in L.A.

- C

Margarita/Champagne Cocktail

Bianca

Crust Detail

PorkyBelly · March 17, 2025, 8:46pm

sergio was outside in the back.

review forthcoming @Probangbanger?

Grog · March 17, 2025, 9:19pm

Is this the one that had something like a $50 cover charge per person?

mzonelli · March 17, 2025, 9:20pm

Yup which drove me nuts and I forgot to post about it here

Probangbanger · March 17, 2025, 9:24pm

I can’t believe I missed you! Honestly inside was dark so I don’t know who is there

Pizza was very artisan. The recipe is built for one person who worked at seirinkan’s pizza counter for decades. Which is kakinuma san.
I enjoy pizza like this.

Lot of pizzerias standardize and optimize their pizza recipe to teach their employees. But this pizza is straight up just built for this gentleman.

Dough is not the lightest or crispiest. Its okay if you see as pizza maker’s view. It’s just crispy and chewy and fermentation flavor is just one from two day cold fermentation but because the way he does, it makes it so personal and it screams its own identity. For example the way he combined the sauce and other ingredients with his dough made at end very presentable in his way. I loved it very very much. It’s definitely way more inferior in terms of quality of dough compare to top tier Italy ones but I loved kakinuma san’s pizza more than Italy ones because you feel soul in his pizza if that make sense.

It’s not fair comparison and very different style but di fara, lucali (which I never been) is in line with this kind of pizza. It’s might not be “correct” recipe but it’s like mark’s or dom’s own thing so it has beauty.

Highlight was marinara

It was dinner that made me think what is a real good pizza is.