The Omakase Pizza Experience: Ten Courses, One Fire

You sit at the counter. You don't order. You hand the night to the pizzaiolo and the fire, and over the next two hours a sequence of small courses arrives — built around whatever was good at the market that morning.

We borrowed the idea from sushi's omakase: I leave it up to you. Then we pointed it at a wood-fired oven and a stretch of dough that has been resting for two days.

How an evening runs

Seats face the oven, so the kitchen is the show. The sequence usually opens light — something raw or barely warmed — and builds toward the pizzas, before easing back down into something sweet.

A typical arc

• Openers — a few cold, bright bites to wake the palate.
• From the fire — single-topping tasting pizzas, each a study in one ingredient.
• The centrepiece — whatever the pizzaiolo is most excited about that week.
• The close — a wood-fired dessert you won't see on the regular menu.

No two evenings are the same, because the market is never the same. That's the point — and the risk we enjoy.

Why we cook this way

A normal service rewards consistency. Omakase rewards nerve. It lets the kitchen chase the best three or four ingredients in the country that week and bend the whole night around them. It is the closest thing we have to cooking just for ourselves — with you invited to the counter.

Booking

The counter seats only a handful of guests per sitting, by reservation, on select evenings. Tell us about allergies when you book and the rest is a surprise.

Enquire about the Omakase counter, or see upcoming dates at Star Boulevard KLCC.