* We offer an “Omakase” prix fixe menus only. Our a la carte menu (click HERE) is available only after the Omakase menu has been served. Your understanding is appreciated. Sushi in Kaiseki Style (“Omakase”) made from dried Konbu and Katsuo-Bushi bluefin medium fatty tuna cured in soy sauce Two kinds of signature sushi of the day Chef’s two kinds of sashimi nestled in shaved ice with fresh Wasabi & Yuzu onion sauce Japanese oyster, Hako-Zushi of the day & Five kinds of Chef’s assorted Les petit plats Japanese Oyster served with French Daurenki Caviar with crispy monk fish & kabocha dango Three kinds of seasonal sushi of the day Chef’s sushi choice of the day Toro (bluefin fatty tuna) * All guests will be served with the same Omakase. * We always try to keep our online menu up-to-date, but depending upon seasonality and availability of ingredients, the menu and prices are subject to change without prior notice.

The restaurant scene in Stavanger is very exciting these days. The addition of Sabi Omakase, a high end sushi restaurant with only nine seats, justifies a visit to the city alone. From my experience, Sabi Omakase is as close to an authentic Tokyo sushi-ya (sushi shop) as you can possibly get outside of Japan. I have never eaten sushi in Japan. However, I recently dined at JIN in Paris together with LuxEat. She’s been to some of the best sushi restaurants in Tokyo, and told me that JIN was almost identical in style. In turn, I found Sabi Omakase to be very close to the performance at JIN. Please remark, I was the guest of Njål Solland this evening, one of the co-owners of the Sabi Sushi group. My opinion is always my own, though. This was truly a great experience. Roger Asakil Joya is the head chef at Sabi Omakase. He is originally from the Philippines, but came to Norway as an 18-year-old. Roger is trained and certified as a sushi chef in Japan. In August last year he finished 4th in the Sushi World Cup.

That makes him the best non-Japanese sushi chef in the world! Obviously, that may be an exaggeration as I am sure a lot of the old Japanese veterans don’t even compete. Still, it’s a huge merit for a Europe based chef. Roger is co-owner of Sabi Sushi, and has developed what he calls a Norwegian Edo Style Sushi. Edo is the old name of Tokyo, and Edomae refers to a style that originates from the fast food businesses of that city. how to make sushi rice for nigiriIn other words: Roger follows the 200-year old Tokyo sushi traditions, but uses fresh, Norwegian seafood, caught in our wonderful cold waters. yo sushi menu rollsThe show began with Roger showcasing the fresh catch. sakae sushi buy 1 free 1 red plate

I had no idea just how impressive the performance we had ahead of us would be. Returning to my visit at JIN, briefly, where one of the most memorable parts of that meal was simply watching the chef work. He was a Japanese chef, who spoke neither French nor English. LuxEat, together with Hungary’s biggest food writer, Andras Jokuti, and me were all taking pictures. The chef at JIN didn’t like that much. sushi grade fish palm beachBack to Sabi Omakase, Roger, on the other hand, did not seem to mind at all. sushi magico jogar onlineStill, he was as focused as only a Japanese sushi chef can be. how to make sushi rice wikipediaIt was like watching a well-choreographed dance take place in front of us. how to make sushi rice wikipedia

If I wanted to photograph a specific movement he did, I could just focus my camera at that point in the air, and soon Roger would repeat the action at the exact same spot for me to capture. He was fast, though! My sharpest picture is seen below. Sabi Omakase is the fine dining version and the most authentic sushi restaurant by Sabi Sushi. Two days ago I wrote about their Dinner Club concept. Once again Njål had invited the winemakers Nic Weis and Kai Schätzel, and they presented a few of their finest wines for us to go with Roger’s creations. We also enjoyed an amazing sparkling sake from Nøgne Ø. The first to be produced in Europe! Luckily it’s available at the wine monopoly. In addition we had several different glasses of Champagne, which paired well with the corresponding dishes that Roger served. Omakase means “I trust you,” or more commonly “trust the chef”. There is no weekly menu here. What is served depends on which seasonal produce the chef got hold of that day, and what he wants to present to you as a guest.

A total of seventeen dishes were served to us this night. My friend and I was joined by Njål and his beautiful wife Triin, the two winemakers and a sushi restaurant owner from Fyn in Denmark. Sabi Omakase has a maximum capacity of nine guests on regular days. With nine limited seats a restaurant is very vulnerable to cancellations. Imagine, Roger prepares the meal for those specific nine guests every day. If two or more does not show up, that’s a huge ingredient cost wasted. Even worse, suppose that a booking of nine is cancelled, which actually happened a few days prior to our visit. No wonder Njål is considering options to secure a booking for the restaurant. This is not uncommon for similar exclusive concepts like Fäviken Magasinet, where you actually have to pay in advance. Many US restaurants are even selling tickets to their show, rather than using a regular booking system. I’ll gladly admit I had to read up on the history of sushi and look up names and ingredients.