Sabi Omakase Stavanger
Stavanger, Norway
⭐1 Star
The Experience
From Michelin Guide
A 10-seat counter is the stage for this multi-course sushi experience, where each element is introduced and explained to diners by the light-hearted and engaging team. Watch the chefs' deft hands at work as they craft dishes founded on superlative, mostly Norwegian ingredients. The skilful preparations include traditional nigiri as well as more playful, internationally tinged creations like a fish ‘taco’ where nori replaces the usual tortilla.
Unique Things
From Visitor Experiences
First Michelin-starred sushi restaurant in Norway: Sabi Omakase was the first sushi restaurant in Norway to receive a Michelin star in 2017, and it has maintained this prestigious status every year since then. It is also the second Michelin-starred restaurant in Stavanger overall.
Intimate dining experience with only 10 seats: The restaurant offers an exclusive and intimate setting with just 10 seats arranged around the sushi bar, allowing guests to watch sushi master Roger Asakil Joya prepare sushi at high speed and interact closely with the chef.
Unique wine and sake pairings with top-tier selections: Sabi Omakase is notable for its exquisite wine pairings, including rare and high-end options such as de Sousa champagne, Egon Müller Riesling, and a sparkling sake produced in Europe by Nøgne Ø. The owners are passionate wine lovers and ensure guests enjoy exceptional fermented grape juice alongside the sushi.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Sabi Omakase Stavanger, a Michelin-starred sushi restaurant, include:
- Scallops with yuzu gel: The scallops are highlighted with a bright, citrusy yuzu gel that enhances their natural sweetness and freshness, showcasing the chef's skill in balancing flavors.
- Flat oysters with ponzu, bonito flakes, and trout roe: This combination layers umami-rich ponzu and bonito flakes with the briny oysters and bursts of trout roe, creating a complex and refined taste experience.
- Langoustine with miso paste and physalis: The langoustine is paired with savory miso paste and the tartness of physalis, elevating the seafood with complementary flavors and textures.
- Tuna toro: Considered a star ingredient, the fatty tuna toro is served as a centerpiece dish, emphasizing the quality and richness of the fish.
- Local specialties like herring and brisling: These Norwegian fish are uniquely served as sushi, reflecting the restaurant's commitment to local, seasonal produce and offering a distinct regional twist.
These ingredients are carefully selected for their superb quality and are treated with respect to highlight their natural flavors, often with subtle accompaniments that balance and lift the dishes rather than overpower them. The approach reflects the chef's philosophy of making each ingredient shine in its own right.