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Welcome to Sabi Omakase Oslo
An authentic dining experience, where time and social matters are brought to a standstill...
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basic info
An authentic dining experience, where time and social matters are brought to a standstill. The harmony of lasting flavours, refined aromas and delicate textures that are beautiful to the eye. A series of courses that are prepared quickly, and served as soon as ready, as if each dish is still a living, being state.
Available Language
English / Norwegian
Currencies Accepted
NOK
Payment Methods
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amenity Feature
The course at Sabi Omakase Oslo takes you through a series of Tsumami, Sashimi and Nigiri Sushi, prepared from carefully selected seasonal ingredients from all over the country, utilized only in their freshest most delicious state. Each dish is composed to ensure that the most basic, innate character of the ingredients persists. The food is combined with a unique beverage pairing menu selected by our sommeliers, featuring sake, juice, and wine pairings. If you prefer to decide on beverage pairing yourself, we have an extensive selection of sake, champagne, wine, beer, and whiskey, as well as juice and tea. Our intimate restaurant has a maximum of ten seats around the counter, ensuring a special kind of atmosphere combined with modern Japanese design, giving you an authentic feeling. The seasonal plants are arranged daily to highlight the beautiful imperfections mother nature produces, offering a unique perspective from all angles.
- Japanese Cuisine
- Sushi
- Unique Dining Experience
- Michelin Star Restaurant
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Restaurant Description
Born in Kaunas, Lithuania in 1992, Airis Zapašnikas’ appreciation for Japanese cuisine started at a young age, as he became an apprentice at a sushi restaurant in his hometown. Several years later, following his relatives advice, Airis decided to pursue a medical career, and aspired to become a surgeon. However, second year into studies, he accepted an offer to continue his professional career as a sushi chef in Norway. His dedication and natural talent led him to train with some of Norway’s leading sushi chefs, including Roger A. Joya and Vladimir Pak. In 2017, Airis received accreditation from Hirotoshi Ogawa, the Director of the All Japan Sushi Association (AJSA). In 2022, he passed the Certified Sake Sommelier examination through the Sake Sommelier Association (SSA). By 2024, he earned the Kuro Obi certificate (1st Dan) in Tokyo, Japan. In 2022, Airis became an executive chef and general manager of Sabi Omakase Oslo, and within 1 year restaurant was awarded 1 Michelin Star. With 13 years of experience in Japanese cuisine, he shares his focused passion and knowledge to offer you an exceptional sushi experience. Omakase means “I leave it up to you” and Chef Airis and his team seek to sustain the 200-year-old "Edomae" Tokyo sushi technique traditions.
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