Sabi Omakase

The story

Crafted with passion, served with love

The Art of Nor-mae Sushi on Norway's West Coast

At Pedersgata 38 in Stavanger, ten seats arranged around a sushi counter represent one of the most focused dining experiences in Scandinavia. Sabi Omakase has held a Michelin Star since 2017, and its White Guide Global Masters recognition confirms what regulars already know: this is where Japanese sushi tradition and Norwegian coastal abundance meet at their absolute peak.

Roger Asakil Joya – Oyakata and Architect of the Experience

The restaurant exists because of one man's conviction. In 2015, chef Roger Asakil Joya — world-accredited by the All Japan Sushi Association — fulfilled what he describes as a lifelong dream: opening a traditional Japanese restaurant in Stavanger. His discipline is Edomae sushi, a style originating roughly 200 years ago in what is now Tokyo, built on the principle of sourcing from one's immediate surroundings and presenting ingredients with as little interference as possible.

Joya has given his own interpretation a name: Nor-mae. "I seek to be faithful and true to the Japanese tradition, but with my own slightly Nordic twist," he explains. Around 90 percent of what he uses is Norwegian-produced or locally caught. Between services, he works directly with fishermen, divers and fishmongers on the west coast — learning, investigating and studying the seafood diversity the region offers.

Eighteen Courses, No Choices

The omakase format — the word translates simply as "I trust you" — means guests surrender the menu entirely to the chef. What arrives is a set sequence of 18 courses, each ingredient selected for quality, exclusivity and season. The White Guide describes an everlasting stream of rice pillows topped with squid, skrei, mackerel, pollock, shrimp, oysters and other seafood — all finished with Icelandic wasabi. Wine, sake and drinks are available to accompany the meal.

At 3,500 NOK per person, this is an extended, unhurried evening — Wednesday through Saturday, from 19:00. The restaurant does not accept walk-ins, and advance booking is essential.

A Room That Feels Like Home

Joya describes Sabi Omakase not merely as a restaurant but as "our home and our passion" — a living and dining room where every detail is considered. With only ten seats, the atmosphere is intimate rather than formal, and the storytelling that accompanies each course is as much a part of the experience as the seafood itself. For anyone serious about Japanese cuisine prepared with exceptional Norwegian ingredients, this counter in Stavanger is the destination.