Sabi Omakase Oslo

Sabi Omakase Oslo 10-seat Edomae Omakase counter
1 MICHELIN Star Sabi Omakase Oslo offers an intimate ten-seat Edomae-style dining experience at the counter in Vikaterrassen.

The omakase menu moves through otsumami, sashimi, and nigiri, prepared with carefully selected seasonal ingredients — mainly from the Nordic region — used only at their freshest and most expressive state. The philosophy centers on purity, balance, and the traditional techniques of Edomae sushi craft. The space is calm and focused, with modern Japanese design and seasonal plant arrangements that hi

ghlight natural imperfection. The restaurant holds one MICHELIN star and is recognized for its dedication to craftsmanship, precision, and detail.

An omakase experience is not complete without bluefin tuna.Join us at the counter!
06/02/2026

An omakase experience is not complete without bluefin tuna.

Join us at the counter!

From grill to plate, our Head Chef Jan completes the lobster dish with the last spoon of sauce.His cooking philosophy is...
10/12/2025

From grill to plate, our Head Chef Jan completes the lobster dish with the last spoon of sauce.
His cooking philosophy is simple — less is more.

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Grilled Norwegian LobsterSourced from the cold waters off Bergen, the lobster reaches its peak in winter with sharpened ...
02/12/2025

Grilled Norwegian Lobster
Sourced from the cold waters off Bergen, the lobster reaches its peak in winter with sharpened sweetness and clarity. A gentle grill lifts the flavour while keeping the texture delicate.

Join us at the counter — a few seats are still open this month.

Our Head Sommelier, Maizo Kwan, in her element — steady, precise, and fully present as she evaluates the evening’s nuanc...
17/11/2025

Our Head Sommelier, Maizo Kwan, in her element — steady, precise, and fully present as she evaluates the evening’s nuances.

Steamed octopus from the Balearic Sea, where careful timing gives it that smooth, delicate texture we aim for.
06/11/2025

Steamed octopus from the Balearic Sea, where careful timing gives it that smooth, delicate texture we aim for.

Structure. Focus. Flow.
28/10/2025

Structure. Focus. Flow.

Oyster Nigiri.Lightly blanched, then marinated in sweet soy.Complex, fresh, and deeply umami — pure taste of the sea.
09/10/2025

Oyster Nigiri.
Lightly blanched, then marinated in sweet soy.
Complex, fresh, and deeply umami — pure taste of the sea.

A meaningful milestone for us at Sabi Omakase Oslo.
Chef Airis Zapa returned from Tokyo as World Sushi Champion 2025.We ...
20/09/2025

A meaningful milestone for us at Sabi Omakase Oslo.
Chef Airis Zapa returned from Tokyo as World Sushi Champion 2025.
We are grateful for everyone who supports what we do.
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Trout from Telemark – grilled skin-side only over Japanese Binchotan charcoal and lightly smoked on Norwegian hay.Served...
12/09/2025

Trout from Telemark – grilled skin-side only over Japanese Binchotan charcoal and lightly smoked on Norwegian hay.
Served with a blend of aged soy and red rice vinegar.
Thanks to the high heat of the Binchotan, the inside stays raw and delicate, capturing the pure taste of the fish.

Reserve your seat and join us at the counter.

Executive Chef Airis Zapa works closely with Head Chef Jan Markiewicz to ensure every detail reflects the vision and sta...
05/08/2025

Executive Chef Airis Zapa works closely with Head Chef Jan Markiewicz to ensure every detail reflects the vision and standards that define Sabi Omakase Oslo.

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Adresse

Ruseløkkveien 3
Oslo
0251

Telefon

+4745685022

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