Sabi Omakase
Norway
Sabi Omakase in Stavanger brings Edomae sushi traditions together with Nordic ingredients. Chef Roger Asakil Joya draws on local fish and seafood, using the Japanese approach to emphasise each ingredient's flavour and texture. The restaurant has just ten seats, making the chef-led meal deliberately intimate. A set menu of 18 courses follows the season and the quality of ingredients available, with the sequence chosen by the kitchen. Joya works with fishermen, divers and fishmongers along Norway's west coast, giving the menu a direct connection with the local catch. Wine and sake are available, and advance booking is essential for the limited seating.