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“OYAKATA” SUSHI MASTER ROGER ASAKIL JOYA
ROGER IS ONE OF THE FEW SUSHI CHEFS IN NORWAY ACCREDITED BY AJSA, ALL JAPAN SUSHI ASSOCIATION.
IN 2015 ROGER COULD FINALLY REALIZE THE DREAM OF OPENING A TRADITIONAL SUSHI RESTAURANT IN STAVANGER. OMAKASE.
HE HAS BROUGHT HIS VISION, HEART AND SKILLS TO OFFER YOU A UNIQUE DINING EXPERIENCE.
OMAKASE, FOR THE FIRST TIME, BRINGS STAVANGER AND NORWAY THE OPPORTUNITY TO TAKE PART IN
WORLD RENOWNED “EDOMAE SUSHI” (AUTHENTIC STYLE, ORIGINALLY INVENTED CIRCA 200
YEARS AGO IN FORMER TOKYO) PREPARED AND SERVED BY ROGER HIMSELF, ACCORDING TO THE
HISTORIC TRADITION OF HOSPITALITY. AT OMAKASE EVERY SEAT IS AT THE CHEF'S TABLE.
PEDERSGATA 38, 4013 STAVANGER, NORWAY
MAP
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THURSDAY - SATURDAY
19:00-02:00 (Serving takes 3,5 hours)
PLEASE NOTE TO ENSURE THAT GUESTS EXPERIENCE THE TRUE HISTORICAL HOSPITALITY.
OMAKASE IS LIMITED TO ONLY TEN SEATS PER SITTING.
PLEASE NOTE THAT OMAKASE RUNS ONE SET MENU.
WE REGRET THAT WE ARE UNABLE TO ACCOMMODATE DIETARY REQUIREMENTS.
Omkase requires a credit card to secure your reservation.
Your card will not be charged, it is simply held with respect to our 1 week
cancellation policy. Should you need to cancel your reservation for any reason,
we do request a 14-day notice to avoid a 1395 NOK fee per guest.
What to expect!

For those of us who put so much of ourselves into Omakase, it’s more than our work; it’s our home.
And that’s how we try to welcome you—as a guest in a home we love, are proud of and are eager for you to love, too.
We want you to feel special when you’re here, we want you to expect that everything, every last detail,
is taken care of for you, so that you are welcomed, relaxed and at ease. And most of all, happy.
That’s really what it is all about. We don’t want to impress you. We want to comfort you and make you happy.
PHONE
SEAT
CONTACT
+47 925 43 781
OMAKASE@SABI.NO
Omakase means "I trust you"
Omakase serves a style of sushi called Edomae sushi, Edomae which in Japanese derives from Edo = old name for Tokyo, mae = close.

This is the highest form of the art of sushi where the Itamae (chef) seeks to exploit the produce
they finds in their vicinity, and then present it as pure and simplistic as possible, as so to
enhance the natural flavour and texture of the produce.

“I seek to be faithful and true to the Japanese tradition, but with my own slightly
Norwegian twist, I have dubbed my style Norwegian EdoMae sushi” Roger Exclaims.

“90% of what I use is Norwegian produce, locally caught, and during the times when we are
closed (they are open only between Thursday- Saturday, with 1 seating each day),
I am actively working with fishermen, divers and fishmongers, so we together learn,
investigate and study the incredible diversity we have here on the west coast of Norway.”

- Roger