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