From the White Guide Nordic 2018:

Sabi Omakase

Global Masters Level 90
Food rating:38/40Service rating:19/20
Wheelchair access
  • Address: Pedersgata 38, 4013 Stavanger
  • Phone: +47 92 54 37 81
  • Web:
  • Seats: 10
  • Opening Hours: Thu-Sat 8 PM-12AM
Sabi Omakase

For the love of fish

When a man spends six years in planning, the results ought to be good. When that same man spends years training under a sushi master, the results might even be great. And if he is an entertainer of the humble yet funny sort, whose dry jokes can evoke loud sniggering among the small audience of ten, then you will surely enjoy his omakase. Chef Roger Asakil Joya calls himself an Edomae sushi master. He has an eye for raw ingredients and will show you how to identify fresh fish and which ones he prefers for his nigiri. The meal consists of 18 pieces of pristine nigiri sushi. Normae, his take on the Edomae tradition, means that nearly all the seafood here is sourced not too far from Pedersgate. The freshwater fish come from Orrevatnet; the shrimp from Sirevåg, the nearest fishing harbor, which is a wee cab fare south of the city; and the trout from the fjords of Hardanger. Everything is sourced and selected by Joya personally. The fish is of supreme quality. It’s tear-inducing in texture and taste. Laughing, he tells stories of how it got there, or of how he tasted it for the first time, which makes the wait between each mouthful seem as meaningful as the next bite. The rice comes from a small town in Japan and the Po River delta in Italy. The wasabi is grown in England, and this is a game-changer: finally, real wasabi. We start with a fresh and acidic sparkling yuzu sake that makes the grey weather of Stavanger disappear into distant memory. The small room is inviting and intriguing in all its simple Japanese complexity. On the ceiling there is a wave made out of thin oak strips. The wave tells the story of the weather that met Joya when he came to this town. Six years of wind and rain later, he has his own omakase. A room with wooden walls showcases the chef’s strength and a light green wallpaper behind the bar tells the diners he will take care of them, and he does. It starts out with a very light and fresh hot soup, to prepare the taste receptors for what’s to come. Toro of tuna and salmon have just the right amount of fat, if fat is your flavour. He is keen on the importance of cleanliness and of organic ingredients, but at the same time his salmon toro is farmed just a couple of miles up the coastline. Joya is pragmatic and as long as the product is of the best quality, he will use it. We forget any doubts we might have had when his techno-emotional take on gunkan with shrimp is served. The fresh shrimp is rolled in a gel of seaweed and soy, inspired by a guest chef he had from the legendary elBulli. It feels like a small step into modernity, away from the orthodox and almost religious setup of the rest of the menu. The grilled langoustine tail and the coal-heated trout leave the diners open-mouthed, wanting more. The drink pairings are carefully selected and span from sour beers to sweet rieslings. They match well, but these nigiri don’t need company; they are small gems all by themselves. Joya is a true Edomae, sorry, Normae master, with food that oozes with Japanese traditions yet is inextricable from Stavanger...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Sabi Omakase

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