Omakase by Sergey Pak

One of the best omakase experience I had in recent years. The chefs truly master the art of sushi, every single piece was crafted with precision and skill, delivering a perfect balance of flavors and textures. With reasonable price and top quality ingredients, I would definitely come back.

Been here a couple of times and definitely planning to come back soon. The service is always great, and the food is spot on. My favorites are the oysters, salmon belly, uni, and the miso ice cream

This recently-opened (July 2024) omakase restaurant is headed up by chef Sergey Pak, formerly one of the head chefs of the Michelin-starred Bare by Pak. We had the ‘small’ tasting menu which was not small at all - there were 14 courses which showcased a large variety of fish and shellfish. These were all locally sourced wherever possible. The food was delicious. The chef’s approach of having simple and elegant seasoning resulted in traditional-style sushi that showcased the freshness and quality of the seafood. Some of the highlights included the oyster, marinated salmon, seared salmon, and 3 different cuts of tuna. The restaurant also has an extensive wine list and the wine pairing suggested by the knowledgeable sommelier was very well-suited to the dishes. As to be expected from an omakase restaurant, the setting is intimate with the chef preparing the sushi in front of you. Chef Pak also took time to explain the courses and was happy to answer questions from the diners. Overall it was a fantastic experience and well worth a visit.

Excellent experience- we had a small group so the chef spent a lot of time answering our questions. Food was amazing.

Just amazing. Had the tasting menu without wine pairing. The wines we ordered, were amazing and also well paired from the sommelier. 5/5 would go again. Thanks

It looks amazing, unfortunately it was not open even though we booked a table via their stated phone number for the same evening 8pm. Seems like on Tuesdays they are not open (their website and menu on the outside of the restaurant says Tuesday-Sunday)

We booked a table by phone just to stand in front of a closed restaurant. Asking the reception desk nobody was able to help us, either. The booking was confirmed on the phone and the front door as well as the website clearly states that the restaurant is open on Tuesday. Such a frustrating and unprofessional experience!

Denne anmeldelsen er blodig urettferdig, men likevel på sin plass. Det urettferdige er å sammenligne to brødre - kokken i denne omakaseen og den eldre broren som har gjør det samme som vår helt, men i Oslo. Det er dessverre vanskelig å la være å sammenligne. Sergey har bedre stoler, men broren hadde mer karisma under sin omakase-performance. Sergey sa selv underveis at omakase er en opplevelse hvor man får kontakt med kokken, men det var litt vanskelig grunnet mumlende tale og at kokken kun pratet til de som satt rett foran han. Vi var uheldige med å bestille kun 1.seating og ikke hovedseating kl 20, mulig det også satte en demper. Jeg fikk aldri min reinsdyr-nigiri, men det holder jeg ikke mot kokken. Opplevelsen: det som er uventet at man starter med velkomstdrink i hotellobbyen og inngangen til restauranten er fra hotellet. Toalettet og musikken deles med resepsjonen og det trekker helheten ned. Fordelen er nok mindre utgifter og derav billigere meny enn tilsvarende restauranter. Service - upåklagelig! Sommelier Treasure gjør en utmerket jobb. Chef Pak sin kollega -kokk blir ikke behørlig introdusert, det er leit. Alt er gjort med perfeksjon, presisjon og timing. Maten: kokken anbefaler 20 retteren for å få forståelse for hele konseptet. Det aksepterer jeg. 14 retteren var også helt nydelig. Ikke ekstraordinær, men bra. Noen wow-faktorer: østers og kaviar, reke med reke-kaviar og misoisen. Spennende med eggpudding og krabbekjøtt og det flamberte lakse-magestykket. Det ble litt kjedelig med 4 laksen. Alt i alt - spennende, verdt pengene, men kan bli hakket skarpere.