Omakase by Sergey Pak

Refined, choreographed omakase with a standout sommelier— marred only by a late start and an extra champagne charge. A well-designed 20-course experience begins with a reception in the Skostredet hotel lobby: a glass of champagne and a quick questionnaire to note allergies and strict preferences. We did, however, face about a 30-minute delay in the lobby before seating. At the 12-seat counter, the sommelier introduced the pairing plan and poured the first glass. He was knowledgeable, witty, and genuinely warm—largely responsible for the room’s rhythm and convivial atmosphere throughout the night. Chef Sergey Pak and his assistant worked with quiet focus and professional grace. While the chef isn’t overly chatty, he explained each dish and answered questions kindly; watching their precise, fluid choreography was a pleasure in itself. The food was excellent—spot-on textures, pristine product, and layered umami that met the expectations of a one-Michelin-star omakase. Pricing is steep, as with most top-tier omakase, but broadly in line with peers. One quibble: despite opting for the wine pairing, the reception champagne was charged separately, which felt unnecessary. Overall, a polished, palate-pleasing evening. Tightening start-time logistics and including the reception pour in the pairing would make it close to flawless.

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

Best experience in Bergen ever !

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)