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An authentic dining experience, where time and social matters are brought to a standstill. The harmony of lasting flavours, refined aromas and delicate textures that are beautiful to the eyes. Series of courses that are prepared quickly, and served as soon as ready, as if each dish is still a living, being state.

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Image of head chef Airis Zapa in the restaurant

CHEF AIRIS ZAPA

Born in Kaunas, Lithuania in 1992, Airis Zapa’s appreciation for Japanese cuisine started at a young age, as he became an apprentice at a sushi restaurant in his hometown. Several years later, following his relatives advice, Airis decided to pursue a medical career, and aspired to become a surgeon. However, second year into studies, he accepted an offer to continue his professional career as a sushi chef in Norway.

His dedication and natural talent led him to train with some of the Norway’s leading sushi chefs, including Roger Asakil Joya and Vladimir Pak. In 2017, Zapa was accredited by Hirotoshi Ogawa, Director of AJSA “All Japan Sushi Association”.

In 2022, Airis became an executive chef and general manager of Sabi Omakase Oslo, and within 1 year restaurant was awarded 1 MICHELIN Star (2023).

With 13 years of experience in Japanese cuisine, he shares his focused passion and knowledge to offer you an exceptional sushi experience. Omakase means “I leave it up to you” and chef Zapa and his team seeks to sustain the 200-year-old "Edomae"- Tokyo sushi technique traditions.

A mere 31 years young, awarded one MICHELIN Star 2023 and accredited by AJSA “All Japan Sushi Association”, Airis Zapa is leading Sabi Omakase Oslo as Executive Chef and General Manager. With 13 years of experience in Japanese cuisine, he shares his focused passion and knowledge to offer you an exceptional sushi experience. Omakase means “Chef's choice” and Chef Airis and his team seeks to sustain the Edomae technique traditions by using only the finest ingredients available, mainly from Nordic countries, combined with Tokyo cuisine- "Normae sushi".

Image of head chef Airis Zapa in the restaurant

OMAKASE EXPERIENCE

The course at Sabi Omakase Oslo takes you through a series of Tsumami, Sashimi and Nigiri Sushi, prepared from carefully selected seasonal ingredients from all over the country, utilized only in their freshest most delicious state. Each dish is composed to ensure that the most basic, innate character of the ingredients persists. 

The food is combined with a unique beverage pairing menu selected by our sommeliers. If you prefer to decide on beverage pairing yourself, we have an extensive selection of sake, champagne, wine, beer and whiskey, as well as juice and tea.

Instruments for creating sushi
Cuttingboard for making sushi
Urchin dish
Caviar dish
Wine glasses for winepairing
Lineups of wines in the restaurant for the winepairing
Interior shot of the restaurant

Our intimate restaurant has a maximum of ten seats around the counter, ensuring a special kind of atmosphere combined with modern Japanese design, giving you an authentic feeling. The seasonal plants are arranged daily to highlight the beautiful imperfections mother nature produces, offering a unique perspective from all angles.

"Young chef Airis Zapa pours his skill and knowledge of Japanese cuisine into an impressive omakase menu..."
- MICHELIN Guide
"Here, Zapa is good... A completely unique restaurant experience with sushi flavors from heaven."
- Vink, Aftenposten
#5/50 - "Dette er Oslos 50 beste restauranter."
- Vink, Aftenposten

Ruseløkkveien 3, 2nd floor 
Vikaterrassen,
0251 Oslo

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CONTACT

CALL US

Tue-Fri 13:00-16:00
Tel: +47 456 85 022

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