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Bluefin tuna Toro nigiri on a plate
Chef Airis Zapašnikas serving bluefin tuna nigiri on a plate
Bluefin tuna Akami nigiri on a plate
Chef Airis Zapašnikas brushing soy on bluefin tuna nigiri
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 eye. A 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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Portrait of Chef Airis Zapa and he is making nigiri sushi

CHEF AIRIS ZAPA

Born in Kaunas, Lithuania in 1992, Airis Zapašnikas’ 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, Airis 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.

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 Airis and his team seek to sustain the 200-year-old "Edomae" Tokyo sushi technique traditions.

Portrait of Chef Airis Zapašnikas and he is making nigiri sushi

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, featuring sake, juice, and wine pairings. 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, tools of an Omakase restaurant
Uni- Sea Urchin Nigiri
Chawanmushi- Japanese egg custard
Flower bouquet at Omakase restaurant. Interior
Wine glasses for wine pairing
Bluefin tuna tartare with black caviar
Interior of Sabi Omakase Oslo restaurant. Counter seating

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

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Please be advised that our phone line will be closed from July 21st to August 25th during the holidays. We will be responding to emails sporadically during this period.

We apologize for the inconvenience.

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