At Sabi Omakase Oslo, we invite guests to a special evening exploring beer as a refined partner to omakase dining — in collaboration with Brooklyn Brewery and Carlsberg.

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In Japan, even high-end sushi meals often begin with beer before transitioning to sake or whisky with soda. This tradition contrasts with European dining culture and raises an interesting question: why does beer hold such a natural place at the sushi counter?

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Is it the lightness of style, the cleansing effect of carbonation, or beer’s ability to refresh the palate without interfering with delicate flavours?

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These questions are explored through a seasonal omakase menu, prepared and presented by our Head Chef, Jan Markiewicz, paired with a curated selection of beers ranging from classic expressions to rare and experimental brews.

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Brooklyn Brewery, based in Williamsburg, New York, has played a key role in shaping modern craft beer culture. All beers are developed under brewmaster Garrett Oliver, including a selection of rare experimental beers known as “Ghost Bottles.”

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The tasting will be guided by Jeroen Bol, Brand Ambassador for Brooklyn Brewery in Norway, alongside Zoran Gojkovic, M.Sc, Ph.D., Brew Master and Director of Brewing Science, Yeast & Fermentation at Carlsberg.

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Together, they will present an evening offering a thoughtful exploration of beer as a refined pairing for omakase dining.