AIRIS ZAPA
Executive Chef & General Manager
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 Norway’s leading sushi chefs, including Roger A. Joya and Vladimir Pak. In 2017, Airis received accreditation from Hirotoshi Ogawa, the Director of the All Japan Sushi Association (AJSA). In 2022, he passed the Certified Sake Sommelier examination through the Sake Sommelier Association (SSA). By 2024, he earned the Kuro Obi certificate (1st Dan) in Tokyo, Japan.
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 14 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.
JAN MARKIEWICZ
Head Chef
Born in Gdańsk, Poland, in 2000, Jan Markiewicz developed a taste for sushi during his first encounter with fish at a very young age, enjoying raw fish despite not generally liking fish. Jan began working as a sushi chef during high school, spending four years in the industry.
Shortly after, Roger A. Joya invited him to work at Sabi Enso in Stavanger, Norway. Following this experience, Jan embarked on an apprenticeship at the renowned Ebisu Endo restaurant in Tokyo, Japan, where he honed his skills for over a year under the guidance of chef Endo Norihito.
In 2019, Jan was awarded the Sushi Proficiency Certificate by the All Japan Sushi Association (AJSA). Two years later, in 2021, he earned the Kuro Obi certificate (2nd Kyu). In 2022, he received the Bronze Certificate for “Cooking Skills for Japanese Cuisine” from the Japanese Cuisine and Dietary Culture (JCDC).
As the head chef at Sabi Omakase Oslo, he brings six years of experience in Japanese cuisine to our team.
MAIZO KWAN
Head Sommelier
Originally from Hong Kong, Maizo Kwan discovered her passion for beverages through hands-on experience in the restaurant industry. What began as a necessity soon became a lifelong pursuit of knowledge and refinement.
In 2016, she earned her sommelier certification from Norsk Sommelier Utdannelse (NSU), equivalent to WSET Level 3. She later became a Sake Certified Sommelier in 2022 through the Sake Sommelier Association (SSA) and participated in the Luxembourg Sake Challenge that same year.
Maizo continuously refines her expertise by dining at top restaurants, attending tastings, engaging with fellow sommeliers, and staying up to date with industry insights. Among her mentors, she credits Aleksander Iversen for shaping her focus on Japanese cuisine and beverage pairings.
At Sabi Omakase Oslo, she curates pairings that create harmony between food and drink, introducing guests to unique wines, sakes, teas, and juices while tailoring each selection to their individual preferences.
Surrounded by exceptional cuisine, fine beverages, and engaged guests, Maizo brings deep knowledge and dedication to every pairing she creates.
Ruseløkkveien 3,
0251 Oslo
(Vikaterrassen,
2nd floor)
ADDRESS
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