Reservations
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.
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Shortly after, Roger A. Joya invited him to work at Sabi Enso in Stavanger, Norway. In 2023, he decided to train in Tokyo for one year at Ebisu Endo under the acclaimed Norihito Endo. Endo-san entrusted Jan to grill and prepare appetizers, while also teaching him the importance of not just focusing on the cooking, but taking exceptional care of the guests. During their free time, Endo-san took his apprentice on many field trips to the best restaurants in Japan, as well as to meet fishermen, visit farms, and tour breweries to better understand each ingredient and process.
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In 2024, Jan was offered the position of Head Chef at Sabi Omakase Oslo.
*Sushi Proficiency Certificate and Kuro Obi certificate (2nd Kyu) by the All Japan Sushi Association (AJSA)
*Bronze Certificate for “Cooking Skills for Japanese Cuisine” from the Japanese Cuisine and Dietary Culture (JCDC)
*Sake Certified Sommelier (distinction) by Sake Sommelier Association (SSA)
*Burgundy Masters Certificate (with honors) by Wine Scholar Guild (WSG)
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.
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In 2016, she earned her sommelier certification from Norsk Sommelier Utdannelse (NSU), equivalent to WSET Level 3. She later became a Sake Certified Sommelier (distinction) in 2022 through the Sake Sommelier Association (SSA) and participated in the Luxembourg Sake Challenge that same year.
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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.
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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.
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Surrounded by exceptional cuisine, fine beverages, and engaged guests, Maizo brings deep knowledge and dedication to every pairing she creates.
We will be back on 2 September after our summer break. During this time, our phone line will remain closed, and email responses may be delayed. We sincerely apologise for any inconvenience and thank you for your kind understanding.
ADDRESS
Ruseløkkveien 3, 0251 Oslo
(Vikaterrassen, 2nd floor)
FOLLOW
SMILEY
OPENING HOURS
Wednesday - Thursday
19:00 seating
Friday - Saturday
17:00 & 20:00 seatings