Sabi Omakase

In Stavanger’s small high-end dining circuit, this is the sushi booking to treat as a planned omakase night rather than a casual counter meal: go when the priority is precision, pacing, chef-led focus, not menu flexibility. The room is built around what you see first, a compact counter where each course is assembled in front of a limited number of guests; Michelin Guide described it in 2026 as a 10-seat counter serving a sushi experience of around 20 courses.¹

The clearest reason to book is the format. A small counter makes sense for diners who want to watch technique closely and give the meal their attention. It is a weaker fit for anyone seeking a loose à la carte dinner, a long catch-up with a noisy group, or a broad non-sushi menu. For a different Stavanger dining decision, Renaa (New Nordic) is the more natural cross-shop if the goal is Norwegian fine dining rather than sushi discipline.

“Chef Roger Asakil Joya trained in Japan and opened his place in 2015, taking guests on an 18-course journey.”

Falstaff, 2026⁵

A compact counter for diners who want the full omakase arc

The smart strategy is to treat the first visit as a full read of the counter: focus on the sequence, the rice, the pacing, how the meal moves between classic sushi and more unusual ideas. Michelin noted in 2026 that wine, sake, juice pairings are part of the experience, which makes this better for diners who want a complete pairing-led evening than for anyone planning a quick meal before another stop.²

A second visit makes sense only if sushi is a serious interest. Michelin’s 2026 description points to a range from classic preparations to more playful pieces, including Wagyu beef gunkan and reindeer nigiri, so repeat diners should pay attention to how the kitchen balances Japanese structure with Norwegian context rather than expecting a static checklist.³ Falstaff also reported in 2026 that Roger Askil Joya trained in Japan and opened the restaurant in 2015, useful context for why the meal reads as a dedicated omakase project rather than a general Japanese restaurant.

Who should book, who should skip

Book for a date, a solo food-focused dinner, or two diners who are comfortable letting the chef set the agenda. Skip it for larger parties unless the reservation system clearly offers the seats, because a 10-seat counter leaves little margin for group dynamics. Dietary restrictions also need advance confirmation; sushi omakase often depends on fish, shellfish, rice seasoning, set pacing, so last-minute changes are not the right bet.

For a wider Norway plan, use our full Stavenger restaurants guide alongside our full Stavenger hotels guide, our full Stavenger bars guide, our full Stavenger wineries guide, our full Stavenger experiences guide. If the trip extends beyond the city, compare the decision with 1893 Restaurant & Bar in Stokmarknes, À L'aise in Oslo, A. Idsøe Grill & berkel in Stavanger, Allmuen Bistro in Bergen, ALMA Restaurant in Tr Na, Anita's Sjomat in Lofoten, Apotekergata 5 in Ålesund, Asian Healthy Foods in Tromsø, Attrå in Larvik, Aurora Restobar in Kirkenes. Sushi obsessives planning farther out can also benchmark the format against 3110, Sushi in Tokyo and AKA to SHIRO, Sushi in Osaka.