Omakase by Sergey Pak.

Tucked inside the Skostredet Hotel, this 10-seat counter offers a highly disciplined take on Japanese fine dining led by former Nordic Sushi Champion Sergey Pak. The experience is strictly omakase, meaning guests surrender control to the chef across 14 to 20 courses of precise, technique-driven plates. While the foundations are traditional, the menu leans heavily on its North Sea surroundings, pairing local Norwegian seafood and seasonal game like reindeer with luxury touches of wagyu and caviar. The room is dark and moody, defined by a sleek black-and-grey palette that keeps the focus entirely on Pak’s knife work. With only one or two seatings per night, the atmosphere is intimate and curated, bridging the gap between Edomae tradition and the rugged ingredients of the Norwegian coast.