Omakase by Sergey Pak

Bergen’s Skostredet Hotel is the location for Sergey Pak’s latest restaurant opening – a dimly lit room with sleek styling and black and grey hues. Midweek sees one sitting for dinner at 7pm, while from Friday-Sunday they offer two sittings: 5pm for the shorter 14-course tasting menu and 8pm for the full 20-course version. In both, Sergey shows off his remarkable knife skills, preparing a refined omakase experience that blends high-quality Norwegian ingredients with impeccable Japanese techniques. Appealing dishes could include such delights as reindeer sashimi or wagyu served with caviar and gold leaf.

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