Sabi Omakase* is the one and only Sushiya of the North. A restaurant with the authenticity of a Japanese Edo-mae style, interpreted through the use of the world’s best seafood from the cold waters of Norway. Chef Roger Asakil Joya, originally from the Philippines, was first trained in the Western style of making sushi. Later, he went on to receive formal training in Japan in the original Edo-mae style from ancient Tokyo. Since then, he has reached achievements like ranking 4th in the Sushi World Championship twice – both in 2015 and 2016. The Michelin star is a further confirmation of his skills.
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