An excellent nigiri is made with premium rice and vinegar, plus a handmade, pristine technique for gently shaping the Shari. The ideal nigiri possesses what can be described as natural elasticity; from the moment it touches the plate, it moves and returns to its original shape and size. Be sure to check the video because this nigiri feels alive.
We enjoyed a great late lunch at @sabiomakaseoslo (at 5 p.m., it’s too early to call it dinner) crafted by @airiszapa. A well-balanced omakase menu with a single disappointment: the local amashi. Still, it was more than compensated for by the high quality of Norwegian seafood—king crab, scallops, langoustine, sea urchin excelled—plus the epicurean caviar, the fragrant dashi and a well curated selection of wines and sake.
Omakase restaurants are following a similar boring formula worldwide. It’s always a pleasure to discover a new place with a team that is trying to forge its own path.
