An expectant hush falls as two knife-wielding chefs in pristine whites emerge from behind the polished walnut counter at Sabi Omakase, a Michelin-starred restaurant in Stavanger. Ziggy, the sommelier, tops up our glasses. The show is about to begin.
“‘Omakase’ means ‘chef’s choice’,” he says, smiling warmly. “Everything is prepared fresh before your eyes, and you should eat each course immediately when served.”
The curtain rises on a zingy, king crabbejewelled finger lime soup that we’re urged to slurp. Then, dish after dish appears on the counter, the tiny restaurant’s sole dining table, seating just nine. Silky halibut nigiri topped with caramelised onions, salmon belly nigiri with a powerful punch of wild garlic, umamipacked bluefish tuna with marinated seaweed, sweet raw shrimp, flat oysters with salmon caviar, a perfect langoustine with physalis and miso. The chefs work swiftly and precisely, with
