Dining and drinks

The sushi chef who was captivated by Bergen

Sergey Pak was only going to be in Bergen for six months to visit his brother. The star chef has now lived in Norway for 13 years and has no doubts: Bergen is the city in his heart and Japanese food with ingredients from western Norway is his passion.

He has lived most of his life in Moscow, and surprisingly enough, it was there that Sergey Pak first took an interest in Japanese delicacies. It started small, but his hobby quickly grew big.

"23 years ago, I got a job in a small restaurant in Moscow, but it wasn't in the kitchen. At the time, I worked as a bartender," says Pak, who today can call himself the Nordic Champion in Sushi. 

He is now head chef at the fine dining restaurant OMAKASE by Sergey PAK at the new Skostredet Hotel. The spa hotel is a five-star experience in the middle of Bergen city centre and the city's historic bar and restaurant area.

Brothers Sergey Pak and Vladimir Pak.

Award-winning sushi brothers

In Moscow, Sergey became acquainted with highly skilled Japanese chefs. It was especially sushi that caught the new bartender's attention. He eventuallt learned how to handle raw seafood in the best possible way, both in terms of taste and hygiene.

His passion for sushi runs in the family. His brother, Vladimir Pak, won gold in the Sushi World Championship in Tokyo, and also has a Michelin star for his restaurant Omakase by Vladimir Pak. Today, both Vladimir and Sergey are chefs at Bare by Pak at Bergen Børs Hotel.

Sergey can thank his little brother Vladimir for the fact that he now lives permanently in Bergen. When Vladimir wanted Sergey to move to Bergen 13 years ago to work as a sushi chef, Sergey was easy to convince. But the initial plan was for a short stay only.

"I was supposed to work with Vladimir in Bergen for six months. So I did and then I left Norway. But it didn't take long before I wanted to return to the beautiful western Norwegian city," he recalls.

Bergen's best seafood and ingredients

Sergey had to return to Bergen. The ingredients. The fresh air. The nature. The rain. That's right — the fact that it rains alot in Bergen doesn't bother the sushi chef at all.

"I've also lived in Oslo, but there's something very special about Bergen. It's quieter, cleaner, and more intimate. I love that it is located by the sea, and that we have access to fresh ingredients from the fjord every day. We have some of the world's best ingredients. We then tolerate the city having a few extra rainy days a year," laughs Sergey.

Today, Sergey has established a comfortable home with his family outside the centre of Bergen. In 2020, he became Nordic champion in the Nordic Sushi Cup. His resume includes stints at restaurants including Omakase in Oslo and Bare and Nama Sushi in Bergen.

 A new restaurant is in the works. And the master chef is excited before the grand opening.

Bergen is known for its excellent seafood and ingredients.

OMAKASE – a new restaurant at Skostredet Hotel

Sergey is set to open OMAKASE by Sergey PAK at Skostredet Hotel, in the middle of Bergen city centre. As always, guests need to trust their chef, but at this particular restaurant, you must trust them even a little more. "Omakase" means that it is the chef who decides your entire menu for you. 

"Our guests can expect Japanese dishes, mainly seafood of the highest quality. We offer a set menu of 18-19 dishes. I will also strive for the dishes to be as local as possible, even though they are inspired by Japan," says the chef.

Because sustainability is important to Sergey. The seafood should preferably come from the Bergen's fjord and caught by local fishermen in western Norway.

 "We want to have some seafood that are not found in Norwegian waters, but the Norwegian fish is really world-class, and it is this that will really shine at our place," he says.

The 5-star Skostredet Hotel opened in June 2024.

Bergen – the city of both fjords and mountains

Although the star chef spends a lot of time in the kitchen, he also makes sure to take advantage of all the fantastic things Bergen has to offer. He believes that Bergen is the perfect destination for those who want both urban life, fjords, and mountains.

"There is an exceptionally good range of hotels and restaurants in the centre of Bergen. At the same time, you are close to both the fjord and the mountains. Personally, I can warmly recommend Ulriken, Bergen's highest mountain. I like to take my family there on hikes when I have time off," says Sergey.

At Ulriken, you can get to the top by either hiking or riding the cable car. No matter how you get up, you'll be rewarded with an incredible view of the city and the fjords when you reach the top.

"You can reward yourself by sampling the wonderful flavours of the fjord after you come back down from the mountain," says Sergey with a smile.  

Facts about the restaurant:

Omakase by Sergey Pak is a masterpiece of taste, service, and elegance. The fine dining restaurant is intimate with only ten seats and is led by Master Chef Sergey Pak, winner of the Nordic Sushi Master Chef award. This gourmet restaurant offers a high-quality Japanese dining experience right in the heart of Bergen city centre. Enjoy fresh, local produce, exquisite sushi of the highest quality, and an exclusive se- lection of the world's best wines.

Contact:

Tel. +47 55 30 40 55

omakase@skostredethotel.no

Addresse:
Domkirkegaten 6, 5014 Bergen

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