Small tasting
*Pris pr. pers.
Skostredet Hotel offers a celebration of flavours from Norway and Japan. Under the guidance of chef and world sushi champion Sergey Pak, guests can enjoy omakase dishes featuring Bergen's local ingredients and a good dose of masterful Japanese culinary art.
Fine dining is an occasional luxury that feeds the soul as much as the body
- Malcolm ForbesOpening hours
Wednesday and Thursday:
7 p.m. Full tasting
Friday and Saturday:
5 p.m. Small tasting
8 p.m. Full tasting
Contact:
Tel. +47 55 30 40 55
Meny
- 1095,-
- 1350,-
Wine package
- 2250,-
Upgraded wine package
- 1850,-
Full tasting
*Pris pr.pers.
- 1500,-
Wine package
- 2600,-
Upgraded wine package
*We regret to inform you that we are unable to offer gluten-free, lactose-free, vegan meals, or seafood-free alternatives. For other requests, please contact us before placing your order.
Allergens
1: milk, 2: wheat, 3: sulfite, 4: egg, 5: rye, 6: shelfish, 7: molluscs, 8: hazelnuts, 9: celery, 10: fish, 11: soy, 12: sesame seeds, 13: mustard, 14: pistachios, 15: almond, 16: pecan nuts, 17: cashew nuts, 18: barley, 19: lupin, 20: peanut, 21: nuts, 22: soybeans, 23: buckwheat, 24: pinenut, 25: walnut, 26: oats
About Omakase by Sergey Pak
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 produced, exquisite sushi of the highest quality, and an exclusive selection of the world's best wines.
"Norwegian fish is truly world class, and we make it shine."
— Sergey Pak, Head Chef, Omakase
Address: Domkirkegaten 6, 5017 Bergen
Tel. +47 55 30 40 55
omakase@skostredethotel.no
Inspiration
Starten på den bergenske restauranthistorien
I kjelleren i Bergen Børs så byens aller første restaurant dagens lys. Hotell- og restaurantfamilien De Bergenske forvalter denne arven og historien med dypeste kjærlighet og varter i dag opp med mat i verdensklasse.
The Fjordic Experience
In the deep fjords, along steep mountainsides, under glaciers and peaks, pure and tasty food emerges. The Fjordic Experience is a culinary journey through Western Norway's wild, beautiful nature - where the ingredients get a taste of the landscape from which they originate.
Bare Vin og Matbar has a new menu
BARE Vin og Matbar has a brand new concept, but the focus is still on wine from its first class cellar, exciting cocktails and locally sourced dishes.
How to cook the perfect steak
Chef Adam Bjerck at Engen Steakhouse shows you how to cook entrecôte.
– Bjerck has Bergen's best view
Discover the chef's philosophy behind the restaurant near Bryggen in Bergen.
Exploring the hidden gems of BARE Vin og Matbar’s Wine Cellar
Nestled in the heart of Bergen, BARE Vin og Matbar is a haven for wine lovers seeking exceptional bottles and a warm, unpretentious atmosphere.
Why is Wagyu steak so expensive?
The Wagyu steak at Engen Steakhouse is the right cut of meat for you. But what is the reason for the steep price?