1. Seating small tasting
*Price per person. 14 dishes
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 to Saturday
First seating: 17:00
Second seating: 20:00
*(1.5 – 2 hours per seating)
Contact:
Tel. +47 55 30 40 55
Menu
- 1095,-
- 1350,-
Wine pairing from
- 2250,-
Fine wine / upgraded
- 1850,-
2. Seating full tasting
*Price per person. 20 dishes
- 1500,-
Wine pairing from
- 2600,-
Fine wine / upgraded
* We regret to inform you that we are unable to provide gluten-free, lactose-free, vegan, or non-seafood options. For any other dietary requests, please contact us.
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
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.
Why is Wagyū steak so expensive?
The Wagyū steak at Engen Steakhouse is the right cut of meat for you. But what is the reason for the steep price?
Omakase by Sergey Pak nominated for the best eatery
The restaurant Omakase by Sergey Pak in Bergen has been nominated for the best eatery of the year 2024.
The nightlife king: – Why Skostredet is my favourite place in Bergen
Fresco Saturday Live: Bergen's coolest brunch spot
Looking for good restaurants in Bergen with exciting lunch concepts? Then you shouldn't miss Fresco Saturday Live at Frescohallen.
The art of making Bergen's best grilled steak and fish
Adam Bjerck is an artist—in both the studio and the kitchen. He makes Bergen's best grilled côte de boeuf and paints innovative pictures.