Restaurant of the week: “Omakase”

Long celebrated for its seafood, Bergen has a new benchmark with Omakase by Sergej Pak, who spent much of his life in Moscow refining his mastery of sushi, and it shows: Chef Sergey Pak’s Omakase received a Michelin star within months of opening, and showcases impeccable ingredient handling and technical finesse. The menu opens with an oyster in ponzu, cherry blossom vinegar, white soy and mirin, crowned with black sturgeon caviar and trout roe. A refined overture that sets the tone: balanced, elegant, and quietly complex.