The story
Sergey Pak began his career in Moscow as a bartender, but his fascination with Japanese cuisine soon took over. He learned from skilled Japanese chefs, and when his brother Vladimir – a Sushi World Championship gold medalist and Michelin-starred chef in his own right – invited him to Bergen for what was meant to be a six-month stay, Sergey never truly left. Today, he is the Nordic Champion in Sushi and the head chef at Omakase by Sergey Pak, a Michelin-starred fine dining restaurant in the heart of Bergen.
At Omakase, the menu follows the Japanese tradition of omakase – “I leave it to you.” Chef Pak curates a multi-course tasting adventure that harmonises the freshest local Norwegian ingredients with the precision and artistry of Japanese cuisine. “Norwegian fish is truly world class, and we make it shine,” he says. The restaurant sources seafood daily from the fjords and coasts of western Norway, letting the quality of the ingredients speak for itself.
With only ten seats, the setting is intimate and focused. Each evening, guests are guided through a single, fixed tasting menu, with optional wine pairings ranging from a classic selection to a premium and a wine lover’s level. The kitchen cannot accommodate gluten-free, lactose-free, vegan, or seafood-free alternatives, reflecting the chef’s commitment to the integrity of the original composition. The result is a concentrated, high-quality Japanese dining experience that earned the restaurant a Michelin star – a recognition of the precise technique and respect for product that defines every plate.
Recognition
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Details
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