i. Biography
Edomae sushi sets the operating frame at Sabi Omakase Oslo in Norway, where Nordic seasons, counter timing, and room standards are part of the same craft system. Airis Zapa works inside that system as chef, general manager, and co-owner, with a path connected to Kaunas, Lithuania, and current recognition that includes a 2025 World Sushi Cup Champion title.
The Path
Apprenticeship at a sushi restaurant in Kaunas, Lithuania, supplied the early discipline: repetition, knife control, precision, and service habits built before the counter carries a name. Airis Zapa later moved into the combined role of head chef, general manager, and co-owner of Sabi Omakase Oslo, held since 2022.
The Work Today
An omakase counter requires culinary execution and operational control to move together. At Sabi Omakase Oslo, Zapa’s work as chef, general manager, and co-owner places the sushi counter, the rhythm of service, and the standards of the room within the same daily responsibility. Sushi remains the center of the work. The method depends on linked disciplines: fish preparation, rice, seasoning, seasonality, and the exact timing required when each serving is made for the guest in sequence.
Acclaim
Recognition in sushi and service-side knowledge marks the trade record here: Airis Zapa’s honors include World champion in sushi, Japan (2025), Black belt, 1st dan (2024), Certified sake sommelier (2022), and Certified sushi chef and head chef (2017).
Profile updated July 2026
FAQ
Asked of Airis
What is Airis Zapa's current role?
Airis Zapa is chef, general manager, and co-owner.
What recognition has Airis Zapa received?
World champion in sushi, Japan (2025).
What is Airis Zapa known for?
Zapa and his team seek to sustain 200-year-old Edomae Tokyo sushi technique traditions.
