i. Biography
Roger Askil Joya, chef of Sabi Enso in Stavanger, Norway, moved from a long-held dream of his own sushi ya to a two-venue Stavanger story shaped by Japanese cuisine, seafood, sushi, and Norwegian waters. The arc turns on spring 2015, when Sabi Omakase opened as the authentic sushi restaurant he had imagined, with origins in Ginza, Japan, and carries forward into Enso’s Japanese-meets-Nordic frame.
Beginnings
Before the rankings and Michelin recognition, the central idea was precise: Joya had long dreamed of having his own sushi ya. Sabi Omakase opened in spring 2015 in Stavanger, giving that ambition a permanent address and a craft language rooted in an authentic sushi restaurant model with origins in Ginza, Japan. The cooking associated with the restaurant is Japanese cuisine, seafood, and sushi. Its stated style is compromise-free, innovative sushi, a concise description that matches the scale of the room: exacting work, served piece by piece, with seafood at the center.
The Rise
Recognition came quickly. In 2017, the MICHELIN Guide Nordic Countries awarded one star to Sabi Omakase, placing the Stavanger restaurant on a larger Nordic stage without detaching it from its focus on sushi and seafood. Joya’s own words after that recognition were direct: "I am truly overwhelmed by this recognition. This gives new impetus to further develop Nordic edomae. I want to be an inspiration and promote the use of the unique Norwegian seafood." The accolades continued across different ranking systems. Restaurant Ranking placed the restaurant at 1502 in 2024, while La Liste ranked it 892. In 2026, OAD European Restaurants ranked it 247, and the MICHELIN Guide listed it as a one-star restaurant.
Today
Joya’s current Stavanger work spans two named roles: co-owner of Sabi Omakase and chef of Sabi Enso. The first role connects him to the sushi ya he opened in spring 2015; the second gives his cooking another setting through a style described as Japanese meets Nordic. That pairing is the clearest way to read his present tense without flattening it. At Omakase, the named specialty remains Japanese cuisine, seafood, and sushi, with compromise-free, innovative sushi as the craft note. At Enso, the language shifts toward the meeting point between Japan and the Nordic region, still in Stavanger and still tied to a chef whose public story is built through specific rooms rather than broad claims.
Profile updated July 2026
FAQ
Asked of Roger
Where else has Roger Askil Joya worked?
His named Stavanger venues are Sabi Omakase, where he is co-owner, and Sabi Enso, where he is chef.
Where did Roger Askil Joya begin their career?
The earliest dated point in this arc is Sabi Omakase in Stavanger, which opened in spring 2015 after his long dream of having his own sushi ya.
What roles has Roger Askil Joya held?
He has held the roles of co-owner of Sabi Omakase and chef of Sabi Enso.
