Vladimir Pak

Today, Vladimir Pak cooks as Executive Chef of BARE Restaurant.

At BARE Restaurant in Bergen, Vladimir Pak works with Edomae-style sushi as a discipline of placement, cut, and restraint. Nordic and Japanese ingredients supply the frame, but the point is not collision; it is control, with each material kept legible as it comes into contact with the other. The kitchen reads as a precise meeting of place and method, shaped by a Russian-born chef of Korean descent working in Norway.

The Bergen address it fixes the craft in a real room, not an abstract idea of fusion. As Executive Chef, Pak brings together the pressures already present in his background — Korean descent, Russian birth, Oslo authorship, Japanese technique, and a Nordic ingredient vocabulary — and keeps them in one disciplined register. The work stays centered on technique and on how a tradition can be carried into a contemporary northern kitchen without losing its outline.

Vladimir Pak specializes in Edomae-style sushi.

Vladimir's honors include Michelin star for Omakase by Vladimir Pak (2020), Goodwill ambassador for the promotion of Japanese food and culture (2021), and Gold medal, World Sushi Championship (2017).