Sabi Sushi Forus - hipp hipp!

Lørdag 17. november var det duket for ettårsjubileum på Sabi Sushi Forus. Et godt knippe med flotte, feststemte folk var samlet for å feire en verdig jubilant. Gjestene fikk servert sushi av ypperste klasse, med nydelige viner til, vakker sang og fine taler. 

En uforglemmelig kveld for alle som var til stede! Jeg lar derfor bildene tale for seg...:

Herlige bobler i glasset...

Uni shot - vaktelegg og kråkebolle

Nydelig laks

Lekker Kveite Usuzukuri...

...skålen var av reddik...

...som flere fortærte etterpå

Vakker sang av Tone Salomonsen - hun bergtok oss alle med stemmen sin! Alle sushi-kokkene på kjøkkenet tok en velfortjent pause for å nyte, det gjorde Njål også...

En glad Roger hilser

Yawen, restaurantsjef på Sabi Sushi Sandnes, i godt humør

Tale til jubilanten ved Sandnes' varaordfører Pål Morten Borgli

God stemning rundt bordene

Tuna Tataki - vidunderlig mør tunfisk med en vidundelig saus!

Anne og Njål i god passiar...

Nigiri Kaiseki, smelter på tungen...

Spesialkomponert coctail

Maki's by Sabi, fantastisk maki-opplevelse!

Forfriskende hvilerett

Tale til jubilanten ved Sigbjørn Selvåg, daglig leder Tvedt-senteret

Tale & bursdagssang til jubilanten ved Arve Serigstad

Nydelig kamskjell

Rune Salomonsen fra Barakademiet, mannen bak de supergode coctailene

Mmm, sjøkreps... Surprise laget av Njål

Empty bottle of champagne

Verdens søteste tvillinger, Elaine og Erika Delgado Antonsen, som er med i Sabis Sushi's nye bildekampanje

Østers

Kveldens andre surprise-rett, norsk hummer med nydelig saus

Dessert by Ole&Paco - nydelig kokosiskrem med herlig sjokolade-mousse i sjokoladeskål, og lekker konfekt med ingefær/sitrongress og five-spice-krydder

Gratulerer så mye med jubileet, og takk for en magisk kveld!

In the sushi kitchen

Photography: Anne Buckle

The Fisherman

Sérgio Capilé moved far away from home to do what he likes best: Fish.

Sérgio Capilé, head chef at Sabi Sushi Forus (Photography: Anne Buckle).

Double meaning intended. Sérgio loves to fish. But his main reason for leaving Portugal is to feed hungry Norwegians.

- I’m always searching for bigger projects, is Sérgios explanation for the big move. Six months later he has stopped looking. He’s found his place, as head chef at Sabi Sushi Forus.

- It feels like two years ago, Sérgio says. A lot has happened since he came to Stavanger. He calles the restaurant, and the people in it, family. With good reason. Sérgios girlfriend, Sue is the manager. She moved with her boyfriend to join in the adventure. A lot of the staff are friends he lured in like fish on hooks.  Altso from Portugal.

- We speak a lot of Portugese in the kitchen, even the ones who speak Russian have picked it up. But meetings are in English, he explains.

He’s only 27, but has had six months in USA as well. Training and studying at the University of Central Florida. Only broken by a month in Brazil.

- It was so much fun, I went during Carnival season, Sérgio remembers. It was through this trip that he met Brazilians who would teach him the art of preparing sushi. He worked in a Japanese restaurant in the north of Portugal for three years.

- We hear that Japanese spend years learning how to make sushi. How was it for you?

- It was the same for me. I had to spend six months in the kitchen learning the preparations like washing rice before I got to make sushi. And when I did the head chef would grab my maki and throw it in the garbage. I just had to bow my head down and say sorry and continue with the preparations. I was so angry, but I would have been kicked out if I showed it. I just had to wait for a new test and see it I passed, Sérgio recalls.

Sérgio Capilés makes maki rolling look easy. But his skills have been tested quite a few times (Photography: Anne Buckle).

 He had to do another test to prove himself in Stavanger. Four days of being observed and making his best sushi to the owners of Sabi Sushi.

- You have to show your skills, it is how it is in this business. I made my specials, and got good feedback. After I got he job offer, I took a couple of weeks thinking about it in Portugal. I needed to be sure of this big change, and I needed to hear what Sue wanted. Now that we’re here I know we will stay longer. To develop.

- Norwegians are not so different from Portugese, Sérgio sais when asked about how he likes it here.

- Nowegians like their privacy, but when you have gained their trust they open their arma and make you feel welcome. Norway isn’t really that different from home, besides the weather, he has to add.  Sérgio describes himself as a ”small city guy”, and laughs when he gets recognized at IKEA.

- You can hear them whispering about the sushi-guy, he sais, smiling.

Sérgio Capilés phone is always close by. Sanitized, of course, for the kitchen (Photography: Anne Buckle).

After a hectic six months life is slowing down, a little, at the busy restaurant in Forus. Sérgio has had some time to do other things. The beaches of Jæren remind him of home, and are one of the reasons he thinks he’ll be happy here for a long time.

- The water is much colder, but I love the sea, and hopefully soon I can get my own kaiakk and do some fishing from that. I have tried the pier in Stavanger, but I need to get into the fjords.