Airis Zapašnikas, the Lithuanian chef recognised as the world's best sushi master, calls his workplace in Oslo a second home. Having lived in Norway for 14 years, he says mastery of Japanese cuisine demands not only talent but a particular kind of precision – from the way an apron is tied to every movement at the kitchen counter.
Even after reaching the highest accolades, including the world sushi championship title and a Michelin star, he insists that learning in the kitchen never stops.
"Even now, I'm still picking up something new. This place is my second home. My wife would probably say it's my first," he laughs.
A different kind of surgeon
His path to Japanese cuisine began in adolescence, after a visit to a Japanese restaurant in his home city of Kaunas. What captivated him was not just the food, but the closeness between chef and guest – the chance to watch the whole process from the counter.
