Circular crossover gastronomy
Like many other restaurateurs, the couple Oscar and Christina Wu Persson have had to pivot to make ends meet. Times are tough, and only the most stubborn stick to their principles when things become challenging. Here, the gastronomy feels stripped down, almost minimalistic. Pure flavors, honest presentations. The service is warm and personal. Just as the name suggests, the restaurant features an interplay between Nordic ingredients and Asian techniques. Why not cook broth on the shells of West Coast-farmed blue mussels for the noodle soup? Seasonal Swedish produce is a high priority, but fresh wasabi from Shizuoka can also be found on the menu.
• Swedish produce combined with Asian techniques and flavors
• Menu set by the availability of ingredients
• Tuna is not served
• Coffee is from a sustainable supplier