A journey through land and sea, where Nordic ingredients meet Japanese precision.
The experience begins with delicate bites — Shiso and Skaw shrimp with yuzu kosho, and yuba tarte with kingfish and gochujang — setting a vibrant, umami-driven tone.
From oyster with aged rice vinegar to hiramasa accented by kizami wasabi, the menu unfolds with freshness and depth.
Luxurious notes follow — langoustine with caviar and mizuna, Wagyu with bloody tomato and tuille, and mushroom ravioli seasoned with soy.
The journey concludes with lamb and seasonal greens in a rich jus, and a bright finale of hibiscus parfait and hazelnuts, balancing richness with floral acidity.