Dashi

Two chefs, one Swedish and one Australian, are behind this homage to Japanese cuisine which sports the uncluttered, pared-back décor common to both Nordic and Japanese restaurants. Prime Swedish produce powers dishes that come from an ‘osusume’ menu and have a meticulous, delicate construction. Expect the eponymous broth to make several appearances – like as a marinade for amberjack – while desserts such as their take on a classic Mont Blanc are a highlight. Completing the Japanese culinary experience is a varied sake list that includes some rare selections.

What makes it distinctive

• Nordic and Japanese minimalism in the room: an uncluttered counter style space that mirrors the food’s pared back construction.
• A menu built around broth: the eponymous dashi is not a single dish, it is a recurring motif across courses.
• Banquet timing: all guests are served together, doors close 15 minutes after the reservation time, late arrivals can affect the whole room.

Signature Ingredients

• Dashi broth: the central flavour engine, used repeatedly through the meal, including as a marinade.
• Amberjack: one example of fish treated with dashi to sharpen umami and keep the finish clean.
• Prime Swedish produce: local seafood, meat, and seasonal vegetables, handled with Japanese technique and restraint.
• Sake: treated as part of the menu structure, with pairing built to match the meal’s pacing and temperature shifts.

Format

• Osusume menu, adapted for pescatarian guests.
• Banquet service, the room serves all guests at the same time.

What you eat and drink

• Japanese leaning cooking powered by prime Swedish produce, with meticulous, delicate construction.
• Dashi, the house broth, appears repeatedly, including as a marinade for fish such as amberjack.
• Sake pairing offered, with a broad range and some rarer selections.

Dietary notes

• The restaurant cannot cater for vegan, vegetarian, no seafood, coeliac, no cooking alcohol, alliums, soy sauce, or sesame.