Japanese and Nordic cuisines enjoy a natural affinity as they both boast a subtractive form of cooking that focuses on subtle, natural flavours. Through precise execution and the insistence on using top quality ingredients, the two come together in the form of balanced and intriguing set menus at this understatedly stylish restaurant. The chef’s Finnish background is reflected in the lingonberries that accompany the pigeon and the horseradish that accentuates the scallop and peas.