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.