Japandi – it’s where modern Scandinavian dishes and Japanese cooking methods meet.
Coming to our Frame tables by super talent Chef Ken Miller, who boasts a wealth of experience cooking in fine dining restaurants (NoMI Kitchen, Acadia and Cicchetti) we couldn’t be more excited to experience this style of cookery in a new direction.
Here, Ken applies sensible Japanese techniques ~ charcoal, grilling, braising ~ with traditional Norwegian ingredients : smoked whitefish, potato, gouda, miso, dill, beet, black garlic, elderberry, salted cabbage, red bean.
The result: an interactive and effortlessly cool izakaya style dinner party (literal translation: a drinking spot that combines the merriment of a pub with a tapas-style menu, meaning food is served in a steady flow).
Add in a stunning selection of sake, Japanese whiskey and wine by Frame’s Adam Accivatti and Diego Aliste.
And why yes, count us in.
We can definitely get on board to a night where Sweden and Japan create magic, on a plate.
NORDIC IZAKAYA MENU
Smoked Whitefish Takoyaki
( Japanese snacks )
Japanese Mayo, Okonomi Sauce, Horseradish, Chives
Potato + Gouda Yakimochi
Mochi, Caramelized Whey
Koldbord
Oyster With Elderberry Mignonette, Salmon Gravlax With Kimizu,
Beet Tartare
Kushiyaki
(Skewers)
Black Garlic Chicken Yakitori, Curry Fiskeboller, Chili Mushroom,
Miso Spring Onion
with Accompaniments
Lefse, Soft Flatbread from Norway
Salted Cabbage Salad
Braised Kombu
Crudites and Pickles
Cultured Creme Fraiche
Ikura, Salmon Roe
Sweet Woodruff Ice Cream
Red Bean Aebleskiver, Rose Jam