Raw fish and sour beer sounds like a strange combination and I have to admit I was skeptical but after some colleagues raved about it I had to check it out. The restaurant itself is pretty minimalist, a simple doorway from the street and all sleek Scandinavian pale wood with a nice back garden during the summer and a small upstairs area which is rarely full.
The food menu is also pretty simple: there are 3 types of rolls and a few varieties of nigiri to choose from, depending on which fish is available at the time, plus a few salads and sashimi. The sushi is super fresh and is all perfectly seasoned so no need to dunk it in extra soy sauce. I really noticed the difference in taste also in the homemade wasabi and homemade pickled ginger – very different from my usual Friday takeaway sushi. But the star of the show is really the chef’s menu (Omakase) where the tattooed sushi chef serves up what he deems to be best for 750kr. This menu is limited to 4 people at a time and you sit at the bar with a bird’s eye view of the action.
As for the sour beer, here I was very pleasantly surprised. The barman helped me choose some easy introductions and those on tap are available in small glasses so you can try a couple over the course of your meal.
