The celebrity chef of Frantzén fame opened his third Asian venture in this shophouse (c 1926). Diners are offered an aperitif and amuse-bouche on the first floor, before the eight-course neo-Nordic, seafood-heavy tasting menu with Japanese influences unfolds on the second floor. Fermented food is the leitmotif recurring in Swedish and Japanese diets, and this kitchen uses it occasionally to great effect. The friendly, thoughtful service is also a plus.