Nordic produce with Japanese techniques and flavors. This is a long-awaited project from chef Sayan Isaksson. Nour recently reopened its doors to the public after staying closed during the height of the pandemic. This is a long-awaited project from Sayan Isaksson, the well-respected chef that was part of the iconic and trendsetting Esperanto a few years back.This 24-seat restaurant is very elegant with great attention to furniture and color choices, which together with gently dimmed lighting creates a relaxed and homey feel. The multi-course menu interweaves seasonal Nordic produce with Japanese techniques and flavors. Almost every dish introduces some kind of fermentation created in the kitchen, whether it's the deeply complex miso, tanginess from the vinegar, or the sweet and subtle touch of koji.
Nordic produce meets Japanese techniques and flavors, by Sayan Isaksson