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Twelve courses of Nordic soul and Japanese precision. Every dish forged from the waters, forests, and flames of Norway.
Wild Arctic char from Lofoten. Foraged cloudberries from Nordmarka. Koji-aged reindeer from Finnmark. The land, on a plate.
One seating nightly at 19:00. Floor-to-ceiling glass framing the Oslofjord. An intimate ritual of fire and water.
We source every ingredient within 200 kilometers of Oslo. Wild-caught Arctic char from Lofoten. Foraged cloudberries from Nordmarka. Koji-aged reindeer from Finnmark. Each plate honors the land and the lineage it carries.
Our kitchen bridges the fjords of Scandinavia with the discipline of Edomae sushi. Slow smoke meets precise knife work. Fermentation meets flame. The result is something that belongs to neither tradition and both at once.
Twenty-four seats. Floor-to-ceiling glass framing the Oslofjord. Japanese cypress counters hand-planed in Kyoto. Every element calibrated to slow you down and sharpen your senses.
The open kitchen runs the full length of the room. No walls, no separation. You watch the flame, smell the smoke, hear the sizzle. Dining here is not observation — it is immersion.
The fjord gives us everything — cold, salt, silence. The flame is how we answer.
Trained in Tokyo under Jiro Ono's lineage, Eriksen returned to Oslo with a single conviction: Norwegian waters hold the world's finest raw ingredients. Fjord & Flame is her proof.
One seating nightly at 19:00. Twelve courses, wine pairing available. Reservations open thirty days in advance.
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