Wed-Fri: 12.00-17.00
Sat: 12.00-16.00
*To book a visit outside of opening times, please contact resistance@nomigbg.se
Sun-Thu: 17.00-22.00
Fri-Sat: 17.00-01.00
Lunch
Mon-Fri: 11.00-14.00
Sun-Tue: Closed
Wed-Sat: 17.00-21.00
Dinner
Tue-Fri: 17.00-21.00
Sat: 17.00-21.30
Izakaya
Sun: 15.00-21.00
Mon: 17.00-21.30
Wed-Fri: 12.00-17.00
Sat: 12.00-16.00
*To book a visit outside of opening times, please contact resistance@nomigbg.se
Sun-Thu: 17.00-22.00
Fri-Sat: 17.00-01.00
Lunch
Mon-Fri: 11.00-14.00
Sun-Tue: Closed
Wed-Sat: 17.00-21.00
Dinner
Tue-Fri: 17.00-21.00
Sat: 17.00-21.30
Izakaya
Sun: 15.00-21.00
Mon: 17.00-21.30
A Nikkei menu inspired by the local produce and flavours, featuring small plates and big bites meant to be shared by the whole table! Please note that dishes may vary due to seasonal changes.
Crispy salad with a creamy sesame dressing
Swedish aubergines pickled in soy (shoyuzuke), garlic and szechuan peppercorns
Crispy cassava with Aji's dashi-mayo
Spicy fermented cabbage
Rice with ponzu & furikake
Pāo de Queijo (2pcs) served with whipped smetana and chives
Pike perch, potato foam, pickled onions, anchovy leche de tigre and Vänern vendace roe
Beef topside, tempura pearls, cilantro emulsion, pickled onion and wrångebäck cheese
Salt-baked beetroot, raspberry vinaigrette, Japanese curry yoghurt and herbs
Dashi, homemade chili crisp with coriander and scallions
Our skewers are grilled over binchotan, a Japanese artisanal hardwood charcoal that burns cleanly.
Served in pairs
Padrones topped with spicy togarashi salt and lime
Chicken thigh and spicy furikake
Grilled chicken heart, tare and horseradish
Marinated pork shoulder with koji sauce and flatbread
Lightly torched salmon, pickled onion, garlic mayo, cucumber and scallions maki roll. Half or whole roll.
Green kale, chives, pickled onion, caramelized shiitake and teriyaki maki roll, coated in panko and deep fried. Half or whole roll.
Served in pairs
Ponzu and pickled green chili
Teriyaki and avruga caviar
A tasty twist on the Brazilian Moqueca - Aji and paprika sauce, butter-baked leek and pointy cabbage, Jerusalem artichoke purée and lime
Crispy soy-ginger marinated chicken bites, dashi-mayo and fermented raspberry hot sauce served over rice
Roasted mushrooms, coconut Aji and paprika sauce, leek oil, butter-baked leek, pointy cabbage, Jerusalem artichoke purée and lime
Mango sorbet, roasted coconut flakes and vanilla-infused coconut sagu
Doce de leite ice-cream, orange gel, cinnamon, chocolate sponge and crumble
🌿 - Vegetarian
🌿🌿 - can be made vegan. Find out more from your server!
Please note that our menu is dependent on harvests and catch of the day and may vary on the day of your visit.
Dinner
Tue-Fri: 17.00-21.00
Sat: 17.00-21.30
Izakaya
Sun: 15.00-21.00
Mon: 17.00-21.30
Each dish has been crafted and refined to achieve the best possible flavor, so we generally prefer not to make any changes. You are however welcome to enjoy the dishes that suit you.
If you have booked a menu, please inform us of any allergies at least 24 hours before your visit. This allows our kitchen ample time to adjust your dishes and ensure the best possible experience for you.
We’re happy to welcome leashed four-legged friends.
Lunch
Mon-Fri: 11.00-14.00