Tucked away behind Norda VRA, which opens September 5, is the latest restaurant to open at the Clarion Post Hotel. The menu, celebrating Scandinavian ingredients kicked up with Japanese flavors, is the brainchild of head chef Frida Ronge.
Where Norda is a tasty microcosm of two great cities--New York and Gothenburg--the dishes at VRA are an ode to Sweden meets Japan in a modern way. Wanting to give diners the most authentic experience, Chef Frida Ronge traveled to Japan to field test these new techniques and flavors. After visiting sake breweries, as well as miso and soy producers, she brought back a more intimate knowledge of VRA’s inspiration country. Her goal? Inspire guests to rethink Swedish and Japanese flavors. Rather than your run-of-the-mill soy sauce accompaniment, expect a flavorful upgrade of the ubiquitous liquid with the addition of kombu, bonito and lemon. Some of the dishes being featured include raw halibut in brown butter, yuzu and smoked roe, smoked trout tartare served with trout skin chips, and gunkan maki with sake boiled clams. The cuisine will be prepared with a contemporary flair, with the highest quality of ingredients at the forefront.