About us

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NOROBATAS BIRTH

The meaning of the name Norobata is based on two components; No = Nordic, Robata = The charcoal grill originating from Japan. The concept we offer is a Nordic coal grill with influences from Japan & Peru.

The Robata grill is baked with Bincho-Tan, which is a type of coal, also called white charcoal, produced from Japanese white oak. Bincho-tan production originated in the area of Wakayama in the Kansai region of southern Japan and what is unique to this type of coal is that it does not emit any odors when grilling.

The idea of Norobata is based on the Swedes’ love for the grill in combination with our curiosity of new continents and destinations. The team behind Norobatas food concept is Kasper Kananen with Johan Backéus, Swedens’ Chef of the Year 2017.

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MEET THE CREATORS

Kasper Kananen, head chef and partner in Norobata, spent one year in New York at the Aquavit restaurant in the early 2000s. In the Big Apple, his curiosity for the Asian cuisines which exist abound in this metropolis. Once back in Stockholm, he was given the opportunity to explore this further in the role of kitchen manager at the F12 group restaurant Miss Voon for 5 years.

Johan Backéus has his background in the Lux and AVEQIA groups and acts as a creative companion for Kasper and the team at Norobata. Johan's penchant for pure natural flavors has been complemented by influences from inspirational trips to Japan and Peru.

When these two chefs met in the kitchen and discussed their experiences, an idea of ​​a new taste picture emerged. Peru has since the early 1900s a large share of Japanese descendants, and this has led to many interesting developments in Peruvian cuisine. Our modern Nordic cooking goes hand in hand with the Japanese cuisine's ability to reproduce and enhance natural flavors and textures. Simple cooking methods make justice to our fine ingredients and elevate their best qualities, and we can advantageously marry them with the Japanese's finely-combined combinations and the Peruvian cuisine's heat and acid.

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THE FOOD IN FOCUS

The experience at Norobata is about sharing, to try a few different things in interaction with chefs and staff. We want to invite you and your party to our world, make you immerse in our fresh tastes and new combinations.

Our Nordic heritage and curiosity on new cousines and tastes do not set our hunger to develop. As one foundation stone in the concept is based on sustainability, we work with raw materials that have a long cooking time, we also process overproduction from growers and suppliers that are directly linked to the lunch concept "från rot till blast" aimed at minimizing waste for an even more sustainable society.

Gallery

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You find us at

GROW HOTEL
LANDSVÄGEN 30
171 54 SOLNA
SWEDEN(MAP)

Contact us

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Open every day

Breakfast

Weekdays

06.00 - 09.30

Weekends

07.00 - 11.00

LUNCH - À la carte

Weekdays

11.00 - 13.30

Dinner - À la carte

17.00 - 22.00

HOTEL BAR

Monday - Friday

11.00 - 23.30

Saturday

17.00 - 23.30

Sunday

17.00 - 22.30

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Don´t forget to visit us on

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© Copyright norobata 2018

Design and programming: Create/Remain

About us
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Norobatas Födelse

The meaning of the name Norobata is based on two components; No = Nordic, Robata = The charcoal grill originating from Japan. The concept we offer is a Nordic coal grill with influences from Japan & Peru.

The Robata grill is baked with Bincho-Tan, which is a type of coal, also called white charcoal, produced from Japanese white oak. Bincho-tan production originated in the area of Wakayama in the Kansai region of southern Japan and what is unique to this type of coal is that it does not emit any odors when grilling.

The idea of Norobata is based on the Swedes’ love for the grill in combination with our curiosity of new continents and destinations. The team behind Norobatas food concept is Kasper Kananen with Johan Backéus, Swedens’ Chef of the Year 2017.

Image

MEET THE CREATORS

Kasper Kananen, head chef and partner in Norobata, spent one year in New York at the Aquavit restaurant in the early 2000s. In the Big Apple, his curiosity for the Asian cuisines which exist abound in this metropolis. Once back in Stockholm, he was given the opportunity to explore this further in the role of kitchen manager at the F12 group restaurant Miss Voon for 5 years.

Johan Backéus has his background in the Lux and AVEQIA groups and acts as a creative companion for Kasper and the team at Norobata. Johan's penchant for pure natural flavors has been complemented by influences from inspirational trips to Japan and Peru.

When these two chefs met in the kitchen and discussed their experiences, an idea of ​​a new taste picture emerged. Peru has since the early 1900s a large share of Japanese descendants, and this has led to many interesting developments in Peruvian cuisine. Our modern Nordic cooking goes hand in hand with the Japanese cuisine's ability to reproduce and enhance natural flavors and textures. Simple cooking methods make justice to our fine ingredients and elevate their best qualities, and we can advantageously marry them with the Japanese's finely-combined combinations and the Peruvian cuisine's heat and acid.

Image

THE FOOD IN FOCUS

The experience at Norobata is about sharing, to try a few different things in interaction with chefs and staff. We want to invite you and your party to our world, make you immerse in our fresh tastes and new combinations.

Our Nordic heritage and curiosity on new cousines and tastes do not set our hunger to develop. As one foundation stone in the concept is based on sustainability, we work with raw materials that have a long cooking time, we also process overproduction from growers and suppliers that are directly linked to the lunch concept "från rot till blast" aimed at minimizing waste for an even more sustainable society.

You find us at

GROW HOTEL
LANDSVÄGEN 30
171 54 SOLNA
SVERIGE(Map)

Contact us

Image

Open every day

Breakfast

Weekdays

06.00 - 09.30

Weekends

07.00 - 11.00

LUNCH - À la carte

Weekends

11.00 - 13.30

Dinner - À la carte

17.00 - 22.00

HOTEL BAR

MONDAY - FRIDAY

11.00 - 23.30

Saturday

17.00 - 23.30

SUNDAY

17.00 - 22.30

Image

Don´t forget to visit us on

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© Copyright norobata 2018

Design and programming: Create/Remain