Finnish chef-owner Eric Räty offers a take on Nordic cuisine shaped by Japanese precision and seasonal ingredients. His menus at Arbor reflect this approach through their stark minimalism: dishes are listed with single words like “acerola” or “pigeon”, leaving the contents partly unknown until they arrive on the table.
What follows are carefully considered compositions – past dishes include South African abalone with green tea ramen, as well as pigeon with Okinawan black sugar and Sichuan peppers – that deliver clean, layered flavours. The result is a cooking style that feels restrained yet expressive, where simplicity on the page gives way to complexity on the plate.

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