At Hrímnir we explore traditional culinary techniques from the Nordics and Japan - smoking, preserving, fermenting and grilling, among others - and create a new dimension of the traditional Japanese dish ramen. Hrímnir means “covered in soot/char” and stems from old Norse language. We use fantastic local, seasonal, organic and wild ingredients because we believe in supporting local economies, responsible environmental stewardship and healthy food. By exploring the two regions in parallel, we develop unique flavors with foundation in Nordic biodiversity, and with a focus on sustainable practice and true craftsmanship.
In line with practicing on a local level we wish to be a neighborhood restaurant where you can come for a quick bowl of ramen on your way home from work or before heading out for the rest of the night, as well as being a place where you can come with your close and loved ones for a night of good food and drinks in the best atmosphere. Hrímnir is a place where you can come as you are, have fun and be taken well care of.
Ramen originally comes from China and started its Japanese history through Chinese immigrants in the late 1800’s. At that time, ramen was cheap and filling food that could be eaten quickly, and was especially popular amongst the working class. In the beginning of the 1900’s, the dish also became popular amongst politically radical students and soldiers. When the US occupied Japan during the Cold War and the country experienced a state of crisis in their rice production, the Americans overflowed the market with cheap wheat to combat the food shortage. I addition to this, they ran a tough propaganda scheme about the nutritional benefits of wheat and animal products. Ramen established itself as a staple food and became more and more prominent in the rice based culture of Japan, and was associated with the urban lifestyle.
We want to be part of influencing and developing the food system of the future. This we must see as a reality to ensure that the World is provided with enough nutritious and healthy food, while at the same time taking care of our eco-systems and environment. These are things we are all responsible for, both as restauranteurs and as consumers.