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CO/LAB
MISSHUMASSHU

chef / stockholm

 

co/lab

 

The place: Misshumasshu, Stockholm. The people: award-winning chefs Adam Dahlberg and Albin Wessman. The mix: Tokyo and Sweden, ancient and modern. The experience: extraordinary!

Misshumasshu breaks the rules and drives cuisine culture forward with incredible flavour combinations – we couldn’t ask for a better collaborator than Adam Dahlberg for this collection.

co/lab

 

The place: Misshumasshu, Stockholm. The people: award-winning chefs Adam Dahlberg and Albin Wessman. The mix: Tokyo and Sweden, ancient and modern. The experience: extraordinary!

Misshumasshu breaks the rules and drives cuisine culture forward with incredible flavour combinations – we couldn’t ask for a better collaborator than Adam Dahlberg for this collection.

"LYFT / LAB GIVES ME A FUTURISTIC FEELING. THEY HAVE AN INSPIRING MODERN AESTHETIC, ARE CLEARLY INNOVATIVE AND UP FOR A CHALLENGE, JUST LIKE US AT MISSHUMASSHU"

ADAM DAHLlBERG,
award-winning restaurateur and chef

Adam's first job was in a London restaurant kitchen, where he found inspiration for his career. He likes to use innovative techniques and question proven methods to create his own ideas.

"LYFT / LAB GIVES ME A FUTURISTIC FEELING. THEY HAVE AN INSPIRING MODERN AESTHETIC, ARE CLEARLY INNOVATIVE AND UP FOR A CHALLENGE, JUST LIKE US AT MISSHUMASSHU"

ADAM DAHLlBERG,
award-winning restaurateur and chef

Adam's first job was in a London restaurant kitchen, where he found inspiration for his career. He likes to use innovative techniques and question proven methods to create his own ideas.

ADAM'S
CREATIONS

Adam has interpreted LYFT/LAB’s new ‘Kissed by Fire’ collection as three stunning new dishes, blending modern cooking technology with traditional Japanese heritage.

EDT.02_01

Fried gyozas

Stuffed with smoked anise-spiced crab is cooked sous vide and served with an emulsion of yuzu kosho and fennel vinaigrette.

 

EDT.02_02

Miso taco

Dried and caramelised ponzu-glazed beets served with yoshu kushu and ginger.

EDT.02_03

Cardamom steak

Using a Japanese mortar and liquid nitrogen, tartare is mixed in suribachi with crushed cardamom and horseradish, and served with steamed brioche.

 

"Interpreting LYFT/LAB’s new flavours into innovative dishes was exactly the challenge I needed to feel stimulated right now!"

ADAM'S
CREATIONS

Adam has interpreted LYFT/LAB’s new ‘Kissed by Fire’ collection as three stunning new dishes, blending modern cooking technology with traditional Japanese heritage.

EDT.02_01

Fried gyozas

Stuffed with smoked anise-spiced crab is cooked sous vide and served with an emulsion of yuzu kosho and fennel vinaigrette.

 

EDT.02_02

Miso taco

Dried and caramelised ponzu-glazed beets served with yoshu kushu and ginger.

EDT.02_03

Cardamom steak

Using a Japanese mortar and liquid nitrogen, tartare is mixed in suribachi with crushed cardamom and horseradish, and served with steamed brioche.

 

"Interpreting LYFT/LAB’s new flavours into innovative dishes was exactly the challenge I needed to feel stimulated right now!"

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