Anders Dahl
Guest Chef at Restaurant NOBI
Head Chef Anders Dahl is the driving force behind Misshumasshu, the Stockholm izakaya-brasserie-bar hybrid from the Adam & Albin Group. Located in the heart of Stockholm’s vibrant Bibliotekstan, inside the historic and bustling Birger Jarlspassagen, Misshumasshu fills the air with the scent of sizzling skewers, rich simmering broths and sharp yuzu. It is a place where the electric energy of Tokyo street food collides with the sleek pulse of New York and Stockholm. For the past eight years, Anders has successfully brought the dreams and culinary visions of owners Adam Dahlberg and Albin Wessman to life. Alongside restaurant manager Victor Netje and their fantastic team, Anders transforms casual dining into a high-voltage, unforgettable experience. This is his journey: Anders Dahl’s culinary foundation is built on structure, precision and a fierce competitive drive. He took his very first steps in the culinary industry at the iconic Gondolen in Stockholm, ‘cutting his teeth’ in one of the city's most legendary high-volume, premium kitchens. This intense, formative experience laid the groundwork for his next major move: joining the team at the prestigious Michelin-starred restaurant Bon Lloc. It was during the early 2000s at Bon Lloc that Anders first crossed paths with young, ambitious colleagues Adam Dahlberg and Albin Wessman. Backed by these elite kitchen years, Anders went on to establish himself as a fierce competitor on the Swedish culinary circuit, reaching the semi-finals of Sweden's prestigious Chef of the Year (Årets Kock) competition multiple times. Decades after their initial meeting, it is Adam and Albin's collective ideas, dreams and bold culinary concepts that Anders has successfully driven as Head Chef at Misshumasshu for the past eight years. Together with Victor Netje and the team, he has built Misshumasshu into one of Stockholm's most energetic dining destinations.
Dahl x nobi
Menu
Welcome to the world of Misshumasshu. Our menu is a direct reflection of our identity—crafted for you to enjoy and experience our unique take on flavour.
Why do you work in the culinary industry?
I work in this industry because restaurants have a rare power to shape human connection. Kitchens are high-pressure, fast-moving environments, but they yield something incredibly tangible. You take raw, separate elements and, through craft, turn them into an experience that alters a person’s day. The immediate feedback loop of a bustling dining room—the sound of laughter, the clinking of glasses and seeing a room full of people enjoying themselves—is an addictive environment. I simply can't imagine being anywhere else.
What sparks your passion for creating and collaborating on culinary experiences?
The spark comes from turning creative dreams into a daily reality. Working with Adam and Albin means executing a vision that traces all the way back to our early days at Bon Lloc, but bringing my own edge to it every day. The passion is amplified by the incredible teamwork in the kitchen and front-of-house. Collaborating daily with Victor Netje and our fantastic team to keep the energy high, refine our menus and push the boundaries of what an urban izakaya can be is what keeps the creative engine running hot.
What matters most to you when it comes to dining?
What matters most to me is the atmosphere around the set table and my ability to actively contribute to making that atmosphere magical. There is a sacred energy when people gather to share a meal. I believe that no matter the concept or the level of dining—whether you are grabbing a quick, casual lunch bowl or sitting down for an elaborate dinner—every single detail plays a vital role in building the 'perfect' whole. True dining is a complete ecosystem. It begins with the raw material—respecting the seasonal ingredient. Then comes the technique, the precise craftsmanship used to transform it. Next is the vessel—the exact choice of the custom plates, bowls and dishes we use to present the food. And finally, the most crucial component: the people sitting at the table. Whether they are lifelong friends or complete strangers dining as guests, the people contribute to the final experience to the highest degree. When the food, the tableware and the human energy align flawlessly, the illusion is complete.
Your food philosophy:
My food philosophy can be summarised as: High-energy gastronomy through absolute precision and zero pretension. I believe food should be direct, loud, instinctual and deeply satisfying. We take the meticulous, time-honoured precision of Japanese culinary techniques and use them to serve bold, unexpected flavour profiles. Our dishes thrive on stark contrasts—the comforting warmth of a slow-simmered broth colliding with the electric, palate-awakening shock of citrus or chilli. A dish is only successful if it delivers maximum flavour, respects the integrity of the raw material and brings genuine joy to the people gathered around the table.
Your favourite drink in the evening or when going out to relax:
I keep it clean and refreshing. Nothing beats a cold beer or a crisp, beautifully chilled white wine. After hours in a hot kitchen balancing heavy, complex flavours, that sharp, ice-cold simplicity is exactly what you need to reset.
Your favourite pizza:
I am a purist when it comes to style, but a realist when it comes to toppings. My absolute favourite is a Neapolitan-style pizza AND it must have pepperoni. The combination of that beautiful, tender dough with the spicy, oily kick of great pepperoni is perfection.
Restaurant
NOBI
NOBI is a tranquil oasis with Asian flair located on the banks of the Aura River in Turku. The restaurant brings together a stylish setting, shareable dishes, and an element of surprise in a relaxed, welcoming atmosphere. NOBI offers delicious food and drinks along with unforgettable moments in one of the most scenic spots in the city. Dinner on the river, with views of Turku Castle, is truly memorable.
