A decade after first introducing Stockholmers to the izakaya experience, the celebrated Sayan Isaksson is bringing back Shibumi this October – refreshed, reimagined, and ready to reclaim its place in the city’s dining scene.
Shibumi – the Japanese word for “effortless perfection” – is also the name of renowned chef Sayan Isaksson’s much-loved izakaya, first opened in 2015 on Kungstensgatan, Stockholm. It quickly carved out a unique place in the city’s dining scene, only to close its doors three years later. Now, a decade after its debut, Shibumi is making a comeback in a fresh new form.
Following a warmly received pop-up at Röda Huset, Shibumi has found a permanent home right next door to the bar on Malmskillnadsgatan 38B, where it opens on 22 October. The menu once again pays tribute to Japanese izakaya fare, this time with inventive twists that reflect Isaksson’s evolving style.
“When we opened Shibumi in 2015, we were among the first to introduce the izakaya concept in Stockholm,” says Isaksson. “Much has happened in ten years and the competition is tougher. Even so, I feel the same love and enthusiasm for this generous, inclusive style of cooking. The new Shibumi will feature a few old favorites – and perhaps some surprises too.”
The izakaya seats 60 and features a large bar, where dark wood and a striking wall mural set the tone. Guests can browse a collection of LPs and choose the evening’s soundtrack – think '70s to '90s rock from the Rolling Stones to Creedence Clearwater Revival. True to its spirit, Shibumi is designed to feel welcoming rather than crowded – a place to book a table for dinner, or simply drop in and claim a corner.
The revival of Shibumi also underscores the creative range of Sayan Isaksson, one of Sweden’s most celebrated chefs. Named Chef of the Chefs in 2017, he made his mark with the acclaimed Esperanto and its sister restaurants Råkultur and Imouto; today, he runs Nour, which currently boasts a Michelin star. The return of Shibumi is both a nod to the past and a bold step forward in Isaksson’s ever-evolving culinary journey.
