In many ways, elevation is the essence of Japanese culture. It’s about reaching a higher ground with grace and modesty in every aspect of life. A quest for something far from the expected – just as Asahi and Forma symbolize.

Every part of our lives requires us to try our best – to improve and refine whatever we strive to achieve. This desire to elevate the mundane aspects of life has been a vital part of Japanese culture for centuries. There is a cultural belief that the ordinary can be crafted into something special through effort, attention and care. This philosophy can be seen in everything from daily routines to art and business. Japan’s ethos of refinement is present everywhere – it is a constant search for reinvention.
Forma is a newly opened restaurant in Hornstull, Stockholm, a neighbourhood known for its vibrant cultural meeting spots. It seemed like the perfect place for a new restaurant eager to serve food with that extra edge, to reimagine the ordinary into something new and interesting. But in truth, this is not at all about Michelin star ambitions.


“Filip, my partner here, and I are friends from childhood. And it was actually when we travelled to Australia together that started it all. It’s where we first connected with new cultures and ideas, and it really changed the way we saw the world. That inspiration drives us every day. We want to surprise people and raise the ordinary to something truly special,” says Anton Nilsson, head chef and co-owner of Forma.
This ambition to transform the commonplace is also evident in the restaurant’s choice of beer. Asahi is the natural choice for customers – a beer born from Japanese culture that balances tradition and innovation. Japan is a country known for its precision and uncompromising quality, but it is also a beacon of reinvention and discovery. This makes it one of the most interesting places on earth.
Asahi also embodies the country’s spirit of innovation, having pioneered the Super Dry style of beer, blending tradition with modern brewing techniques. Its minimalist design and crisp, dry taste align with Japan’s aesthetic values of simplicity and balance, where attention to detail is paramount.
This approach embraces many cultural expressions, such as the work of iconic designers Rei Kawakubo or master tailor Yohji Yamamoto, both innovators who have truly driven fashion according to Japanese aesthetics, blending classical drawing techniques with new methods. Issey Miyake, celebrated for his technology-led clothing designs, shows and fragrances, was another key figure in this modern tradition.

Even in the world of whisky, Japanese brands have for decades been winning the highest awards. And let’s not even get started on the world of music, where Japanese artists have taken imported styles and transformed them into perfection and surprise.
All these examples embrace Western traditions, combining them with the Japanese spirit to create something truly extraordinary: a synthesis of East and West, of the new and the old. This is the essence of what Asahi represents – a Japan far more distinct and interesting than the expected image, creating something far from the expected.
The origin of this spirit can be traced to the Three Japanese Arts of Refinement: Kado (the way of flowers), Kodo (the way of fragrance), and Chado (the way of tea). And today, modern Japanese culture remains deeply rooted in the concept of refinement and the pursuit of perfection. Whether it’s the attention to detail in Japanese cooking, the respect for nature seen in landscaping and gardening or the mindfulness in daily routines.
“We’re not trying to recreate traditional Japanese cuisine, but we approach everything with the same diligence, thoughtfully considering every plate. It’s this commitment to care and attention that I hope shines through in the dishes we’ve created in this ultimate Food and Asahi pairing,” Anton continues.


At his restaurant, worlds truly collide. Nothing is sacred. This is where the familiar is transposed to unexpected heights. Still, their guests always readily recognize the dish they’ve ordered and understand the name and tradition from which the cuisine comes. Yet they are surprised by the new depths of flavour and texture. Rooted in the foundational pillars of salt, fat and acid, each creation celebrates these elements in their truest form, while texture – such as crispiness and the softness of sauce – adds a captivating dimension.
Their steak tartare, for instance, is a hedonistic blend of France and Asia. A classic totally reimagined, with glazed oyster sauce and Avruga caviar and minced topside of beef, glazed with oyster sauce and Avruga caviar, and charred. Texture and acidity create something far beyond the expected. Every flavour is on a special assignment to boost the overall experience.
“When we worked abroad for many years, in Australia and New Zealand, I got interested in how flavours interact. To create a melting pot from all sides of the planet, in search of perfection. Yet we fine-tune our dishes, leaving nothing to be desired. Even a medium-sized dish should be complete on its own,” he emphasizes.
Some guests have actually been upset by the results of his fearlessness in reinventing established dishes. In his arancini, green curry mayo and dried black lime play an important role. This, together with arancini made from risotto using the normal ingredients plus two extra cheeses – mozzarella and Brie de Meaux – is comfort food totally transformed. Traditional taste is refined into an unexpected delight.


The Nordic classic of reindeer fillet is here combined with satay and surprising piquancy to boost the natural ingredients, giving a crisp and refreshing relish to the dish. The same is being done with another famous Scandinavian ingredient: the Arctic char, a classic dish completely redefined through inventive methods and imaginative taste combinations. A famous sauce, Sandefjord sauce, infused with hot charcoals and added yuzu juice, finally split – something no chef should normally be proud of – with sobrasada oil. Anton is truly a reinventor and the epitome of diligence and curiosity in his trade.
“I believe it’s important to find meaning in everyday moments and to constantly refine what you do. By honouring your craft and paying attention to every detail, you not only grow personally but also bring joy to others. It creates space for meaningful conversations, relaxation and the enjoyment of food made with care and passion. The goal is to refine every detail, day by day, in everything I do.”
This relentless pursuit of perfection stems from Anton’s background in elite competitive diving. As a skilled diver in his younger years, he travelled across Europe, competing at a high level. The discipline he learned – repeating a detail over and over until it was perfect – translates seamlessly to the kitchen. In many ways, it’s the same: working tirelessly to perfect the basics and surprising others.
In Japanese culture, mastery isn’t about showcasing skill, but about humility and the relentless pursuit of perfectionism. Every challenge is taken seriously and even the most obscure hobby or interest can be turned into something meaningful. Just visit one of the many bars in Osaka or Tokyo dedicated to esoteric genres of music or video games.

Even in art, this concept of refinement is evident in the work of many contemporary artists. For example, Yayoi Kusama’s psychedelic installations and sculptures have become globally iconic, yet her work is also deeply connected to personal transcendence and spiritual elevation. Her practice, especially her famous infinity rooms and installations, transforms ordinary materials into immersive experiences.
In a way, Yayoi Kusama is a good example of Japan today, a place filled with ideas of reinvention and vibrancy. At its core, modern Japanese culture is firmly centered on the idea of elevation – whether it’s the constant pursuit of self-improvement, the refinement of craft, or the search for beauty and perfection in life’s details. It’s a culture that values continuous research, whether in the form of technological innovation, artistic creation or personal development.
“Creating something that surprises us, something beyond the ordinary, is already natural to us here at Forma. It’s what we try to do every day, not in a flashy way, but by making everyday moments feel a little more special,” Anton concludes.
This pursuit of higher ground encourages not only a desire for excellence but also an appreciation of the journey itself. It is through the process of elevation that one finds deep satisfaction in dedication, humility and the quest for a deeper understanding of the world and one’s place in it. It also makes everything we do more interesting and a lot more delectable. As refreshing as a glass of Asahi, in fact.
Elevate – beyond the expected
This is Forma’s ultimate Food and Asahi 0,0% pairing.
Steak Tartare: charred, carpaccio.
A classic, reimagined. Brushed and charred afterwards. Texture and acidity.
From bottom to top: Minced beef topside. Kewpie mayonnaise. Pickled onion. Two vinegars: rice and champagne. Pickled radish. Fried garlic. Carpaccio. Glazed oyster sauce. Avruga caviar. Lotus root crisps. Sesame vinaigrette with grapeseed oil.
Tataki: Reindeer fillet, satay.
Burst of flavour. Sauces elevate the natural ingredients. Crisp and refreshing.
From bottom to top: Shredded radish and green papaya. Satay sauce. Roasted sesame seeds. Seared sliced reindeer fillet. Garlic flower. Surrounded by nuoc cham and jalapeño oil.
Arancini: Green curry mayo, dried black lime.
Comfort food redefined. Traditional flavours refined into an unexpected delight.
From bottom to top: Green curry mayonnaise with lime. Arancini – deep-fried risotto with Parmesan, Brie de Meaux, and mozzarella. Parmigiano Reggiano, leek ash, powdered dried black lime.
Arctic Char: Grilled Sandefjord sauce, trout roe.
A classic dish, completely transformed through unexpected methods and taste combinations.
From bottom to top: Water chestnut. Grilled scallions, marinated in Ponzu. Fried garlic. Charred Arctic char, steamed and charred, seasoned with Shichimi togarashi. Smoked trout roe. Avruga caviar. Chives. On the side: grilled Sandefjord sauce with yuzu juice. Split with sobrasada oil.
Team Credits:
Production and concept by The Forumist Production
Words by Tor Bergman
Photography and DOP by Gustav Sandegård
Film post-production by Dynamic Films
Special thanks and in collaboration with Asahi Super Dry