"A weekly-changing nine-course Asian-Nordic omakase in Frogner — Thai and Japanese flavour built on Norwegian ingredients by two seriously credentialled cooks."
About Hedone
Hedone opened in the former Bokbacka space at Skovveien 15, in the quiet Frogner residential streets west of central Oslo. It anchors part of our Oslo guide and our Asian-Nordic fine dining coverage as the city's strongest argument that fusion is not dead — it just needs the right chefs.
It is run by chef Mads Revheim-Skjolden (Palace Grill, Rest) and restaurateur James Maxwell-Stewart (Cru, Ludo, Brasserie Coucou). The name comes from hedonism — the pursuit of pleasure as a philosophy — and the menu enacts it course by course.
The Kitchen
The concept is modern Asian with flavour DNA from Thailand and Japan, executed with Norwegian ingredients from producers the chefs know personally. The signature format is a weekly-changing nine-course omakase: Norwegian scallop with coffee shoyu and caramelised onion; raw hamachi with yuzu and pickled kohlrabi; a wagyu course marinated four days in dashi.
The sauces are the calling card — reductions and emulsions that read as Japanese but carry Nordic depth. A three-course weekly menu and à la carte dishes round out the offering, with desserts kept restrained: yuzu sorbet with matcha, a rice dessert with kinako and brown-butter ice cream.
The Room
The dining room is small — around forty seats, with a handful at the counter in front of the open kitchen — and the acoustics reward conversation. It is dressed in neutral tones with considered lighting; nothing here shouts for attention.
The kitchen runs a tight team in choreography that makes the counter seat worth chasing. The wine list is compact but intelligent, with a sake programme among the better ones in the city.
Not for
Not for diners who want a fixed, familiar menu or a large group table — it is a small, weekly-changing omakase counter built for adventurous palates and quiet conversation.
Frequently Asked
What is Hedone known for?
A weekly-changing nine-course Asian-Nordic omakase: modern Asian cooking with Thai and Japanese flavour built on Norwegian ingredients. The sauces — reductions and emulsions reading Japanese but carrying Nordic depth — are the signature.
Who runs Hedone?
Chef Mads Revheim-Skjolden, formerly of Palace Grill and Rest, with restaurateur James Maxwell-Stewart, owner of Cru, Ludo and Brasserie Coucou.
Where is Hedone?
At Skovveien 15 in Oslo's Frogner district, in the former Bokbacka space west of the city centre.
What does it cost?
It sits in the top $$$$ band; the nine-course omakase is the main event, with a shorter three-course weekly menu and à la carte also available.
Should I book the counter?
Yes if you can — the room seats around forty, with a handful of counter seats in front of the open kitchen that give the best view of the cooking.
Reserve a Table
Reserve at Hedone
Book ahead, and request the counter for the best view of the open kitchen. Find it at Skovveien 15 in Frogner, the former Bokbacka space.
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Practical Information
AddressSkovveien 15, Oslo
NeighbourhoodFrogner
CuisineAsian-Nordic (Thai / Japanese flavour, Norwegian ingredients)
FormatWeekly nine-course omakase; three-course weekly menu; à la carte
SeatingAround 40 seats, with counter seating
DrinksCompact wine list and a strong sake programme
ReservationBooking advised
