Born in Stockholm, Fredrik Berselius spent his childhood in the Swedish countryside, gradually developing a love for the human-environment connection and natural materials. In 2000 he moved to New York, where he worked in several restaurants, including the famous Aquavit. Twelve years later, with the right knowledge and experience, he opened the Frej restaurant with chef Richard Kuo, before changing his name to Aska as we know it today. Within a year, the restaurant managed to earn a Michelin star and was temporarily closed to move to a more spacious place.
Inspired by the natural environment, Scandinavian cuisine, and the multiculturalism of New York, the Aska menu offers a high level of culinary experience. The ingredients come mainly from the Northeastern United States, with some notable exceptions such as Finnish caviar. Designed by Byblack NYC, the interior focuses on simple and rustic elements to create a sophisticated effect. The restaurant features 10 tables, wooden floors, exposed brick walls, and soft lighting, creating a unique atmosphere similar to that of Brooklyn.