The story
Young Hearts sits at Runeberginkatu 55 in Helsinki, where the kitchen cooks modern cuisine with an Asian undertone and serves fresh sushi alongside the à la carte. The White Guide gave the restaurant its Fine level rating in 2026, and Michelin lists it as Recommended the same year.
The White Guide names Patrik Lindström as the chef behind the menu. The restaurant describes its food as built on seasonal raw ingredients with an Asian accent, and the menu changes with what is in season.
The White Guide singles out roasted carrots with carrot hummus, fried tofu and sunflower seeds in an orange vinaigrette, served with house-made sourdough focaccia to soak up the juices. A daily tartare suits diners who want something comforting, while artichoke gazpacho with fermented tomato is the bolder choice. Other menu lines include beef tartare with XO and kimchi aioli, fish of the day with lemon foam and parsnip purée, and caramelised banana with chocolate foam and pecans for dessert.
The sushi list runs alongside the kitchen menu, with nigiri, maki and a 12-piece sushi selection. Guests can add a five-piece Tokyo55 omakase to the seasonal menu for 10 euros. The seasonal menu is priced at 59 euros, with wine pairings at 35 or 45 euros. The wine list leans lively, with a 100% Gamay from the Rhône that the White Guide describes as very easy to drink.
Recognition
Ambience
Details
History
What used to be a Japanese restaurant is now Young Hearts, a charming neighborhood spot as exuberant as its name suggests. The easy-going eatery helmed by Patrik Lindström offers a menu full of flavor and character, like roasted carrots, carrot hummus, fried tofu and sunflower seeds bound together with an exhilarating orange vinaigrette. This dish is both satisfying and beautiful and definitely requires some of the house-made sourdough focaccia to mop up the juices. There’s something for everyone here; a daily-special tartare for those seeking comfort and artichoke gazpacho with fermented tomato for more adventurous eaters. Wines, on the other hand, are largely rock ‘n’ roll. Have a glass of herbal Brutall from Burgenland by Joseph Jefferies, or a 100% Gamay Glou from Rhône. The latter is especially known for its almost dangerously high drinkability, hence the name.
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