Sushi Anaba, The North Sea Islands Travel Guide

Name: Sushi Anaba
Address: Sandkaj 39, Copenhagen, 2150, DK
Telephone: +4561615186
Price range: 5
Rating: 4.9

4.9 (165)

Europe's finest omakase counter, where Nordic seafood meets Tokyo precision in an eight-seat sanctuary of culinary excellence.

An intimate eight-seat omakase restaurant in Copenhagen's Nordhavn, where chef Mads Battefeld crafts a precision-driven tasting menu featuring sustainable Nordic seafood. Trained in Tokyo, Battefeld honors the Edomae tradition while showcasing the finest ingredients from Denmark and Norway. Each course is prepared rhythmically in front of diners, offering an educational and deeply personal sushi experience that has earned a Michelin star.

A brief summary to Sushi Anaba

Sandkaj 39, Copenhagen, Østerbro, 2150, DK
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Duration: 2 to 3 hours
Exclusive
Indoor
Mobile reception: 5 out of 5

Wednesday 5 pm-12 am
Thursday 5 pm-12 am
Friday 12 pm-3 pm
Saturday 12 pm-3 pm

From Eve

Know before you go

Hi, I'm Eve. Here are a few practical things to know before exploring Sushi Anaba.

Reservations are extremely difficult to secure due to the eight-seat capacity and high demand. Book well in advance through the restaurant's official contact channels, and consider joining a waitlist if immediate availability is unavailable.
Arrive with an open mind and patience for the rhythm of omakase. The experience is designed to unfold at the chef's pace, with each course timed deliberately. Allow approximately two to three hours for the complete tasting menu.
The restaurant operates only Wednesday through Saturday, with lunch service on Friday and Saturday only. Evening service begins at 5 PM. Plan your visit accordingly, as weekday availability is limited.
Inform the restaurant of any dietary restrictions or seafood allergies when booking. The omakase format is fixed, but the chef may accommodate serious constraints with advance notice.
Arrive early to explore Nordhavn's waterfront promenade and nearby galleries. The neighborhood offers excellent walking paths and contemporary architecture, making it ideal for a pre-dinner stroll.

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Getting There

Metro and Walking

From Copenhagen Central Station, take the Metro Line M1 or M2 toward Vanløse or Lufthavnen. Exit at Nordhavn Station (approximately 12 minutes). From the station, walk 8–10 minutes northwest along the waterfront promenade toward Sandkaj. The restaurant is located at Sandkaj 39, directly on the harbor. This is the most reliable option, operating frequently throughout the day with no parking concerns.
Bicycle

Copenhagen's extensive cycle network makes this an excellent option. From the city center, follow the dedicated bike lanes toward Nordhavn (approximately 15–20 minutes depending on starting point). Bike parking is available throughout Nordhavn, including near the restaurant. This is a popular local transport method and offers flexibility in timing.
Taxi or Ride-Share

Taxis and ride-share services (Uber, local operators) are readily available throughout Copenhagen. Journey time from the city center is approximately 10–15 minutes depending on traffic. Expect fares in the range of 80–150 Danish Kroner (DKK, approximately 11–20 USD). This option is most convenient for evening service when carrying formal attire or arriving with luggage.
Bus

Several bus routes serve Nordhavn, including lines 26 and 66. Journey time from central Copenhagen is approximately 20–25 minutes. Buses run frequently throughout the day. This is a budget-friendly option, though less direct than metro or cycling. Check the Rejseplanen app for real-time schedules and route planning.

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Discover more about Sushi Anaba

A Masterclass in Nordic Sushi Tradition

Sushi Anaba occupies a singular position in Copenhagen's fine dining landscape—a temple of precision where only eight guests at a time witness the art of omakase. Located on Nordhavn's waterfront at Sandkaj 39, this intimate counter restaurant represents chef Mads Battefeld's singular vision: to create Europe's finest sushi establishment. Trained in Tokyo, Battefeld brings authentic Edomae technique to Scandinavia, respecting the tradition's origins while reinterpreting it through the lens of Nordic ingredients and sensibilities.

The Philosophy of Sustainable Precision

Every element at Sushi Anaba reflects meticulous intentionality. The multi-course tasting menu showcases superlative, sustainable seafood sourced primarily from Danish and Norwegian waters—garfish, scallops, mackerel, monkfish liver, langoustine, and other treasures of the North Sea. Battefeld's approach is fundamentally purist, built on balance and respect for raw materials. Precision governs every detail: the mise en place, the Japanese equipment and tableware, the exact temperature control, the knife work applied to each fish, and the careful cooking of the rice. This is not sushi as spectacle, but sushi as meditation on craft and ingredient.

The Intimate Counter Experience

The restaurant's physical design amplifies its philosophical commitment. The eight-seat counter places diners mere inches from the chef, creating an atmosphere of quiet intensity and personal connection. Guests watch Battefeld work in real time, observing the precision and rhythm of his movements as each course emerges. This proximity transforms dinner into an educational experience—a direct transmission of knowledge and passion from craftsperson to audience. The intimate setting fosters a sense of exclusivity and privilege; dining here is not merely consumption but initiation into a culinary philosophy.

Recognition and Distinction

Sushi Anaba's reputation extends well beyond Copenhagen. The restaurant earned a Michelin star in the 2025 MICHELIN Guide Denmark, recognition of its high-quality cooking and distinctive approach. The establishment has also been featured in the World's 50 Best Discovery guide, cementing its status among Europe's most significant sushi destinations. The tasting menu begins at approximately 232 USD, positioning Sushi Anaba as a luxury experience accessible only to those willing to invest substantially in culinary excellence.

Beverage Pairings and Sensory Completeness

The dining experience extends beyond sushi itself. Natural wine and sake are both available, curated to complement the progression of courses. These pairings enhance the overall sensory journey, adding another layer of intentionality to an already carefully orchestrated meal. The restaurant operates Wednesday through Saturday, with lunch service available Friday and Saturday, reflecting the demanding nature of omakase preparation and the chef's commitment to quality over volume.