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.