With only eight seats and two seatings per night from Wednesday to Saturday, you will find the most ambitious sushi restaurant at Sushi Anaba in Nordhavn. Opened by Mads Battefeld, a previous sous chef at the Michelin-starred restaurant Henne Kirkeby Kro, who spent one month every winter in Japan to learn everything about Japanese cuisine and the craftsmanship behind it. Mads Battlefeld was one of the few Western chefs allowed to work as an apprentice in the legendary sushi restaurant Izumi in Toyama and Michelin starred Hakkoku in Tokyo under Hiroyuki Sato.

There’s sushi you remember from your Friday takeaway, and there’s Sushi Anaba. Proprietor Mads Battefeld is something as rare as a sake-sommelier and sushi chef trained in Japan, and his aim is to serve the best sushi in Europe. His newly opened restaurant in Nordhavn only seats eight, and the menu consists of 22 dishes prepared to perfection from local fish, carefully selected according to the season and straight from the sea, with rice, rice vinegar, soy and wasabi root from Japan.

The most ambitious sushi project in northern Europe, Sushi Anaba isn’t easy to get into: It has just eight seats at the counter, two seatings per night and just four days of operation each week. It’s worth the effort. Before opening it, Mads Battefeld, a previous sous-chef at the Michelin-starred Henne Kirkeby Kro, spent one month every winter in Japan to learn everything about that cuisine and the craftsmanship behind it.

Located by the sea on the outskirts of Copenhagen, Sushi Anaba was chef Mads Battefeld’s vision of creating a Tokyo-style sushi counter together with Scandinavian design elements. Referred to by guests as a ‘food spa’, the sushi restaurant strikes a perfect balance of sophistication coupled with a relaxed, intimate vibe. Accommodating up to eight guests at one time, Battefeld prepares every nigiri for all to see.

For det er ren og skær sushimagi som ejer og køkkenchef, Mads Battlefield, har formået at skabe i en lille bitte restaurant med kun otte pladser ved en bardisk og et lille ekstra tatami rum. Undervejs kommer du 22 serveringer igennem, der alle bliver lavet blot et par sekunder før, at du får dem serveret enkeltvis. Du er nemlig med hele vejen, når Mads former de fuldstændig fantastiske nigiri bag disken.

Nabbing a seat in this small space is worth the long wait that comes with it / Image: Mads Krabbe. Copenhagen is chocka with breathlessly praised big names that brandish year-long waiting lists, but this Japanese restaurant is one of the few that actually feels worth the hype. It’s where those looking for that 'wow' meal go after waiting months and months for a booking in a tiny eight-seater space.

Sushi Anaba in Copenhagen highlights Scandinavian seafood through the Edomae style, a traditional Tokyo method of preparing sushi. Led by chef Mads Battefeld, it relies on sustainable ingredients and careful attention to detail for an intimate dining experience. This blend of local sourcing and classic techniques gives the restaurant a welcoming, thoughtfully crafted feel.

With only eight counter seats, Sushi Anaba is one of the hardest-to-snag reservations in Copenhagen, but if you can snag one it’s totally worth it. Not only is it the best sushi we’ve had in Scandinavia, but it’s also the best omakase we’ve had in our entire life. Chef Mads Battefeld trained in Tokyo before opening his own sushi restaurant in Nordhavn.

With only eight counter seats, Sushi Anaba is one of the hardest-to-snag reservations in Copenhagen. Chef Mads Battefeld trained in Tokyo before opening his own sushi restaurant in the Nordhavn neighbourhood. The space is zen and minimalistic, combining design elements from Japan and Scandinavia.

Sushi Anaba in Copenhagen delivers an authentic and refined sushi experience in an intimate setting with eight counter seats. Chef Mads Battefeld’s omakase menu showcases the freshest seafood, prepared with skill and precision. A trained sake sommelier, Battefeld also offers a full sake pairing.

One of the best sushi restaurants in Copenhagen is located on a dock in Nordhavn and fits just eight people. After having worked in Japan, the Danish chef and owner Mads Battefeld is combining the Japanese sushi style edomae with the incredible seafood from the Nordic oceans.

Sushi Anaba is an intimate 15-seat counter in Copenhagen where Danish chef Mads Battefeld serves refined Edomae-style sushi. Trained in Tokyo, he crafts each nigiri with precision using sustainably sourced Nordic seafood in a serene, historic setting.

Also a big shout out for Sushi Anaba, not Michelin, but will most likely get one once the guide from 20/21 is published. Keep a watch on their IG as there could be cancellations.

1 Kødbyens Fiskebar · 2 Admiralgade 26 · 3 Sushi Lovers Torvehallerne · 4 Slurp Ramen Joint · 5 Sushi Anaba · 6 Sticks’n’Sushi · 7 Damindra · 8 Karma Sushi.