Review
Sushi Anaba is an intimate eight-seat sushi counter dedicated to Edo-mae tradition, located in Copenhagen’s modern waterfront district of Nordhavn. It is run by chef Mads Battefeld, whose background includes Michelin-starred kitchens and training at two classic Tokyo sushi-yas, among them Hiroyuki Sato’s Hakkoku.
His omakase blends classical Tokyo technique with Nordic ingredients. The rice is particularly good—warm, airy, precisely seasoned, with a subtle al dente bite. With the exception of the Spanish tuna, the seafood is entirely northern: sweet Skagerrak shrimps, female brownhair crab from Jutland, langoustine from northern Sealand, Icelandic sea urchin and redfish zuke from the Norwegian Sea.
Highlights included caviar with rice and egg yolk, Icelandic mahogany clam and a beautifully handled piece of chu-toro. A focused, meticulous interpretation of Edo-mae anchored in the purity of Scandinavian waters.