At just DKK 12 per piece, karaage at Comé delivers remarkable quality. The chicken is marinated (likely in soy and ginger), coated lightly, and fried until golden and crispy while the interior stays juicy. Reviewers consistently note that 'karaage hits the perfect balance of crispy outside and juicy inside.' Most people order 3-4 pieces (36-48 DKK) as part of a larger meal. The simplicity of the preparation reveals Machida's technique — there's nowhere to hide when executing something this straightforward.
Tips from diners
Order karaage by the piece (12 DKK each). Most people get 3-4 pieces. Eat immediately while still hot — karaage loses quality as it cools.
At this price point, karaage is the best value in Copenhagen. You get Noma-level technique at street food pricing.
Comé's onigiri are the centerpiece of the operation. Each ball is hand-pressed with precise firmness (soft rice but structured enough to hold together). The rice is seasoned subtly, allowing the filling to shine. Flavors rotate daily but typically include tuna mayo (classic), salmon (rich and buttery), pickled plum (sour and salty), kombu (savory seaweed), and seasonal variations that might feature grilled nori or fermented vegetables. One reviewer noted: 'The onigiri here were absolutely amazing with super soft rice with a perfect texture.' Most people order 2-3 rice balls (35 DKK each) for lunch.
Tips from diners
Buy 2-3 different onigiri flavors to try the range. With karaage, this makes a complete, balanced meal for under 100 DKK.
Onigiri are designed for eating on-the-go — wrap in the paper provided and eat while walking or sitting on the curb outside.
Menchi katsu is a Japanese-style fried ground meat patty, similar to a Salisbury steak preparation. Comé's version is made fresh to order and features either beef or pork, formed into a patty, breaded, and fried. The result is crispy outside and juicy inside. At DKK 40, it's a more substantial option than karaage and makes for a satisfying main course, especially paired with an onigiri or two. Reviewers note the menchi katsu comes out hot and the breading crackles when you bite into it.
Tips from diners
The menchi katsu is more filling than karaage — order one and pair with an onigiri for a complete meal around 75 DKK.
Machida sources premium fish daily and offers sashimi by the portion — typically 3-5 slices depending on the type. The quality is restaurant-grade, not the supermarket variety. Reviewers note this is an unexpected offering for a window counter but entirely in character with Machida's background. At around 60-80 DKK for a portion, it's remarkable value for Michelin-trained technique.
Tips from diners
Ask Machida what fish is best today — he'll recommend honestly and explain the sourcing. This insider knowledge is part of the appeal.
While not the main draw, Comé often offers a small fresh salad (8-10 EUR / ~75-100 DKK) featuring seasonal vegetables with a light vinaigrette or Asian dressing. This provides balance if you're loading up on karaage and menchi katsu. Reviewers note it's refreshing and a nice counterpoint to the fried items.
Tips from diners
If you're building a meal, include a salad — it lightens the overall experience and adds vegetables to the mix.
Comé Rice Kitchen is the street food concept of chef Hiroo Machida, a Noma alumnus who spent 26 years in French kitchens, including Tokyo's Michelin-starred Tateru Yoshino. The name comes from 'kome' (rice in Japanese), and rice is exactly what Machida has mastered in this tiny Vesterbro window. The restaurant serves handmade onigiri (rice balls) in 10-12 daily flavors (tuna mayo, salmon, pickled plum, etc.), karaage (fried chicken) at DKK 12 per piece, and sashimi — all designed to be eaten on the street or the surrounding curb. Reviewers consistently praise the quality-to-price ratio and note that Machida's background ensures even the simplest dish is prepared with care.
No dine-in seating — everything is takeaway. There are a few benches outside that are almost always full, so your options are sitting on the curb or taking food with you.
Located in Kødbyen (Meatpacking District), a 10-minute walk from Copenhagen's Central Station. The area has a mix of raw design and food vendors — Comé fits perfectly.
The pricing is excellent: karaage 12 DKK, onigiri 35 DKK, menchi katsu 40 DKK. A full meal (karaage, onigiri, drink) runs 60-100 DKK depending on choices.
The line moves fast even when it looks long — most orders take 5-10 minutes. Order karaage and onigiri combinations. Ask Machida for recommendations if unsure.
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