JATAK's signature dish bridging Nordic pork with Cantonese tradition. Hindsholm pork — sourced from the Hindsholm region of Denmark — is marinated and cooked using classical Cantonese char siu technique, developing deep caramelization and umami. Grilled cabbage adds bitterness and smokiness that complements the pork's richness. This single course encapsulates JATAK's mission: the best Nordic ingredient prepared with Asian technique and philosophy.
Tips from diners
This is the dish that defines JATAK. The Hindsholm pork is sourced from a specific producer and prepared using classical Cantonese technique — it's the core of the restaurant's identity.
A course showcasing Tam's ability to meld Nordic seafood with Asian bold flavors. The lobster — sourced from pristine Nordic waters — is cooked to tender perfection, its sweetness amplified by Sichuan pepper's tingling, numbing sensation and fermented chili's umami depth. Sesame oil ties the elements together with nutty richness. This is confident fusion: neither tradition dominates, instead they enhance each other.
Tips from diners
JATAK follows the Chinese solar season — 24 micro-seasons throughout the year. Revisiting different times of year yields completely different menus and ingredients.
An appetizer that introduces JATAK's playful fusion philosophy. The spring roll wrappers are made fresh daily, providing a delicate, crispy vehicle for Chinese sausage's umami-rich, slightly sweet filling. Vegetables provide freshness and texture contrast. The dipping sauce — likely featuring soy, vinegar, and chili — completes a course that feels both classically Asian and thoroughly modern.
Tips from diners
The 10-14 course tasting menu is an exploration — each course reveals new ingredient combinations and flavor profiles. Let the kitchen surprise you rather than trying to guess ahead.
A lighter course demonstrating the kitchen's technical range. The noodles are made in-house and served chilled, creating a refreshing interlude. Marigold petals add floral notes and visual beauty; toasted grains contribute textural interest and nutty depth. A subtle umami broth glaze ties the elements together without overwhelming. This represents JATAK's philosophy: vegetables and grains deserve the same refined treatment as proteins.
Tips from diners
Book 3-4 weeks in advance. JATAK is popular with Copenhagen's fine dining community and maintains a small seating capacity (around 30-40 guests per evening).
A warming course highlighting the kitchen's commitment to umami and technique. The broth is crafted to extract maximum flavor from vegetables, mushrooms, and aromatics using both Asian and French methodology. Hand-cut vegetables ensure uniform cooking and visual precision. Delicate herbs float as garnish, providing brightness and aromatic lift. This course resets the palate and demonstrates the kitchen's soup mastery.
Tips from diners
Nørrebro is Copenhagen's most vibrant, diverse neighborhood. Arrive early to explore the street's restaurants, shops, and bars — it's become a destination district.
JATAK opened in early 2022 in Copenhagen's vibrant Nørrebro neighborhood and immediately earned one Michelin star. Chef Jonathan Tam trained at Noma before opening JATAK, bringing Nordic sensibility and ingredient mastery to Asian culinary traditions. The restaurant follows the Chinese solar season — 24 micro-seasons throughout the year — ensuring that every dish reflects peak ingredient conditions. The concept is boldly fusion: Danish scallops meet Japanese shiso, Hindsholm pork pairs with grilled cabbage, local vegetables mingle with umami broths inspired by Korean and Chinese traditions. The 10-14 course tasting menu is an ever-evolving exploration of the intersection between two great culinary traditions.
The 10-14 course tasting menu is approximately 1,500-1,800 DKK. The menu changes based on the Chinese solar season and what Tam has sourced at the market. Book 3-4 weeks in advance for Thursday-Saturday seating.
JATAK is located on an unremarkable Nørrebro street with a minimalist facade — don't be fooled by the modest exterior. The dining room is intimate, creative, and the kitchen is world-class.
This is confident fusion cuisine where neither tradition dominates. Jonathan Tam trained at Noma, which gives him the Nordic foundation; his Korean heritage and Cantonese technique provide the Asian voice. The result is balanced, creative, and genuinely innovative.
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