Best Dishes at Kinyobi

Kinyobi sources premium fish daily and selects what's peaked that morning. The sashimi platter typically features 3-4 varieties (often tuna, sea bream, and locally sourced options) cut with precision and served on a simple plate. The knife work is the story here — each slice thickness is deliberate, meant to showcase the fish's texture and flavor. Reviewers note the quality rivals far more expensive sushi bars.

Karaage is a Japanese-style fried chicken that should be crispy outside and juicy inside. Kinyobi executes this perfectly: the chicken is marinated (likely in soy and ginger), coated lightly, and fried to golden. It's served hot with a small pot of Japanese mustard (bright and sharp, nothing like yellow mustard) and a squeeze of fresh lemon. At DKK 175, it's an affordable way to taste Will's technique — the simplicity of the dish reveals skill.

Sometimes a single nigiri tells you everything about a chef. This piece — lean tuna (chu toro or maguro) hand-pressed over rice — is topped with a single pepper leaf (likely sansho or similar Japanese pepper). The leaf provides a gentle tingle and green note. It's not the most expensive item, but the simplicity reveals how well Will understands fish and rice. One reviewer described it as 'the best bit of sushi in Copenhagen.'

This dish is where Kinyobi's creativity shines. Fresh king crab meat is arranged in the shell or on a small vessel, topped with a nori-infused brown butter, scattered with fresh corn kernels, and briefly gratinated until the top is bubbling and golden. The nori brings a whisper of ocean salinity, the butter adds richness, and the corn provides a burst of sweetness. It's an expensive dish (around DKK 220), but the technique and ingredient quality justify it.