Sushi Anaba's omakase follows Tokyo's Edomae tradition strictly: nigiri served at body temperature, rice vinegared with three types of vinegar from Niigata, each piece hand-pressed and seasoned individually. Mads sources wild-caught trout from southern Denmark, aged herring with sesame, and sustainably sourced shellfish. This is sushi built on Nordic fish, not Japanese imports — a choice that defines the restaurant's identity and has earned it comparisons to top Tokyo counters.
Tips from diners
Sit at the counter where you can watch Mads work. The instruction and engagement with each guest is part of the experience.
Tell Mads about any allergies or strong dislikes before you start — the menu changes based on what's caught, so customization is natural.
One of Sushi Anaba's signature pieces, the aged wild trout nigiri showcases the restaurant's commitment to Nordic sourcing. The trout is sourced from southern Sjaelland, aged to develop complexity without losing delicacy, and sliced to showcase the grain of the fish. Reviewers consistently note this as a revelation — proof that great sushi doesn't require Japanese tuna.
Tips from diners
Ask Mads how the trout was sourced and aged — his sommelier background means he talks about fish like wine, with terroir and technique.
Mads' sommelier background shines here. Rather than a predictable sake list, pairings are built around the day's specific fish and include rare selections and natural wines that echo the restaurant's philosophy. The DKK 1,300 pairing option is considered excellent value.
Tips from diners
The sake pairing (DKK 1,300) is worth the investment — Mads' selections show serious wine/sake knowledge and pair beautifully with the nigiri.
Another signature piece showcasing Nordic fish. The herring is filleted and cross-hatched in a traditional Edomae style, which allows the flavoring to penetrate. Sesame brings nuttiness, while umeboshi provides a bright, salty-sour counterpoint. This is a dish that elevates a humble fish into something complex and memorable.
Tips from diners
Herring can be divisive, but this preparation converts skeptics — the umeboshi cuts through the richness with brightness.
This single piece demonstrates the technical precision that justifies Sushi Anaba's reputation. The tamago (egg) is cooked over charcoal in a hand-held cast-iron mold until the exterior develops a subtle char while the center remains silky. It's served warm and topped with a whisper of aged vinegar. The dish appears simple but requires years of practice to execute without breaking or drying the delicate protein.
Tips from diners
This comes toward the end of the omakase. Savor it slowly — it signals the chef is bringing the experience to a close.
Sushi Anaba relocated in 2025 to Nordhavn's historic Customs House (originally built in 1916 and meticulously reconstructed stone by stone). Founded by Mads Battefeld, a former sous chef at Henne Kirkeby Kro who trained extensively in Japan and worked as a sommelier, the restaurant combines Japanese precision with Danish sourcing. The 14-seat counter focuses on Edomae-style nigiri and otsumami, using locally and sustainably caught Nordic fish paired with rare imported Japanese ingredients.
Only 14 seats at the counter. Book well in advance (at least 2-3 weeks for weekends) via the website or phone. No walk-ins.
Closed Mondays and Sundays. The Customs House building is historic but modern inside — the minimalist counter and chef interaction are intentional design choices.
All 14 seats are counter seats directly facing the chef. This is omakase in the truest sense — you're part of the kitchen's energy.
Plan 2-2.5 hours for the full experience. Mads paces the omakase deliberately, allowing time to savor each piece and engage with his explanations.
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