Sushi Anaba The Best Omakase in Scandinavia

With only eight counter seats, Sushi Anaba is one of the hardest-to-snag reservations in Copenhagen. Chef Mads Battefeld trained in Tokyo before opening his own sushi restaurant in Nordhavn. The omakase primarily features sustainable seafood from Denmark and Norway – not only is it the best sushi we’ve had in Scandinavia, it’s the best omakase we’ve had in our entire life. Natural wine and sake are both available.

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Chef Mads Battefeld opened Sushi Anaba in Copenhagen.
Chef Mads Battefeld opened Sushi Anaba in Copenhagen.
SUSHI ANABA

Address & Contact Information
Sandkaj 39, Copenhagen, Denmark
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Starting our omakase with a glass of André Beaufort Ambonnay Brut Nature Champagne.
Starting our omakase with a glass of André Beaufort Ambonnay Brut Nature Champagne.
Chef Mads Battefeld trained in Tokyo before opening his sushi restaurant.
Norwegian king crab, Danish brown crab, egg yolk sauce, and onion flowers.
Danish squid, scallop roe, shiso, lemon peel, and Japanese wasabi.
Danish squid, scallop roe, shiso, lemon peel, and Japanese wasabi.
Sushi Anaba serves a sake pairing with the sushi.
Lots of interesting bottles of sake from Japan.
Brill from the west coast of Denmark.
Brill from the west coast of Denmark.
Mads Battefeld preparing the nigiri.
Mads Battefeld preparing the nigiri.
Wild white fish (helt) from the west of Denmark.
Wild white fish (helt) from the west of Denmark.
GASTROunika Gold Oscietra caviar, quail egg, and rice.
GASTROunika Gold Oscietra caviar, quail egg, and rice.
Wild trout from South Sjælland, aged a week on the bone.
Wild trout from South Sjælland, aged a week on the bone.
Fresh scallops from Norway.
Fresh scallops from Norway.
No chopsticks required.
No chopsticks required.
Norwegian scallops with Japanese yuzu.
Norwegian scallops with Japanese yuzu.
Poached French oysters (boiled in dashi and sake) with reduced red wine vinegar.
Poached French oysters (boiled in dashi and sake) with reduced red wine vinegar.
Danish mackerel from North Sjælland brined in salt and vinegar, topped with chive and ginger.
Danish mackerel from North Sjælland brined in salt and vinegar, topped with chive and ginger.
Another glass of chilled sake.
Another glass of chilled sake.
Herring with salted plum umeboshi and sesame.
Herring with salted plum umeboshi and sesame.
Squeezing lemon on the langoustine.
Squeezing lemon on the langoustine.
Grilled langoustine from Gilleleje.
Grilled langoustine from Gilleleje.
Monkfish liver.
Monkfish liver.
Blue fin tuna gills with wasabi.
Blue fin tuna gills with wasabi.
Slicing into the blue fin tuna from Spain.
Slicing into the blue fin tuna from Spain.
Melt-in-your mouth kamatoro (blue fin tuna).
Melt-in-your mouth kamatoro (blue fin tuna).
Another great sake pairing!
Another great sake pairing!
Grilled tuna belly with lemon, salt, and wasabi.
Grilled tuna belly with lemon, salt, and wasabi.
Grilled mullet yakitori, seven spice, and Sancho pepper.
Miso soup made with leftover seafood and sake lees.
Tamago (egg cake) cooked in charcoal, honey, and langoustine.
Tamago (egg cake) cooked in charcoal, honey, and langoustine.

Have you been to Sushi Anaba? Let us know in a comment below.

Kaitlin Orr

Kaitlin Orr and Anders Husa are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.

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