Video: 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, but it’s also the best omakase we’ve had in our entire life. Natural wine and sake are both available.

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SUSHI ANABA

Address & Contact Information
Sandkaj 39, Copenhagen, Denmark
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The stunning light fixture in the dining room is made by Studio Ane Lykke.
The stunning light fixture in the dining room is made by Studio Ane Lykke.
Mads stores his "mise en place" in a hand-crafted wooden box.
Mads stores his “mise en place” in a hand-crafted wooden box.
Grinding fresh wasabi on shark skin – the traditional way.
Grinding fresh wasabi on shark skin – the traditional way.
Hay-smoked sardines from Skagerak with lemon and wasabi.
Hay-smoked sardines from Skagerak with lemon and wasabi.
Langoustine, salmon & scallop roe, asparagus, and dashi.
Langoustine, salmon & scallop roe, asparagus, and dashi.
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.
Mads Battefeld preparing the nigiri.
Mads Battefeld preparing the nigiri.
Wild trout from South Sjælland, aged a week on the bone.
Wild trout from South Sjælland, aged a week on the bone.
Sushi Anaba serves a sake pairing with the sushi.
Sushi Anaba serves a sake pairing with the sushi.
Mackerel nigiri with ginger and chives.
Mackerel nigiri with ginger and chives.
Fresh scallops from Norway.
Fresh scallops from Norway.
Norwegian scallops with Japanese yuzu.
Norwegian scallops with Japanese yuzu.
Raw shrimp nigiri.
Raw shrimp nigiri.
Herring with salted plum umeboshi and sesame.
Herring with salted plum umeboshi and sesame.
Gastro Unika Gold Oscietra caviar, quail egg, and rice.
Gastro Unika Gold Oscietra caviar, quail egg, and rice.
Monkfish liver nigiri with chives.
Monkfish liver nigiri with chives.
Tuna scrappings with yuzu, sesame, and chives.
Tuna scrappings with yuzu, sesame, and chives.
Blue fin tuna – akami (backbone).
Blue fin tuna – akami (backbone).
Slicing into the blue fin tuna from Spain.
Slicing into the blue fin tuna from Spain.
Blue fin tuna – chutoro (ribs).
Blue fin tuna – chutoro (ribs).
Mads buys the whole blue fin tuna – this one was 194 kilos.
Mads buys the whole blue fin tuna – this one was 194 kilos.
Blue fin tuna – otoro (belly).
Blue fin tuna – otoro (belly).
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) flavored with honey & langoustine and cooked over charcoal.
Tamago (egg cake) flavored with honey & langoustine and cooked over charcoal.
The exclusive eight-seat counter at Sushi Anaba.
The exclusive eight-seat counter at Sushi Anaba.

The private dining room of Sushi Anaba is called a "tatami" room in Japanese.
The private dining room of Sushi Anaba is called a “tatami” room in Japanese.

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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