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A Danish chef who trained as a sushi apprentice in Tokyo runs this 15-seat Edomae nigiri counter inside a reassembled 19th-century customs house in Nordhavn. The room is anchored by a Douglas Fir counter, and the cooking rewards the kind of attention that notices three-vinegar rice served at body temperature. A Michelin star and a White Guide Global Masters distinction. Serious omakase territory, dressy but not stuffy.
The awards strongest first
- White Guide Global Masters Level · White Guide
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Sumiyaki
“the sumiyaki (flan) cooked in a cast-iron mould over charcoal”
Michelin Guide
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