"Japanese Cuisine" Restaurants in Denmark
Within the restored, 100-year-old Customs House in Nordhavn, Mads Battefeld’s intimate 14-seat sushi counter delivers a tasting menu of sublime Edomae-style sushi, crafted with sustainably sourced Nordic seafood.
Canadian-born Jonathan Tam worked at Noma and Relæ before coupling his Cantonese roots with Nordic inspiration in this open-kitchen space with counter seats and minimalist wooden interiors.
Opened in 2010 on the waterfront, this fusion dining room blends European technique with Japanese influence, offering omakase or seasonal tasting menus, all enjoyed with views across the Limfjord.
A modern Japanese-inspired restaurant where counter seating, warm oak interiors and carefully curated soundscapes with live DJs accompany high-quality sushi, inventive interpretations and well-crafted cocktails.
A down-to-earth and welcoming izakaya with wooden interiors and Japanese soul food such as fried chicken karaage, gyozas, and sashimi, all served with an extensive natural wine and sake list.
Ideally situated between Nyhavn and Amalienborg, refined interiors crowned with slatted wood ceilings frame chefs at the counter, composing inventive sashimi, nigiri and maki from impeccably sourced ingredients.
Green neon lighting and cascading plants set the scene for Asian fusion with Nordic ingredients, with 10 or 13 sharing courses on offer, plus Sunday omakase where the kitchen decides.
With a minimalist, Japanese-inspired interior, Bang Bang Sushi brings high-quality California-style sushi, salmon tartare, and tuna tataki to the historic Rialto building on Frederiksberg.
Open since 2009, this popular spot is considered the oldest Japanese restaurant in town. The drinks list features a wide selection of sake, and the kitchen expands beyond sushi with bao and grill-style dishes.
After stints at Sushi Lovers and competing in the World Sushi Cup in 2013, chef Noi opened this authentic sushi bar in Helsingør, its dining room shaped by understated Japanese design.
Working to an omakase format, the chef at GOMA restaurant tailors six- to ten-course menus to each table's appetite, delivering a steady flow of small, individual plates.
Behind a mid-century modernist façade, Danish produce meets Japanese cooking, spanning everything from raw fish to fried chicken and tonkatsu, paired with sake and craft beer brewed with Japanese hops and yuzu.