The best street food venues of type "Asian Cuisine" in Hovedstaden
Located in Torvehallerne, Kiko Izakaya offers katsu sando, donburi, and a range of Japanese-inspired dishes. From 4pm, selected items are grilled over charcoal on a traditional konro grill. The menu combines Japanese techniques with ingredients sourced from local, sustainable Danish farms.
Opened by chef Kristian Baumann, known from restaurant Koan, Juju began as a casual Korean restaurant and now centers on Korean street food, with Korean fried chicken served either on its own or in a bun. The menu is complemented by sides such as nori fries, kimchi, and gochujang-based sauces.
If ever in doubt, look for the cool dog sign accompanied by the long queues — that’s how you know you’ve found Slurp. Since opening in 2017, it has been serving ramen bowls to Copenhageners, with everything that goes into them made entirely from scratch.
Hisashi Inoue from Fukuoka in southern Japan opened his ten-seat ramen bar in 2025 and quickly won diners over with slow-simmered broths, complex flavors, and springy noodles. The vegan tan-tan men owes its nutty aroma to a sesame base, while gyoza with pork or veggie fillings make for crispy sides.
Ramen to Biiru brings Japanese ramen culture to Copenhagen, created by the team behind Mikkeller. Since its launch, its ramen bowls have become staples on the scene, and the concept has expanded to multiple locations across the city, always featuring a limited-time special ramen on the menu.
Founded by David Selvam from India and Renata Zalles from Bolivia, Stuffed is “your local flavour dealer.” Inspired by travel and their favourite spots to eat at, it highlights bold Southeast Asian and Latin American street food, with late opening hours and a changing menu focused on stuffed dishes.
Japanese chef-owner Kaoru Fujisawa has run this little sushi-ya since 2001, where he prepares uncompromising sushi and donburi behind a modest front. Specials include sea urchin, snow crab, scallop, and salmon roe, and the sake is chosen as carefully as the seafood. Counter seats and takeaway.
Even though Vanløse, Copenhagen’s smallest district by population, may not be a typical foodie destination, it is home to a sushi bar worth seeking out. Chef Prem Subedi, the first-ever World Sushi Cup finalist from Nepal, crafts classic and inventive bites using traditional techniques.
Under a glass ceiling, large paper lamps, and a mural of farmers with their cattle, this 2024 restaurant combines Japanese flavors with Nordic ingredients. The okonomiyaki, a savory pancake topped with cabbage, is joined by gyoza in goma dressing. Ikigai is the Japanese idea of a reason for being.
Vietnamese comfort food at its best. Alongside other classics and Vietnamese staples, their signature pho comes in multiple combinations, served with lime, chili, and fresh herbs on the side. While takeaway is available, it is highly recommended that it be enjoyed fresh on-site for the best experience.
Chef Chantha Prak spent years at leading sushi bars in Copenhagen before opening his own place in 2011. He named it for Kato San, the Japanese chef who taught him the craft. The extensive menu features hosomaki, gyoza, and the signature Kato roll with crispy shrimp, snow crab, and tobikko roe.
Following the success of its 2018 Vesterbro location, the sushi restaurant expanded to Nordhavn in 2022. Here, an all-you-can-eat concept awaits dine-in guests, while individual dishes are available for takeaway: mixed platters and uramaki rolls, as well as skewers and Gangnam-style noodle bowls.
As one of four locations around Copenhagen, this sushi counter, with stools surrounding the open kitchen, fills a stall at Torvehallerne. On its extensive menu, the katsu maki stand out as a specialty: instead of rice, they have a crispy tempura shell and come with salmon, tuna, or scallop inside.
This tiny shop—often with long queues—serves onigiri, karaage, and other Japanese street food classics, alongside a curated selection of imported Japanese beverages. The offering is rooted in everyday Japanese snack culture, with a straightforward, well-executed approach to familiar favorites.
Bringing Chinese street food to the streets of Copenhagen, Gao conceptualises it through steamed and grilled gyoza and baozi dumplings. Simple, uncomplicated, and packed with flavour, it works just as well for takeaway as for dining in at one of their multiple locations.
Opened in early 2026, this ramen bar balances kawaii charm with a serious approach to making noodle soups. With creamy tonkotsu, classic shoyu, and spicy miso, there's a bowl for every taste. Framed anime prints line the walls, inviting guests to spot favorite characters as they wait for their meal.
The team behind Mr. Ramen opened this counter in 2023 with another noodle soup in mind: this time Vietnamese pho. Two versions with beef and a vegan option form the core menu. Walls, tables, and wooden stools in muted tones contrast with the bold murals for a cool, contemporary vibe.
When this ramen counter opened in 2015, it was among the first noodle-soup specialists in the Danish capital. Chef Gong Jiexian has run the kitchen for a decade, now serving a handful of varieties. The pork-bone tonkotsu remains the best-seller, while gyoza, bao, and wonton complete the offering.
The Danish debut of Yangguofu, a malatang chain with over 6.000 outlets worldwide, brought the customizable Chinese hot pot to central Copenhagen in 2026. Guests pick ingredients such as noodles, eggs, vegetables, and mushrooms from a well-stocked fridge, and the dish is then cooked to order in broth.
The main dish here is so good that acclaimed chef Rasmus Munk of nearby Alchemist names it his favorite at Reffen. Pad krapow is minced pork stir-fried over high heat with garlic, chili, and holy basil, served on rice under a fried egg. Popular in Thailand since the 50 s, it is now a national dish.