Akmé

The story

Crafted with passion, served with love

A Counter Where Two Traditions Converge

At Sandkaj 39 in Copenhagen, chefs Emil Hassan Lyngbæk and Valdemar Junge Norvang have built something quietly remarkable. Akmé occupies the former Sushi Anabas premises on the waterfront, transformed into an intimate counter where the atmosphere mirrors the calm and precision of the kitchen behind it.

The two chefs trained under Mads Battefeld, who has since moved further along the quay with his own restaurant but left behind, in the words of the White Guide, "a good portion of craftsmanship and ingredient knowledge." That foundation is visible in every plate.

Japan and France, Fifteen Courses at a Time

The menu at Akmé is a seasonal set of 15 servings that draws with equal confidence from Japanese and French traditions. Dashi, shiso, umeboshi, yuzu, and koji rice share the table with panisse, lardo, Comté, French quail, and figs from Provence. It is not fusion in any diluted sense — it is two serious culinary languages spoken fluently and allowed to converse. The White Guide awarded Akmé its Masters level recognition in 2026, describing the result as "an extremely perfect and tasty meal."

The Room Itself

Akmé describes its dining room as a space where atmosphere reflects the focus of the kitchen — intimate, considered, unhurried. Only the best-sourced ingredients reach the counter, and the seasonal set menu format means the kitchen commits fully to what is available and at its peak. There is no à la carte distraction, only the progression of the meal.

For anyone drawn to Japanese and French cuisine at a serious level, Akmé offers one of Copenhagen's more singular evenings.