Sushi Anaba

The story

Crafted with passion, served with love

Where Nordic Waters Meet Tokyo Tradition

At Sushi Anaba, tucked into the waterfront neighbourhood of Nordhavn in Copenhagen, the counter is the stage. Every nigiri is prepared and presented directly to guests in the Edomae style — the traditional Tokyo method in which each piece is crafted and handed across the counter, one at a time, with quiet precision.

The menu draws primarily from the Nordic region's exceptional seafood, bringing local provenance into a form that is deeply, authentically Japanese. The result is something rare: a cuisine rooted in a specific place and a specific tradition, expressed with complete integrity.

Recognition That Speaks for Itself

White Guide awarded Sushi Anaba its Global Masters level distinction in 2026 — among the most serious recognitions a restaurant in Scandinavia can receive. Their assessment was unambiguous: "This is hysterically good," written not once but many times across a meal of nigiri and otsumami described as uplifting, cleansing, and precisely composed. The guide's conclusion — "the best Japanese meal ever outside of Japan" — is the kind of verdict that requires no elaboration.

The Experience

The format is focused: a counter, a chef, and a procession of immaculately prepared nigiri and small otsumami plates. The Nordic sourcing gives the sushi a distinct character — the cold, clean waters of the region produce seafood with a clarity of flavour that translates beautifully into Edomae-style preparation. Nothing is superfluous. Every element on the plate has a reason to be there.

For those who cannot visit in person, gift cards are available, and takeaway is offered alongside the full table-service experience.