Heritage and Innovation
in the Customs House
At the tip of Copenhagen’s Redmolen, Sushi Anaba unfolds as an intimate encounter between Japanese tradition and Nordic refinement. In the small 14-seat sushi-ya, led by Head Chef Mads Battefeld, guests can experience the art of edomae sushi – a traditional approach rooted in Tokyo, focused on the four essential elements: rice, fish, soy, and wasabi. The Michelin-starred restaurant crafts each piece from pristine North Atlantic seafood and serves it with quiet precision before the eyes of the guests.
A decade ago, Nordhavn was dominated by warehouses, shipyards, and industrial docks. Today, the neighborhood has transformed into one of Copenhagen's most dynamic architectural hubs – a place where raw maritime heritage meets ambitious urban design. Glass façades, promenades, and harborside apartments now rise alongside traces of its industrial past, creating a backdrop where history and modernity coexist.
Sushi Anaba moved here in 2019, first opening on Sandkaj before relocating in 2025 to the tip of Redmolen, into the beautifully restored Customs House (Toldvagtsbygningen). Originally built in 1916 by architect Osvald Viggo Langballe, the building was dismantled stone by stone for preservation and later reassembled with meticulous care. Limestone blocks, pine beams, and historic detailing have been given new life, creating a setting that bridges past and present, heritage and reinvention.
Within these walls, craftsmanship takes center stage. The handcrafted counter by Danish-Japanese duo Akiko Ken Made forms the heart of the dining room, while in the lounge, Finn Juhl’s Japan Series and the 48 Sofa Bench introduce a note of sculptural elegance. Their presence blends effortlessly with the light, minimal Scandinavian surroundings, embodying the dialogue between Japan and Denmark that defines the atmosphere in the restaurant.
