akmē

akmē - Review - Nordhavn - Copenhagen - The Infatuation

"When you show up at akmē, you might wonder if you’re in the right place. Set in a former industrial area on the waterfront in Nordhavn, the restaurant is on the ground floor of a boxy brick residential building. Step inside, though, and you’ll find a shoebox-sized space with just two tables and a chef's counter with windows overlooking the harbor. If possible, book the latter spot and watch the chefs orchestrate a near-flawless French‑meets‑Japanese tasting of around 14 courses. You won't be disappointed by anything, but you might wish some dishes were larger, namely the soft, airy choux bun, layered with a slice of buttery raw tuna, or the dessert, a nutty financier served with velvety vanilla ice cream and strawberries. Snagging a reservation can be tricky, so try to book this one two or three weeks in advance, at least." - Mary Holland

"akmē is much more than just a follow-up to Anaba Sushi – not only does this younger sister occupy Anaba’s former space, but it’s run by two young chefs who used to work on the team. Located in the former industrial harbour district, its youthful, upbeat vibe is a perfect fit for the area, and the energetic staff help to create a memorable experience for its 16 diners. The omakase menu is centred around Japanese-French fusion cuisine – offering the likes of Danish red mullet in bouillabaisse sauce – with the best spot a seat at the counter to observe how the well-conceived dishes are delicately prepared." - Michelin Inspector