DAMINDRA’S DISHES AND MENUS CHANGE WITH THE SEASONS, BUT OUR AMBITION OF DELIVERING EXCLUSIVE DINING EXPERIENCES IS THE SAME AS ALWAYS

A visionary take on gastronomic traditions combined with a passion for fresh raw materials make up the two most basic ingredients in Damindra Tillekeratne’s famed recipe. Since opening in 2006 after years of education in kitchens from London to Dubai, his Copenhagen restaurant has gained a reputation as a premium venue for fans of Japanese haute cuisine. The chef triumvirate of Hirokosan, Matchikosan and Taka Nishimura ensures a strong connection between sushi, yakitori, nigiri and toban yaki in a minimlalist setting where Damindra is always around himself to guarantee an unforgettable experience.