Welcome to the top of Copenhagen

A journey awaits

Lounging 76 meters above the Danish capital in the architectural and cultural playground of the Ørestad city district, SUKAIBA isn’t just a restaurant but a mood: The most un-Copenhagen you’ll find in Copenhagen. Sure, much of our produce is locally sourced but just about everything else we do is rooted in cultures and desires born thousands of miles away in the furthest of easts. SUKAIBA is a love letter to all things Asian wrapped in a smoldering setting sure to set senses ablaze. To put it short: Dinner with a view never looked so good. 

We’re the place to go for those who know that the rarest treats aren’t always to be found right around the corner. On the contrary, sometimes the most memorable meals call for a trip to new destinations. A bit further out, a bit further up. Providing a brand-new perspective. Sure, you can admire us from beneath, but new chapters await when you decide to indulge in us from above. Be it for our food, our cocktails, or simply the great company. 

No matter the occasion we’re confident in saying, SUKAIBA is dining worth the journey. 

In the dining room

Jacob Brink Lauridsen (b. 1985) helms the dining room of SUKAIBA. With decades of experience in developing, driving, and teaching service and hospitality in Denmark and abroad, Jacob has a very specific goal in terms of what a visit to SUKAIBA should entail:

“We want to create a restaurant and a mood, which is thoroughly sexy. Simple as that. Up close and personal in way not only concerned with fulfilling the guest’s expectations, but also with surprising them in terms of generosity and personal consideration on an unexpected level.

To me, providing great service is a question of many things. Of course, you need to know how to serve and pour properly, but perfection isn’t always top priority. There should also be room for mistakes as long as you know how to get things back on track through sincere acts of creativity and empathy.

The top priority should rather be the ability and willingness to give a piece of oneself in the relation between guest and host. Fleeting as that moment may be. To ensure that the experience isn’t merely about food and wine but about human contact itself. My goal is for people to think “when can I come again?”, even before they’re out the door.”

Jacob’s own journey: Sønderho Kro, Noma, Taller, Molskroen, Alchemist, The Silo

Souschefs:
Benjamin Udsen Armfelt
Louie Grabowski