i. Biography
Owner and head chef of Sushi Anaba in Copenhagen, Mads Battefeld is known for restraint, precision, and the discipline of Traditional Edomae sushi. The public record is compact: a sous-chef post at Henne Kirkeby Kro, then Sushi Anaba, where the work became more clearly his own. Across both rooms, the throughline is control rather than display, with repetition and patience doing the visible work.
Coming Up
The craft foundation was set in the sous-chef role at Henne Kirkeby Kro, where exactness carried weight in each service decision. That early post gave Mads Battefeld a working vocabulary built around precision, and that vocabulary remains legible in the later restaurant. The move to Sushi Anaba in 2019 marked a shift from supporting a kitchen to shaping one, with the emphasis narrowing toward refinement and focus rather than breadth. The arc is direct: from learning standards to setting them.
Where They Are Now
At Sushi Anaba, the cooking is organized around Traditional Edomae sushi, and that frame determines both pace and tone. Mads Battefeld’s approach keeps the room measured and the kitchen attentive, with technique carrying more weight than flourish. In a field that often rewards novelty, the restaurant’s identity comes from holding to classical form and refining it with discipline. The result is a clear, concentrated style that places control, balance, and technique at the center of the plate.
Signature
Mads's signature dishes include tskune. The dish fits a kitchen built on clarity and precision, where the point is not spectacle but coherence. In Mads Battefeld’s work, a signature item reads as part of a larger method: disciplined, restrained, and attentive to how each element supports the whole.
Profile updated July 2026
FAQ
Asked of Mads
What is Mads Battefeld's current role?
Mads Battefeld is owner and head chef.
Where did Mads Battefeld work before?
Earlier in their career, Mads Battefeld worked at Henne Kirkeby Kro.
What is Mads Battefeld known for?
Traditional Edomae sushi.
