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The new restaurant brilliantly fuses Japanese and French cuisine in the Nordhavn spot that once hosted a famous sushi place.

Food critic: When I woke up the next morning, I just wanted to rush back to the restaurant

Monkfish salad with beluga lentils and wasabi at Akmē in Nordhavn. Foto: Miriam Dalsgaard
Monkfish salad with beluga lentils and wasabi at Akmē in Nordhavn. Foto: Miriam Dalsgaard
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Twelve years ago, I found myself perched on a barstool at Dos Palillos, a Spanish-Japanese restaurant in Barcelona, savoring a dish of monkfish liver so extraordinary that I returned the next day for lunch to enjoy the same dish again.

The silky, intense, and rich monkfish liver brushed with soy and mirin, sliced and paired with shiitake mushrooms of nearly identical texture. So understatedly simple, yet so strikingly delicious.

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