The new Japanese cafeteria underscores Aarhus’s claim to having Denmark’s finest spread of relaxed, down‑to‑earth, weeknight‑friendly places.
A lifetime ago, when I worked at a sushi restaurant, part of the menu included yasai sticks: delicately cut vegetable sticks with miso dip, serving as a fine appetizer.
That was until a former butcher—let’s call him John—got a job in the kitchen and cut the vegetable sticks so large and coarse that guests were genuinely full after consuming around half a kilo of vegetables as a snack.
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