Washoku Guide
← Copenhagen
Copenhagen · 居酒屋

Authentic Izakaya
in Copenhagen.

Japanese taverns: small plates, charcoal grills, sake and shochu. The room matters as much as the food.

01
Restaurant Tokyo — authentic traditional japanese — sukiyaki & yakiniku restaurant in Copenhagen, Vesterbro

Restaurant Tokyo

¥¥¥
Vesterbro · Izakaya · a la carte
Traditional Japanese — sukiyaki & yakinikuOldest Japanese restaurant ScandinaviaTatami seatingFamily-ownedSukiyaki

Restaurant Tokyo, opened in 1964 and owned by the Nakazawa family since 1978, is the oldest authentic Japanese restaurant in Scandinavia, offering traditional tatami seating and classic dishes like sukiyaki and yakiniku.

View restaurant →
02
Jah Izakaya & Sake Bar — authentic authentic izakaya & sake bar restaurant in Copenhagen, Vesterbro

Jah Izakaya & Sake Bar

¥¥
Vesterbro · Izakaya · a la carte
Authentic izakaya & sake barFirst Copenhagen sake barSeasonal menuBiodynamic produceNatural sake

Jah Izakaya & Sake Bar is Copenhagen's pioneering izakaya, co-founded by Japanese native Satoru Inoue and Danish restaurateur Jonas Hartz, with a kitchen shaped by Japanese chef Shinya Ito (formerly of the Japanese Embassy).

View restaurant →
Other Japanese cuisines in Copenhagen
Kaiseki in CopenhagenSushi in CopenhagenYakitori in CopenhagenRamen in CopenhagenDonburi in Copenhagen
Authentic izakaya in other cities →All authentic Japanese in Copenhagen →
FAQ

Questions, answered.

What makes izakaya in Copenhagen authentic?
Japanese taverns: small plates, charcoal grills, sake and shochu. The room matters as much as the food. In Copenhagen, we apply the same standard: chefs trained in the discipline, ingredients and technique consistent with Japanese practice, and a focused izakaya-first format rather than a mixed menu.
How do you define authenticity?
Washoku Guide defines authenticity by the kitchen's grounding in Japanese culinary tradition: trained chefs (often in Japan), techniques and ingredients consistent with Japanese practice, a focused menu rather than a pan-Asian one, and a coherent dining format (sushi-ya, ramen-ya, izakaya, kaiseki, etc.). We weigh these signals together — no single factor decides.
Do you require Japanese ownership?
No. Japanese ownership is one positive signal, but it is not required. We also recognise restaurants with Japanese-led kitchens or non-Japanese chefs who have trained extensively in Japan and apply traditional techniques with discipline. What matters is the cooking, not the passport.
How are restaurants selected?
Each entry is researched and chosen by Washoku Guide editors — not voted in, not paid for, and not algorithmically ranked. We read kitchen biographies, study menus, talk to people in the industry, and visit when possible. Restaurants pay nothing to be listed.
Are the listings ranked?
No. Washoku Guide is a curated guide, not a ranking. Order on a city page is editorial and may change as the guide evolves; it does not imply that #1 is better than #5. Every listed restaurant has met our authenticity bar.
Are these the only authentic izakaya restaurants in Copenhagen?
These are the ones Washoku Guide has researched and stands behind today. The guide grows over time; if you know an authentic izakaya restaurant in Copenhagen we should consider, please get in touch.