Pick whatever you like at Uni in City Center — Umami and local ingredients take the lead at this new Japanese-inspired restaurant

A centuries-old dining room on Store Kongensgade has been quietly reimagined. At Uni, chef Takashi Saito and sommelier Oliver Kudsk have created an intimate restaurant where Japanese sensibilities meet raw Danish architecture and local produce—and the umami runs deep.

Silky noodles are coated in miso brown butter and finished with cinnamon cap mushrooms, fennel, and grated egg yolk. Rainbow trout sashimi is dressed in ponzu and paired with local seaweed. Beef cuvette arrives with truffled wasabi béarnaise. A light Yakult mousse dessert, layered with yuzu caramel and burnt white chocolate, nods to the chef’s youth in Japan.

Cocktails echo the kitchen’s nuance—sake-laced gimlets, milky oolong highballs—while the wine list moves in tandem with a menu that rewards curiosity.