Restaurant Damindra

14/10/2026

13/10/2026

Hokkaido Milk 🤍

Cold. Creamy. Bloom.

Hokkaido milk ice cream, resting in a crisp tart shell rimmed with berry powder. Fresh strawberries, soft strawberry and sago pearls, and a little chocolate crunch sit around it. Then the matcha latte is poured at the table, so the whole bowl turns green and the strawberries glow against it. Sweet, milky, a little bitter, and the last thing you’ll want to share.

Reserve your table at www.damindra.dk, or bring the experience home with takeout.

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30/09/2026

Bluefin Tuna Crispy Nigiri 🤍

Crisp. Rich. Briny.

Hand-cut bluefin tuna on a golden crispy base, finished with a generous spoon of sea urchin and a crown of caviar. Every bite starts with crunch and ends in silky, ocean-sweet richness.

Part of our omakase, served Tuesday to Saturday at Sankt Annæ Plads in central Copenhagen.

Reserve your table at www.damindra.dk, or bring the experience home with takeout.

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23/09/2026

Fjæsing with uni and shiso 🤍

Crisp, briny, bright.

Great weever, a Danish fish that rarely gets the spotlight, rolled around sea urchin and fresh shiso, then fried until light and crisp. Served with a creamy wasabi tartare sauce, dusted with chili, for a gentle heat that lifts every bite.

Part of our Omakase menu - nine courses, one seamless journey through the season.

Reserve your table at www.damindra.dk, or bring the experience home with takeout.

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14/09/2026

Uramaki buri akami 🤍

Smoke, silk, citrus.

Two uramaki from the same plate, two very different moods. The first wraps akami tuna around buri, avocado and cucumber, finished with green wasabi pearls that pop cold and sharp. The second is grilled buri under flambéed salmon, warm at the edges, with yuzu caviar on top that bursts bright against the smoke. Rice pressed just enough to hold, nothing more.

Both appear as part of our Omakase (945 kr) and Chef's Sushi Selection (585 kr), served Tuesday to Saturday at Sankt Annæ Plads 16.

Reserve your table at www.damindra.dk, or bring the experience home with takeout.

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11/09/2026

Cooldown with us?

We introduced two new drinks!

Are you ready for the Matcha Latte?

Visit www.damindra.dk to book your table or order take away.

08/09/2026

Slow. Butter. Lobster.

Danish lobster, poached low and slow in butter until it turns silky rather than firm then finished with yuzu kosho for a bright, salty, gently fiery lift.

It's the kind of bite that makes the table go quiet for a second.

On the menu now, in limited numbers, Danish lobster is seasonal, and when it's gone, it's gone.

📍 Book your table at www.damindra.dk — link in bio
🥢 Or bring the experience home with takeout

Reserve your table at www.damindra.dk, or bring the experience home with takeout.

Restaurant Damindra
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03/09/2026

Our waiter - Sushant, couldn’t wait to show you our updated Summer Menu. We always put our hearts into our dishes, seasonal ingredients, creative combinations and flavors ready to surprise our regulars.

We introduce new wines to pair with our new Menu Sets, ask your waiter for best recommendation.

Visit our website to book your table or grab takeout!

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01/09/2026

Tusk Crab

Delicate, briny, refined.

Sweet tusk crab meets a crab dashi gel, layered with wakame and avocado, finished with pickled Granny Smith apple and sea buckthorn for a bright, acidic lift. Served chilled in its own shell, straight from the sea to the table.

Part of our Summer Omakase.

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28/08/2026

Sizzling razor clams

Sharp, savoury, and full of umami depth. Razor clams sizzling with ginger, garlic, and chives, finished with enoki mushroom, cherry tomato, and a bright yuzu ponzu.

Part of our ever-changing seasonal menu at Damindra, alongside the full omakase experience.

Reserve your table at www.damindra.dk, or bring the experience home with takeout.

Restaurant Damindra
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