Raised in Northern Jutland, Battefeld first encountered Asian cuisine during a trip to China, and later fell in love with Japanese food after dining at Dos Palillos in Barcelona. After honing his skills in French kitchens and spending six years as sous-chef at Henne Kirkeby Kro, he set his sights on mastering sushi in Japan.

His journey included rigorous training at the famed Hakkoku in Tokyo’s Ginza district, where he became the first European to work under master Hiroyuki Sato. Back in Denmark, Sushi Anaba reflects that discipline: warm, sake-vinegared rice, locally sourced seafood, and absolute attention to detail.

Battefeld’s dedication has earned him a loyal following and critical acclaim, making Sushi Anaba a quiet phenomenon in the city’s food scene—celebrated for its purity, precision, and respect for tradition.