Sukaiba - The People

IN THE DINING ROOM

Jacob Brink Lauridsen (b. 1985) helms the dining room of SUKAIBA as restaurant manager and chief sommelier. With decades of experience in developing, driving, and teaching service and hospitality in Denmark and abroad, Jacob has a very specific goal in terms of what a visit to SUKAIBA should entail:

“We want to create a restaurant and a mood, which is thoroughly sexy. Simple as that. Up close and personal in way not only concerned with fulfilling the guest’s expectations, but also with surprising them in terms of generosity and personal consideration on an unexpected level.

To me, providing great service is a question of many things. Of course, you need to know how to serve and pour properly, but perfection isn’t always top priority. There should also be room for mistakes as long as you know how to get things back on track through sincere acts of creativity and empathy.

The top priority should rather be the ability and willingness to give a piece of oneself in the relation between guest and host. Fleeting as that moment may be. To ensure that the experience isn’t merely about food and wine but about human contact itself. My goal is for people to think “when can I come again?”, even before they’re out the door.”

Jacob’s own journey:
Sønderho Kro
Noma
Taller
Molskroen
Alchemist
The Silo

Souschefs:
Norah Seierø
Louie Grabowski

IN THE KITCHEN

Spearheading the gastronomy of SUKAIBA is head chef Anders Døssing (b. 1991). Anders has worked equally at tweezer wielding gourmet establishments and bustling bistro favorites. Despite his thoroughly Danish origins he is deeply fascinated by the Asian cuisines:

“I love the powerful expressions achievable with deceivingly simple combinations of few but excellent ingredients. SUKAIBA is a love letter to a wide array of countries far, far away from here – a curated hodgepodge of impressions and vibes with a common ambition of seducing the senses.

I neither can nor want to try to recreate classic dishes rooted in the traditions of cultures, I am not myself born into. On the contrary, as a loving, humble, and respectful traveler I want to explore everything from rustic fish curries and street food to delicate tataki preparation methods and unexpected gourmet elements in an effort to rewrite and cowrite tastes and dishes, that not only Copenhagen and Denmark but the entire world would want to dive right into - chopsticks first.

And despite this international approach, always with local produce, whole animals, fighting food waste and nurturing responsible craftsmanship in mind.”

Anders’ own journey:
Hotel d’Angleterre
Nimb Terrasse
The Fat Duck
Gorilla
The Silo

Souschef:
Phong Nguyen

OPENING HOURS

Tuesday-Thursday: 5.30pm. - 12am.
(Kitchen closes at 9.30pm.)

Friday-Saturday: 5.30pm. - 1am.
(Kitchen closes at 10pm.)

Sunday-Monday: closed

GIFT CARD
Buy gift card here

ADDRESS & RESERVATIONS

AC Hotel Bella Sky, 23rd floor
Center Blvd. 5, 2300 Cph S

BOOK TABLE
Table booking - click here

NEW YEAR'S 2022
See menu and book here 

CONTACT
E: reservation@sukaiba.dk
T: +45 8877 9797

A NEW JOURNEY HAS BEGUN...

SUKAIBA is now open as a restaurant. And no matter the occasion we're confident saying, SUKAIBA is dining worth the journey.