Restaurant Udtryk, Copenhagen
In a yellow courtyard building on Teglgårdstræde in Copenhagen's Latin Quarter, Restaurant Udtryk works between Japanese and Nordic traditions.
Restaurant Udtryk earned its first Michelin star 41 days after opening, the fastest in Nordic history. An Enso 120 pendant hangs in the dining room.
A Danish kitchen working with Japanese method
What brings Udtryk and Motarasu together is not a shared aesthetic but a shared starting point: two Danish operations that went to Japan for their method and brought it home rather than imitating it.
The kitchen at Udtryk works between Japanese and Nordic technique — the tasting menu that took a Michelin star 41 days after opening moves between the two without belonging to either. The Enso 120 pendant is made the same way round: designed in Denmark by Lars Vejen, made in Japan from washi, a single self-supporting sheet with no internal frame. Neither is a Japanese object. Both are Danish work that learned something in Japan.
A Danish kitchen working with Japanese technique, lit by Danish design made with Japanese paper.
Japanese paper, Danish design.
Enso 120 is a pendant designed by Danish designer Lars Vejen, with a washi shade made in Japan from a single self-supporting sheet.