Starter
Dashi blanched spinach served with fresh crab.
Yatai Oki - the sense of Japan
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The menu is prepared by Jens R.
10 - 60 persons
7 servings
Member since 2016
Foreword
These menu stems from my extensive experience and journey through Japanese culture and its traditional cuisine.
The menu is crafted as a journey that takes you deep into the Japanese essence and leaves your taste buds impressed and inquisitive.
I personally come out, prepare and cook the menu, and share stories about the dishes.
For orders up to 20 people, I bring original Japanese tableware.
The menu is crafted as a journey that takes you deep into the Japanese essence and leaves your taste buds impressed and inquisitive.
I personally come out, prepare and cook the menu, and share stories about the dishes.
For orders up to 20 people, I bring original Japanese tableware.
Menu
7 servings
1
2
Main course
Edomae nigiri sushi with salmon, tuna and inside-out maki rolls.
3
Main course
Seared beef sashimi with wasabi foam, ponzu & sesame dressing.
Seared beef sashimi with wasabi foam, ponzu & sesame dressing.
Seared beef sashimi with wasabi foam, ponzu & sesame dressing.
4
Main course
Tempura scallop in Kaitaifi (Arabic filo pastry) served with fresh Japanese sprouts, spicy chili mayo & soy egg foam.
5
Snack
Cucomber/champagne granité with lime and saké.
6
Main course
Berberi duck breast marinated in red wine & teriyaki, braised in a mild soy/anise broth - served with blanched pear.
7
Dessert
Sake Panna Cotta, served with fruit in lime syrup, coconut ice & banana-lychee foam.
Practical
Meeting time
The chef arrives at the agreed location 1 hour before mealtime unless otherwise agreed.
Payment
We charge the money 14 days before the dinner.
Cancellation Policy
Full refund for cancellations up to 7 days before your event.
Read our cancellation policy
Kitchen requirements
The chef has no special requirements for the kitchen
Customer reviews
5,00 • 19 reviews
Overall rating
5
4
3
2
1
Food
5,0
Value
5,0
Communication
5,0
Expectation
5,0
JK
Jakob K.
Holte
·
6. april 2024
Thanks to Jens for a really good experience. The food was sublime and Jens was amazing at telling about the food and his own story
AL
Anne M. L.
Charlottenlund
·
13. november 2023
Hej Jens - many thanks for incredibly delicious food - it was fantastic high standard and the pace was also perfect. Everything I could dream of, thank you very much!
CS
Christian S.
København V
·
15. oktober 2023
That was a great event
MM
Mette M.
Gentofte
·
22. august 2021
Jens helped create a perfect evening for me and my guests with his delicious food, good humor, and extensive knowledge.
Highly recommended from here.
Highly recommended from here.
Mød din kok
Jens R.
19
Anmeldelser
5,00
Bedømmelse
9
Year på ChefMe
Meet Jens R.
Jens Rahbek has a CV and a gastronomic career that is longer and more impressive than most.
In the 1980s, he apprenticed as a Japanese chef in Tokyo, in 1989 he opened his first restaurant Nanbantei of Tokyo in Copenhagen, in 1994 he co-founded the well-known restaurant chain and great success Sticks’n’sushi, in 2010 he was behind the gourmet restaurant Ebisu in Custom House, and most recently he has ventured into the Japanese street food concept Yatai by Jens Rahbek.
Throughout his long career, the common denominator has always been the love for the Japanese kitchen and the understanding of the ingredients used in the kitchen.
It is this knowledge and passion that Jens brings into your kitchen for a private dining experience beyond the ordinary.
In the 1980s, he apprenticed as a Japanese chef in Tokyo, in 1989 he opened his first restaurant Nanbantei of Tokyo in Copenhagen, in 1994 he co-founded the well-known restaurant chain and great success Sticks’n’sushi, in 2010 he was behind the gourmet restaurant Ebisu in Custom House, and most recently he has ventured into the Japanese street food concept Yatai by Jens Rahbek.
Throughout his long career, the common denominator has always been the love for the Japanese kitchen and the understanding of the ingredients used in the kitchen.
It is this knowledge and passion that Jens brings into your kitchen for a private dining experience beyond the ordinary.
For at hjælpe med at beskytte din booking skal du altid bruge ChefMe til at sende penge og kommunikere med kokke.
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Hjælp
Hvad hvis jeg ikke har planlagt eventet endnu?
Vi anbefaler at sende en anmodning, så du kan sikre dig, at kokken er tilgængelig på den valgte dato.
Efter bekræftelse vil du stadig kunne:
Ændre i menuen og antal serveringer
Ændre i antallet af gæster, allergier og børnemenuer
Skrive til kokken for at tale om menuen og middagen
Hvornår skal jeg senest booke en kok?
Vi anbefaler, at du tidligst muligt reserverer din dato ved at sende en anmodning til kokken,
især for weekender og i perioder med højtider eller fejringer.
Skal du bruge en kok med kort varsel, eller er kokken ikke ledig på din valgte dato, så fortvivl ikke!
Vores kundeservice sidder klar til at assistere med at finde en kok.
Ring til os på 93 40 40 10 eller skriv til os på
kontakt@chefme.dk
Hvad sker der, når jeg sender en anmodning til kokken?
Når du sender en anmodning til en kok, opretter du samtidig en profil, så du vil blive adviseret, når kokken har sendt et svar på anmodningen. Du vil få adgang til en beskedtråd, hvor du til hver en tid kan skrive til kokken og aftale nærmere.
Kan jeg ændre på kokkens menu?
Du kan vælge at tage udgangspunkt i en af kokkenes menuer eller få skræddersyet en menu lige til dine smagsløg.
Er du mere til fisk end kød? Eller foretrækker du kage frem for is til dessert? Send en anmodning til kokken og del dine ønsker, så I kan sammensætte en menu, der passer til dig og dit selskab. Kokken har derudover også mulighed for at lave alternative menuer baseret på allergier samt børnemenuer.
Medbringer kokken alt, hvad der skal bruges?
Du vil kunne se længere oppe på siden, hvad kokken har af krav til dit køkken, samt hvad kokken har mulighed for at medbringe. Er du i tvivl, kan du spørge kokken, når du har sendt en anmodning.
Hvad skal jeg selv stå for, når jeg booker en kok?
Kokken står får både indkøb, madlavning, servering og oprydning i køkkenet. Derfor skal du blot stå for at dække bord, drikkevarer (medmindre du har tilkøb vinmenu eller lign.) og nyde tiden med dine gæster om bordet.