Udtryk, a new restaurant in Copenhagen’s Pisserenden district, is aiming for a Michelin star with its ambitious 18-course menu priced at 1,650 kroner. The restaurant, backed by the Norrlyst group, distinguishes itself from its sister establishments with an auteur approach centered around chef Edward Lee and sommelier Morten Magh.

The restaurant’s ambiance, featuring spacious round tables, white linen tablecloths, and synchronized service, mirrors that of Jordnær, a restaurant where Lee previously worked. The menu showcases high-quality ingredients and innovative flavor combinations, with a strong emphasis on both Japanese-French and Cantonese influences.

The meal begins with a series of razor-sharp tarts featuring fillings such as homemade tofu with sansho pepper, lobster claw with koshu, and raw mackerel with shiso puree. Subsequent dishes include lobster sashimi with “Noma capers,” Danish “Kobe” beef tartare with Gillardeau oysters, and beluga sterlet caviar with lentils and soy milk.

The restaurant also features raw Norwegian fjord prawns with a chlorophyll-rich juice of green asparagus, peas, and gooseberries, as well as turbot with ten-year-old rice wine and tangerine from Xinhui. Cantonese-inspired dishes include grilled quail with a vegan XO sauce and morels, and a luxurious koshihikari rice dish with lobster brains, wagyu, and caviar.

The meal culminates in a miso and salted caramel soufflé with grand cru bourbon vanilla ice cream. While the reviewer awards Udtryk five and a half stars, they suggest the restaurant has the potential for a full six stars once final adjustments are made. The Michelin Guide’s potential recognition of Udtryk remains uncertain due to the limited time before the upcoming awards.