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Fifty Fifty
Copenhagen
The interior is tasteful and stylish with chandeliers, dark wooden tables, plastic designer chairs and candles; the food is modern Japanese gourmet cuisine created by the Chef Marlene Bernardino, who dares to experiment and put her personal signature on the dishes.
She opened the restaurant Fifty Fifty together with Tanja Grønning in 2006 and it has established itself as one of the best Japanese in town, despite the non-Japanese Chef.
The duo has invested in a Robata grill; the latest hit in Japanese cooking, and the
skewers with red and white meat, fish, shellfish and cheese are topped with vegetables and grilled over charcoal. The Robata cooking gives the dishes a slightly smoky taste and the food is served with typical Japanese sauces.
You could order a Mixed Robata dish for 160 DKK with Lamb in coriander-shiso yoghurt, Chicken-breast with onion & chili, Shrimps & mussels with green asparagus & teriyaki and Goat cheese with Parma ham & walnuts, served with salad, kimchi, beans and rice.
Fifty Fifty focuses on modern Japanese dishes as well as innovative creations like the Chef’s very tasty White Lime Fusion – a maki inspired by her own Central American travels and the Peruvian course Ceviche, which is White fish marinated in lime, coriander, jalapeno and red onion. The restaurant makes a point only using tuna and other meat and fish products which are not on the list of endangered species.
Check out the web page, it is very informative for those who wish to learn more about different Japanese dishes and ingredients.
