A team of chefs has one month to prepare a 14-course menu using local ingredients for a temporary restaurant in Tokyo.
Synopsis
A team of chefs has one month to prepare a 14-course menu using local ingredients for a temporary restaurant in Tokyo.
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Synopsis
René Redzepi arrives in Tokyo 15 days before the opening of a temporary restaurant at the Mandarin Oriental. His team has only one month to prepare a 14-course menu using local ingredients. The film captures the challenges and creativity involved in relocating the renowned Copenhagen-based Noma and its staff for this five-week culinary event.
Deep Dive
Why Watch
- See René Redzepi's culinary creativity in Tokyo.
- Find out how a restaurant is built in 30 days.
- Meet the team behind a unique dining experience.
Did You Know
- The restaurant was open for five weeks in Tokyo.
- René Redzepi arrived in Japan only 15 days before opening.
- The team had just one month to prepare for the event.
- The menu featured 14 courses made from local ingredients.
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Frequently Asked Questions
Who directed the documentary Ants on a Shrimp?
Ants on a Shrimp was directed by Maurice Dekkers.
How long did the team have to prepare for the restaurant opening in Tokyo?
The team had one month to prepare for the five week event.
What type of menu did René Redzepi create for the restaurant in Tokyo?
René Redzepi created a 14-course menu using local ingredients.
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