Ants on a Shrimp: Noma in Tokyo
Aroview: After achieving the rarefied status of the “World’s Best Restaurant” owner-chef René Redzepi moves his entire ‘Noma’ team from Denmark to a hotel block in Tokyo, where he applies his rigorous philosophy of using indigenous ingredients to create meaningful, imaginative cuisine.
It’s food as art-installation on a grand logistical scale, and the effect is salivating, while some may find the extraordinary indulgence of the high-society patrons unpalatable. Money is indeed no object, as the subject is all but ignored here, deferring instead to the relentless pursuit of aesthetic perfection and the price that is paid by the international crew willing to make it happen.
