From photos of ants on wriggling shrimps to scallop clouds, the Japanese-ingredients-focused tasting menu is causing deserving hype across the globe.
Those who have been obsessively following the Noma Copenhagan team on Instagram will be aware of the new sake menu pairing now available with the 15 course menu, that is perhaps the most coveted in the world at present. Going for a lofty48,642 YEN (inclusive of service charge and fees, which equates to 3190 HKD) for a lunch sitting, the menu boasts the height of ingenuity from Redzepi and his 60 or so staff members. Clam tarts have made an appearance (“45 clams per tart, 13 people shucking for 8 hours”), along with the trademark wishbone chair, Hans Wegner’s most celebrated works.
Anthony Costa, general manager of the Mandarin Oriental, Tokyo, says “since the collaboration was announced in June [of 2014] 60,000 people have applied for reservations to dine at the event,” said Costa. “We can seat 46 plus 10 in the private dining room so Noma could come for a year and we’d still be booked up.”
A longstanding dream of Rene Redzepi, the man who is changing the way culinary experts (from writers to chefs) see produce and supply, Japan offers a place of adventure and reawakening. “Five years ago I was invited there by chef Murata of the acclaimed Kikunoi and I was awestruck by the richness of Japanese food culture. In some way since that first visit I’ve been secretly planning this temporary relocation. Although our entire staff will move to Tokyo, we’ll leave our ingredients at home. Rather we’ll bring our mindset and sensibilities to the best of pristine winter produce from all over Japan.”
A collaboration like this, executed with the flawless aptitude that is evident with the both hotel management and the Danish restaurant, gives whole new meaning to the idea of a ‘pop up’.