The culinary event of the century. Chef Rene Redzepi and his team in Japan. 60,000, yes, sixty-thousand people, on the waiting list. I was lucky as I was contacted by someone in New Zealand who had a lunch reservation but could not make it. I didn’t believe that I was actually going until we checked in for lunch. It was all very crazy. E-mails back and forth to a stranger in the Southern Hemisphere. PayPal payments as well as some confirmation e-mails from Noma and a phone call to the hotel as well to confirm the guy who said he had a reservation actually did. Just the night before I was contacted about the chance to go I was having dinner with Ivan Orkin who had lunch at Noma on the first day of the five-week pop-up at the Mandarin Oriental Tokyo. Ivan was sharing photos and I refused to look at any of them. I also tried to tune him out as I was hoping that at some point I would get the opportunity to attend and wanted my meal to be experienced at the table and without any expectations. I am glad I avoided all social media about this meal as it was very refreshing. I have not been to Denmark and was a Noma virgin. No longer. On a side note, I should add that many of my friends are coming over for this meal. Editors and writers for food magazines as well as clients of our Food Sake Tokyo tours. I am thrilled beyond belief that so many friends are coming to Tokyo. So arigato chef Rene for coming here, as you have brought many of my friends here as well.
Lovely floral arrangement at the entrance. Noma has taken over the kitchen and dining room of Signature, a lovely French restaurant under the helm of chef Nicolas Boujema (who makes a killer black truffle waffle). I understand that some of the staff of Signature, both front- and back-of-the-house are working side-by-side with team Noma. Having been at Signature before it was interesting to see the change. Even the lobby of the Mandarin Oriental has changed. When I first got off of the elevator I thought I was on the wrong floor.
Botan ebi, so fresh that it was still wiggling. The Japanese diner next to met let out a big scream when the botan ebi jumped off of the ice onto her lap. Chef Rene came to see what was the matter and just reminded her that it was that fresh. The ants are harvested from the Nagano forests. I had my first ant at chef Zaiyu Hasegawa’s Den. The Mandarin Bar just adjacent to Noma also serves regional specialities. Most recently, four types of insects from Nagano.
I am allergic to shrimp and was served this dish. Chef Rene served the first course to us. I offered him a copy of my book, Food Sake Tokyo, but he said that he had bought ten copies of it for his staff. Woo-hoo! He also said that is why they selected this first dish for me, because of the sake kasu under the unripened strawberry. I asked if he had a hard time finding a farmer to harvest strawberries before they fully ripened and he said that it took three months to find someone who would do it for him. He did say that now that farmer has introduced this concept to other chefs who are now also using it. Very cool to see Rene leaving his footprint in Japan.
This was one of my favorites. Four types of citrus (mikan, kabosu, buntan, and hassaku) with sansho leaves, long pepper, and an intense Rishiri kombu oil. An unusual flavor combination, but in a very cool way.
My husband is a fishmonger and we eat a lot of ankimo (monkfish liver) at home. Rene’s version was chilled and then shaved. The cold texture was unexpected and fun at the same time.
Another seafood dish that we often eat at home, shiokara, or squid and fermented squid guts. Noma’s twist on it was to serve it like soba with a broth made from pine needles and garnished with fresh rose petals.
This was my favorite of the whole meal, Æbleskiver, which looked like takoyaki to me, but I was told it was a play on a traditional Danish sweet. It was stuffed with steamed mustard leaf greens and garnished with flowers pickled in apple vinegar – a nod to the traditional dish which is usually made with apples.
Shijimi is a fresh water clam that we use at home for making miso soup. It’s very interesting as we never eat the meat of the clam, we just boil it to make a broth and then add miso to it. We only slurp the broth, never dig into the shells. Which is what made this all the more special, the time and attention to detail for it to be made so beautifully. The crust was made with Rausu kombu and flour.
The freshly made tofu topped with shaved, wild walnuts. Delicious tofu – and impressive as making tofu is very hard to do. Kudos to Team Noma.
Another cold dish – which again, was unexpected and fun, made from scallops and beechnuts. The texture reminded me of Aero candy, light and airy.
Hokkaido pumpkin marinated in cherry blossom tree oil garnished with salted cherry blossoms and roasted kelp strips. This is a lovely reflection of how Rene has incorporated Japan into one dish with flavors from the land and sea.
Fermented black garlic is all over the markets in Japan. Here it is made into a leather and folded like origami into a leaf. Once the leaf is turned over the Nagano ants come back for an encore appearance.
This dish reminded me of Japanese New Year’s as we use many of the same vegetables in our osechi ryori, like the renkon and kuwai.
Wild duck glazed in fermented rye.
Carved in the kitchen and then served to the table.
Kabu (turnip) is a classic winter vegetable for soups in Japan. Noma cooks the turnip in a mushroom broth and then garnishes it with a roasted yeast and parsley oil.
The rice course is always the last savory course in traditional Japanese kaiseki cuisine. Here the rice is hidden underneath milk crisps, milk and sake ice cream and sake kasu. A sorrel sauce brought it all together.
This sweet potato cooked all day in raw sugar reminded me of Den as chef Hasegawa also has a dessert made with a similar sugar concentrate. Rene and chef Hasegawa are friends and so perhaps this is chef Hasegawa’s influence?
The meal ends with this fun presentation of cinnamon roots and chocolate-covered fermented cepes. We ordered coffee and tea to finish the meal as we hear it is the only thing that was brought from Denmark. As a Noma virgin it was great fun to have my first be here at home in Tokyo. While I am familiar with many of the ingredients, it was a pleasure to introduced to things I did not know are in Japan, like sorrel. Many of the dishes are unusual, but in a good way. The flavor profile was very different from what I am used to. There was no soy sauce, for example. A great reminder that there are other flavors yet to explore in Japan. The General Manager of the Mandarin Oriental, Anthony Costa, has said that in bringing Noma over he didn’t want it to be a short pop-up, which is the case with most guest chef appearances at Tokyo hotels. He also said that Rene and his team really threw themselves into this project by coming over so many times in the last year. I am already looking forward to seeing who Costa-san brings in next.🙂 Arigato to Rene and his team for coming to Japan. Otsukaresama desu.