A Critically Acclaimed Pop-Up Restaurant
Chef René Redzepi and his Noma team take on Tokyo
Raw botan ebi with Nagano wood ants
Raw botan ebi with Nagano wood ants
Shaved monkfish liver on a sourdough crisp
Sea urchin from Hokkaido on a combu, parsley paste and wasabi "pie crust"
Æbleskiver (Danish pancake)
Black garlic flowers
Chocolate covered wild cinnamon and fermented mushrooms
A whole wild duck from the Akita Prefecture with masubusa berries
Chef René Redzepi and the Noma staff
Inside the Noma pop-up
Table settings at the Noma pop-up
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