What do you do when your Copenhagen Restaurant continues to win accolades for being the best restaurant in the world and is known for amazing experimental dishes and fresh flavours? Pack it all up and take it to Tokyo, of course! This documentary shows Rene Redzepi and his staff as they plan a six-week residency in a Tokyo hotel.
It was interesting to see them discovering new ingredients, trying new menu items, but I felt that there wasn’t really enough focus of the food – though it is perhaps hard to put into words, I’d have love to have heard the various chefs talking about why they used the ingredients in the way they did. What was created by adding ants to that shrimp? How did the creative process actually unfold? I’m glad we got a good look at the final product, though I would have loved a taster…
ireckonthat 