Noma, Tokyo

Photographs from my meal in Tokyo, Japan at Noma on January 30, 2015

2010 Les Béguines, Jérome Prévost Gueux, Champagne

Hot Towel

1st Course: Unripe strawberries and sake lees

2nd Course: Botanebi with flavors of Nagano forest

2nd Course: Botanebi with flavors of Nagano forest, up close

3rd Course: Citrus and long pepper

The scene for Noma, Tokyo at the Mandarin Oriental

4th Course: Shaved monkfish liver

5th Course: Koika cuttlefish "soba"

5th Course: Rose petal dipping water for koika cuttlefish "soba"

6th Course: Shijimi and wild kiwi

Daigo no Shizuku, Terada Honke, Kozaki - Chiba

7th Course: Tofu, just steamed with wild walnuts

Natsu no Omoide, Mukai Shuzo, Ine - Kyoto

8th Course: Sea urchin and cabbage

2012 Le Mont, Alexandre Jouveaux, Uchizy - Bourgogne

9th Course: Scallop dried for two days, beech nuts and kelp

2011 Bianco R, Le Coste, Gradoli - Lazio

10th Course: Hokkori pumpkin, cherry wood oil and salted cherry

10th Course: Hokkori pumpkin, cherry wood oil and salted cherry

11th Course: Garlic flower

Ine Mankai, Mukai Shuzo, Ine - Kyoto

12th Course: Roots and starches with ginger

13th Course: Wild duck and matsubusa berries

2011 Racines, Claude Courtois, Soings en Sologne - Loire

13th Course: Wild duck and matsubusa berries, plated

13th Course: Wild duck and matsubusa berries, up close

14th Course: Yeast and turnip cooked in shiitake

15th Course: Rice, up close

15th Course: Rice

16th Course: Sweet potato simmered in raw sugar all day

16th Course: Geranium sauce for sweet potato simmered in raw sug

Tim Wendelboe V60 Drip Coffee

17th Course: Wild cinnamon and fermented mushroom

2013 Les Mirabelles, Mark Angeli, Anjou - Loire

After dinner at the Mandarin Oriental, Tokyo