Five Weeks in Tokyo: The World’s Best Restaurant’s Japanese Adventure

Chefs at work near the entrance (left); the sanshō leaves are laid out carefully (right).

René Redzepi is the chef and co-owner of Noma in Copenhagen, Denmark. He began cooking when he was 15, honing his skills at upscale restaurants like Spain’s El Bulli. Since establishing Noma in 2003, he has developed a cuisine that draws from Scandinavian culture and seasonal cuisine. The name of the restaurant derives from the Danish words nordisk (Nordic) and mad (food).

Citrus and Long Pepper: Four types of citrus fruit—hassaku and mikan oranges, buntan and banpeiyu pomelos—are cut and presented like sashimi, garnished with salted sanshō leaves, long pepper, pine salt, and Rishiri kombu oil.

Hokkori Pumpkin, Cherry Wood Oil, and Salted Cherry Blossoms.

Kōika Cuttlefish “Soba” and Roses: Cuttlefish is thinly sliced into the shape of soba noodles and brushed with fermented cuttlefish intestines, miso-cured smoked tofu, and maitake mushroom paste. This is then sprayed with pine broth, sprinkled with salty Rausu kombu flakes, and served with rose petals in white sesame oil.

Redzepi holds a staff meeting before the restaurant opens for the day.