Kyoto is calling!
We’re going back to Japan this autumn, setting our sights again on the magical city of Kyoto. 🍁 Midway into our last popup there, it hit me: our story with Kyoto is far from over.
As a chef and a food lover, Japan is one of the highest altars you can visit. The levels of knowledge, the intricacies of technique, the depth of traditions carried on is mind-blowing. And once you’re there, you realize, I’m only scratching the surface.
In Kyoto within a 20-minute bike ride, you find yourself harvesting on a hillside or deep in the countryside, couple that with some of the kindest people, breathtakingly beautiful nature, and one of the most historical cities in the world and its a recipe, that can change the lives of 103 vitamin d deprived Copenhageners.
We’ve been preparing over the last nine months: drying over 10,000 leaves in anticipation of maybe needing them for the design. Our network of friends and collaborators in Kyoto has grown. I’m thrilled at the thought of returning, of walking my kids to school, and immersing ourselves in the Kyoto way of life once more.
We’ve missed you Kyoto, see you soon!
René
For those who want to join us in Kyoto. Follow the link in my bio to sign up on our mailing list.
(Continued in Japanese in comments below)
Somewhere in Mexico
Escaping the dead of winter in Denmark, I've found my paradise in magical Mexico 🌞 mangoes drip with flavor, one tiny banana tastes like 10 back home. The quesadillas generously overflow. Sunshine bathes us, lechón tempts us daily and cenotes beckon with their crystal-clear secrets. And above all, tortillas and habanero salsa aside, it's the generosity and kindness of yucatecans! Gracias, #México . Te amamos a ti y a tu gente."🇲🇽
Seafood season week one
- eye pie 👁️ (cod)
- first version of the eye pie 👁️ 👁️
- a fistful of burbot sperm sack
- the sweetest and fattest crab roe
- deep cleaning
- is this an oyster? Or is it dessert?
- Nadine's tiramisu
- selecting tableware for something special
- turbot chop that never made the menu
- all the snow melted bringing an omen of spring
Seafood season day 3
- seafood spread
- cod eyes ready to be cooked in butter
- fresh cod roe and Jong In
- table 6 in the snow
- sea cucumber in water
- sea cucumber gonads laid out
- a dish of broth that didn't make the menu
- cloudberry gele
- kelp basket
- sea snail boil
Seafood season day one:
- Polishing fish heads
- cod face prep
- paper thin slicing of squid
- seafood door
- sea cucumber dish from the menu
- fresh scallop
- how quick can you butcher a cod head
- magnificent icy day and the seaweed hut
- sea cucumber squirt
- we tasted a lot fish. And ended up serving burbot
Happy new year everyone 🫡
WIN a dinner for two, for the last vegetarian season as noma 2.0, this summer here in Copenhagen. You just have to guess the weight of this handful of sea cucumber gonads. First to guess correct wins
Hey there. If You've got a Christmas tree from a source that doesn't spray copious amounts of toxins on them. Then EAT IT!
December 2010, we wrote about it. The story still holds. Click link in bio
(Cc @nytopinion )
See the link in bio
Last staff meal of 2023! Extra delicious 🤤
- roast pork from Mathias & Rebecca
- singapore duck from Kenneth
- Yorkies, spuds and gravy from Flanagan
- pate en croute from señor pablito
- traditional Danish cabbage from Simon
- Parker house roll from Kevin
- sweet rice courtesy of coady - can it get better???
- Christmas log or as the fresh say buche de noel - merci Sabi
#merrychristmas
Here's a glimpse into the test kitchen antics of the past week or so
- sea urchin made the menu
- huge and very sweet mussels made the menu
- fat oysters
- guess the seafood??
- seafood platter
- grilled cod roe sac
- simmered kelp seaweed dice
- langoustine head made the menu
- sea 🥒 weird, but delicious
- have you ever seen this many eggs in 1 brown crab?
🦌🍄🌳🦆🪹🪺🍂🍃
- our world is fungal
- roast teal - my favorite duck bird
- pumpkin pie
- reindeer brain omelette & koji sauce
- deer tongue and pine bearnaise
- barbecue wild boar belly and apple salad
- spaghetti of fresh hazelnut milk ice cream
- Guinea fowl salt baked, pheasant egg with pine cones
As winter's icy grip tightens, even the ocean shivers beneath its thin sheet of ice, there's a silver lining, seafood season approaches!!
- sea urchin
- cod face ready for a hot soup
- sugar kelp and @mette_soberg
- what boat our urchins might come from
- king crabs
- razorclams
- squid, in all its tenderness
- crab flat bread
- happy 40th birthday @thomasfrebel - our favorite water creature of them all