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Award-winning Danish chef René Redzepi has taken his world-famous Michelin-starred restaurant Noma more than 8,500 km across the globe to Tokyo, Japan. The move gave Redzepi the opportunity to realise his desire to explore Japan’s cuisine, ingredients and culture. “You can find absolutely everything in the culinary field. You can enjoy the best pizza or dine at the trendiest, most expensive restaurants, but you can also have a dish that dates 500 years back in time.”
Japanese cuisine has many faces and for each style, there are restaurants. Not just for sushi, sashimi and tempura, but also for oden (Japanese comfort food: small patties poached in broth), ramen (noodles), yakitori (barbecue skewers) and the classic kaiseki cuisine from Kyoto (ancient Japanese cuisine that stems from minimalist Zen aesthetic and refined court culture): it’s all there. The care for each individual plate is fascinating in its own right. Redzepi shares his favourite tips for an unforgettable culinary Tokyo experience.