Jonathan Gold Walks us Through Sixteen Courses at Noma Japan

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The first course features live shrimp garnished with dead ants.

We asked Pulitzer Prize winner Jonathan Gold to share his impressions from his meal at Noma Japan, a five week pop up during which chef Rene Redzepi moved his entire restaurant – the decor, the chefs, the servers, even the dishwasher – from Copenhagen to the Mandarin Oriental hotel in Tokyo. Fifty eight thousand people tried to get a reservation and many fewer succeeded. 

In this extended cut, Jonathan takes us through his entire meal from a first course of live prawns and dead ants to a final course of chocolate covered mushrooms with wild cinnamon bark. Those with shorter attention spans can listen to this eight minute edit that will air on Good Food.