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Ants on a Shrimp
2016 film From Wikipedia, the free encyclopedia
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Ants on a Shrimp is a 2016 documentary film directed by Maurice Dekkers about chef René Redzepi's journey to create a temporary restaurant in Tokyo.
The team only had one month to get ready for the five week event in Mandarin Oriental, Tokyo.[1] During this, they create a 14-course menu from local ingredients.[2] Redzepi himself only arrives in Japan 15 days before opening to see what his team has come up with.[3]
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Reception
Eater said "To see this in action isn’t quite as good as eating at Noma, but it’s the closest we’ll probably ever get."[4]
References
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