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1
00:00:02,002 --> 00:00:04,004
[instrumental music]
2
00:00:06,874 --> 00:00:09,810
[instrumental music]
3
00:00:16,784 --> 00:00:19,520
[indistinct chattering]
4
00:00:19,553 --> 00:00:21,422
- Oh, those damn elevators,
man.
5
00:00:23,724 --> 00:00:25,025
Come on, Lars.
6
00:00:29,697 --> 00:00:30,998
Hey, Lars, where are you?
7
00:00:34,635 --> 00:00:35,936
Oh, fuck.
8
00:00:37,705 --> 00:00:40,174
So, you're still down
at the bottom floor?
9
00:00:42,343 --> 00:00:43,944
Chef, we're gonna
have to open then.
10
00:00:47,248 --> 00:00:48,216
Okay?
11
00:00:49,717 --> 00:00:52,186
Just hustle. We, we, we..
12
00:00:52,220 --> 00:00:54,755
We need -- we need to open.
I'm sorry, chef.
13
00:00:54,788 --> 00:00:56,290
I'm sorry.
14
00:00:56,324 --> 00:00:58,592
Okay? Good, okay.
- Alright, we're gonna open.
15
00:00:58,626 --> 00:00:59,993
- Guys?
- Yeah!
16
00:01:00,027 --> 00:01:01,895
- We're opening.
- Yeah!
17
00:01:01,929 --> 00:01:03,297
- Let's go.
18
00:01:04,932 --> 00:01:07,935
[Darkside singing "Heart"]
19
00:01:09,036 --> 00:01:11,972
[instrumental music]
20
00:01:38,299 --> 00:01:41,235
[music continues]
21
00:01:53,414 --> 00:01:55,816
* Moonlight sets
22
00:01:55,849 --> 00:01:58,319
* Feels like seven years
23
00:01:58,352 --> 00:02:01,855
* Since I left
24
00:02:01,889 --> 00:02:04,892
* Can't you see
behind this love? *
25
00:02:04,925 --> 00:02:06,594
* Tell me you don't know
26
00:02:06,627 --> 00:02:09,663
* If you don't like
what you see *
27
00:02:16,804 --> 00:02:19,740
[music continues]
28
00:02:45,233 --> 00:02:46,300
[laughing]
29
00:02:46,334 --> 00:02:50,238
- World's best restaurant,
2010
30
00:02:50,271 --> 00:02:53,073
is Noma, Rene Redzepi!
31
00:02:53,106 --> 00:02:57,044
Best restaurant 2011 is Noma.
32
00:02:57,077 --> 00:03:01,915
Best restaurant 2012 is Noma.
33
00:03:01,949 --> 00:03:04,051
...2014
34
00:03:04,084 --> 00:03:07,054
is once again, Noma.
35
00:03:07,087 --> 00:03:09,657
[crowd cheering]
36
00:03:09,690 --> 00:03:11,459
* Bones crunch
37
00:03:11,492 --> 00:03:14,562
* There's a lot of noise
in here *
38
00:03:15,996 --> 00:03:19,367
* What do I look like to you?
39
00:03:19,400 --> 00:03:20,868
- Morning, guys.
- Morning.
40
00:03:20,901 --> 00:03:23,837
* What do you want me to be?
41
00:03:26,874 --> 00:03:29,176
- Morning, guys.
- Morning.
42
00:03:29,209 --> 00:03:30,911
- Morning.
- Morning.
43
00:03:33,180 --> 00:03:34,882
- Morning, guys.
- Good morning.
44
00:03:34,915 --> 00:03:37,618
- Today we have 41 guests
booked for lunch.
45
00:03:37,651 --> 00:03:39,287
We're starting with six tables
at 12 o'clock.
46
00:03:39,320 --> 00:03:41,989
The first one is Michael Gladis
to guest table five
47
00:03:42,022 --> 00:03:43,457
visiting from the US.
48
00:03:43,491 --> 00:03:46,394
There's one vegetarian,
so no meat and no fish.
49
00:03:46,427 --> 00:03:48,896
But dairy and insects
are fine.
50
00:03:48,929 --> 00:03:51,599
This is a possible
welcome back to some of them.
51
00:03:51,632 --> 00:03:54,868
There is some history
that they were here in 2012.
52
00:03:54,902 --> 00:03:56,236
That's it for the reservations.
53
00:03:56,270 --> 00:03:59,673
- Excellent. So, it's the last
Tuesday in November.
54
00:03:59,707 --> 00:04:02,075
And I just wanna remind everyone
that as of next week
55
00:04:02,109 --> 00:04:03,444
we start to..
56
00:04:03,477 --> 00:04:04,745
A lot of people leaving.
57
00:04:04,778 --> 00:04:06,447
So our team
is gonna shrink dramatically.
58
00:04:06,480 --> 00:04:08,215
These guys are going to Tokyo.
59
00:04:08,248 --> 00:04:10,984
Rene is leaving, a lot of people
are leaving, so..
60
00:04:11,018 --> 00:04:13,387
Hang on. Beautiful.
Have a good service.
61
00:04:13,421 --> 00:04:14,855
[all]
- Yeah.
62
00:04:14,888 --> 00:04:17,358
[music continues]
63
00:04:17,391 --> 00:04:18,592
- We're doing
a full-on langoustine
64
00:04:18,626 --> 00:04:19,993
and they're doing the lobsters.
65
00:04:20,027 --> 00:04:22,730
We could upstairs, for example,
tie the lobsters for them.
66
00:04:22,763 --> 00:04:25,699
[music continues]
67
00:04:41,349 --> 00:04:45,653
* What do I look like to you?
68
00:04:45,686 --> 00:04:49,089
* What do you want me to be? *
69
00:05:10,010 --> 00:05:12,946
[intense music]
70
00:05:30,464 --> 00:05:32,400
- Where the hell are we?
71
00:05:37,771 --> 00:05:39,707
Everything is in Japanese, man.
72
00:05:42,443 --> 00:05:46,780
- Hi, this is Lars
from Noma. Hi..
73
00:05:46,814 --> 00:05:48,549
- When we first went there,
we were like
74
00:05:48,582 --> 00:05:49,783
okay, let's just go.
75
00:05:49,817 --> 00:05:51,519
- We don't know exactly
where to go.
76
00:05:51,552 --> 00:05:53,086
You didn't have
the correct address.
77
00:05:53,120 --> 00:05:55,155
- This is a year
and a half ago.
78
00:05:55,188 --> 00:05:58,058
I thought, maybe,
you know, stupid as I am
79
00:05:58,091 --> 00:06:01,729
I think, okay we're gonna go,
it's gonna be easy in a sense.
80
00:06:01,762 --> 00:06:05,866
Or it's not gonna be
s-high profile.
81
00:06:05,899 --> 00:06:07,601
- Who gets to sit
on this chair?
82
00:06:07,635 --> 00:06:09,537
Aah..
- Louis Vuitton.
83
00:06:09,570 --> 00:06:12,673
Louis Vuitton, Hermes
and, uh, Chanel..
84
00:06:12,706 --> 00:06:16,076
- It's also just fun.
Let's have fun.
85
00:06:16,109 --> 00:06:17,878
You know what I mean?
86
00:06:17,911 --> 00:06:19,647
I mean, every day it's a grind.
87
00:06:19,680 --> 00:06:22,883
Get ready, lunch, dinner.
88
00:06:22,916 --> 00:06:25,252
Why don't we do that
at a new place
89
00:06:25,285 --> 00:06:28,055
and s-have fun with it,
you know?
90
00:06:29,590 --> 00:06:31,759
I wonder why they have them.
Is that for the sun?
91
00:06:31,792 --> 00:06:33,393
- Yeah, I guess so.
92
00:06:34,394 --> 00:06:35,829
- It's unbelievable.
93
00:06:35,863 --> 00:06:37,965
This place here is,
like, unbelievable.
94
00:06:39,433 --> 00:06:41,969
And -- and -- and
I mean that in a bad way.
95
00:06:44,572 --> 00:06:48,809
- Rene wanted to bring
everybody, so..
96
00:06:48,842 --> 00:06:51,579
Most people look
at something financially.
97
00:06:51,612 --> 00:06:54,047
Um, I had to look at,
how do I make this work?
98
00:06:54,081 --> 00:06:57,050
Here's an opportunity
to give Rene Redzepi
99
00:06:57,084 --> 00:07:00,788
and his team, his dream,
to come to Japan.
100
00:07:02,389 --> 00:07:05,158
So, Rene said,
"I'm gonna bring
everybody over.
101
00:07:05,192 --> 00:07:07,495
"I'm gonna move
the whole restaurant.
I'm gonna close it.
102
00:07:07,528 --> 00:07:09,963
"I'm gonna put my life
and soul into this.
103
00:07:09,997 --> 00:07:11,865
I'll come in and research it."
104
00:07:11,899 --> 00:07:14,502
So I said,
"Okay, we'll work it out."
105
00:07:16,570 --> 00:07:18,371
- Nobody contacted us and said
106
00:07:18,405 --> 00:07:21,208
"Hey, you wanna go to Japan?"
No.
107
00:07:21,241 --> 00:07:24,478
We said, "Do you want us?"
And they were, like, "Sure."
108
00:07:27,380 --> 00:07:31,084
Also the -- the mirror..
109
00:07:31,118 --> 00:07:32,452
...needs to go.
110
00:07:32,486 --> 00:07:33,954
Cheers.
- Most welcome.
111
00:07:33,987 --> 00:07:35,823
- Thank you.
- Thank you.
112
00:07:35,856 --> 00:07:39,292
- Everybody's fascinated,
what are you going to do?
113
00:07:39,326 --> 00:07:43,196
- So we -- we want this to be
the success.
114
00:07:43,230 --> 00:07:44,732
Finger towel, wow.
115
00:07:44,765 --> 00:07:46,333
[chuckles]
116
00:07:48,168 --> 00:07:50,203
It can be amazing
and it can be
117
00:07:50,237 --> 00:07:52,372
an experience never to forget.
118
00:07:52,405 --> 00:07:53,874
And it could be a -- a thing
where you just say
119
00:07:53,907 --> 00:07:56,343
"Fuck, man,
when is this thing over?
120
00:07:56,376 --> 00:07:57,645
Get me out of here."
121
00:08:00,648 --> 00:08:03,751
We'll see, I mean, it -- it
depends on so many things.
122
00:08:03,784 --> 00:08:06,720
[instrumental music]
123
00:09:23,163 --> 00:09:25,132
- It's a tremendous amount
of pressure here.
124
00:09:28,235 --> 00:09:30,738
You don't speak the language.
125
00:09:30,771 --> 00:09:33,907
You've, you can't communicate
with anyone.
126
00:09:35,876 --> 00:09:39,579
Ingredients...
are totally different
127
00:09:39,613 --> 00:09:40,881
to what we use back home.
128
00:09:40,914 --> 00:09:42,716
Vegetables are like..
129
00:09:42,750 --> 00:09:44,618
Most of them
are not as flavorsome
130
00:09:44,652 --> 00:09:47,888
as we -- we know it
from back home.
131
00:09:47,921 --> 00:09:51,091
And our kitchen back home
is based on vegetables.
132
00:09:52,926 --> 00:09:54,461
Of course
it doesn't make sense to
133
00:09:54,494 --> 00:09:56,429
to serve a raw piece
of fish here
134
00:09:56,463 --> 00:09:59,900
because there are probably
2000 restaurants out there
135
00:09:59,933 --> 00:10:03,036
who know how to serve raw fish
better than we do.
136
00:10:06,840 --> 00:10:09,142
The next one is Rene.
137
00:10:09,176 --> 00:10:12,079
He as well
puts the pressure on us
138
00:10:12,112 --> 00:10:14,782
to come up with this
totally new menu
139
00:10:14,815 --> 00:10:16,784
new ingredients,
new techniques.
140
00:10:18,051 --> 00:10:19,987
[intense music]
141
00:10:21,955 --> 00:10:24,324
If we would have known..
142
00:10:24,357 --> 00:10:25,826
...a year ago
what is in front of us
143
00:10:25,859 --> 00:10:28,128
we probably wouldn't sit here
right now.
144
00:10:31,765 --> 00:10:34,835
You know,
nobody works 20 hours a day
145
00:10:34,868 --> 00:10:36,636
somewhere downstairs
in a basement.
146
00:10:39,006 --> 00:10:42,642
At the end, we are all
just a bunch of freaks.
147
00:10:50,984 --> 00:10:52,052
Is it full already?
148
00:10:52,085 --> 00:10:54,287
- No, no, just 12 of them.
149
00:10:55,956 --> 00:10:59,592
- A normal person doesn't
understand what we are doing.
150
00:10:59,626 --> 00:11:02,329
- Hello, good morning.
151
00:11:02,362 --> 00:11:04,197
- Good morning.
- Morning.
152
00:11:08,101 --> 00:11:11,538
People traveling
around the world..
153
00:11:11,571 --> 00:11:12,740
...to eat at Noma
154
00:11:12,773 --> 00:11:15,608
because they expect
something of us.
155
00:11:15,642 --> 00:11:17,577
And we don't want
to disappoint them.
156
00:11:27,287 --> 00:11:29,189
- When I started at Noma
157
00:11:29,222 --> 00:11:31,324
I had never been
to Scandinavia.
158
00:11:31,358 --> 00:11:34,327
I hadn't had sea buckthorn
or lingon berries
159
00:11:34,361 --> 00:11:36,129
any of this stuff
160
00:11:36,163 --> 00:11:38,331
nor even had read about it.
161
00:11:44,537 --> 00:11:48,776
It was -- it was
quite amazing,
because there is no reference
162
00:11:48,809 --> 00:11:51,945
and you can just, kind of,
let your mind...go to work.
163
00:11:53,747 --> 00:11:58,685
And I am trying to have
that same...stance where..
164
00:11:58,718 --> 00:12:00,653
Okay, don't tr -- try
to think about it too much
165
00:12:00,687 --> 00:12:01,855
because once you get there
166
00:12:01,889 --> 00:12:04,591
it should be intuitive
when you taste it.
167
00:12:09,096 --> 00:12:12,265
Every -- I gave up everything,
I think.
168
00:12:12,299 --> 00:12:14,401
Personal life...is empty.
169
00:12:14,434 --> 00:12:15,936
[chuckles]
170
00:12:15,969 --> 00:12:17,437
Yeah, it's empty, completely.
171
00:12:21,809 --> 00:12:23,376
Which I don't really
care though.
172
00:12:23,410 --> 00:12:25,045
You know,
that doesn't bother me.
173
00:12:25,078 --> 00:12:27,047
It doesn't eat me at night.
174
00:12:33,053 --> 00:12:35,655
I'm around people all day.
175
00:12:35,688 --> 00:12:37,257
We're together..
176
00:12:37,290 --> 00:12:39,793
Oh, the,
oh, the whole day, every day.
177
00:12:42,162 --> 00:12:44,131
Yeah, I think they know me
more than anyone.
178
00:12:45,799 --> 00:12:49,136
More than...my brother.
179
00:12:49,169 --> 00:12:52,272
It's like your family or
your...your significant other.
180
00:12:53,273 --> 00:12:54,407
And then, uh, I'm..
181
00:12:54,441 --> 00:12:57,677
[chuckles]
I don't know, middle sister.
182
00:12:59,379 --> 00:13:02,715
- Uh, we found yesterday,
like, the perfect..
183
00:13:02,749 --> 00:13:03,917
...massage center.
184
00:13:03,951 --> 00:13:05,318
Ryan found it.
185
00:13:05,352 --> 00:13:07,420
[laughing]
186
00:13:07,454 --> 00:13:09,589
- Massage-e?
- No.. Yeah, massage.
187
00:13:09,622 --> 00:13:12,225
But, uh, it's a bit different
massage though.
188
00:13:12,259 --> 00:13:14,862
- Yeah, yeah, yeah.
189
00:13:14,895 --> 00:13:18,065
- The thing is,
uh, it was like a..
190
00:13:18,098 --> 00:13:22,102
[chuckles]
It was like,
relaxing, relaxing massage
191
00:13:22,135 --> 00:13:23,703
30 to 60 minutes, it was like..
192
00:13:23,736 --> 00:13:26,273
This girl, like, without pants
is just, like, on there, it's..
193
00:13:26,306 --> 00:13:28,141
[chuckles]
194
00:13:28,175 --> 00:13:30,944
Well, yeah, I wanna go there.
Really get very relaxed.
195
00:13:33,881 --> 00:13:35,949
- But the prostitution
here is, like..
196
00:13:35,983 --> 00:13:37,350
Super weird, man.
- I mean, there's..
197
00:13:37,384 --> 00:13:38,852
- You basically just
talk to the girls
198
00:13:38,886 --> 00:13:40,120
like, you kinda like --
199
00:13:40,153 --> 00:13:41,288
- No, you don't do anything.
You just talk.
200
00:13:41,321 --> 00:13:43,090
- You don't do anything.
You just talk.
201
00:13:43,123 --> 00:13:45,392
- Like, escort-like, yeah.
- You buy their company.
202
00:13:45,425 --> 00:13:46,894
- Fuck that, man.
203
00:13:51,631 --> 00:13:55,302
- I started working when I was
13 in a construction site
204
00:13:55,335 --> 00:13:58,205
carrying bricks.
205
00:13:58,238 --> 00:14:01,208
I knew already at that point
I wanted to be a chef.
206
00:14:01,241 --> 00:14:03,310
The environment,
it's narcotic in a way.
207
00:14:03,343 --> 00:14:05,045
You know, you get hooked.
208
00:14:05,078 --> 00:14:07,915
This gang gets kinda
underneath your skin a bit.
209
00:14:07,948 --> 00:14:10,183
I already killed one.
210
00:14:10,217 --> 00:14:11,952
You know,
even if things heat up
211
00:14:11,985 --> 00:14:14,354
they always come together
as a kind of group
or as a family.
212
00:14:15,956 --> 00:14:17,824
- You're right-handed?
- Yes.
213
00:14:17,857 --> 00:14:19,392
- You grab it on this left rear
quarter.
214
00:14:19,426 --> 00:14:20,928
- Okay.
215
00:14:20,961 --> 00:14:22,295
- Like this.
216
00:14:23,630 --> 00:14:25,598
Careful 'cause these
are snapping turtles.
217
00:14:25,632 --> 00:14:28,068
They can actually bite you.
218
00:14:28,101 --> 00:14:29,903
So you hold it like this.
- Yeah.
219
00:14:29,937 --> 00:14:32,105
And you grab it with
your weak hand, basically.
220
00:14:32,139 --> 00:14:34,041
Other way, like this.
221
00:14:36,809 --> 00:14:38,678
Like this.
222
00:14:38,711 --> 00:14:40,447
So that,
when you flip them over
223
00:14:40,480 --> 00:14:41,714
below its belly, this way
224
00:14:41,748 --> 00:14:43,650
otherwise
it kinda gets freaked out.
225
00:14:43,683 --> 00:14:44,851
Other way, other hand.
226
00:14:44,884 --> 00:14:46,719
Grab it with your strong hand.
- Oh, okay.
227
00:14:46,753 --> 00:14:48,788
- And then you're grabbing
the neck with your weak hands.
228
00:14:48,821 --> 00:14:50,423
- Mm-hmm.
229
00:14:50,457 --> 00:14:51,959
- 45 deg -- 45.
230
00:14:51,992 --> 00:14:54,427
- Just on the side, like this.
- Yep. Mm-hm.
231
00:14:54,461 --> 00:14:56,329
- There it is.
- Its head. Now, grab it.
232
00:14:56,363 --> 00:14:57,730
Grab it with your left hand.
Left hand.
233
00:14:57,764 --> 00:14:59,766
- This, right?
- Right. Quick, quick.
234
00:14:59,799 --> 00:15:02,769
- Living in the kitchen...
is a lot more easier.
235
00:15:05,238 --> 00:15:06,706
You know, in a way.
236
00:15:06,739 --> 00:15:08,175
'Cause it's kinda..
237
00:15:09,376 --> 00:15:11,244
...solitary, in a way.
238
00:15:11,278 --> 00:15:14,347
You're kind of safe
within the four walls.
239
00:15:14,381 --> 00:15:16,549
Keeps you out of trouble.
240
00:15:16,583 --> 00:15:18,351
You know?
241
00:15:18,385 --> 00:15:21,321
And the next service
is the only thing
that matters.
242
00:15:21,354 --> 00:15:23,090
You know,
you don't have to worry
243
00:15:23,123 --> 00:15:24,391
about when to come
in the morning
244
00:15:24,424 --> 00:15:26,559
you don't have to worry about
Friday, if it's Monday.
245
00:15:27,995 --> 00:15:29,496
You know,
your girlfriend left you.
246
00:15:29,529 --> 00:15:33,133
Yeah, it doesn't matter.
The sauce needs to get cooked.
247
00:15:33,166 --> 00:15:36,103
[instrumental music]
248
00:15:43,243 --> 00:15:45,745
- I fucking hate
these elevators.
249
00:15:50,050 --> 00:15:52,385
It's a really,
really good team
to be working with.
250
00:15:53,620 --> 00:15:57,624
Very dedicated,
very enthusiastic.
251
00:15:57,657 --> 00:15:59,926
Incredibly excited about
what they're doing.
252
00:15:59,959 --> 00:16:03,296
We come from very
different backgrounds.
253
00:16:03,330 --> 00:16:05,865
Which allows us to have
very different strengths.
254
00:16:07,834 --> 00:16:10,303
I don't think
there's anyone else
I'd rather be working with
255
00:16:10,337 --> 00:16:11,804
to be honest with you.
256
00:16:13,306 --> 00:16:15,142
- Well, the first thing
in the morning
257
00:16:15,175 --> 00:16:18,245
just, uh, turn the scallops.
258
00:16:18,278 --> 00:16:21,781
Take the scallop off the sheet
and then let it dry a bit more
259
00:16:21,814 --> 00:16:24,317
and then freeze it.
260
00:16:24,351 --> 00:16:28,021
- One of the challenges
is just the time.
261
00:16:28,055 --> 00:16:32,292
You can never be doing enough
in terms of volume or speed.
262
00:16:32,325 --> 00:16:33,726
You're constantly
pushing yourself
263
00:16:33,760 --> 00:16:35,528
faster and faster and faster.
264
00:16:35,562 --> 00:16:37,397
- Did you bring
the coquille tins?
265
00:16:37,430 --> 00:16:39,066
- Yeah, they're
in the dehydrators.
266
00:16:39,099 --> 00:16:41,201
- Yeah.
267
00:16:41,234 --> 00:16:44,171
[instrumental music]
268
00:16:51,411 --> 00:16:55,048
- Um, the turtle?
It's still a big one.
269
00:16:56,316 --> 00:16:59,018
Giving birth
is always painful.
270
00:16:59,052 --> 00:17:02,655
I mean, it's the nature
of our business, you know.
271
00:17:02,689 --> 00:17:05,292
I think anyone who's not
involved in the creative process
272
00:17:05,325 --> 00:17:08,228
who thinks it's easy,
is just not involved
273
00:17:08,261 --> 00:17:10,163
in the creative process.
274
00:17:10,197 --> 00:17:11,331
It's always hard.
275
00:17:13,766 --> 00:17:17,570
It probably is, uh,
I think a hotpot, I would say.
276
00:17:17,604 --> 00:17:20,140
Hot broth.
277
00:17:20,173 --> 00:17:23,510
I think, 'cause that's also
what Rene...was thinking about
278
00:17:23,543 --> 00:17:24,977
when he wanted to do
the turtle dish.
279
00:17:25,011 --> 00:17:28,348
Just like this beautiful,
sort of, consomme of some sort.
280
00:17:30,417 --> 00:17:31,384
[indistinct chattering]
281
00:17:41,094 --> 00:17:44,030
[machine whirring]
282
00:17:56,476 --> 00:17:58,578
- Just do what's necessary
for the...
283
00:17:58,611 --> 00:17:59,646
- Yeah. Yeah. Yeah.
284
00:17:59,679 --> 00:18:00,813
- And...that's it.
285
00:18:06,319 --> 00:18:07,854
Do we have brown butter
for the toast?
286
00:18:07,887 --> 00:18:08,988
- Yeah.
287
00:18:12,425 --> 00:18:14,361
- Next one, Kimi, toast.
288
00:18:15,828 --> 00:18:17,530
- Yeah.
289
00:18:17,564 --> 00:18:19,031
I'm gonna do the cod first
290
00:18:19,065 --> 00:18:20,333
and then gonna go to the toast.
291
00:18:20,367 --> 00:18:21,701
- What?
- The cod liver.
292
00:18:21,734 --> 00:18:23,035
I'm gonna do it first
and then go to the toast.
293
00:18:23,069 --> 00:18:25,004
- No, toast first.
- Okay.
294
00:18:33,446 --> 00:18:36,383
[intense music]
295
00:18:47,494 --> 00:18:51,598
- It's a wild kiwi
from Nagano.
296
00:18:51,631 --> 00:18:53,099
- Just kiwi?
297
00:18:59,506 --> 00:19:02,442
[music continues]
298
00:19:08,748 --> 00:19:11,518
[indistinct chattering]
299
00:19:16,122 --> 00:19:18,525
[music continues]
300
00:19:46,753 --> 00:19:47,954
- What's up, Lars?
301
00:19:49,789 --> 00:19:51,157
How are you?
302
00:19:53,693 --> 00:19:56,896
Cool. I don't know
where we are.
303
00:19:56,929 --> 00:19:58,865
Yeah, I mean,
we're entering Tokyo now.
304
00:19:58,898 --> 00:20:00,600
Slowly.
305
00:20:00,633 --> 00:20:02,269
So, what's the plan,
my friend?
306
00:20:03,536 --> 00:20:06,473
[instrumental music]
307
00:20:10,310 --> 00:20:13,145
Honestly, it's like opening
a restaurant from scratch.
308
00:20:14,614 --> 00:20:15,982
It feels like
in the beginning.
309
00:20:17,550 --> 00:20:20,653
Only difference is that
back then we're nobodies.
310
00:20:20,687 --> 00:20:22,289
Yeah, those two..
Those -- those are good.
311
00:20:22,322 --> 00:20:23,823
Twenty-five years old
312
00:20:23,856 --> 00:20:26,759
the son of a Macedonian
Muslim dish washer
313
00:20:26,793 --> 00:20:28,928
my mother, a cleaning lady.
314
00:20:28,961 --> 00:20:32,565
You know, we could do
whatever we wanted.
Nobody would notice.
315
00:20:32,599 --> 00:20:34,801
If there were ten failures
on the menu one night
316
00:20:34,834 --> 00:20:36,603
it would be like, okay.
317
00:20:36,636 --> 00:20:38,605
Now it's different.
318
00:20:38,638 --> 00:20:41,941
Everybody expects on meal one,
that it's like
319
00:20:41,974 --> 00:20:44,210
one of the best in town.
320
00:20:44,243 --> 00:20:45,945
Thomas, are you going skiing?
321
00:20:48,080 --> 00:20:50,082
- Nice to see you.
- You too, man.
322
00:20:50,116 --> 00:20:51,718
How's it going?
323
00:20:51,751 --> 00:20:53,753
- I think
the -- the menu's very strong.
324
00:20:53,786 --> 00:20:55,522
- Really?
- We have everything. Yeah.
325
00:20:55,555 --> 00:20:58,124
- I mean, of course,
there's some dishes
that we're working on.
326
00:20:58,157 --> 00:21:02,028
- Yeah, yeah. That's good.
I'm happy to hear that, chef.
327
00:21:04,397 --> 00:21:06,198
- Happy birthday.
- Thank you.
328
00:21:06,232 --> 00:21:09,336
- I have a present for you.
- Aww!
329
00:21:09,369 --> 00:21:10,803
- Happy birthday.
- Thank you.
330
00:21:10,837 --> 00:21:12,305
- Getting good, actually.
331
00:21:13,373 --> 00:21:14,607
How are you, chef?
- Man!
332
00:21:14,641 --> 00:21:15,942
Looks great.
333
00:21:15,975 --> 00:21:17,910
- Shaved the beard off.
334
00:21:19,746 --> 00:21:22,081
- It's a mega risk.
335
00:21:22,114 --> 00:21:26,853
On our repertoire,
on the staff as well.
336
00:21:26,886 --> 00:21:29,121
It can be tense, you know.
337
00:21:29,155 --> 00:21:31,591
What if they just say,
"Okay, fuck this shit, man?"
338
00:21:33,460 --> 00:21:36,028
- 30 years old, huh?
- I know, it's gone.
339
00:21:36,062 --> 00:21:39,165
- I'm gonna finish this
and then just leave Noma,
you know.
340
00:21:40,900 --> 00:21:43,069
That's the horror story of it.
341
00:21:45,137 --> 00:21:48,741
And then there is,
"What if people
don't enjoy the menu?"
342
00:21:48,775 --> 00:21:51,043
What if we ourselves
don't even enjoy with the menu
343
00:21:51,077 --> 00:21:54,781
thinking, "Okay,
this is not really 100%."
344
00:21:54,814 --> 00:21:56,949
So, is this offices,
or is this actually..
345
00:21:56,983 --> 00:21:58,751
- Yeah, and then, more like..
346
00:21:58,785 --> 00:21:59,952
- And banquet. Okay.
347
00:21:59,986 --> 00:22:01,354
That'd be a disaster,
of course.
348
00:22:04,624 --> 00:22:06,092
Ah! Daylight.
349
00:22:06,125 --> 00:22:08,361
Maybe we should move
the kitchen here, man.
350
00:22:10,563 --> 00:22:13,500
Okay, shall we try
to write it up?
351
00:22:13,533 --> 00:22:14,567
- Yeah.
352
00:22:16,469 --> 00:22:19,105
- Kiwi soup and, uh,
baby cucumber.
353
00:22:19,138 --> 00:22:21,073
- Yeah.
354
00:22:21,107 --> 00:22:22,909
- And what clam are we using
for the tart?
355
00:22:22,942 --> 00:22:25,512
- It's a white, kind of almost
a gooey duck-looking clam.
356
00:22:25,545 --> 00:22:27,680
- Uh-huh. Is it good?
- Yeah, it's very good.
357
00:22:27,714 --> 00:22:29,616
It tastes like raw oyster.
- Cool.
358
00:22:29,649 --> 00:22:32,885
- And that's basically
what we have at the moment.
359
00:22:32,919 --> 00:22:34,721
- And, uh, sweet potato.
360
00:22:34,754 --> 00:22:36,923
- Yeah.
361
00:22:36,956 --> 00:22:38,625
- Looks great.
362
00:22:44,063 --> 00:22:45,565
- Squid?
- Squid.
363
00:22:45,598 --> 00:22:48,535
We've set up, um,
as noodles, basically.
364
00:22:48,568 --> 00:22:52,639
Almost, and then, like,
a dipping sauce on the side.
365
00:22:52,672 --> 00:22:55,675
With, uh, squid paste
around the side of the bowl
366
00:22:55,708 --> 00:22:58,645
so you can kind of
pick it, lift it in..
367
00:23:00,413 --> 00:23:02,081
- I'm curious.
368
00:23:03,616 --> 00:23:05,985
- So we, uh..
369
00:23:06,018 --> 00:23:09,021
- And when you cook the dishes,
it feels different than home?
370
00:23:09,055 --> 00:23:10,189
- Yeah.
371
00:23:13,059 --> 00:23:16,295
- I mean, it feels,
it feels different.
372
00:23:16,328 --> 00:23:19,466
But also, somehow you always
try to relate a little bit
373
00:23:19,499 --> 00:23:21,167
you know, to feel comfortable.
374
00:23:21,200 --> 00:23:24,236
- Hmm.
But we have to watch out.
375
00:23:24,270 --> 00:23:26,172
'Cause if we have 4-5 things
that are exactly
376
00:23:26,205 --> 00:23:28,274
like we do back home..
377
00:23:28,307 --> 00:23:30,309
- It's kind of
the same set up, yeah.
378
00:23:30,342 --> 00:23:32,311
- Well, it is exactly
the same set up.
379
00:23:34,213 --> 00:23:37,517
I -- I've been saying this
many, many, many, many times.
380
00:23:37,550 --> 00:23:41,287
I know that it feels good
to fall back on these things
381
00:23:41,320 --> 00:23:43,890
but that's not the reason
why we're here.
382
00:23:43,923 --> 00:23:46,125
To fall back
on all these things.
383
00:23:46,158 --> 00:23:48,528
You know, then -- then you guys
haven't been pushing enough.
384
00:23:52,064 --> 00:23:54,233
To get out of that comfort zone.
385
00:23:54,266 --> 00:23:56,402
It's basically copy-paste.
386
00:23:56,435 --> 00:23:57,637
- Kind of, yes.
- Yeah.
387
00:23:57,670 --> 00:23:59,839
- And everybody tasted it
already, right?
388
00:23:59,872 --> 00:24:02,108
- Yeah.
- So why bring it to Japan?
389
00:24:06,646 --> 00:24:09,015
- How has the goma dofu
ended up?
390
00:24:09,048 --> 00:24:11,050
- It's good, I mean, it's just
391
00:24:11,083 --> 00:24:14,286
getting the perfect texture
is difficult.
392
00:24:14,320 --> 00:24:17,356
- I understand that
it's difficult
to get it to work
393
00:24:17,389 --> 00:24:19,592
but if you've done it
every day for a month..
394
00:24:21,060 --> 00:24:22,895
Have you done that?
- No.
395
00:24:22,929 --> 00:24:25,865
- No, so if you've done it
every day for a month
396
00:24:25,898 --> 00:24:27,233
it would have worked.
397
00:24:28,434 --> 00:24:29,836
- Yeah.
398
00:24:29,869 --> 00:24:32,138
- That's why you guys are here
for a full month.
399
00:24:32,171 --> 00:24:34,373
To make sure that
these things, they work.
400
00:24:34,406 --> 00:24:36,709
- Yeah.
- What do we agree
on the menu?
401
00:24:36,743 --> 00:24:38,177
12 or 14 servings?
402
00:24:38,210 --> 00:24:40,513
- Well, 12 to 14,
it depends on the size.
403
00:24:40,547 --> 00:24:42,715
- Depends on the size,
so if it's 12, it's more or less
404
00:24:42,749 --> 00:24:46,686
half the menu that's...
copy-paste from back home.
405
00:24:46,719 --> 00:24:48,921
That doesn't work.
You can see that, right?
406
00:24:57,964 --> 00:25:00,667
Or, hell,
I would rather have 10.
407
00:25:00,700 --> 00:25:03,736
If it's 10 servings
that I like, that's it.
408
00:25:03,770 --> 00:25:05,972
This is the menu.
409
00:25:06,005 --> 00:25:08,140
This is where
we challenged ourselves.
410
00:25:08,174 --> 00:25:10,977
Where we're really showing
how we prepared
411
00:25:11,010 --> 00:25:13,145
a year and a half
for this thing here.
412
00:25:13,179 --> 00:25:14,881
- Mm-hmm.
- You know?
413
00:25:15,948 --> 00:25:18,551
Where all these
manic hours of work
414
00:25:18,585 --> 00:25:20,853
and preparation have gone into.
415
00:25:29,996 --> 00:25:32,932
[instrumental music]
416
00:25:52,018 --> 00:25:53,953
[indistinct chattering]
417
00:26:00,927 --> 00:26:04,597
- Let's get 12 for 7,
tonight, so..
418
00:26:07,600 --> 00:26:09,235
When I first started
working at Noma
419
00:26:09,268 --> 00:26:10,870
I was at the bottom.
420
00:26:13,039 --> 00:26:14,707
[music continues]
421
00:26:16,709 --> 00:26:19,545
I was unfamiliar
with a lot of the ingredients
422
00:26:19,578 --> 00:26:20,947
and the techniques.
423
00:26:20,980 --> 00:26:23,683
Um, I was not used to that
424
00:26:23,716 --> 00:26:26,919
that pace
and that style of working.
425
00:26:26,953 --> 00:26:30,322
That type of service
and that's frustrating.
426
00:26:30,356 --> 00:26:31,658
Alright, here we go.
- Okay, guys?
427
00:26:31,691 --> 00:26:33,225
- Yeah.
- Yeah.
428
00:26:33,259 --> 00:26:36,295
- I feel like I've been given
an amazing opportunity..
429
00:26:36,328 --> 00:26:37,730
- Hello, welcome. Hi.
430
00:26:37,764 --> 00:26:39,632
- ...to oversee
this restaurant.
431
00:26:39,666 --> 00:26:41,100
It's been given to me.
432
00:26:41,133 --> 00:26:43,169
If that means sleeping less
433
00:26:43,202 --> 00:26:44,470
or that means eating,
like, shit
434
00:26:44,503 --> 00:26:46,639
or if that means
taking less time off
435
00:26:46,673 --> 00:26:48,875
you know,
I don't wanna fuck it up.
436
00:26:48,908 --> 00:26:50,109
- We got lang..
We got clam on the..
437
00:26:50,142 --> 00:26:52,144
Here we go.
They're not all here yet, so..
438
00:26:52,178 --> 00:26:53,479
- Tuna on toast,
they're on the table.
439
00:26:53,512 --> 00:26:55,614
- Yeah!
- Yeah.
440
00:26:56,749 --> 00:26:59,686
[instrumental music]
441
00:27:14,667 --> 00:27:16,535
- Tuna on five?
- Yeah.
442
00:27:16,568 --> 00:27:17,937
- Do you cover that?
443
00:27:22,909 --> 00:27:25,111
- So raw meat
she doesn't want.
444
00:27:26,879 --> 00:27:29,315
Raw fish, shellfish is fine.
445
00:27:29,348 --> 00:27:30,750
P3..
446
00:27:31,884 --> 00:27:33,352
P3, no raw meat.
447
00:27:33,385 --> 00:27:34,987
Put your hip berry there.
448
00:27:37,289 --> 00:27:40,226
[music continues]
449
00:27:44,296 --> 00:27:46,065
Yeah, we need a gluten-free soup
for the friends there.
450
00:27:46,098 --> 00:27:47,133
- Yeah.
451
00:27:47,166 --> 00:27:49,902
- One gluten-free soup,
beautiful.
452
00:27:49,936 --> 00:27:52,805
Berries' fine, clam. You have
one clam gluten-free on table 5?
453
00:27:52,839 --> 00:27:54,006
- Yeah, chef!
454
00:27:56,442 --> 00:27:58,277
- You have one
gluten-free toast?
455
00:27:58,310 --> 00:28:00,579
One gluten-free onion.
456
00:28:00,612 --> 00:28:02,648
What the fuck?
457
00:28:05,084 --> 00:28:08,020
[music continues]
458
00:28:12,859 --> 00:28:15,227
- This is the texture
of the perfect, okay?
459
00:28:15,261 --> 00:28:17,129
- Just on the edges --
- Yes.
460
00:28:17,163 --> 00:28:18,230
- Alright?
I'm gonna bring you the..
461
00:28:18,264 --> 00:28:19,799
I'm gonna bring you the rest.
462
00:28:21,901 --> 00:28:24,303
[indistinct chattering]
463
00:28:24,336 --> 00:28:26,272
- It's your sperm project,
right?
464
00:28:29,575 --> 00:28:32,011
Is that correct?
- Yes.
465
00:28:32,044 --> 00:28:35,414
It's a pan full of sperm.
466
00:28:35,447 --> 00:28:37,984
- There's people logging on
here from all over.
467
00:28:38,017 --> 00:28:39,852
Uh, Daniel.
- Chef.
468
00:28:39,886 --> 00:28:42,054
- Why don't you explain
to people that are logging
on here
469
00:28:42,088 --> 00:28:43,489
what's gonna happen
right now.
470
00:28:43,522 --> 00:28:46,125
- Yes, so this is Saturday
night project.
471
00:28:46,158 --> 00:28:48,560
So this evening
we have four people
472
00:28:48,594 --> 00:28:50,629
a chef from each section
of the kitchen
473
00:28:50,662 --> 00:28:53,766
who will present
an idea or a dish
474
00:28:53,800 --> 00:28:56,335
to all of us here,
and all of you out there.
475
00:28:56,368 --> 00:29:00,106
Uh, and then we'll all taste it
and give constructive criticism.
476
00:29:00,139 --> 00:29:02,975
- And Vivienne,
she's the first one, right?
477
00:29:03,009 --> 00:29:05,377
- Yeah, so,
Vivienne from Brazil.
478
00:29:06,913 --> 00:29:08,815
- Alright, you wanna explain
to us what's going on?
479
00:29:08,848 --> 00:29:10,116
- Yes.
480
00:29:10,149 --> 00:29:14,753
So this is the deep-fried sperm
with a sperm emulsion.
481
00:29:14,787 --> 00:29:17,189
- With a what?
- A sperm emulsion.
482
00:29:17,223 --> 00:29:19,291
With, uh, Ramson oil.
483
00:29:19,325 --> 00:29:23,429
And the idea is just to rub
the cabbage with the sperm
484
00:29:23,462 --> 00:29:24,964
and dip in the sauce.
485
00:29:24,997 --> 00:29:26,765
- So this is
the deep-fried sperm.
486
00:29:26,799 --> 00:29:29,635
And this is sperm emulsion.
- Yes.
487
00:29:30,569 --> 00:29:32,738
There is a lot of sperm.
488
00:29:32,771 --> 00:29:34,373
- Okay, here it goes.
489
00:29:42,815 --> 00:29:45,751
- Did everybody
have a...a mouthful?
490
00:29:45,784 --> 00:29:47,887
- Do you have
any of the -- the emulsion?
491
00:29:49,655 --> 00:29:52,324
- So how many people here
loves fish and chips?
492
00:29:54,160 --> 00:29:55,928
Everybody loves
fish and chips, right?
493
00:29:55,962 --> 00:29:57,496
Fried fish.
494
00:29:57,529 --> 00:30:01,067
Was this a extremely good
version of fish and chips?
495
00:30:01,100 --> 00:30:02,634
- Yes.
- Yes.
496
00:30:02,668 --> 00:30:04,971
- I mean, if you, j -- if you
look at it like that
497
00:30:05,004 --> 00:30:07,706
then it's -- it was fucking
amazing, actually.
498
00:30:07,739 --> 00:30:08,841
Vivienne..
499
00:30:10,342 --> 00:30:12,979
Like, if you think of it
as fish and chips.
500
00:30:13,012 --> 00:30:15,181
But because we're..
501
00:30:15,214 --> 00:30:16,582
I mean, you should see
the comments here
502
00:30:16,615 --> 00:30:18,484
beca -- because it's like
503
00:30:18,517 --> 00:30:21,787
your -- your brain
wants to malfunction
504
00:30:21,820 --> 00:30:25,591
when you hear it,
"Deep-fried fish sperm."
505
00:30:25,624 --> 00:30:28,027
But actually,
as -- as -- as fried-up food
506
00:30:28,060 --> 00:30:29,461
it was really, really amazing.
507
00:30:29,495 --> 00:30:30,462
- It's delicious.
508
00:30:30,496 --> 00:30:32,031
- It's better than the flesh.
509
00:30:32,064 --> 00:30:33,299
The first time
you create something
510
00:30:33,332 --> 00:30:35,801
you -- you choose
to tackle fish sperm?
511
00:30:35,834 --> 00:30:36,903
- Yeah.
512
00:30:36,936 --> 00:30:38,570
- Wow.
513
00:30:39,638 --> 00:30:41,440
- Yeah.
- Bravo.
514
00:30:41,473 --> 00:30:42,541
- Thank you.
- Very nice.
515
00:30:42,574 --> 00:30:44,043
- Thank you very much.
- Thank you.
516
00:30:44,076 --> 00:30:45,311
- Thank you.
517
00:30:46,478 --> 00:30:48,414
[applause]
518
00:30:50,416 --> 00:30:51,717
- Thanks, Allie.
519
00:30:51,750 --> 00:30:53,785
- Okay, time to go home.
Thank you, guys.
520
00:30:53,819 --> 00:30:55,521
- Thank you.
- Thank you.
521
00:30:59,458 --> 00:31:02,394
[instrumental music]
522
00:31:04,063 --> 00:31:05,932
- We can feel so good
about ourselves
523
00:31:05,965 --> 00:31:09,135
but at the end of the day,
it can never be good enough.
524
00:31:13,105 --> 00:31:15,207
Because if people come here
with the expectation
525
00:31:15,241 --> 00:31:16,909
that this is the best
restaurant in the world
526
00:31:16,943 --> 00:31:19,445
then they want the best
all the time.
527
00:31:19,478 --> 00:31:22,114
And that's very hard
to deliver
528
00:31:22,148 --> 00:31:25,017
the best, all the time.
529
00:31:28,087 --> 00:31:30,389
You do have people
who purposefully are
530
00:31:30,422 --> 00:31:32,858
coming here to criticize
the restaurant.
531
00:31:32,891 --> 00:31:35,427
The minute they walk in
the door, they're looking for
532
00:31:35,461 --> 00:31:37,496
reasons to say,
"Oh, well, this isn't
533
00:31:37,529 --> 00:31:39,198
the number-one restaurant
in the world."
534
00:31:40,732 --> 00:31:42,868
Of course, it does affect me.
535
00:31:42,901 --> 00:31:45,304
This is my life.
It is my life.
536
00:31:47,173 --> 00:31:49,541
We see the same thing now
through social media
537
00:31:49,575 --> 00:31:51,077
or through conversation.
538
00:31:51,110 --> 00:31:52,945
Or through the guests
that are coming here now
539
00:31:52,979 --> 00:31:55,181
that will be coming
to Tokyo as well.
540
00:31:55,214 --> 00:31:57,483
Their expectations
are just as high.
541
00:32:00,719 --> 00:32:04,790
Not only do they want the same
level as they're getting here
542
00:32:04,823 --> 00:32:06,258
but they also
want it different.
543
00:32:06,292 --> 00:32:08,227
[chuckling]
So they want everything.
544
00:32:10,029 --> 00:32:12,965
[chattering on TV]
545
00:32:19,105 --> 00:32:21,040
[speaking in foreign language]
546
00:32:23,542 --> 00:32:25,444
- Sometimes you can say
among colleagues
547
00:32:25,477 --> 00:32:26,979
Ohayou, ohayou.
548
00:32:27,013 --> 00:32:30,016
But to the guests
and to the, uh, senior
549
00:32:30,049 --> 00:32:33,819
ohayou gozaimasu,
ohayou gozaimasu.
550
00:32:33,852 --> 00:32:36,522
You also bow, yeah,
to the guests.
551
00:32:36,555 --> 00:32:38,290
Ohayou gozaimasu.
They don't come..
552
00:32:38,324 --> 00:32:40,892
- Everything is organized..
553
00:32:40,926 --> 00:32:45,064
...the visas, the rooms.
554
00:32:45,097 --> 00:32:47,799
We have a school
for all the kids
555
00:32:47,833 --> 00:32:50,002
we know where we're gonna
wash our clothes.
556
00:32:50,036 --> 00:32:51,737
- Alright, let's bow
at each other.
557
00:32:51,770 --> 00:32:54,706
- We've had training
in how to be Japanese.
558
00:32:54,740 --> 00:32:56,208
- Come on, come on.
Come on.
559
00:32:58,544 --> 00:33:00,246
[speaking in foreign language]
560
00:33:00,279 --> 00:33:01,947
- Yeah.
- Is that right?
561
00:33:01,980 --> 00:33:03,482
- Yeah.
562
00:33:03,515 --> 00:33:04,916
But we need to work on this
563
00:33:04,950 --> 00:33:06,918
because everybody feels
weird about it, right?
564
00:33:06,952 --> 00:33:08,087
- Yeah.
565
00:33:08,120 --> 00:33:10,456
- It feels like
something's wrong.
566
00:33:10,489 --> 00:33:13,059
You can't even..
It's unnatural for us.
567
00:33:13,092 --> 00:33:15,661
To stand at each other and then
bow to each other, like --
568
00:33:15,694 --> 00:33:18,530
- Yeah.
- Oh, there's a big step, huh?
569
00:33:19,765 --> 00:33:21,967
You can hug each other
but we can't bow.
570
00:33:22,000 --> 00:33:23,802
It's weird.
571
00:33:23,835 --> 00:33:26,405
Don't hug people, okay?
In Japan.
572
00:33:26,438 --> 00:33:28,774
- I want to find
some vegetables.
573
00:33:28,807 --> 00:33:30,242
- Some vegetables.
574
00:33:30,276 --> 00:33:32,311
- But they don't have any.
575
00:33:32,344 --> 00:33:33,979
- I'll carry you.
576
00:33:34,012 --> 00:33:36,582
- But the big one
that we need to solve now
577
00:33:36,615 --> 00:33:38,617
is of course,
what are we gonna cook?
578
00:33:41,019 --> 00:33:43,522
Noma in Japan, what is that?
579
00:33:44,290 --> 00:33:46,024
I don't know yet.
580
00:33:51,863 --> 00:33:54,800
[instrumental music]
581
00:34:12,284 --> 00:34:14,086
We literally,
we literally traveled
582
00:34:14,120 --> 00:34:15,454
around Japan, you know.
583
00:34:21,460 --> 00:34:24,930
Learning the landscape,
hearing the stories.
584
00:34:26,064 --> 00:34:27,799
Watch out, the carts.
585
00:34:27,833 --> 00:34:30,001
The flavors..
586
00:34:30,035 --> 00:34:32,504
Your decision to get
yourself killed.
587
00:34:32,538 --> 00:34:34,740
Being able to talk about
how it is in the north
588
00:34:34,773 --> 00:34:36,608
in the south, in the east
and the west.
589
00:34:38,344 --> 00:34:41,113
I don't wanna come to Tokyo
as a tourist..
590
00:34:46,718 --> 00:34:49,288
...as a stupid tourist,
you know.
591
00:34:49,321 --> 00:34:52,824
We wanna be
well-educated travelers.
592
00:34:56,795 --> 00:34:58,764
Hello, chef.
593
00:34:58,797 --> 00:35:01,733
[speaking in foreign language]
594
00:35:05,437 --> 00:35:07,906
- Uh, Yoshiko-san
buy a dish..
595
00:35:07,939 --> 00:35:09,308
sma -- small fish.
596
00:35:09,341 --> 00:35:11,177
- Small fish.
- Uh..
597
00:35:11,210 --> 00:35:13,044
[speaking in foreign language]
598
00:35:13,078 --> 00:35:14,480
- Yes.
599
00:35:14,513 --> 00:35:17,149
Who was it that enjoyed
the bonito most yesterday?
600
00:35:19,585 --> 00:35:21,853
Yeah, the smoked one. I think
that's what he's getting.
601
00:35:24,490 --> 00:35:26,325
[speaking in foreign language]
602
00:35:45,244 --> 00:35:46,545
This one's better?
603
00:35:48,314 --> 00:35:51,049
You'd be a tourist
if you come to Tokyo
604
00:35:51,082 --> 00:35:54,152
and gonna have like,
a tuna steak on the menu.
605
00:35:54,186 --> 00:35:55,854
I mean, that would be
the most stupid
606
00:35:55,887 --> 00:35:58,590
ridiculous thing
you could ever do.
607
00:35:58,624 --> 00:36:02,394
Can you ask,
to be a specialist in fish
608
00:36:02,428 --> 00:36:03,695
how long does it take?
609
00:36:04,763 --> 00:36:06,598
Yeah, training.
610
00:36:07,333 --> 00:36:08,934
Oh..
611
00:36:08,967 --> 00:36:12,538
- 30 years.
- 30 years.
612
00:36:12,571 --> 00:36:14,506
Me, only 22.
613
00:36:14,540 --> 00:36:17,476
[speaking in foreign language]
614
00:36:22,047 --> 00:36:24,616
[instrumental music]
615
00:36:24,650 --> 00:36:27,286
Can you imagine that,
standing there with our little
616
00:36:27,319 --> 00:36:28,754
Danish knives..
617
00:36:30,589 --> 00:36:32,524
...trying to slice tuna?
618
00:36:35,761 --> 00:36:37,329
I'm not familiar
with these things
619
00:36:37,363 --> 00:36:41,400
and -- and they are like...
uber specialists.
620
00:36:43,435 --> 00:36:46,305
Yeah, we're gonna have
to find our voice here.
621
00:36:49,641 --> 00:36:52,578
[music continues]
622
00:36:53,912 --> 00:36:55,881
- This very sour, like..
623
00:36:57,283 --> 00:37:01,887
You wanna,
you wanna...chew this twig.
624
00:37:01,920 --> 00:37:03,422
The stem.
625
00:37:07,225 --> 00:37:09,227
- Mm. The stem is amazing.
626
00:37:09,261 --> 00:37:11,263
[speaking in foreign language]
627
00:37:11,297 --> 00:37:13,231
- It doesn't taste so bad.
628
00:37:19,638 --> 00:37:21,573
- When is the last that
you can harvest this?
629
00:37:21,607 --> 00:37:24,109
When d -- when does it get
covered with snow?
630
00:37:24,142 --> 00:37:26,345
- The end of November.
631
00:37:28,046 --> 00:37:29,114
- Did you find a frog?
632
00:37:29,147 --> 00:37:31,717
[laughing]
Oh..
633
00:37:31,750 --> 00:37:34,219
Tell him he wants to kiss it.
634
00:37:34,252 --> 00:37:36,488
- It's poisonous, you -- you
don't wanna touch the -- the..
635
00:37:36,522 --> 00:37:37,823
- The back?
636
00:37:37,856 --> 00:37:40,125
[laughter]
637
00:37:40,158 --> 00:37:41,793
- On the --
on top of the..
638
00:37:41,827 --> 00:37:43,462
- It's poisonous.
639
00:37:44,095 --> 00:37:45,331
- What's that?
640
00:37:45,364 --> 00:37:47,366
- It's the frog.
- Frog.
641
00:37:58,043 --> 00:37:59,277
- This really is
mushroom heaven, huh?
642
00:37:59,311 --> 00:38:00,512
- Yeah.
643
00:38:00,546 --> 00:38:01,513
- We're not gonna turn Noma
644
00:38:01,547 --> 00:38:03,582
into a Japanese restaurant.
645
00:38:03,615 --> 00:38:07,519
But we wanna take our vision,
our aesthetics, so to speak
646
00:38:07,553 --> 00:38:09,788
and free-fall
into a new culture
647
00:38:09,821 --> 00:38:11,823
and see what comes out of it.
648
00:38:19,264 --> 00:38:22,601
- We could even try the ones
she's not using anymore.
649
00:38:22,634 --> 00:38:24,436
You know,
it has a mushroom taste.
650
00:38:24,470 --> 00:38:25,637
- Does it?
- Yeah.
651
00:38:25,671 --> 00:38:28,173
To cook something in it,
or I don't know.
652
00:38:29,608 --> 00:38:31,810
- Yeah.
- Ta -- tastes of mushrooms.
653
00:38:31,843 --> 00:38:33,311
- Does it?
- Yeah.
654
00:38:33,345 --> 00:38:34,746
- But it's wood.
655
00:38:34,780 --> 00:38:37,349
- You just eat the wood?
- I know.
656
00:38:37,383 --> 00:38:40,586
- We can put vegetables
inside and cook it.
657
00:38:40,619 --> 00:38:42,187
- To...fragrance?
- Yeah.
658
00:38:42,220 --> 00:38:43,455
- Good idea.
659
00:38:45,190 --> 00:38:47,158
- I wonder how they are
in the wild.
660
00:38:47,192 --> 00:38:48,660
- Yeah.
- Yeah.
661
00:38:49,961 --> 00:38:52,898
[instrumental music]
662
00:38:54,366 --> 00:38:55,701
- I think for us,
it's about
663
00:38:55,734 --> 00:38:59,371
finding the identity
of a place.
664
00:38:59,405 --> 00:39:01,339
We tend to look
towards nature.
665
00:39:03,141 --> 00:39:05,977
Like, if something grows in
almost too perfect conditions
666
00:39:06,011 --> 00:39:07,846
without an amount of stress
667
00:39:07,879 --> 00:39:08,847
it grows very differently
668
00:39:08,880 --> 00:39:10,916
than if it grows
outside in the wild.
669
00:39:14,586 --> 00:39:16,321
It's also the way
that we start interacting
670
00:39:16,354 --> 00:39:18,957
with the Japanese landscape,
and kind of build up
671
00:39:18,990 --> 00:39:21,727
our expression
of what we find there.
672
00:39:21,760 --> 00:39:23,294
- Hm, it's beautiful.
673
00:39:23,328 --> 00:39:25,431
- This, this ear mushroom.
674
00:39:25,464 --> 00:39:27,533
- Yes.
- Very dangerous.
675
00:39:27,566 --> 00:39:29,034
- Very dangerous.
- Yes.
676
00:39:29,067 --> 00:39:30,502
[speaking in foreign language]
677
00:39:31,703 --> 00:39:34,239
- So, if you put it
in a teacup
678
00:39:34,272 --> 00:39:38,710
uh, you will be dead by,
by five seconds.
679
00:39:38,744 --> 00:39:40,078
Be careful.
680
00:39:44,550 --> 00:39:45,817
- Watch out
what you eat, guys.
681
00:39:45,851 --> 00:39:48,286
We don't know whether
we'll die or something.
682
00:39:49,788 --> 00:39:51,757
Seriously, I mean it.
683
00:39:51,790 --> 00:39:54,726
[instrumental music]
684
00:40:07,038 --> 00:40:09,608
Did you just sneeze on this?
685
00:40:09,641 --> 00:40:13,344
- No, actually it just
came out this, out of my mouth.
686
00:40:13,378 --> 00:40:15,313
Thanks for picking it up.
687
00:40:17,716 --> 00:40:20,652
[music continues]
688
00:40:23,922 --> 00:40:25,056
- It's crazy.
689
00:40:25,090 --> 00:40:27,058
- This is crazy, yeah.
690
00:40:42,908 --> 00:40:45,844
[music continues]
691
00:40:54,285 --> 00:40:56,822
- This herb smells
like an insisting person.
692
00:40:58,323 --> 00:40:59,525
- What the fuck is that?
693
00:41:04,029 --> 00:41:06,965
Those leaves
are so fucking crazy, man.
694
00:41:08,600 --> 00:41:10,168
- Guys,
you're making us ashamed.
695
00:41:10,201 --> 00:41:12,270
They are tasting ants.
696
00:41:15,173 --> 00:41:17,175
What's that? That's a kiwi?
- Yeah.
697
00:41:17,208 --> 00:41:18,276
- This is a kiwi?
698
00:41:18,309 --> 00:41:20,445
- A kiwi, an original kiwi.
699
00:41:25,250 --> 00:41:27,018
- That's totally amazing.
700
00:41:27,052 --> 00:41:29,555
That's astonishing.
- Mm-hmm.
701
00:41:31,289 --> 00:41:32,558
- Oh, my God.
702
00:41:33,525 --> 00:41:34,860
It's like..
703
00:41:34,893 --> 00:41:37,262
- That's the most
sickest fruit ever.
704
00:41:38,864 --> 00:41:40,899
- Wow, it's more than sweet.
705
00:41:40,932 --> 00:41:44,435
It's also acidic
and it's aromatic. And..
706
00:41:45,704 --> 00:41:47,472
- Wow, Lars, man.
707
00:41:47,505 --> 00:41:50,642
- Fantastic.
I'm blown away by this.
708
00:41:50,676 --> 00:41:52,177
- Yeah.
709
00:41:56,247 --> 00:42:00,085
- Japan has a fruit culture
that just dwarfs Scandinavian.
710
00:42:00,118 --> 00:42:02,721
It's really a perfect smoke,
actually.
711
00:42:02,754 --> 00:42:05,591
It's -- it's sweet
and hot and warm.
712
00:42:05,624 --> 00:42:07,425
There's thousands
of years of -- of work
713
00:42:07,458 --> 00:42:10,028
and research and development.
714
00:42:10,061 --> 00:42:12,497
If you can open
your eyes to that
715
00:42:12,530 --> 00:42:16,134
and really...
plunge into all of this
716
00:42:16,167 --> 00:42:18,704
I think you can really
learn something amazing.
717
00:42:18,737 --> 00:42:20,005
They're very good.
718
00:42:24,275 --> 00:42:27,412
It's almost like going
to school...in a strange way.
719
00:42:27,445 --> 00:42:29,948
It's like,
we're taking a college course.
720
00:42:29,981 --> 00:42:32,550
But we have to write
a -- a master thesis..
721
00:42:34,753 --> 00:42:36,722
...and that's the menu.
722
00:42:41,326 --> 00:42:43,762
It's angry.
- Yeah.
723
00:42:45,831 --> 00:42:46,965
- Thank you, um..
724
00:42:46,998 --> 00:42:49,935
[instrumental music]
725
00:43:04,182 --> 00:43:06,051
Is it good?
726
00:43:06,084 --> 00:43:09,020
[speaking in foreign language]
727
00:43:32,077 --> 00:43:33,111
Yes.
728
00:43:34,079 --> 00:43:37,015
[speaking in foreign language]
729
00:43:43,989 --> 00:43:45,490
- It's unbelievable that..
730
00:43:47,558 --> 00:43:50,428
- For some reason,
turtle is the big one.
731
00:43:50,461 --> 00:43:53,064
Turtle is the local delicacy.
732
00:43:55,066 --> 00:43:57,568
[music continues]
733
00:43:57,602 --> 00:44:01,439
And that's like
the big challenge somehow.
734
00:44:01,472 --> 00:44:03,942
Can we crack the code
of the turtle?
735
00:44:05,343 --> 00:44:07,846
Then we'll be fine, somehow.
736
00:44:15,220 --> 00:44:17,355
[cicadas chirping]
737
00:44:49,921 --> 00:44:50,922
Hold on one second.
738
00:44:50,956 --> 00:44:52,924
This one has
what we're looking for.
739
00:44:52,958 --> 00:44:54,726
So we have to check
each individual tree.
740
00:44:54,760 --> 00:44:56,962
- I do. I taste every tree.
741
00:44:56,995 --> 00:45:00,431
- Okay, but I don't think, uh,
we should tell everybody.
742
00:45:00,465 --> 00:45:02,667
'Cause I don't think
it's been told.
743
00:45:02,700 --> 00:45:05,703
Each tree is different,
even though it's the same.
744
00:45:05,737 --> 00:45:07,472
Smell this.
745
00:45:08,706 --> 00:45:10,909
And then smell this.
This is the right one.
746
00:45:10,942 --> 00:45:12,110
- Yes.
747
00:45:12,143 --> 00:45:13,278
- Big difference.
- Big difference.
748
00:45:13,311 --> 00:45:16,047
- So we have to check
every tree.
749
00:45:16,081 --> 00:45:18,283
- That one?
- No, those ones over there.
750
00:45:18,316 --> 00:45:20,819
There's a big brim of it.
Right over there.
751
00:45:20,852 --> 00:45:23,388
We opened reservations
and already now
752
00:45:23,421 --> 00:45:27,025
there's 58,000 people,
a stadium full of people
753
00:45:27,058 --> 00:45:29,727
on the waiting list.
754
00:45:29,761 --> 00:45:31,763
And we can fit
in the month-and-a-half
755
00:45:31,797 --> 00:45:33,531
we can fit, like, 3000.
756
00:45:33,564 --> 00:45:35,700
This shoot, it tastes bitter
757
00:45:35,733 --> 00:45:37,635
of lemon.
758
00:45:37,668 --> 00:45:40,105
So, we -- we're gonna
have to nail it.
759
00:45:43,274 --> 00:45:44,843
[sniffles]
760
00:45:57,588 --> 00:45:58,824
Okay.
761
00:46:01,092 --> 00:46:03,461
It smells amazing.
762
00:46:06,631 --> 00:46:08,033
Okay.
763
00:46:34,092 --> 00:46:36,794
[indistinct chattering]
764
00:46:50,808 --> 00:46:52,510
[clears throat]
765
00:46:55,646 --> 00:46:57,782
It -- it taste,
it's way, way, way too strong.
766
00:46:57,815 --> 00:47:00,986
- Yeah.
- How much did you put on?
767
00:47:01,019 --> 00:47:02,420
- Two drops.
- Really?
768
00:47:02,453 --> 00:47:04,389
- Yeah.
- Taste it. It's still..
769
00:47:07,792 --> 00:47:09,727
So, we have to do it again,
because it tastes of nothing
770
00:47:09,760 --> 00:47:11,162
but that thing.
771
00:47:11,196 --> 00:47:12,297
- Chef.
772
00:47:13,564 --> 00:47:15,934
- Just, like, a drop.
- Yeah.
773
00:47:18,603 --> 00:47:20,771
First of all, you guys
have been here for a month
774
00:47:20,805 --> 00:47:23,441
so what I'm thinking of
is that what do we want
with this?
775
00:47:24,842 --> 00:47:28,313
What is it? What is it
supposed to taste of?
776
00:47:28,346 --> 00:47:30,982
- We want a dish of
this radish stem.
777
00:47:31,016 --> 00:47:33,952
- But it isn't now.
- No.
778
00:47:33,985 --> 00:47:37,155
- At all, now,
it's just a mixture
of vegetables together
779
00:47:37,188 --> 00:47:39,257
with a very powerful sauce.
780
00:47:42,327 --> 00:47:44,562
I don't know,
it's not gonna work.
781
00:47:44,595 --> 00:47:48,866
You have copied a dish
that works very well
in Copenhagen
782
00:47:48,900 --> 00:47:50,568
and tried to do it here.
783
00:47:50,601 --> 00:47:51,769
- Yeah.
784
00:47:51,802 --> 00:47:53,271
- But the thing is
in Copenhagen, it's a
785
00:47:53,304 --> 00:47:54,705
it's a root of lettuce
786
00:47:54,739 --> 00:47:56,374
and on top of that,
we put all the lettuce.
787
00:47:56,407 --> 00:47:57,775
Right?
- Yeah.
788
00:47:57,808 --> 00:47:59,777
- So the eating experience
of it is different.
789
00:47:59,810 --> 00:48:01,712
- Yeah.
- And it makes sense to eat it.
790
00:48:01,746 --> 00:48:03,781
In a way that
it makes sense to eat..
791
00:48:03,814 --> 00:48:07,352
I don't know, tomato and basil
together, you know?
792
00:48:07,385 --> 00:48:10,021
Whereas in this thing here is..
793
00:48:10,055 --> 00:48:12,690
I mean, it's perfectly fine.
794
00:48:12,723 --> 00:48:14,825
But in some strange way
795
00:48:14,859 --> 00:48:16,461
it's just ingredients
on a plate.
796
00:48:16,494 --> 00:48:19,064
- Mm-hmm.
- With a sauce, you know?
797
00:48:23,868 --> 00:48:26,404
Do we just skip it completely?
798
00:48:28,373 --> 00:48:30,575
Kimi, you're allowed
to say something, too.
799
00:48:35,746 --> 00:48:38,583
- I've been trying to think
about that for three years.
800
00:48:38,616 --> 00:48:41,086
What would be a dish
that he would accept?
801
00:48:41,119 --> 00:48:44,222
And I...I -- I have no clue.
802
00:48:48,093 --> 00:48:52,230
I guess -- I guess
it has everything to do
803
00:48:52,263 --> 00:48:54,865
with the complexity
of perfection.
804
00:48:56,968 --> 00:48:59,337
For example,
I think the strawberry
for him is, like
805
00:48:59,370 --> 00:49:00,805
it's a very good thing.
806
00:49:00,838 --> 00:49:02,340
- Again it's like
the same thing.
807
00:49:02,373 --> 00:49:04,142
Do you have any of
the peanut water?
808
00:49:04,175 --> 00:49:07,878
- When it's green,
it's too unripe.
809
00:49:07,912 --> 00:49:10,048
But if it's red,
it's too ripe.
810
00:49:10,081 --> 00:49:11,916
So it needs to be white.
811
00:49:11,949 --> 00:49:13,818
In the middle.
812
00:49:13,851 --> 00:49:15,720
So it's perfectly unripe.
813
00:49:15,753 --> 00:49:18,956
And that's what he...
thinks is perfection.
814
00:49:18,990 --> 00:49:20,125
- What is it?
815
00:49:21,892 --> 00:49:25,096
What do we want us --
what do we wanna do with it?
816
00:49:27,398 --> 00:49:29,300
I don't know
what you guys are..
817
00:49:29,334 --> 00:49:32,403
If you have anything
to say about it.
818
00:49:32,437 --> 00:49:35,040
It's one of the worst things
I've tasted in years.
819
00:49:36,374 --> 00:49:38,309
I -- when you
cons -- if you think of it
820
00:49:38,343 --> 00:49:42,413
that it's supposed to be
a stand-alone serving.
821
00:49:42,447 --> 00:49:44,682
You know?
822
00:49:44,715 --> 00:49:46,484
Just forget about it.
Let's move on.
823
00:49:46,517 --> 00:49:48,753
It's clumsy..
824
00:49:49,887 --> 00:49:52,023
- Oh, just move on.
- Yeah.
825
00:49:52,057 --> 00:49:54,992
[instrumental music]
826
00:50:00,865 --> 00:50:02,767
- You think it's so easy often
827
00:50:02,800 --> 00:50:06,337
just to go back
to what you know.
828
00:50:06,371 --> 00:50:08,139
But that's not
where we want to be
829
00:50:08,173 --> 00:50:09,940
with this restaurant,
that's not where I want to be
830
00:50:09,974 --> 00:50:12,510
with this project,
or this, you know..
831
00:50:12,543 --> 00:50:15,246
...uh, culinary life
that we've chosen
832
00:50:15,280 --> 00:50:18,316
at -- at the restaurant, Noma.
833
00:50:18,349 --> 00:50:21,819
Everything is about
constantly stepping away
from that.
834
00:50:21,852 --> 00:50:25,190
So as soon as you feel
comfortable in a situation
835
00:50:25,223 --> 00:50:27,558
you get rid of that situation.
836
00:50:27,592 --> 00:50:29,960
So that you again
can be uncomfortable.
837
00:50:31,596 --> 00:50:34,799
That's the thing that make
the whole clockwork start.
838
00:50:34,832 --> 00:50:36,701
Your brain tick.
839
00:50:36,734 --> 00:50:38,236
I really don't know.
840
00:50:38,269 --> 00:50:40,505
I'm searching for answers.
841
00:50:40,538 --> 00:50:42,307
I need to read,
I need to study
842
00:50:42,340 --> 00:50:44,509
I need to talk to people,
we need to assemble.
843
00:50:44,542 --> 00:50:46,811
We need to figure out
the solution.
844
00:50:46,844 --> 00:50:48,546
And that's when
new things happen
845
00:50:48,579 --> 00:50:50,081
and you learn more
about yourself
846
00:50:50,115 --> 00:50:54,185
and -- and -- and
the world, so...I love that.
847
00:51:00,691 --> 00:51:02,993
[humming]
848
00:51:16,874 --> 00:51:20,145
- So it's a wild
Japanese kiwi soup.
849
00:51:20,178 --> 00:51:21,279
- Yes.
850
00:51:22,680 --> 00:51:25,216
- It doesn't taste
Japanese at all.
851
00:51:27,485 --> 00:51:29,787
Do you feel this thing burns
your throat a little bit?
852
00:51:29,820 --> 00:51:32,357
- It's itching a little bit.
- Yeah.
853
00:51:32,390 --> 00:51:35,193
You can't have a lot of this.
854
00:51:38,028 --> 00:51:39,797
I also think
it's too thick, Thomas.
855
00:51:39,830 --> 00:51:41,666
- Yeah.
856
00:51:41,699 --> 00:51:44,802
- And we can't serve it
like this, you know.
857
00:51:47,572 --> 00:51:49,140
I don't think
this is gonna work, Thomas.
858
00:51:49,174 --> 00:51:50,408
- Yeah.
859
00:51:52,009 --> 00:51:53,778
- I really don't.
860
00:52:00,084 --> 00:52:03,954
- Our job is not to succeed,
our job is to fail every day
861
00:52:03,988 --> 00:52:06,924
over and over again,
and over and over.
862
00:52:08,693 --> 00:52:11,362
It wouldn't be as exciting
as it is right now
863
00:52:11,396 --> 00:52:13,998
if he would walk in and says,
"Hey, fourteen dishes, guys
864
00:52:14,031 --> 00:52:16,501
you've done a great job."
865
00:52:16,534 --> 00:52:17,902
- I think..
866
00:52:17,935 --> 00:52:20,338
We -- we have a lot of kiwi?
867
00:52:20,371 --> 00:52:22,273
It's not gonna work
as a soup at all.
868
00:52:22,307 --> 00:52:24,309
How was it as a ferment?
869
00:52:24,342 --> 00:52:26,644
- It didn't work at all.
- No?
870
00:52:26,677 --> 00:52:31,048
- He always changes his mind,
his style, his ideas.
871
00:52:31,081 --> 00:52:33,684
And you always
learn again from him.
872
00:52:36,554 --> 00:52:39,023
I don't know where his mind
gets it from
873
00:52:39,056 --> 00:52:41,559
but it's like
there's no straight line
874
00:52:41,592 --> 00:52:43,894
or no direction sometimes.
875
00:52:43,928 --> 00:52:47,732
And that's what makes him,
I think, what he is.
876
00:52:51,702 --> 00:52:54,705
- The cream tastes a bit..
877
00:52:54,739 --> 00:52:57,575
- Off?
- Well, you know..
878
00:52:57,608 --> 00:53:00,345
When you're in the airplane
879
00:53:00,378 --> 00:53:02,880
and they give you coffee..
880
00:53:02,913 --> 00:53:05,516
...and you get that
little plastic thing?
881
00:53:05,550 --> 00:53:07,252
- It tastes of plastic?
882
00:53:07,285 --> 00:53:09,820
- And you open it up
and there's supposedly cream.
883
00:53:09,854 --> 00:53:11,856
It tastes a little bit
like that -- that cream.
884
00:53:11,889 --> 00:53:15,393
- I'd say it's a 99% failure.
885
00:53:15,426 --> 00:53:17,562
How one can become
successful at it
886
00:53:17,595 --> 00:53:21,699
is by the manner in which
you recover from those failures
887
00:53:21,732 --> 00:53:24,034
and not let it,
sort of, take you down
888
00:53:24,068 --> 00:53:26,337
but just to keep on moving.
889
00:53:26,371 --> 00:53:29,139
The nature of the team
allows us to be
890
00:53:29,173 --> 00:53:31,609
very...creative
891
00:53:31,642 --> 00:53:34,412
and sort of keep on moving
892
00:53:34,445 --> 00:53:38,516
because we can
sort of...put these..
893
00:53:38,549 --> 00:53:41,118
...tremendous amount
of failure every day
894
00:53:41,151 --> 00:53:44,555
um, and spin it
into something positive.
895
00:53:46,591 --> 00:53:49,494
That was the whole point
of coming here, you know.
896
00:53:49,527 --> 00:53:52,397
To sort of push
ourselves and, um..
897
00:53:54,231 --> 00:53:55,733
...to try and make
ourselves better.
898
00:54:10,147 --> 00:54:11,282
- It's good.
899
00:54:13,183 --> 00:54:15,386
You guys like it, too?
900
00:54:15,420 --> 00:54:17,121
- Do you think
it needs, like, spices?
901
00:54:17,154 --> 00:54:19,524
- Mm-mm.
- No?
902
00:54:20,691 --> 00:54:22,727
- It's really fucking amazing.
903
00:54:24,462 --> 00:54:25,463
Let's just work on the
904
00:54:25,496 --> 00:54:28,466
on figuring out how to have it
905
00:54:28,499 --> 00:54:31,436
cut it, put it on and it sort of
looks like it's growing
906
00:54:31,469 --> 00:54:32,703
out of the bowl.
907
00:54:32,737 --> 00:54:35,440
Even though
it's the same amount.
908
00:54:35,473 --> 00:54:38,075
And I don't think it's
the right bowl as well, either.
909
00:54:38,108 --> 00:54:41,346
- It's small.
- It's really amazing.
910
00:54:41,379 --> 00:54:43,881
Well, you -- you -- you're
ready, Sanchez.
911
00:54:45,282 --> 00:54:47,151
Now we're just
missing everything else.
912
00:54:47,184 --> 00:54:48,486
[chuckling]
913
00:54:48,519 --> 00:54:51,456
[instrumental music]
914
00:55:16,113 --> 00:55:18,148
- What I think Rene wants
915
00:55:18,182 --> 00:55:22,319
is he -- he wants something
that is natural, complex.
916
00:55:22,353 --> 00:55:24,422
Simple but complex.
917
00:55:25,823 --> 00:55:29,059
Uh, something that will
respect the nature.
918
00:55:29,093 --> 00:55:32,530
Something that would make
the ingredient
919
00:55:32,563 --> 00:55:36,634
that we're cooking with
elevate that into another level.
920
00:55:36,667 --> 00:55:39,604
[music continues]
921
00:55:44,108 --> 00:55:46,811
Rene's dishes are incredible
in a way that you eat it
922
00:55:46,844 --> 00:55:49,847
and still five minutes
afterwards
923
00:55:49,880 --> 00:55:53,183
it just kind of...
does something to you.
924
00:55:54,151 --> 00:55:57,087
[music continues]
925
00:56:23,147 --> 00:56:25,516
I see a big dilemma..
926
00:56:25,550 --> 00:56:28,118
...in Japanese perfection.
927
00:56:28,152 --> 00:56:30,521
I don't understand,
why would you try
to restrain nature?
928
00:56:30,555 --> 00:56:34,024
Why would you try to,
you know, tell it how
929
00:56:34,058 --> 00:56:36,661
the leaves should grow?
930
00:56:36,694 --> 00:56:38,228
Because the most beautiful
things in the world
931
00:56:38,262 --> 00:56:40,197
are imperfect, anyway.
932
00:56:42,467 --> 00:56:45,402
[music continues]
933
00:56:55,312 --> 00:56:57,482
- That's it.
934
00:57:01,919 --> 00:57:03,588
It helps it tremendously.
935
00:57:03,621 --> 00:57:06,090
I mean, it's the next level.
936
00:57:06,123 --> 00:57:07,992
- It's what we were
looking for when we said
937
00:57:08,025 --> 00:57:09,794
"Maybe it needs
some pickle, almost."
938
00:57:09,827 --> 00:57:11,729
- Yeah.
939
00:57:14,699 --> 00:57:18,035
- This is what we're gonna do.
- Alright. Yeah.
940
00:57:20,505 --> 00:57:21,906
- Nice one, buddy.
941
00:57:21,939 --> 00:57:24,875
[whistling]
942
00:57:41,025 --> 00:57:42,527
- This is the first duck
which came in
943
00:57:42,560 --> 00:57:44,795
the second of December.
944
00:57:44,829 --> 00:57:46,363
Four weeks aged.
945
00:57:56,240 --> 00:57:57,407
- Hmm.
946
00:57:57,441 --> 00:57:58,943
How many pieces
should we slice it in?
947
00:57:58,976 --> 00:58:00,911
- At least,
I would say six, right?
948
00:58:02,647 --> 00:58:04,114
- Yeah.
949
00:58:27,237 --> 00:58:28,573
Dan?
- Chef.
950
00:58:28,606 --> 00:58:30,975
- Mmm. The glaze
is so good, man.
951
00:58:31,008 --> 00:58:34,945
- What, the -- the duck itself?
- The glaze here.
952
00:58:34,979 --> 00:58:36,046
- What is the glaze?
953
00:58:36,080 --> 00:58:37,882
- Uh, reduced rye bread
954
00:58:37,915 --> 00:58:39,884
water and mushroom water.
955
00:58:39,917 --> 00:58:41,485
- Nice.
956
00:58:41,518 --> 00:58:44,622
- Cool, so..
957
00:58:44,655 --> 00:58:46,256
...you just simply eat --
eat it like this, right?
958
00:58:46,290 --> 00:58:48,358
- Yes.
959
00:58:48,392 --> 00:58:50,027
- Who cut this shit?
960
00:58:50,060 --> 00:58:52,362
- Sorry.
961
00:58:52,396 --> 00:58:54,398
- It needs to be thinner.
962
00:58:54,431 --> 00:58:57,835
Like, double the size.
The double the..
963
00:58:57,868 --> 00:58:59,436
- Thin-ish.
- Yeah.
964
00:59:18,989 --> 00:59:21,692
If you ask me,
if we nail this
965
00:59:21,726 --> 00:59:24,028
we just serve it like that.
966
00:59:24,061 --> 00:59:26,664
Chopsticks and people
just sit and eat it straight.
967
00:59:27,765 --> 00:59:29,934
No garnish, no nothing.
968
00:59:29,967 --> 00:59:31,802
This one...I love.
969
00:59:31,836 --> 00:59:33,971
- I wanna eat it as --
- This is fucking tasty.
970
00:59:34,004 --> 00:59:37,407
- It's tasty, but, chef,
does it taste like
971
00:59:37,441 --> 00:59:39,677
the best sandwich you've had?
972
00:59:39,710 --> 00:59:42,412
- Yeah.
- I wanna eat it at my home.
973
00:59:42,446 --> 00:59:45,249
- Yeah.
- While I read a book.
974
00:59:45,282 --> 00:59:47,284
- It tastes good,
but it's not working.
975
00:59:47,317 --> 00:59:48,686
It -- it's not..
976
00:59:48,719 --> 00:59:50,921
It's not together, at all.
977
00:59:50,955 --> 00:59:53,791
You know what I mean?
It's really weird.
978
00:59:53,824 --> 00:59:56,126
- Mm-hmm.
979
00:59:56,160 --> 00:59:59,196
- The best part
of the whole thing, is this.
980
01:00:00,665 --> 01:00:04,401
The meat in itself.
It's so good.
981
01:00:04,434 --> 01:00:06,070
- Right?
- Yeah.
982
01:00:06,103 --> 01:00:09,139
- What's wrong
with -- with just having that?
983
01:00:09,173 --> 01:00:11,976
- There's nothing wrong.
- Yeah, nothing.
984
01:00:14,544 --> 01:00:16,781
- It's -- it's fucking good.
985
01:00:16,814 --> 01:00:17,782
- It's amazing.
986
01:00:19,316 --> 01:00:23,988
- Rene, his eye
for the aesthetic is amazing.
987
01:00:24,021 --> 01:00:26,023
- Do you have an egg yolk,
Thomas?
988
01:00:26,056 --> 01:00:28,392
- You know, he can put
two things on a plate
989
01:00:28,425 --> 01:00:29,794
and it just looks great,
you know.
990
01:00:29,827 --> 01:00:31,662
And that's not something
that I can do
991
01:00:31,696 --> 01:00:34,865
that's not something
a lot of people can do and, um
992
01:00:34,899 --> 01:00:37,067
it's very challenging
to do that.
993
01:00:37,101 --> 01:00:38,869
Because people who dine out
994
01:00:38,903 --> 01:00:40,537
at some of the three
Michelin Star restaurants
995
01:00:40,570 --> 01:00:44,041
they wanna see...the zigzags
and the this and the that.
996
01:00:44,074 --> 01:00:45,575
And if -- if,
if it's not there
997
01:00:45,609 --> 01:00:47,845
then maybe they think
that this dish is too simple.
998
01:00:47,878 --> 01:00:49,179
And why
are we paying the money?
999
01:00:49,213 --> 01:00:50,748
Why did we come, you know
1000
01:00:50,781 --> 01:00:54,084
all the way from across
the world to eat this?
1001
01:00:54,118 --> 01:00:55,986
In the beginning,
a lot of people
1002
01:00:56,020 --> 01:00:57,988
questioned everything he did.
1003
01:00:58,022 --> 01:01:00,090
But he stayed true to that
and kept going and kept going
1004
01:01:00,124 --> 01:01:01,859
and now it's taken him
to a place
1005
01:01:01,892 --> 01:01:04,829
where he's put himself
in his own class.
1006
01:01:06,130 --> 01:01:09,700
He hasn't deviated
from that vision.
1007
01:01:09,734 --> 01:01:12,369
You know, Rene knows the food
that he wants to serve
1008
01:01:12,402 --> 01:01:13,838
and he sticks to that.
1009
01:01:13,871 --> 01:01:15,806
[indistinct chattering]
1010
01:01:23,147 --> 01:01:24,481
- So the idea here is that
1011
01:01:24,514 --> 01:01:26,884
everything
is from under the ground.
1012
01:01:26,917 --> 01:01:29,553
- Good.
- It's a very humble dish
of roots.
1013
01:01:29,586 --> 01:01:30,988
- Mm-hmm.
1014
01:01:31,021 --> 01:01:34,558
- And the egg is supposed
to bring everything together.
1015
01:01:34,591 --> 01:01:36,526
- What are all these things?
1016
01:01:36,560 --> 01:01:38,829
- Uh, it's kind of like
a water chestnut
1017
01:01:38,863 --> 01:01:41,899
a sort of yam,
which is kind of
almost like a potato.
1018
01:01:41,932 --> 01:01:45,202
Burdock root, lotus root.
1019
01:01:45,235 --> 01:01:47,171
It tastes delicious.
1020
01:01:49,639 --> 01:01:51,341
- What do you think, Lars?
- I think it's delicious.
1021
01:01:51,375 --> 01:01:52,542
- I think it's delicious.
1022
01:01:52,576 --> 01:01:54,311
I think,
I think it's fucking great.
1023
01:01:54,344 --> 01:01:57,982
- You have all these
starchy vegetables...and --
1024
01:01:58,015 --> 01:01:59,984
- And can you
still taste the peanut?
1025
01:02:00,017 --> 01:02:01,085
- For sure.
- Yeah.
1026
01:02:01,118 --> 01:02:02,119
- Yeah.
- For sure.
1027
01:02:02,152 --> 01:02:04,188
- It's delicious.
1028
01:02:04,221 --> 01:02:07,657
- So what are we
saying with this?
- It's delicious.
1029
01:02:07,691 --> 01:02:11,328
- To me it's -- it's -- it's
something nobody had before.
1030
01:02:11,361 --> 01:02:13,297
I feel pretty comfortable.
- Yeah.
1031
01:02:13,330 --> 01:02:16,166
- The egg yolk
was almost like waxy.
1032
01:02:16,200 --> 01:02:18,402
And then, you, you know,
the -- the flavors
1033
01:02:18,435 --> 01:02:20,771
itself were almost
a bit mixing up
1034
01:02:20,805 --> 01:02:22,339
in a strange way
because of the texture.
1035
01:02:22,372 --> 01:02:24,308
- It's like a soup?
- Yes.
1036
01:02:28,946 --> 01:02:30,380
- So we agree
this is good enough?
1037
01:02:30,414 --> 01:02:31,882
- Yes.
- This is good enough
for sure.
1038
01:02:31,916 --> 01:02:33,583
- Like, not just good enough?
1039
01:02:33,617 --> 01:02:36,821
- I think it's out of state.
- No, it's delicious. Yeah.
1040
01:02:36,854 --> 01:02:39,223
- The flavors
is just like, uh..
1041
01:02:39,256 --> 01:02:41,491
I don't know. It's sort of a..
1042
01:02:41,525 --> 01:02:45,495
- Okay, so we can write that
in the, in the check book.
1043
01:02:45,529 --> 01:02:47,764
- Yeah.
- Let's clean up.
1044
01:02:47,798 --> 01:02:48,999
- Yep.
1045
01:02:49,033 --> 01:02:50,968
[instrumental music]
1046
01:02:53,804 --> 01:02:55,739
[plates clattering]
1047
01:02:59,910 --> 01:03:02,712
- There's always
only the first time
1048
01:03:02,746 --> 01:03:04,982
where everything is happening.
1049
01:03:05,015 --> 01:03:08,285
Where the creation
is happening.
1050
01:03:08,318 --> 01:03:11,255
So we're in a creation moment.
1051
01:03:11,288 --> 01:03:14,124
- I don't know how it works.
1052
01:03:14,158 --> 01:03:17,494
Here in Japan
every action has a meaning.
1053
01:03:17,527 --> 01:03:19,463
Almost a philosophy to it.
1054
01:03:21,231 --> 01:03:23,868
- The idea
of the Kaiseki cuisine
1055
01:03:23,901 --> 01:03:27,237
which is like the tasting menu
cuisine here in Japan
1056
01:03:27,271 --> 01:03:29,840
the way that it came
from a cup of tea
1057
01:03:29,874 --> 01:03:31,341
from a cup of green tea.
1058
01:03:31,375 --> 01:03:33,210
It's a way of putting
1059
01:03:33,243 --> 01:03:35,880
a lot of value and energy
and commitment
1060
01:03:35,913 --> 01:03:41,318
to seemingly totally unimportant
everyday moments.
1061
01:03:41,351 --> 01:03:43,954
And then that becomes
something special
1062
01:03:43,988 --> 01:03:48,192
and you can really start seeing
things in a new way from that.
1063
01:03:48,225 --> 01:03:50,995
We also want to find some
meaning why we do things.
1064
01:03:51,028 --> 01:03:54,932
Because it's grueling hours,
it's crazy work.
1065
01:03:54,965 --> 01:03:57,801
So as you're also finding
the ideas for what to cook
1066
01:03:57,834 --> 01:03:59,669
you're also finding
1067
01:03:59,703 --> 01:04:01,405
your own sort of meaning
1068
01:04:01,438 --> 01:04:03,307
with why you're doing
these things.
1069
01:04:06,476 --> 01:04:09,579
I love it when that starts
happening to the cooks.
1070
01:04:09,613 --> 01:04:14,018
When they start really seeing
more than just a dead animal.
1071
01:04:14,051 --> 01:04:15,085
You know..
1072
01:04:20,624 --> 01:04:21,892
Thomas..
1073
01:04:23,593 --> 01:04:25,195
...fucking lively.
1074
01:04:25,229 --> 01:04:27,697
Tr -- I just brought two.
- Yeah.
1075
01:04:27,731 --> 01:04:29,833
- Just for us to taste.
- Yeah.
1076
01:04:29,866 --> 01:04:33,003
- So you guys can taste
how it is.
1077
01:04:33,037 --> 01:04:35,205
Yeah, they're very,
they're very aggressive.
1078
01:04:35,239 --> 01:04:36,340
- It's the same
variety, right --
1079
01:04:36,373 --> 01:04:37,841
- No.
- No?
1080
01:04:37,874 --> 01:04:39,143
- This is striped.
1081
01:04:41,111 --> 01:04:43,013
You can try to open them.
- Yeah.
1082
01:04:45,382 --> 01:04:49,053
- Because the quality
is the same as the other one,
I think.
1083
01:04:49,086 --> 01:04:50,654
Exactly the same,
and if you bite into it
1084
01:04:50,687 --> 01:04:53,223
and the whole animal
just does like this.
1085
01:04:53,257 --> 01:04:54,758
[laughs]
1086
01:04:54,791 --> 01:04:57,061
It's wild, man.
1087
01:04:57,094 --> 01:05:00,130
- Eating the langoustine
as a first course is
a good way
1088
01:05:00,164 --> 01:05:03,600
to have a little bit of shock
1089
01:05:03,633 --> 01:05:05,035
for the guest.
1090
01:05:05,069 --> 01:05:07,504
It's nice to sort of get them
out of the framework
1091
01:05:07,537 --> 01:05:11,008
where they're worrying about
their kids or the babysitter
1092
01:05:11,041 --> 01:05:12,442
or do they need
to get home in time
1093
01:05:12,476 --> 01:05:15,645
or what they have to do at work
the next day.
1094
01:05:15,679 --> 01:05:19,449
It allows them
to kind of immerse themselves
in the meal.
1095
01:05:23,787 --> 01:05:26,890
- It's crazy how they change
when they're dead.
1096
01:05:26,923 --> 01:05:28,158
- Ants?
1097
01:05:28,192 --> 01:05:29,693
- How they change
when they're dead.
1098
01:05:29,726 --> 01:05:31,695
- Yeah, they need to be alive.
1099
01:05:31,728 --> 01:05:33,263
[indistinct chattering]
1100
01:05:33,297 --> 01:05:35,232
- Looking fresh.
1101
01:05:36,666 --> 01:05:38,602
- Yeah, don't hold the door.
1102
01:05:39,203 --> 01:05:41,138
[laughing]
1103
01:05:42,872 --> 01:05:45,475
[instrumental music]
1104
01:05:45,509 --> 01:05:48,878
Hello. Ten minutes.
Ten minutes.
1105
01:05:48,912 --> 01:05:50,880
In ten minutes they're coming.
1106
01:05:50,914 --> 01:05:52,649
Hello, Miss Sanchez.
1107
01:05:52,682 --> 01:05:54,618
[indistinct chattering]
1108
01:05:56,953 --> 01:05:58,888
[speaking in foreign language]
1109
01:06:00,324 --> 01:06:01,591
Ten minutes.
1110
01:06:02,526 --> 01:06:04,294
Ten minutes.
1111
01:06:09,266 --> 01:06:11,135
Konnichiwa.
- Konnichiwa.
1112
01:06:13,103 --> 01:06:15,505
- Shall we help with the..
Should we get the luggage out?
1113
01:06:15,539 --> 01:06:18,142
Should.. On the third floor.
1114
01:06:18,175 --> 01:06:20,077
Are you sure?
1115
01:06:21,511 --> 01:06:23,513
How -- how did you get..
How did it happen so fast?
1116
01:06:23,547 --> 01:06:24,748
- I don't know.
1117
01:06:24,781 --> 01:06:26,283
[indistinct]
1118
01:06:26,316 --> 01:06:28,318
What's up with this beard, man?
1119
01:06:28,352 --> 01:06:30,287
[speaking in foreign language]
1120
01:06:32,956 --> 01:06:35,092
Ciao, eh, how are you?
1121
01:06:35,125 --> 01:06:37,394
- Very good. And you?
- Very good, very good.
1122
01:06:37,427 --> 01:06:39,629
We, uh, we've been busy,
we've been busy.
1123
01:06:39,663 --> 01:06:40,597
- Hey, chef.
1124
01:06:41,765 --> 01:06:42,966
- That's it.
1125
01:06:42,999 --> 01:06:44,934
[indistinct chattering]
1126
01:06:49,273 --> 01:06:52,042
- This is the culmination
of a dream.
1127
01:06:52,076 --> 01:06:56,280
So let's have a,
a lovely, real welcome.
1128
01:06:56,313 --> 01:06:58,482
First a Japanese one..
1129
01:06:58,515 --> 01:07:00,317
...and then a Western one.
1130
01:07:01,551 --> 01:07:04,488
[speaking in foreign language]
1131
01:07:06,623 --> 01:07:08,558
[applause]
1132
01:07:11,027 --> 01:07:14,531
- Alright,
and now we do the Western one.
1133
01:07:14,564 --> 01:07:16,666
Okay, we walk over
1134
01:07:16,700 --> 01:07:21,305
see if we can shake everybody's
hand, give our names..
1135
01:07:21,338 --> 01:07:23,073
...and then we're colleagues.
1136
01:07:23,107 --> 01:07:25,309
- Yeah.
- Alright.
1137
01:07:25,342 --> 01:07:26,376
Hello.
1138
01:07:26,410 --> 01:07:27,844
- Hello.
- I'm Rene.
1139
01:07:27,877 --> 01:07:29,146
Alright, good.
1140
01:07:29,179 --> 01:07:30,747
Hello, I'm Rene.
1141
01:07:36,019 --> 01:07:37,354
So, the plan is now
1142
01:07:37,387 --> 01:07:38,888
that we're gonna
go through them
1143
01:07:38,922 --> 01:07:40,857
each dish one by one.
1144
01:07:42,226 --> 01:07:45,895
So, let's, you know,
open up to suggestions.
1145
01:07:45,929 --> 01:07:47,697
If there's anybody
seen something stupid
1146
01:07:47,731 --> 01:07:49,966
something
that can be done better.
1147
01:07:49,999 --> 01:07:52,536
We -- we feel
it's almost there.
1148
01:07:52,569 --> 01:07:54,471
So, once we've done that
1149
01:07:54,504 --> 01:07:57,907
each section is gonna
take their dishes
1150
01:07:57,941 --> 01:07:59,743
and practice.
1151
01:07:59,776 --> 01:08:01,044
Which one do we start with?
1152
01:08:01,077 --> 01:08:02,546
- Shrimp.
- Shrimp?
1153
01:08:02,579 --> 01:08:04,514
Let's just get going.
- Yeah.
1154
01:08:07,517 --> 01:08:10,454
- You set it like this.
There's one per person.
1155
01:08:12,789 --> 01:08:14,758
You do it like this.
1156
01:08:14,791 --> 01:08:16,760
The ant salt.
1157
01:08:16,793 --> 01:08:19,529
Not too much of it.
1158
01:08:19,563 --> 01:08:21,498
And you make sure that..
1159
01:08:23,800 --> 01:08:27,103
...that you spread
the spice...evenly.
1160
01:08:34,411 --> 01:08:36,346
We'll put it over here,
so you can take a proper photo.
1161
01:08:36,380 --> 01:08:37,881
- Yeah.
1162
01:08:37,914 --> 01:08:40,049
- And then you can prepare
for the next one, please.
1163
01:08:40,083 --> 01:08:42,619
- Yeah, chefs. Citrus.
1164
01:08:42,652 --> 01:08:43,720
- I'll come over
and, and do it.
1165
01:08:43,753 --> 01:08:46,390
Just have everything up.
- Sure.
1166
01:08:46,423 --> 01:08:49,726
- When guests come in,
citrus section starts slicing.
1167
01:08:49,759 --> 01:08:52,095
Almost like a sashimi section.
1168
01:08:52,128 --> 01:08:54,564
Instead of fish,
it's just fruit.
1169
01:08:56,533 --> 01:09:00,470
You know...
the sashimi fruit section.
1170
01:09:01,838 --> 01:09:04,341
So, I know
it's a strange thing
1171
01:09:04,374 --> 01:09:08,678
to be putting all this
attention to fruit and citrus.
1172
01:09:08,712 --> 01:09:12,349
Almost like it's a prized piece
of tuna
1173
01:09:12,382 --> 01:09:14,218
or something.
But it just matters.
1174
01:09:14,251 --> 01:09:16,052
The technique
of carving all this
1175
01:09:16,085 --> 01:09:17,821
is really important.
1176
01:09:17,854 --> 01:09:20,824
If you're, sort of,
chopping away on the citrus
too much
1177
01:09:20,857 --> 01:09:24,561
you're gonna
make it bleed juice.
1178
01:09:24,594 --> 01:09:26,463
It's just gonna ooze out.
1179
01:09:26,496 --> 01:09:30,400
It's a clean, fast cut
with a very sharp knife.
It doesn't.
1180
01:09:30,434 --> 01:09:34,371
It actually stays and holds
its juice...much longer.
1181
01:09:35,405 --> 01:09:36,473
Okay.
1182
01:09:38,107 --> 01:09:40,944
- The flavor of the citrus
is gonna change daily.
1183
01:09:40,977 --> 01:09:42,246
So, this is something,
of course
1184
01:09:42,279 --> 01:09:43,980
you need
to constantly monitor.
1185
01:09:44,013 --> 01:09:44,981
You taste every day.
1186
01:09:45,014 --> 01:09:46,250
Taste them when they come in
1187
01:09:46,283 --> 01:09:49,253
so you have an idea
before you start cutting it.
1188
01:09:49,286 --> 01:09:53,657
- Lars is the thinker.
He's the clever guy.
1189
01:09:53,690 --> 01:09:55,692
The brightest of all of us.
1190
01:09:57,394 --> 01:09:59,996
If Lars doesn't know,
nobody knows.
1191
01:10:00,964 --> 01:10:02,899
[instrumental music]
1192
01:10:04,901 --> 01:10:07,637
And then Thomas,
he's like the mega talent
1193
01:10:07,671 --> 01:10:09,138
who's just good at everything.
1194
01:10:09,172 --> 01:10:11,107
Creativity, technique.
1195
01:10:12,676 --> 01:10:15,178
He's -- he's,
he has a structure.
1196
01:10:15,211 --> 01:10:16,946
He knows where all
the ingredients are
1197
01:10:16,980 --> 01:10:19,616
and what's coming in
when and where.
1198
01:10:19,649 --> 01:10:20,717
Sehr gut, Thomas.
1199
01:10:26,656 --> 01:10:28,958
Yeah, this one's better.
1200
01:10:28,992 --> 01:10:32,562
- We simmer the sweet potato
for about five or six hours
1201
01:10:32,596 --> 01:10:34,197
of course depending
on the size.
1202
01:10:34,230 --> 01:10:35,865
Um, and then you
take that syrup
1203
01:10:35,899 --> 01:10:39,202
and you season it
with liquorice and..
1204
01:10:39,235 --> 01:10:41,037
- Sake, and..
- Sake.
1205
01:10:41,070 --> 01:10:42,939
- Butter.
- Butter and..
1206
01:10:42,972 --> 01:10:44,173
- Lemon juice.
- Lemon juice.
1207
01:10:47,311 --> 01:10:48,878
- And the same is with Rosie.
1208
01:10:48,912 --> 01:10:50,880
She's such a mega talent.
1209
01:10:50,914 --> 01:10:53,016
Well, one thing
that she's specifically
1210
01:10:53,049 --> 01:10:55,084
is amazing at is her taste.
1211
01:10:55,118 --> 01:10:57,186
She's like, always a point.
1212
01:10:57,220 --> 01:10:59,323
So, if Rosie says
it tastes great
1213
01:10:59,356 --> 01:11:00,557
then I'm, then I'm like
1214
01:11:00,590 --> 01:11:03,059
"Okay...it tastes great."
1215
01:11:04,761 --> 01:11:07,697
[music continues]
1216
01:11:10,367 --> 01:11:13,903
Dan is the guy who makes
everything happen in the end.
1217
01:11:13,937 --> 01:11:17,407
He sort of knows everything,
and talks to people.
1218
01:11:17,441 --> 01:11:20,877
He's the organizational
mastermind, basically.
1219
01:11:20,910 --> 01:11:22,111
He's so good at that.
1220
01:11:24,013 --> 01:11:25,349
You know that
when he was a child
1221
01:11:25,382 --> 01:11:27,351
he was obsessed
with the weather channel?
1222
01:11:27,384 --> 01:11:29,753
He watched the weather..
1223
01:11:29,786 --> 01:11:32,356
...for hours, every day.
1224
01:11:34,324 --> 01:11:37,527
He's so dedicated.
It's unbelievable.
1225
01:11:37,561 --> 01:11:39,463
Kimi is very green.
1226
01:11:39,496 --> 01:11:42,131
He's like the -- the kid.
1227
01:11:42,165 --> 01:11:44,300
And he's been amazing
to have here in the team
1228
01:11:44,334 --> 01:11:48,071
because he's such a positive,
vibrant, happy
1229
01:11:48,104 --> 01:11:49,773
emotional, very emotional..
1230
01:11:49,806 --> 01:11:51,375
I mean, he's so up and down
with that.
1231
01:11:51,408 --> 01:11:54,077
He's bipolar, emotionally.
1232
01:11:54,110 --> 01:11:57,681
If you get angry with him,
he becomes so sad.
1233
01:11:57,714 --> 01:11:58,982
- Hey, Kimi.
- Yes.
1234
01:12:02,185 --> 01:12:06,956
- Kimi, you can't say that
in front of everybody.
1235
01:12:06,990 --> 01:12:09,158
You can say,
"No, I didn't put any vinegar
1236
01:12:09,192 --> 01:12:10,894
because I think
it's gonna split."
1237
01:12:10,927 --> 01:12:12,562
- Yes, chef.
Yeah, I understand, chef.
1238
01:12:12,596 --> 01:12:15,832
- You know, it's just
not good enough, my friend.
- Yes, chef.
1239
01:12:15,865 --> 01:12:18,334
- You know, just add a drop of
vinegar when you're down there
1240
01:12:18,368 --> 01:12:19,836
checking it out.
1241
01:12:19,869 --> 01:12:22,372
And then you'll know
if it splits or not.
- Yes, chef.
1242
01:12:22,406 --> 01:12:23,907
- And look what happened
to the sauce.
1243
01:12:23,940 --> 01:12:26,776
Seems like somebody
pressed play on flavor.
1244
01:12:26,810 --> 01:12:28,277
- Yeah, sure.
- Alright?
1245
01:12:28,311 --> 01:12:29,579
- Yes, chef.
1246
01:12:31,881 --> 01:12:35,752
- You need to be precise.
1247
01:12:35,785 --> 01:12:38,755
You know, it's like
the mise en pla needs
to be immaculate.
1248
01:12:38,788 --> 01:12:40,790
Not even a centimeter wrong
1249
01:12:40,824 --> 01:12:44,027
or gram too short,
or anything like that.
1250
01:12:44,060 --> 01:12:46,463
It's real, real finger work.
1251
01:12:46,496 --> 01:12:49,298
There's no, there's no machinery
that can do anything of this
1252
01:12:49,332 --> 01:12:51,535
for you, it's like,
you as a cook, and your fingers
1253
01:12:51,568 --> 01:12:55,472
and your intuition, it's gonna
make that difference.
1254
01:12:55,505 --> 01:12:58,775
So, does everybody know like,
okay, what to attack right now?
1255
01:13:00,910 --> 01:13:02,311
- Yep.
- Yes.
1256
01:13:02,345 --> 01:13:03,847
- Is that a yes
or is that a no?
1257
01:13:03,880 --> 01:13:05,281
- Yes, chef.
- Yes.
1258
01:13:09,085 --> 01:13:12,155
- I'm like the glue,
here and there.
1259
01:13:12,188 --> 01:13:15,091
Wallpaper's peeling off here,
I'll come and glue it.
1260
01:13:17,060 --> 01:13:20,196
It's a very delicate
and intricate balance
1261
01:13:20,229 --> 01:13:22,398
that's very, also very
difficult to talk about.
1262
01:13:24,868 --> 01:13:26,335
If you take
one of these people out
1263
01:13:26,369 --> 01:13:28,037
there's an unbalance
for a while.
1264
01:13:29,639 --> 01:13:32,576
[instrumental music]
1265
01:13:46,856 --> 01:13:48,157
There's none of these people
1266
01:13:48,191 --> 01:13:50,259
that won't do anything
to make it right.
1267
01:13:54,764 --> 01:13:55,899
But it -- it -- it's intense.
1268
01:13:55,932 --> 01:13:58,902
Uh, it's very intense.
1269
01:13:58,935 --> 01:14:02,105
If you let, uh, cooking
and staying in a kitchen
1270
01:14:02,138 --> 01:14:04,340
absorb every inch
of your life.
1271
01:14:08,845 --> 01:14:11,414
So many people, they just
don't have a fucking clue.
1272
01:14:12,882 --> 01:14:14,484
When they sit in there
and they like..
1273
01:14:14,518 --> 01:14:16,886
"Oh.." you know.
1274
01:14:16,920 --> 01:14:19,856
[music continues]
1275
01:14:25,829 --> 01:14:27,096
- So..
1276
01:14:35,872 --> 01:14:38,174
- I think we can start
at one o'clock..
1277
01:14:38,207 --> 01:14:39,776
- What's that?
- We can start at one o'clock.
1278
01:14:39,809 --> 01:14:42,712
Uh, it's, uh, allergy pills.
1279
01:14:42,746 --> 01:14:43,747
I'll probably take two of that.
1280
01:14:43,780 --> 01:14:45,248
- Did you talk to a doctor?
1281
01:14:45,281 --> 01:14:46,750
- He said I could just
talk to him on the phone
1282
01:14:46,783 --> 01:14:48,051
and now, they want me to go.
1283
01:14:48,084 --> 01:14:49,553
- I think, run down now.
1284
01:14:52,656 --> 01:14:55,592
[intense music]
1285
01:15:09,639 --> 01:15:10,974
- How was it?
1286
01:15:11,007 --> 01:15:12,709
- I feel like,
super weird right now.
1287
01:15:12,742 --> 01:15:14,243
- Really?
- Yeah.
1288
01:15:14,277 --> 01:15:16,145
- Oh, no.
1289
01:15:16,179 --> 01:15:17,947
You're all white.
1290
01:15:17,981 --> 01:15:20,283
- I don't really know...
what it is.
1291
01:15:20,316 --> 01:15:24,253
You know, I'm taking strong
steroid medication now so..
1292
01:15:25,254 --> 01:15:26,890
- Sit here.
1293
01:15:26,923 --> 01:15:28,391
Have a view of everything.
1294
01:15:28,424 --> 01:15:30,760
- I'm typically very
stressed out and very worried
1295
01:15:30,794 --> 01:15:32,996
so it's not, like,
this is a new
1296
01:15:33,029 --> 01:15:34,664
this is a new thing,
you know?
1297
01:15:34,698 --> 01:15:36,633
[chuckling]
1298
01:15:39,102 --> 01:15:41,705
- He's got a shot in his butt.
He can't sit.
1299
01:15:44,473 --> 01:15:46,142
[indistinct chattering]
1300
01:15:46,175 --> 01:15:48,778
- I was, I was waiting
for the elevator
1301
01:15:48,812 --> 01:15:52,015
like...I felt like
I was gonna faint.
1302
01:15:52,048 --> 01:15:53,449
So, I started running
back and forth
1303
01:15:53,482 --> 01:15:54,884
till the elevator came.
1304
01:15:54,918 --> 01:15:56,552
- Did you think you were
gonna die in an elevator
1305
01:15:56,586 --> 01:15:58,888
at the Mandarin Oriental
in Tokyo?
1306
01:15:58,922 --> 01:16:01,591
- Sure there's that...
that stress like shit.
1307
01:16:01,625 --> 01:16:04,761
How about if everyone is like,
"Okay, this isn't that good."
1308
01:16:04,794 --> 01:16:07,731
Like, what the fuck
do you do then? You know.
1309
01:16:07,764 --> 01:16:09,799
We did this whole thing
and then people are like
1310
01:16:09,833 --> 01:16:11,567
"This is a joke," you know?
1311
01:16:13,269 --> 01:16:14,771
I mean, it's probably
just not a good combination
1312
01:16:14,804 --> 01:16:17,674
of drinking
a fucking ton of coffee
1313
01:16:17,707 --> 01:16:19,709
being nervous in general.
1314
01:16:19,743 --> 01:16:21,678
[indistinct chattering]
1315
01:16:29,318 --> 01:16:31,154
- So, today, I guess they used
1316
01:16:31,187 --> 01:16:35,258
they spent two hours
and 45 minutes for the clams.
1317
01:16:35,291 --> 01:16:36,359
- That's not bad.
1318
01:16:36,392 --> 01:16:38,227
- Ten people.
1319
01:16:38,261 --> 01:16:41,898
- I mean...it's a lot
of time...but it's worth it.
1320
01:16:41,931 --> 01:16:44,067
It's worth it.
- It's worth it.
1321
01:16:44,100 --> 01:16:45,501
- It's how I see it.
You know what I mean?
1322
01:16:45,534 --> 01:16:47,370
- For each service
1323
01:16:47,403 --> 01:16:50,106
we're spending 30 man hours
1324
01:16:50,139 --> 01:16:52,742
just for clams, to peel it.
1325
01:16:54,543 --> 01:16:56,479
- Hope they love it.
- Hope they love it.
1326
01:16:59,983 --> 01:17:02,919
[instrumental music]
1327
01:17:09,726 --> 01:17:10,860
- Do you feel nervous?
1328
01:17:10,894 --> 01:17:13,096
- Good nervous, chef.
- Good.
1329
01:17:13,129 --> 01:17:14,297
Me, too.
1330
01:17:27,977 --> 01:17:29,578
- Forty seconds
on the shrimp, chef.
1331
01:17:31,514 --> 01:17:32,515
- The turtle, uh..
1332
01:17:32,548 --> 01:17:33,516
[blows a raspberry]
1333
01:17:36,285 --> 01:17:38,087
I mean, uh -- uh,
we, we were almost there
1334
01:17:38,121 --> 01:17:40,924
but the -- the thing is,
we're not 100 percent there.
1335
01:17:40,957 --> 01:17:43,893
So...we can't put it on.
1336
01:17:55,772 --> 01:17:58,708
[music continues]
1337
01:18:17,727 --> 01:18:19,428
What? What, what, what? Stop.
1338
01:18:19,462 --> 01:18:20,429
Thomas!
1339
01:18:21,697 --> 01:18:22,766
[indistinct]
1340
01:18:24,633 --> 01:18:26,402
When we tasted the other day..
1341
01:18:27,871 --> 01:18:29,372
...we didn't burn it
like this, did we?
1342
01:18:29,405 --> 01:18:31,775
- Sorry?
- This, this was
gone over, no?
1343
01:18:31,808 --> 01:18:33,376
- Yeah.
- Too dark.
1344
01:18:33,409 --> 01:18:35,912
- There's a difference
between grilled and burnt.
1345
01:18:35,945 --> 01:18:38,114
- Yes, chef.
- You burnt it.
1346
01:18:38,147 --> 01:18:40,083
[instrumental music]
1347
01:18:46,655 --> 01:18:48,191
If you were there right now
1348
01:18:48,224 --> 01:18:50,526
you just, you two guys
are just standing here.
1349
01:18:50,559 --> 01:18:52,561
I mean, I know you have to,
but come on.
1350
01:18:52,595 --> 01:18:53,662
- Yes, chef.
- Run around.
1351
01:18:53,696 --> 01:18:56,332
- Yes, chef.
Just doing nothing else.
1352
01:18:56,365 --> 01:18:59,435
I -- I find it pretty depressing
that he can't do it.
1353
01:18:59,468 --> 01:19:01,204
- It doesn't change the fact
that it's wrong.
1354
01:19:01,237 --> 01:19:03,072
And you guys
just standing there..
1355
01:19:03,106 --> 01:19:05,674
...and not h -- helping,
you know.
1356
01:19:07,844 --> 01:19:10,046
Hey, this is nice
like this, actually.
1357
01:19:10,079 --> 01:19:11,114
That's cool.
1358
01:19:11,147 --> 01:19:14,150
[music continues]
1359
01:19:34,137 --> 01:19:35,604
- Whose knife is this?
- It's mine, chef.
1360
01:19:35,638 --> 01:19:38,808
- Is this a sharp knife?
Is this a sharp knife?
1361
01:19:38,842 --> 01:19:39,843
- Yes, chef.
1362
01:19:45,648 --> 01:19:47,050
- Chef, come on, man.
1363
01:19:47,083 --> 01:19:49,718
What's going on, Stu?
1364
01:19:49,752 --> 01:19:50,786
Th -- this is your section.
1365
01:19:50,820 --> 01:19:52,355
How can you do these things?
- Yes.
1366
01:19:52,388 --> 01:19:55,258
- I don't understand it, Stu.
1367
01:19:55,291 --> 01:19:58,227
- Are you nervous or what?
- Nervous.
1368
01:19:58,261 --> 01:19:59,695
- Get on and like, do it, okay?
1369
01:19:59,728 --> 01:20:01,097
I mean, this is like
1370
01:20:01,130 --> 01:20:03,066
everything needs
to be redone here.
1371
01:20:05,501 --> 01:20:07,603
[music continues]
1372
01:20:07,636 --> 01:20:10,139
It went too what?
- Too hot, or something.
1373
01:20:12,508 --> 01:20:14,710
- Come on, hustle, hustle,
hustle, hustle, hustle.
1374
01:20:15,945 --> 01:20:17,313
- Yeah, are you good?
- That's good.
1375
01:20:17,346 --> 01:20:18,414
Two duck, please.
- Yeah.
1376
01:20:18,447 --> 01:20:19,415
- Yes.
1377
01:20:24,320 --> 01:20:26,222
- We're doing
the two duck now.
1378
01:20:26,255 --> 01:20:29,192
[music continues]
1379
01:20:42,138 --> 01:20:44,073
[indistinct chattering]
1380
01:20:48,577 --> 01:20:50,479
- These ones gotta go, no?
1381
01:20:52,781 --> 01:20:53,849
Oh..
1382
01:20:58,087 --> 01:20:59,822
[chuckles]
1383
01:20:59,855 --> 01:21:01,657
- You're just like..
1384
01:21:01,690 --> 01:21:03,759
- Well,
just put them somewhere.
1385
01:21:06,095 --> 01:21:08,664
Okay, opening day.
1386
01:21:10,166 --> 01:21:12,801
And...how do we all feel?
1387
01:21:12,835 --> 01:21:15,171
- Excellent, chef.
- Good.
1388
01:21:15,204 --> 01:21:17,573
- Yeah. Me, too.
1389
01:21:17,606 --> 01:21:20,109
We changed a few things,
like we agreed on yesterday.
1390
01:21:20,143 --> 01:21:22,111
- I feel very excited,
very happy.
1391
01:21:22,145 --> 01:21:24,347
I woke up..
1392
01:21:24,380 --> 01:21:26,549
...and I felt like
I wanted to throw up,
you know?
1393
01:21:26,582 --> 01:21:28,084
You just, like,
wake up two hours
1394
01:21:28,117 --> 01:21:31,287
before your alarm
is supposed to go off.
1395
01:21:31,320 --> 01:21:33,522
And you just want to vomit
1396
01:21:33,556 --> 01:21:35,358
but you didn't eat
the day before
1397
01:21:35,391 --> 01:21:37,160
so it's like,
what do you vomit?
1398
01:21:37,193 --> 01:21:38,527
It's like,
oh, you're just nervous.
1399
01:21:38,561 --> 01:21:41,364
- So, we've been thinking
about the duck and..
1400
01:21:41,397 --> 01:21:43,532
- We -- we basically
pulled it off.
1401
01:21:43,566 --> 01:21:46,169
Now, we're running
a restaurant in Tokyo.
1402
01:21:46,202 --> 01:21:49,505
Even with a lot of effort
and little sleep..
1403
01:21:49,538 --> 01:21:50,773
...but we're doing it.
1404
01:21:50,806 --> 01:21:52,241
- Anything else to add?
1405
01:21:54,010 --> 01:21:55,444
Shall we make it a triumph?
1406
01:21:55,478 --> 01:21:57,113
- Yes.
- Yes.
1407
01:21:57,146 --> 01:21:58,681
- Okay.
Let's have a good service.
1408
01:21:58,714 --> 01:21:59,949
- Yeah!
1409
01:22:00,683 --> 01:22:02,818
[indistinct chattering]
1410
01:22:02,851 --> 01:22:04,320
- Fucking nervous.
1411
01:22:04,353 --> 01:22:05,888
- You are?
1412
01:22:05,921 --> 01:22:07,256
- I'm always nervous.
1413
01:22:07,290 --> 01:22:10,293
- Yeah, nervous is good.
- Hey, how are you?
1414
01:22:10,326 --> 01:22:12,028
- Because you care, chef.
- Yeah.
1415
01:22:12,061 --> 01:22:13,963
- The day you're not nervous
is the day you don't care.
1416
01:22:13,997 --> 01:22:14,964
- Yeah.
1417
01:22:20,269 --> 01:22:21,604
- I'm nervous, too.
1418
01:22:24,107 --> 01:22:27,043
[intense music]
1419
01:22:35,618 --> 01:22:38,921
You don't always realize..
1420
01:22:38,954 --> 01:22:41,524
...that a restaurant
has become something more
than just
1421
01:22:41,557 --> 01:22:44,827
a little restaurant
on a corner of Copenhagen.
1422
01:22:46,429 --> 01:22:48,864
And I don't know
what that m -- means.
1423
01:22:51,934 --> 01:22:53,136
It feels great.
1424
01:22:53,169 --> 01:22:54,937
I mean, honestly,
we were talking
1425
01:22:54,970 --> 01:22:57,140
about it yesterday
in the kitchen and I said
1426
01:22:57,173 --> 01:23:00,976
"Ask yourself, would you
rather be without it?"
1427
01:23:01,010 --> 01:23:03,512
And I asked myself that, too.
1428
01:23:03,546 --> 01:23:05,314
And all the answers was no.
1429
01:23:05,348 --> 01:23:07,183
You wouldn't wanna be
anywhere else
1430
01:23:07,216 --> 01:23:08,717
than in Tokyo right now.
1431
01:23:10,153 --> 01:23:12,888
We need, we need...
four minutes, right?
1432
01:23:12,921 --> 01:23:15,624
Suddenly, it's also
become the thing.
1433
01:23:15,658 --> 01:23:17,393
Like, the thing.
1434
01:23:19,028 --> 01:23:22,798
So, um, I'm more concentrated,
actually..
1435
01:23:24,300 --> 01:23:26,735
...than I've been
in many, many years.
1436
01:23:29,505 --> 01:23:31,574
As soon as the flowers are up,
the greens are up
1437
01:23:31,607 --> 01:23:33,942
I think we should open.
1438
01:23:33,976 --> 01:23:35,878
- You want me
to get it now or..
1439
01:23:35,911 --> 01:23:37,346
- The flowers are just
getting in.
1440
01:23:37,380 --> 01:23:40,015
Oh, fresh deliveries.
1441
01:23:40,049 --> 01:23:43,652
- Thank you so much.
- Breakfast, lunch and dinner.
1442
01:23:43,686 --> 01:23:47,756
- I ordered 45. Do you mind
if we just take one real quick?
1443
01:23:47,790 --> 01:23:50,626
- As long as I don't have to.
1444
01:23:50,659 --> 01:23:52,128
- Yo, here, pass it.
Come on, quickly.
1445
01:23:52,161 --> 01:23:53,996
- Come on, come on,
come on, come on.
1446
01:23:54,029 --> 01:23:54,997
- Whoo!
1447
01:23:56,365 --> 01:23:58,134
- Here.
- Hey, chef, where are you?
1448
01:23:58,167 --> 01:23:59,335
- Pass it. Pass it.
1449
01:23:59,368 --> 01:24:01,637
- You're gonna miss
the opening.
1450
01:24:01,670 --> 01:24:03,772
Did you find the flowers?
- Yeah!
1451
01:24:06,175 --> 01:24:07,376
- He's just waiting
for one thing.
1452
01:24:07,410 --> 01:24:09,412
- He's stuck in the elevator.
1453
01:24:09,445 --> 01:24:11,514
- Who is stuck
in the elevator?
- Lars.
1454
01:24:13,549 --> 01:24:16,619
Give us one minute and a half.
We're still waiting for Lars.
1455
01:24:16,652 --> 01:24:19,455
I don't, I don't want Lars
to miss the opening.
1456
01:24:19,488 --> 01:24:22,858
I think it's unfair that
if he's been here for a month
1457
01:24:22,891 --> 01:24:25,861
and he misses, like,
the moment of the opening.
1458
01:24:25,894 --> 01:24:26,862
- What?
1459
01:24:28,131 --> 01:24:29,565
- Hey, Lars, where are you?
1460
01:24:32,968 --> 01:24:34,537
Oh, fuck.
1461
01:24:36,339 --> 01:24:38,774
So, you're still down
at the bottom floor?
1462
01:24:41,043 --> 01:24:42,478
Chef, we're gonna
have to open in..
1463
01:24:45,781 --> 01:24:48,984
Okay. Just hustle.
1464
01:24:49,017 --> 01:24:52,221
We, we, we...we need...
we need to open.
1465
01:24:52,255 --> 01:24:54,490
I'm sorry, chef. I'm sorry.
1466
01:24:54,523 --> 01:24:56,392
Okay? Good.
1467
01:24:56,425 --> 01:24:58,461
Okay. Guys!
- Yeah!
1468
01:24:58,494 --> 01:25:00,329
- We're opening.
- Yeah!
1469
01:25:00,363 --> 01:25:01,364
- Let's go.
1470
01:25:02,798 --> 01:25:04,367
[blowing raspberry]
1471
01:25:04,400 --> 01:25:05,934
[chuckles]
1472
01:25:05,968 --> 01:25:08,404
And remember, don't let
any frustrations come out.
1473
01:25:08,437 --> 01:25:11,307
- Never.
- Just let it eat you up
from the inside, okay?
1474
01:25:11,340 --> 01:25:12,708
- Yes, chef.
- Yes, chef.
1475
01:25:14,843 --> 01:25:15,944
[clears throat]
1476
01:25:18,881 --> 01:25:19,982
[laughing]
1477
01:25:23,018 --> 01:25:24,220
- Oh..
1478
01:25:25,988 --> 01:25:28,724
Oh, I -- I -- I can't,
I can't calm down.
1479
01:25:28,757 --> 01:25:30,559
I mean, the whole thing is,
like..
1480
01:25:30,593 --> 01:25:32,961
Too excited.
1481
01:25:32,995 --> 01:25:35,631
I feel like when,
when every time my, my wife
1482
01:25:35,664 --> 01:25:37,065
gives birth,
that's how I feel like.
1483
01:25:37,099 --> 01:25:40,336
Just like when her,
when her contraction starts.
1484
01:25:41,970 --> 01:25:44,540
First table coming in.
- Yeah!
1485
01:25:44,573 --> 01:25:47,276
[instrumental music]
1486
01:25:47,310 --> 01:25:48,844
- Hello.
1487
01:25:48,877 --> 01:25:50,346
Nice to meet you. Welcome.
- Nice to meet you.
1488
01:25:50,379 --> 01:25:52,715
- Hello, pleasure to meet you.
- Hi. Nice to meet you.
1489
01:25:52,748 --> 01:25:54,717
- Nice to meet you.
Please, right this way.
1490
01:25:59,988 --> 01:26:01,857
Seven.
1491
01:26:01,890 --> 01:26:04,260
- Is it good on seven?
- Yeah!
1492
01:26:07,029 --> 01:26:08,964
[music continues]
1493
01:26:13,302 --> 01:26:14,837
- Table seven. Yes.
1494
01:26:14,870 --> 01:26:18,040
- Beautiful. Beautiful, chef.
1495
01:26:18,073 --> 01:26:19,608
- I'll explain it on seven.
1496
01:26:20,976 --> 01:26:22,778
Here we are.
1497
01:26:22,811 --> 01:26:27,149
So, we serve you shrimp
1498
01:26:27,182 --> 01:26:31,254
from just out here of Tokyo.
1499
01:26:31,287 --> 01:26:35,324
And we marinate them
with a few flavors
from Nagano forest.
1500
01:26:36,425 --> 01:26:39,194
And they are very fresh.
1501
01:26:39,228 --> 01:26:40,696
Very, very fresh.
1502
01:26:46,635 --> 01:26:48,271
- Give me a knife
or something.
Come on, come on.
1503
01:26:48,304 --> 01:26:49,605
We're behind.
1504
01:26:51,607 --> 01:26:52,941
Give me a knife.
Do we have a knife somewhere?
1505
01:26:52,975 --> 01:26:56,312
- Here, take mine.
- Yes, give me a knife.
1506
01:26:56,345 --> 01:26:58,514
- They're wonderful
citrus fruit.
1507
01:26:58,547 --> 01:27:01,884
And they are served
with different types of spices
1508
01:27:01,917 --> 01:27:05,554
and then a sauce of a very
specific type of seaweed
1509
01:27:05,588 --> 01:27:06,989
that's from Hokkaido.
1510
01:27:08,691 --> 01:27:11,960
Monkfish liver with kelp.
1511
01:27:11,994 --> 01:27:14,430
And I would encourage you
to eat it straight away.
1512
01:27:18,701 --> 01:27:22,505
45 freshwater clams.
- Oh!
1513
01:27:22,538 --> 01:27:26,241
- Today it took us, 13 people,
four hours to open them.
1514
01:27:28,577 --> 01:27:31,013
- Okay, come -- come on.
Quick, motherfucker.
1515
01:27:31,046 --> 01:27:33,248
Yeah, beautiful. Yes.
1516
01:27:33,282 --> 01:27:34,850
Let's go
with the first two cuttlefish.
1517
01:27:34,883 --> 01:27:36,285
- Yeah!
1518
01:27:37,720 --> 01:27:42,057
- If you have organic soybeans
soaked in soft water
1519
01:27:42,090 --> 01:27:44,660
and steamed 20 minutes
before you eat it
1520
01:27:44,693 --> 01:27:47,296
tofu becomes more than tofu.
1521
01:27:47,330 --> 01:27:50,499
And we serve it with yuzu
and shaved walnuts
1522
01:27:50,533 --> 01:27:52,935
from the Nagano area.
1523
01:27:52,968 --> 01:27:55,003
- I need six citrus up, now.
- This is scallop.
1524
01:27:55,037 --> 01:27:56,905
- I need six citrus, now.
1525
01:27:56,939 --> 01:27:58,307
I need two and two toast
and I need
1526
01:27:58,341 --> 01:27:59,908
two and two cuttlefish please.
1527
01:27:59,942 --> 01:28:01,710
- Yes.
1528
01:28:01,744 --> 01:28:04,146
- Roses up, Rosie.
1529
01:28:05,914 --> 01:28:09,952
- Cuttlefish soba, marinated
with fermented cuttlefish
1530
01:28:09,985 --> 01:28:11,854
that we did this spring.
1531
01:28:11,887 --> 01:28:16,191
Then a cold broth that's made
from Nagano pine tree
1532
01:28:16,224 --> 01:28:18,627
and wild roses from Okinawa.
1533
01:28:20,228 --> 01:28:23,031
- More roses, please.
1534
01:28:23,065 --> 01:28:25,100
- Right, the next thing
we have for you is pumpkin
1535
01:28:25,133 --> 01:28:27,770
that's cooked with kelp
and served with a sauce
1536
01:28:27,803 --> 01:28:31,407
of the sprouts
of the cherry tree.
1537
01:28:31,440 --> 01:28:34,577
And then it's also served
with salted, washed
1538
01:28:34,610 --> 01:28:37,680
and dried cherry blossoms.
1539
01:28:37,713 --> 01:28:39,848
Yes.
1540
01:28:42,451 --> 01:28:46,789
- Garlic flower,
which shaped in -- into leaves
1541
01:28:46,822 --> 01:28:49,291
to play with the origami
tradition of Japan.
1542
01:28:49,324 --> 01:28:50,993
- Oh, that's great.
1543
01:28:52,695 --> 01:28:55,898
- A dish of everything under
the ground, at the moment.
1544
01:28:56,765 --> 01:28:57,866
- Just talk -- talk to me.
1545
01:28:57,900 --> 01:29:00,369
I need glaze,
I'll give you glaze.
1546
01:29:00,403 --> 01:29:02,771
No, no, no.
But like, what do you need?
1547
01:29:05,107 --> 01:29:07,876
- Duck and we serve this
with a dipping sauce
1548
01:29:07,910 --> 01:29:10,546
of wild mountain grapes
from Nagano.
1549
01:29:12,415 --> 01:29:15,317
The idea is you just
share it amongst and dip it
into the sauce.
1550
01:29:17,486 --> 01:29:19,822
We can't be in Japan
and not have rice.
1551
01:29:19,855 --> 01:29:21,223
- Yeah.
- Right?
1552
01:29:21,256 --> 01:29:23,492
So, it's a rice dessert
made from sake.
1553
01:29:23,526 --> 01:29:25,360
And the sake lees.
1554
01:29:25,394 --> 01:29:28,330
[instrumental music]
1555
01:29:39,742 --> 01:29:44,346
Guys...a very good vibe
so far in there.
1556
01:29:46,849 --> 01:29:49,785
[instrumental music]
1557
01:30:16,612 --> 01:30:19,548
[music continues]
1558
01:30:21,750 --> 01:30:27,456
* Sensually dancing our arms
and our legs intertwine *
1559
01:30:31,059 --> 01:30:33,896
* I can see your eyes
roll around *
1560
01:30:33,929 --> 01:30:36,765
* Roll around roll around
1561
01:30:39,968 --> 01:30:43,005
* Passing the pearly gates
1562
01:30:43,038 --> 01:30:45,674
* A thousand times
1563
01:30:45,708 --> 01:30:47,843
* In my mind in my mind
1564
01:30:49,211 --> 01:30:54,517
* Passion screams our names
without a sound *
1565
01:30:59,888 --> 01:31:04,259
* You and I
are on the same page *
1566
01:31:04,292 --> 01:31:09,031
* And we're writing
every sentence of it *
1567
01:31:09,064 --> 01:31:12,434
* Now the words
are in the right place *
1568
01:31:13,802 --> 01:31:16,772
* Aah ah aah ah
1569
01:31:31,787 --> 01:31:36,324
* You and I
are on the same page *
1570
01:31:36,358 --> 01:31:40,663
* And we're writing
every sentence of it *
1571
01:31:40,696 --> 01:31:44,900
* Now the words
are in the right place *
1572
01:31:45,768 --> 01:31:48,537
* Aah ah aah ah
1573
01:31:50,238 --> 01:31:52,875
* Aah ah aah ah
1574
01:31:54,810 --> 01:31:57,846
* Aah ah aah ah *
108159
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