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Welcome to my blog. I document my adventures in food, travel, and coffee.

Jan 30

Jan 30 Noma, Tokyo

Photographs from my meal in Tokyo, Japan at Noma on January 30, 2015

2010 Les Béguines, Jérome Prévost Gueux, Champagne

2010 Les Béguines, Jérome Prévost Gueux, Champagne

Hot Towel

1st Course: Unripe strawberries and sake lees

1st Course: Unripe strawberries and sake lees

2nd Course: Botanebi with flavors of Nagano forest

2nd Course: Botanebi with flavors of Nagano forest

2nd Course: Botanebi with flavors of Nagano forest, up close

2nd Course: Botanebi with flavors of Nagano forest, up close

3rd Course: Citrus and long pepper

3rd Course: Citrus and long pepper

The scene for Noma, Tokyo at the Mandarin Oriental

The scene for Noma, Tokyo at the Mandarin Oriental

4th Course: Shaved monkfish liver

4th Course: Shaved monkfish liver

5th Course: Koika cuttlefish "soba"

5th Course: Koika cuttlefish "soba"

5th Course: Rose petal dipping water for koika cuttlefish "soba"

5th Course: Rose petal dipping water for koika cuttlefish "soba"

6th Course: Shijimi and wild kiwi

6th Course: Shijimi and wild kiwi

Daigo no Shizuku, Terada Honke, Kozaki - Chiba

Daigo no Shizuku, Terada Honke, Kozaki - Chiba

7th Course: Tofu, just steamed with wild walnuts

7th Course: Tofu, just steamed with wild walnuts

Natsu no Omoide, Mukai Shuzo, Ine - Kyoto

Natsu no Omoide, Mukai Shuzo, Ine - Kyoto

8th Course: Sea urchin and cabbage

8th Course: Sea urchin and cabbage

2012 Le Mont, Alexandre Jouveaux, Uchizy - Bourgogne

2012 Le Mont, Alexandre Jouveaux, Uchizy - Bourgogne

9th Course: Scallop dried for two days, beech nuts and kelp

9th Course: Scallop dried for two days, beech nuts and kelp

2011 Bianco R, Le Coste, Gradoli - Lazio

2011 Bianco R, Le Coste, Gradoli - Lazio

10th Course: Hokkori pumpkin, cherry wood oil and salted cherry

10th Course: Hokkori pumpkin, cherry wood oil and salted cherry

10th Course: Hokkori pumpkin, cherry wood oil and salted cherry

10th Course: Hokkori pumpkin, cherry wood oil and salted cherry

11th Course: Garlic flower

11th Course: Garlic flower

Ine Mankai, Mukai Shuzo, Ine - Kyoto

Ine Mankai, Mukai Shuzo, Ine - Kyoto

12th Course: Roots and starches with ginger

12th Course: Roots and starches with ginger

13th Course: Wild duck and matsubusa berries

13th Course: Wild duck and matsubusa berries

2011 Racines, Claude Courtois, Soings en Sologne - Loire

2011 Racines, Claude Courtois, Soings en Sologne - Loire

13th Course: Wild duck and matsubusa berries, plated

13th Course: Wild duck and matsubusa berries, plated

13th Course: Wild duck and matsubusa berries, up close

13th Course: Wild duck and matsubusa berries, up close

14th Course: Yeast and turnip cooked in shiitake

14th Course: Yeast and turnip cooked in shiitake

15th Course: Rice, up close

15th Course: Rice, up close

15th Course: Rice

15th Course: Rice

16th Course: Sweet potato simmered in raw sugar all day

16th Course: Sweet potato simmered in raw sugar all day

16th Course: Geranium sauce for sweet potato simmered in raw sug

16th Course: Geranium sauce for sweet potato simmered in raw sug

Tim Wendelboe V60 Drip Coffee

Tim Wendelboe V60 Drip Coffee

17th Course: Wild cinnamon and fermented mushroom

17th Course: Wild cinnamon and fermented mushroom

2013 Les Mirabelles, Mark Angeli, Anjou - Loire

2013 Les Mirabelles, Mark Angeli, Anjou - Loire

After dinner at the Mandarin Oriental, Tokyo

After dinner at the Mandarin Oriental, Tokyo

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