The big news for those with deep pockets, passports, and time on their hands is NOMA’s (Copenhagen) move in early 2015 to Tokyo for two months. Chef Redzepi, smitten with the seasonality and refinement of Japanese gastronomy, is carting his restaurant to Japan for kind of an Ultimate Pop Up.
The broader implications are clear: Folks, the future of dining? Not pig’s tails. It’s simple, first rate, seasonal ingredients used precisely and sparingly. It’s like Klee or Beckett on the plate. And the power of Japanese ingredients? Intense.
Why even at a pizzeria/restaurant Japan is showing up.
Take PASTORAL (Boston): Open six days. Bonita flakes on a pie. Delicious.
In NYC: More Italian-Japanese restaurants are opening, day by day.
So you don’t need to take off your shoes. Just pull up a chair.