ALifeWorthEating:
2010 Les Béguines, Jérome Prévost Gueux, Champagne
ALifeWorthEating:
Hot Towel
ALifeWorthEating:
1st Course: Unripe strawberries and sake lees
ALifeWorthEating:
2nd Course: Botanebi with flavors of Nagano forest
ALifeWorthEating:
2nd Course: Botanebi with flavors of Nagano forest, up close
ALifeWorthEating:
3rd Course: Citrus and long pepper
ALifeWorthEating:
The scene for Noma, Tokyo at the Mandarin Oriental
ALifeWorthEating:
4th Course: Shaved monkfish liver
ALifeWorthEating:
5th Course: Koika cuttlefish "soba"
ALifeWorthEating:
5th Course: Rose petal dipping water for koika cuttlefish "soba"
ALifeWorthEating:
6th Course: Shijimi and wild kiwi
ALifeWorthEating:
Daigo no Shizuku, Terada Honke, Kozaki - Chiba
ALifeWorthEating:
7th Course: Tofu, just steamed with wild walnuts
ALifeWorthEating:
Natsu no Omoide, Mukai Shuzo, Ine - Kyoto
ALifeWorthEating:
8th Course: Sea urchin and cabbage
ALifeWorthEating:
2012 Le Mont, Alexandre Jouveaux, Uchizy - Bourgogne
ALifeWorthEating:
9th Course: Scallop dried for two days, beech nuts and kelp
ALifeWorthEating:
2011 Bianco R, Le Coste, Gradoli - Lazio
ALifeWorthEating:
10th Course: Hokkori pumpkin, cherry wood oil and salted cherry blossoms, up close
ALifeWorthEating:
10th Course: Hokkori pumpkin, cherry wood oil and salted cherry blossoms
ALifeWorthEating:
11th Course: Garlic flower
ALifeWorthEating:
Ine Mankai, Mukai Shuzo, Ine - Kyoto
ALifeWorthEating:
12th Course: Roots and starches with ginger
ALifeWorthEating:
13th Course: Wild duck and matsubusa berries
ALifeWorthEating:
2011 Racines, Claude Courtois, Soings en Sologne - Loire
ALifeWorthEating:
13th Course: Wild duck and matsubusa berries, plated
ALifeWorthEating:
13th Course: Wild duck and matsubusa berries, up close
ALifeWorthEating:
14th Course: Yeast and turnip cooked in shiitake
ALifeWorthEating:
15th Course: Rice, up close
ALifeWorthEating:
15th Course: Rice
