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Reception
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Towards the Entrance of Noma
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The main dining room, we were the second table to arrive for lunch
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Two-person tables
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The view from our table, on the 37th floor of the Mandarin Oriental
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The view from our table, looking over Otemachi and behind that Chiyoda-Ku
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Zooming in on the view, do you see it?
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Fuji-san! The shy mountain honouring our lunch
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Our adorable principle waiter Anders.
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The lucky six
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Smiles
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Friends for 28 years!
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First course to start off with a bang: Botanebi with flavors of Nagano forest
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Alternative to the shrimp for the faint of heart: Noma's interpretation of takoyaki/octopus ball / or Æbleskiver
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White wine: 2012 Non-Tradition Illmitz by Christian Tschida
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Second course: Citrus and long pepper
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Failed action shot, 'must put this in my mouth'
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Third course: Shaved monkfish liver
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Fourth course: Koika cuttlefish "soba"
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Fourth course: The rose petal broth for the 'soba'
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Fifth course: Sea urchin and wild kiwi
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Sixth course: Tofu, just steamed with wild walnuts
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Seventh course: Scallop dried for two days, beech nuts and kelp
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Seventh Course, because one slightly different angle seems necessary
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Eighth course: Hokkori pumpkin, cherry wood oil and salted cherry blossoms
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Again, slightly closer angle for no particular reason except to look once again at how pretty it is
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Ninth course: Garlic flower
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Red wine: 2011 Commendatore Arbois, Domaine de l'Octavin
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Tenth course: Roots and starches with ginger
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Tenth course: to show the ginger that was served on the side
