Watch Ants On A Shrimp

Ants On A Shrimp is a fascinating documentary that follows the journey of renowned Danish chef, René Redzepi, and the entire Noma team as they travel to Tokyo, Japan, to open a temporary pop-up restaurant. The documentary is directed by Maurice Dekkers and was released in 2016. The documentary begins with a brief background on Chef René Redzepi and his restaurant, Noma, which was named the world's best restaurant four times. With a team of 30 chefs, René Redzepi decided to close Noma for a few months and travel to Tokyo, Japan, to open a pop-up restaurant that would showcase the best of Nordic cuisine with a Japanese twist.

The documentary follows René Redzepi, his head chef Thomas Frebel, and the rest of the Noma team as they visit different local farmers, fishermen, and suppliers around Tokyo to source the best ingredients for their dishes. The team works tirelessly to create the perfect menu, one that reflects their culinary philosophy and celebrates local Japanese produce.

What makes Ants On A Shrimp unique is that it offers a glimpse into the daily operations of a restaurant and the different challenges that come with opening a pop-up restaurant in a foreign country. We see how the team works tirelessly, with little sleep and lots of pressure, to create an unforgettable experience for their Japanese guests.

One of the highlights of the documentary is seeing the different techniques and cooking methods used by both Noma chefs and Japanese cooks. The team visits a local fish market and learns how to prepare sushi from a local sushi chef. They also visit a sake brewery and learn about the production process and how to pair it with their dishes.

The documentary is also visually stunning, with beautiful shots of Tokyo's streets, markets, and landscapes. We see the architecture and culture of Tokyo mixed with the Noma team's gastronomic creations. The documentary showcases the beauty of Japanese cuisine and emphasizes the importance of sourcing local ingredients and respecting the environment.

Another interesting aspect of the documentary is the focus on teamwork, dedication, and creativity. The Noma team works together to create dishes that are both innovative and tasty. They constantly push themselves to think outside the box and incorporate new flavors and textures into their dishes. René Redzepi emphasizes the importance of having a strong team and creating a positive work environment where everyone is encouraged to share ideas.

Overall, Ants On A Shrimp is an inspiring documentary that showcases the creativity and hard work that goes into creating a memorable dining experience. It is a must-watch for food lovers, aspiring chefs and anyone interested in learning more about the restaurant industry. The documentary is a celebration of Japanese and Nordic cuisine, culture, and collaboration.

Ants On A Shrimp is a 2016 documentary with a runtime of 1 hour and 28 minutes. It has received mostly positive reviews from critics and viewers, who have given it an IMDb score of 6.9 and a MetaScore of 65.