In Tokyo today, living a #Travelife, I ate at Noma Tokyo, the pop-up project of Noma Copenhagen, currently the world’s best restaurant, for the second time in five days.
This is just about the hardest to book and most coveted restaurant reservation in the world right now, and I was lucky enough to have two people take me for a meal there in a span of a week.
Mid-afternoon in Noma Tokyo today, after almost everyone else had left
I won’t write much about the Noma Tokyo experience now, as it’s appearing in the February – March 2015 issue of Travelife Magazine, except to talk about the vegetarian option that I had as a main course today.
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CHANGE OF COURSE
As I had almost the same courses today as last Saturday, I asked if they could change the main course of wild duck, which I’d perfectly enjoyed on Saturday, but which I didn’t feel like having again today.
So they gave me a plate of mushrooms with tiny pickled flowers on the side, resting on charred and seasoned leaves of cabbage.
THE BEST MUSHROOMS EVER
When I saw this initially, I have to admit that I was slightly disappointed. It looked pretty on the plate, but mushrooms were just not my idea of a main course at Noma.
Wow. These were the most delicious mushrooms I’ve had in a long time.
For one thing, they were seasoned and grilled just like meat, so I actually felt I was eating barbecue.
Even now, as I write this, I can still taste that perfect barbecue flavour — and, boy, was it ever so delicious, on just another wonderful meal in rainy Tokyo today, living a never-ending, and never-endingly eventful Travelife.