Having a meal at Noma has nothing to do with conventional fine dining some of us are accustomed to. Number 1 on the 50 best restaurants of the world list is not only about introducing us to the products from the most remote Scandinavian regions, but also pushing those ingredients to new heights. Think of fudge made of scallops, curing egg yolk for a few days or sprinkling seaweed marinated beef with ants. I personally found the beef tartar repulsive, but the most of the dishes were ingenious, taste and creativity wise. Yesterday the whole restaurant team of 60 people has started the service at Tokyo’s Mandarin Oriental hotel. Below are some images from my lunch at Noma in Copenhagen one month ago.