Chef Dan Giusti used to serve strips of beef tartare seasoned with ants to his customers at Noma in Copenhagen. Five years ago, he was the chef de cuisine at what was then considered the best ...
Persimmon-dyed sake sacks. Expanses of thatching. Bespoke wood furniture. Autumn – with its flavours, leaves, ingredients, colours, textures – is the creative and culinary springboard for Noma Kyoto’s ...