The amount of inspiration this must have given both of you is unimaginable. Just watching "Chefs Table" on Netflix makes me strive to be so much better and more creative in the kitchen. I do balance that with episodes of Mythical Kitchen; it gives the same effect 😂❤
Watching this while making box macaroni and cheese with some sausage, and just realizing that you can put love and joy into any dish, no matter how its made.
Hey I just did that too. well I do sometimes, but this time instead of smoked sausage, turkey bacon and marinated rotisserie-flavored turkey. and peas. and like six more kinds of cheese, that's how you gotta do it.
Andrew, thank you so much for sharing this with all of us. It looks like it was an extraordinary, wonderful, and moving experience. Not only are the dishes spectacular to behold, but being able to see the preparation that goes into them, hearing about the work and the efforts of the chefs that make them, and seeing your reaction created by these foods, I could tell it was a once-in-a-lifetime opportunity to dine with Noma. So envious! Bravo, amazing job on the part of everyone who made this video, and thank you again!
To see people so passionate about not just food, but making sure that every person has a unique experience when visiting is such a beautiful thing to see- like poetry in motion. Commendations to Rene and his team for their absolute dedication to the art.
You know who’s really passionate about food, starving families who don’t have access. This sort of decadence has always rubbed me the wrong way; especially dorks who say they’re “passionate” about food.
@@baptixm not to turn this into something negative- but if the demand is there- it will be met. Yes, there is an element of "snobbishness" about it, but the same way a bodybuilder spends years training their body- this is the same, Rene and his team have honed their craft over years. They're recognized as the best restaurant in the world for a reason
@@baptixm the world produces way more food than we actually need, so it is more question of distribution and willingness to do the right thing at scale.
The coordinated “YES CHEF” over and over. I’ve been around a lot of service workers, heard that yelled a lot, but not in that kitchen-wide, regimented fashion.
Yeah, I was actually kind of creeped out watching. Very pretentious. (Not Andrew, just the situation) I understand appreciating food and presentation, but this is over the top.
This is why I love cooking. It can be as simple as a ham and American cheese sandwich sticking to the roof of your mouth or as complex as koji butter cured baby pinecones. It's Beautiful.
Not to mention the trouble us tallensizes have with heat venting, and how swelteringly hot kitchens are. I have to keep my room so cold that my food always gets cold before i'm done eating it. I feel like you timestamped incorrectly but I see a super tall guy at the beginning, along with those tiny cute asian women. I imagine they have an important symbiotic relationship where one of them reaches stuff on high shelves without using a stepladder, and the other reaches stuff on a low shelf without passing out from blood rushing to the brain from bending down so far.
The first few minutes I was a little scared that Andrew was scared out of being himself, but only a few drinks later he and Brad are saying pen is together into the mic and that’s the Babi we know and love
I feel so stoked for you! I know there's been some rough stuff but your life is pretty magical. The quality of people that "see" you is uplifting. This is so inspiring!
Restaurants like Noma are the reason I get so annoyed with food purists who get upset whenever people change traditional recipes. “You can’t make carbonara that way!” “You’re insulting our cuisine!” Like… feckoff lolol. Experimentation is progress and potential and creativity. It’s a means to discover how to make things even better, or even just have a bit more fun with the otherwise familiar. Rene Redzepi is one of my absolute favorite chefs, because he looks at food through the eyes of potential rather than perfection. His test-kitchen is more like a laboratory, and through that mindset, he and his team come up with mind blowing creations that no one else could have ever even dreamed of. It’s always nice to eat something familiar often. But exploring new realms of flavors and textures isn’t just exciting and fun, it’s also brilliant research for how we can keep making food taste better.
The amount of dishes involving leaf litter or eating with actual leaves is like the fanciest you can get with dining like a tanuki. It truly makes you feel like a forest animal foraging for food.
That looked incredible. Watching this as I sit here in the UK eating corn on the cob, buttered new potatoes and chicken, leeks and onion cooked in a garlic and herb sauce.
With absolutely no disrespect meant to the obviously talented and dedicated chefs on display here, if they were equally available I'd definitely choose your dinner lol.
Honestly doesn't shock me. Like yeah it's insane mark up but looking at some fellas who sell you a tomahawk with some gold foil for 2k it actually seems reasonable
Honestly thought it would be more. Can't be that many covers each day, and the number of staff and quality of the ingredients is clearly going to be a large expense.
@@IzzyTheEditorSomeone should always be pushing the boundaries of culinary experience. This is clearly a unique place and the cost reflects that. It's not meant to be accessible, unfortunately. It's meant to be an opportunity for experimentation.
I'm watching this while eating my instant ramen that took me 5 minutes to prepare and costs less than a dollar... Edit: Oh, and I do this while drinking a glass of exquisite 20-minute aged tap water
I’m so glad that I’m not the only one who would be in absolute awe and wonder at a fine dining restaurant like this. Usually most people I watch are used to these places or they describe them in a way that’s above my vocabulary pay-grade. 😅
Aight maybe I'm crazy here, and I'm certain their food is obviously world class and I don't mean to insult their art, but I can't see myself being able to keep a straight face at a restaurant like this even if I could afford it. Like...they cover your crab in random leaves so you can get the "visceral" experience of moving the leaves out of the way so you can actually eat? I would bust out laughing at the absurdity of it all.
I physically gasped?? I actually feel star struck just seeing 'Noma' like.. I see all the jokes in the comments but this is literally the *dream* restaurant for foodies this is food CHURCH. I've been coveting the forager vinaigrette for a year now, PLEASE do yourself and the foodie in your life the honor of looking into the products.
being from the north of germany and having spend much time in denmark, I'm also blown away by it, our "region" feels like the least likely place to birth something like this and yet it somehow did.
@@Mindinvasion Exactly. Not exactly known for our rich flavourful cuisine up here. Our climate does not generally lend itself to all that many spices that are not salt and pepper. So stuff like this just doesn't seem to come natural.
@@kinuuni jeah exactly, but maybe thats what forced him to be creative in the first place, if you want to source localy arround copenhagen, you have to get creative to have interesting and nuanced stuff, I guess in south east asia, or somewhere else where flavour is abundent, it doesnt force you to experiment as much.
watching this while tasting whiskye and bitters elevated my way of dining and want to talk my chef friend into tryin to make a 6 to 8 course meal with apssing wines/beers/spirits for it. Would be fun if he accepts and would like to try it out for him with some friend to see if it would work in the future to get a croud to try it after us.
It's going to sound cringe to say this seems like food from a video game or anime but considering they can't get taste across the tv screen or smell, they have to go all out with presentation and I'm telling you this is absolutely incredible to see. I'm sure Babish will constantly be saying from this point on "Oh man, this one dish at Noma Kyoto..." where anything he eats will remind him of this place.
I'm still giggling about him and Brad playing the say 'pen1s' game. That's how I know we're practically the same age, used to play that on the bus in high school.
This episode to me, is on the level of something like the 7 Days out Restaurant Opening Episode. IT's rare to see inside how these places work. And Andrew makes it a ton of fun and is always insightful
BIG shout out to our Creative Director, Brad Cash, for shooting and editing the hell outta this!
Way to go Brad. Props on the new format.
Go Brad! Did he get to try any of the dishes?
13:44 MINOR EDITING MISTAKE! Only mistake in an otherwise gorgeous video!
🙏
The amount of inspiration this must have given both of you is unimaginable. Just watching "Chefs Table" on Netflix makes me strive to be so much better and more creative in the kitchen. I do balance that with episodes of Mythical Kitchen; it gives the same effect 😂❤
Should have asked them for Gatorwine
SakeSweat*
Just making sure this post is here😂
Gatorwine should be made drink of the year
A gatorwine with the wine that they have only produced one barrel of, the most exclusive gatorwine ever made
@@bastiat691 he ate a fruit roll up and gushed
Getting a jump cut ad for Little Caesar’s stuffed crust pizza in the middle of the main course is cinema on a level you can’t replicate
there must have been a patent expiry, everyone's doing stuffed crust now.
Watching this while making box macaroni and cheese with some sausage, and just realizing that you can put love and joy into any dish, no matter how its made.
Absolutely. Both are just different expressions in the same medium. Also boxed mac and cheese with sausage is an apex food form.
Amen!
Hey I just did that too. well I do sometimes, but this time instead of smoked sausage, turkey bacon and marinated rotisserie-flavored turkey. and peas. and like six more kinds of cheese, that's how you gotta do it.
@@babishculinaryuniverse especially if it's touching yams
Babish thought he was in The Menu when all those chefs scared him.
He is yapping like that guy though 😅
@@urooj09 true
Andrew, thank you so much for sharing this with all of us. It looks like it was an extraordinary, wonderful, and moving experience. Not only are the dishes spectacular to behold, but being able to see the preparation that goes into them, hearing about the work and the efforts of the chefs that make them, and seeing your reaction created by these foods, I could tell it was a once-in-a-lifetime opportunity to dine with Noma. So envious!
Bravo, amazing job on the part of everyone who made this video, and thank you again!
To see people so passionate about not just food, but making sure that every person has a unique experience when visiting is such a beautiful thing to see- like poetry in motion. Commendations to Rene and his team for their absolute dedication to the art.
You know who’s really passionate about food, starving families who don’t have access. This sort of decadence has always rubbed me the wrong way; especially dorks who say they’re “passionate” about food.
@@baptixm not to turn this into something negative- but if the demand is there- it will be met. Yes, there is an element of "snobbishness" about it, but the same way a bodybuilder spends years training their body- this is the same, Rene and his team have honed their craft over years. They're recognized as the best restaurant in the world for a reason
@@baptixm people can enjoy things in life. This is a weird post and pointless virtue signaling.
@@baptixm I don't think there's any relation between this and food scarcity.
@@baptixm the world produces way more food than we actually need, so it is more question of distribution and willingness to do the right thing at scale.
Why does this clip give me The Menu vibes?
That's the first thing i thought as well 😂
Because the menu was based off noma.
The coordinated “YES CHEF” over and over. I’ve been around a lot of service workers, heard that yelled a lot, but not in that kitchen-wide, regimented fashion.
Brad should have ordered a cheeseburger.
Yeah, I was actually kind of creeped out watching. Very pretentious. (Not Andrew, just the situation) I understand appreciating food and presentation, but this is over the top.
The really was Binging with Babish
22:22 i could not here the word peanut anymore after the last minute
At 22:30 it really sounded like the chef did NOT say "raw peanut"
@@DinosaurDemon I swear he doesn't say peanut. I listened to it like 20 times.
8:35 half expecting him to eat the rock and go "oh this is delicious!"
Very nearly happened
@@babishculinaryuniverseNo wonder, after all the previous courses, one would expect them to serve an edible Rock.
Just 30 minutes of Babish unabashedly complimenting the cooks
Turns out I get very thank-y when I'm nervous. Same thing happened with Martin Sheen.
It’s so satisfying just watching him enjoy…Pe-nuts
Andrew: "if i die tonight, i leave everything to Brad".... Next week: Binging W. Brad....
This was an absolute joy and an inspiration
This is why I love cooking. It can be as simple as a ham and American cheese sandwich sticking to the roof of your mouth or as complex as koji butter cured baby pinecones. It's Beautiful.
The guy at 6:00 is gigantic! I'm 6'8 and have always struggled with back pain when cooking. To be a chef at that size takes some serious courage
It's key to get the biggest cookbooks you can, so they can double as elevation for your cutting board. (My fave is The New Best Recipe.)
Not to mention the trouble us tallensizes have with heat venting, and how swelteringly hot kitchens are.
I have to keep my room so cold that my food always gets cold before i'm done eating it.
I feel like you timestamped incorrectly but I see a super tall guy at the beginning, along with those tiny cute asian women. I imagine they have an important symbiotic relationship where one of them reaches stuff on high shelves without using a stepladder, and the other reaches stuff on a low shelf without passing out from blood rushing to the brain from bending down so far.
His usual fun attitude does not mesh at all with the high end production of the video and presentation which only makes this better i am here for it
So I learned Babish acts like a child in the world most fanciest restaurant and I am here for it
If there is no artisinal Gatorwine, why even go there honestly
High stepping. Running the gambit between Noma and Gator wine. Hats off to you sir
Its very rare that i see a fine dining restaurant where I genuinely enjoy their philosophy
This was an absolute joy and an inspiration. Thanks to everyone involved. Jacques Mexico, retired and loving creativity
The first few minutes I was a little scared that Andrew was scared out of being himself, but only a few drinks later he and Brad are saying pen is together into the mic and that’s the Babi we know and love
Boujee with Babish
I don't know but whoever shot and edited this should get a raise
What an incredible honor! Congratulations on the opportunity to dine at one of the most extraordinary restaurants in the world.
I feel like sitting him in front of the kitchen where everyone is walking past him is actually the worst seat in the house. So much energy!
I had the pleasure eating at Noma in Copenhagen a few years ago. It was one of the greatest experiences in my life. So much more than just a meal.
Im Danish, and I think it's incredible what René has done for gastronomy and at a relatively young age. I hope to eat at the original Noma one day.
I thought the original shut down or is about to?
"This has got to be the classiest place on planet Earth that anyone has ever played this game." 😂
I got weirdly emotional watching you experience all those amazing courses. Thank you (and Brad!) so much for sharing this.
I feel so stoked for you! I know there's been some rough stuff but your life is pretty magical. The quality of people that "see" you is uplifting. This is so inspiring!
Restaurants like Noma are the reason I get so annoyed with food purists who get upset whenever people change traditional recipes. “You can’t make carbonara that way!” “You’re insulting our cuisine!” Like… feckoff lolol. Experimentation is progress and potential and creativity. It’s a means to discover how to make things even better, or even just have a bit more fun with the otherwise familiar.
Rene Redzepi is one of my absolute favorite chefs, because he looks at food through the eyes of potential rather than perfection. His test-kitchen is more like a laboratory, and through that mindset, he and his team come up with mind blowing creations that no one else could have ever even dreamed of.
It’s always nice to eat something familiar often. But exploring new realms of flavors and textures isn’t just exciting and fun, it’s also brilliant research for how we can keep making food taste better.
The amount of dishes involving leaf litter or eating with actual leaves is like the fanciest you can get with dining like a tanuki. It truly makes you feel like a forest animal foraging for food.
That looked incredible. Watching this as I sit here in the UK eating corn on the cob, buttered new potatoes and chicken, leeks and onion cooked in a garlic and herb sauce.
With absolutely no disrespect meant to the obviously talented and dedicated chefs on display here, if they were equally available I'd definitely choose your dinner lol.
americool here
you're welcome for those potatoes and corn ; )
I can’t think of anyone, in the world, right now, who deserves that honor more than you. Congratulations, Andrew & BCU! Kanpai! 🥃🎉
""For our final dish, as a special occasion, we would like to present to you Gatorade mixed with wine. We here at Noma like to call it Gatorwine."
For those wondering, the total for this meal is $890 per person.
Absolutely pretentious pure and simple.
Honestly doesn't shock me. Like yeah it's insane mark up but looking at some fellas who sell you a tomahawk with some gold foil for 2k it actually seems reasonable
Honestly thought it would be more. Can't be that many covers each day, and the number of staff and quality of the ingredients is clearly going to be a large expense.
@@IzzyTheEditorSomeone should always be pushing the boundaries of culinary experience. This is clearly a unique place and the cost reflects that. It's not meant to be accessible, unfortunately. It's meant to be an opportunity for experimentation.
@@IzzyTheEditor The Menu movie is based off of this resto, I remember Anthony Bourdain featured this and he liked it though. I'm sure it's great.
If I've learnt anything from famous restaurants, it's just keep adding butter
Day 267 of petitioning Babish/Alvin to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf.
Never seen this but... Up the algorithm.
@@sari2020 Absolutely. Any crusader is welcome on the path.
Using the walking people as transition for each shot is so genius.
13:44 Frame not analyzed for stabilization; click Analyze.
Glad I'm not the only one who noticed
"Is this food or is this magic?"
"Yes Chef!"
Next Video Idea: Can Babish beat Noma Kyoto
This is so beautifully made
I'm watching this while eating my instant ramen that took me 5 minutes to prepare and costs less than a dollar...
Edit: Oh, and I do this while drinking a glass of exquisite 20-minute aged tap water
I’m so glad that I’m not the only one who would be in absolute awe and wonder at a fine dining restaurant like this. Usually most people I watch are used to these places or they describe them in a way that’s above my vocabulary pay-grade. 😅
Andrew:eWe are going to make a video in Noma tonight
Brad: I can't wait to try the food!
Andrew: About that....
"Be a fly on the wall at noma's".... Brave of him to assert there are flies in the kitchen xD
I think Mr. Rea may have been a little bit tipsy there towards the end! 😂
"A little"
it was Brad, with a fish knife, in the dining room
Love seeing Andrew just getting drunker as the courses come out 😂
This food looks more exotic and insane than anything from Food Wars 😂
Oh, this is gonna be dope... first time commenting before the video even gets going... let's get it!
I love your videos and all of you at the BCU so much!!!
0:15 is my nightmare
Aight maybe I'm crazy here, and I'm certain their food is obviously world class and I don't mean to insult their art, but I can't see myself being able to keep a straight face at a restaurant like this even if I could afford it. Like...they cover your crab in random leaves so you can get the "visceral" experience of moving the leaves out of the way so you can actually eat? I would bust out laughing at the absurdity of it all.
18:47 genuinely shocked me😭
Watching this while eating my reheated sonic cheeseburger and mozzarella sticks
22:30 they're playing too
I physically gasped?? I actually feel star struck just seeing 'Noma' like.. I see all the jokes in the comments but this is literally the *dream* restaurant for foodies this is food CHURCH. I've been coveting the forager vinaigrette for a year now, PLEASE do yourself and the foodie in your life the honor of looking into the products.
Hey everyone Andy’s coming
Get it all in the glass
How do you know!?
I'm a huge horror movie fan, so when I say I literally jumped out of my skin at 18:47, I mean it. It was such a jarring scene transition.
we chucked your crab leg in the bag with the lawn rakings, go fish it out.
That's a cool new format
It's giving Alvin.
I had a smile on my face the entire time.
The whole staff all standing there smiling and watching him arrive creeped me out more than most horror films have in the last decade
Being a Danish person the whole Noma thing is wild.
being from the north of germany and having spend much time in denmark, I'm also blown away by it, our "region" feels like the least likely place to birth something like this and yet it somehow did.
@@Mindinvasion Exactly. Not exactly known for our rich flavourful cuisine up here. Our climate does not generally lend itself to all that many spices that are not salt and pepper. So stuff like this just doesn't seem to come natural.
@@kinuuni jeah exactly, but maybe thats what forced him to be creative in the first place, if you want to source localy arround copenhagen, you have to get creative to have interesting and nuanced stuff, I guess in south east asia, or somewhere else where flavour is abundent, it doesnt force you to experiment as much.
Thumbnail Babish: respectfully of course, sensational
BABISHHHH!!!
What an intensely special experience
Ngl was half-expecting
"And for our final dish, we have what we like to call: The Mess...."
Imagine see babish eating the cake and being "i want that cake" "sorry babish special occasion cake"
This was a fun episode and I know you can't do a bunch like this... But I l liked it very much
watching this while tasting whiskye and bitters elevated my way of dining and want to talk my chef friend into tryin to make a 6 to 8 course meal with apssing wines/beers/spirits for it. Would be fun if he accepts and would like to try it out for him with some friend to see if it would work in the future to get a croud to try it after us.
1:40 you can tell andrew is fighting every fibre in his body telling him to make a gatorwine comment
Did you request their take on gator wine?
13:44 EDITING MISTAKE!
What an absolute honour, can't believe René himself was there to greet you 😮
what a great experience this must be Andrew, proud of u
It's going to sound cringe to say this seems like food from a video game or anime but considering they can't get taste across the tv screen or smell, they have to go all out with presentation and I'm telling you this is absolutely incredible to see. I'm sure Babish will constantly be saying from this point on "Oh man, this one dish at Noma Kyoto..." where anything he eats will remind him of this place.
That's probably a blessing and a curse in disguise though, as almost *nothing* would be able to compare to what's served at Norma Kyoto.
Watching this while eating some nuggets...
What i would do for that seat 😮 lucky lucky man
Also I don't mean lucky like you didn't work your way here 😂 I think anyone would be lucky here no matter who they are or what they've done.
I'm still giggling about him and Brad playing the say 'pen1s' game. That's how I know we're practically the same age, used to play that on the bus in high school.
The chef wins when describing the desert on course 15.
Binging with Baby
fr tho, congrats on this i'm definitely going to visit when I finally save up to go to Japan.
For that second course, certainly is a member of the clean carapace club 😏
Should have asked for some Pocari sweat mixed with Sake to have with these fine dishes.
This episode to me, is on the level of something like the 7 Days out Restaurant Opening Episode. IT's rare to see inside how these places work. And Andrew makes it a ton of fun and is always insightful
I can’t be the only one getting “The Menu” vibes from this.
8:12 i'm here for it! ty
Me watching this video while eating reheated leftover pizza from Little Caesar's: "Interesting."
Wasabi leaf is not spicy, the root of the plant is the part that is ground into a paste that is spicy.
Two minutes in and I'm rolling my eyes
Basket maker being like: you’ve inspired me to perfect my work. 😅
22:29 - Thought we wouldn't catch that eh? Haha
What an experience
I once got trashed at a two-star Micheline restaurant in San Francisco while trying to finish each glass of the 12-course tasting menu.
Just WOW
Wow what a video!
Yeah, well.... I just had some reheated frozen pizza.
Jealous!?
Microwave or toaster oven?
@monolith94 Air fryer