Ants on a Shrimp
Ants on a Shrimp

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- 69/100 based on 480 votes

One of the world's best restaurant, the Copenhagen based NOMA and its renowned chef-owner René Redzepi relocate the restaurant and its entire staff to Tokyo.... (Full plot summary below)

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One of the world's best restaurant, the Copenhagen based NOMA and its renowned chef-owner René Redzepi relocate the restaurant and its entire staff to Tokyo.

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Movie Reviews

Village Voice - 9/10 by Diana ClarkeLike a well-executed fine-dining experience, this sleek documentary entertains, delights, and makes viewers comfortable without evident sweat.
New York Times - 8/10 by Daniel M. GoldNone of the concoctions left me salivating (a basic, I’d think, for any food porn), and the exercise seems silly if not decadent. But foodies with a refined palate might differ — de gustibus, after all — and other viewers can appreciate the manic creativity that drives Mr. Redzepi and his crew.
Slant Magazine - 8/10 by Chuck BowenIt offers lively and layered images that reveal the chefs both as individuals and components of a larger social organism.
Winnipeg Free Press - 7/10 by Alison GillmorAnts on a Shrimp is an intense film and, for a food flick, it's much more about the hard labour of cooking than the pure pleasure of dining.
POV Magazine - 7/10 by Jason GorberAs a film it may be flawed and a little uneven, but as food porn, Ants on a Shrimp has got enough chewable money shots to make even the most jaded of foodies salivate.
Los Angeles Times - 6/10 by Gary GoldsteinDirector Maurice Dekkers stops far short of shooting “food porn” here, instead deftly capturing the often spare beauty of Redzepi and company’s rarefied concoctions including, yes, ants on a shrimp.
The Hollywood Reporter - 6/10 by John DeForeIn a time of plentiful lush and/or enlightening food docs, only viewers who idolize Rene Redzepi and his talented crew need pay attention to this one.
Variety - 4/10 by Maggie LeeDutch helmer Maurice Dekkers devotes most of his film to the celebrity chef’s extensive foraging, while his abstemious staff harps on about the onerous pursuit of perfection; one crucial missing ingredient, however, is the joy of eating or cooking.

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Ants on a Shrimp