Ants on a Shrimp is a 2016 documentary film directed by Maurice Dekkers about chef René Redzepi's journey to create a temporary restaurant in Tokyo.
The team only had one month to get ready for the five week event in Mandarin Oriental, Tokyo.
[1] During this, they create a 14-course menu from local ingredients.
[2] Redzepi himself only arrives in Japan 15 days before opening to see what his team has come up with.
[3] Eater said "To see this in action isn’t quite as good as eating at Noma, but it’s the closest we’ll probably ever get.