Christophe Hardiquest of BonBon was for Gelinaz Stay In remixing Thomas Frebel.

The Teutonic Tokyo transplant’s Nordic-Nippon Inua, conceived in the wake of Noma’s 2015 Nihonbashi pop-up and opened June 2018, overlooks the Japanese Capital’s skyline from nine floors up in Lidabashi. Frebel’s band of kitchen nomads cook the way Kraftwerk would sound if they were Japanese, liked going to the gym and married to Danish supermodels.

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The hardest part was finding some ingredients and being in the Chef’s mind.
The time for mastering the techniques was an issue as well.  The best is that it has opened our creativity to the work of others.  The results were interesting.

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I have a lot of respect for Thomas, his knowledge and his know-how.  Our common point is the intense flavour.  The big difference between us two is 9453 km.

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The dish that I liked best was “Smoked cuttlefish, prosciutto broth, Cragno sausage, chili pepperIt was BBQed King Crab with ponzu sauce.  Everyone loved it.  It was very simple as the presentation (Japanese style) and we kept the same spirit for dressing and preparation.

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No, unfortunately not because I am faithful to the Belgian identity.  I am staying focused on my Belgian produce.