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| There’s a pop-up restaurant in Tokyo with a waiting list of 60,000. How two locals got in — and what they ate. | There’s a pop-up restaurant in Tokyo with a waiting list of 60,000. How two locals got in — and what they ate. |
| (35 minutes later) | |
| It might be the hottest table on the planet: the Tokyo pop-up location of Noma, renowned chef Rene Redzepi’s Copenhagen restaurant that’s won “best in the world” accolades. | It might be the hottest table on the planet: the Tokyo pop-up location of Noma, renowned chef Rene Redzepi’s Copenhagen restaurant that’s won “best in the world” accolades. |
| The 6,500 spots at the temporary eatery were snapped up immediately. There’s reportedly a waiting list of 60,000. Meals there (without beverages or tax) start at around $350. | |
| But two local guys managed to snag coveted golden tickets. Tait Sye, a spokesman for the Department of Health and Human Services, and his brother, Dwayne Sye, the co-founder and CIO of Tysons Corner-based tech company Cvent, were among the lucky diners to sample Redzepi’s wildly inventive dishes (he’s known for tinkering with Nordic ingredients such as reindeer moss and foraged greens). | |
| Tait Sye said the two food enthusiasts first tried to get a reservation online in the spring but, like most folks, had no luck. His brother won the tickets in a charity auction, and the two planned a trip around the dinner, set for Tuesday night. Anticipation was high. | |
| He e-mailed from the Japanese capital, post-feast, with a big thumbs-up review of the meal’s 18 courses (good thing, given the hype). “Best dining experience I’ve ever had,” he raved. Highlights? The shrimp with ants (the critters apparently impart a citrus flavor) and the scallop that had been dried for two days. | He e-mailed from the Japanese capital, post-feast, with a big thumbs-up review of the meal’s 18 courses (good thing, given the hype). “Best dining experience I’ve ever had,” he raved. Highlights? The shrimp with ants (the critters apparently impart a citrus flavor) and the scallop that had been dried for two days. |
| And even though they were half a world away from home, the brothers made a local connection. Noma head chef Daniel Giusti, who hails from Washington, came over to their table and introduced himself when he heard he had D.C. diners in the house. | And even though they were half a world away from home, the brothers made a local connection. Noma head chef Daniel Giusti, who hails from Washington, came over to their table and introduced himself when he heard he had D.C. diners in the house. |
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