Ants on a Shrimp

In January 2015, Noma, recognized as the World's Best Restaurant and led by its charismatic chef René Redzepi, moved its entire team from Denmark to Japan. Known for its one-of-a-kind cooking and for distilling the Danish landscape and "time and place" onto a plate, can Redzepi and team apply their philosophy to an entirely foreign experience, using ingredients that they've never seen before, all whilst under the intense pressure and scrutiny that comes with running the world's best restaurant? (Berlinale)