A new initiative with special projects involving leading cultural actors from Denmark and Japan will strengthen the cultural bonds between two countries during 2017, as this year marks the celebration of the 150th anniversary of diplomatic relations between the two countries.
One of these projects is OPPOSITE 2017 to be held May 11-20; a grand bouquet of cultural events, here amongst “Danish Restaurant of The Year” and Michelin-accoladed CLOU’s bold move of creating a 3-day pop up restaurant May 15-16-17th of high standards inside an equally famous and notorious Tokyo jazz club.
Owner of celebrated CLOU of Copenhagen, eye candy star chef Jonathan K. Berntsen, and his team of talented chefs and sommeliers will be serving creative dishes at the upcoming pop-up restaurant in creation at SuperDeluxe; a jazz club picked up by Time Magazine as “Asia’s best spot for ‘avant-garde idling’; a brainchild of architects who envisaged the spot as a club with a scene, kitchen, bar, cinema, library and a gallery.” Yes, during sober days even as a school.
Closer in atmosphere to an artists’ salon than a bar, SuperDeluxe something different every night, from slide shows to club nights. In search of the creative cream of Tokyo? This is the place. Also the home of Tokyo Ale, a highly quaffable microbrew. Obviously the team of CLOU is thrilled about the Tokyo event, including working with some of the best products that Japan has to offer.
Chef Jonathan states: “I see this upcoming and very exciting Tokyo-endeavour as a great way to test the creativity and ability of CLOU. How will we work with the artisans of Japan, not to mention in the hectic everyday Tokyo? It’ll surely be a challenge, but a very welcomed one. We’re looking forward!”
In 2013, Chef Berntsen and his sommelier won the Copa Jerez V – the most prestigious international competition in matching food and wine. CLOU holds a star in Guide Michelin, consecutive since 2014. Berntsen was the youngest chef in Denmark to ever receive a such.
In 2016, CLOU was announced as “Restaurant Of The Year” (press link) by the Danish Restaurant Guide, succeeding an impressively strong group of fellow nominees including Noma, Relæ, Kadeau, Søllerød Kro and Ruths Hotel.
Jonathan Berntsen is taught in France and Denmark, and techniques used at CLOU are mostly of French, Italian and Spanish origin. Amongst pleased food critics CLOU is in general described as a restaurant being “classic with an unusual, extraordinary twist, run by a young master of exquisite Mediterranean cooking in the cradle of Nordic Cuisine.”
In Tokyo May 15-17th? Then book your seat for a very different culinary experience through RSVP here (press link).
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THE MENUS
LUNCH
Snack – Oyster, Passion fruit & Ginger
Scallop, Poppyseeds & Oscietra Caviar
Sea Urchin, Cod, Rosehip & Bisque
Quail, Dried Fruits, Almond & Morels
Saffron, Coffee, Praliné & Raw Cacao
Petit Four – “Oyster, Passion fruit & Ginger”
DRINKS
Wine menu
Non-alcoholic menu available
Water & Danish Piston Coffee
Prices for lunch: 21.000 JPY
メニュー
オイスター、パッションフルーツとジンジャー
ホタテ、ケシの実とキャビア
ウニ、タラとローズのビスク
ウズラ、ドライフルーツ、アーモンドとアミガサタケ
サフラン、コーヒー、プラリネと生カカオ
オイスター、パッションフルーツとジンジャーのプチフール
ドリンク
ワインメニュー
水とデンマークのピストンコーヒー
ノンアルコールメニューもあります
昼ダイニングイベントの金額：2万1千円
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Press play and step inside the dining rooms of CLOU in Copenhagen.
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DINNER
Snack – Oyster, Passion fruit & Ginger
Squid, Celery, Apple, Seaweed & Yuzu
Scallop, Poppyseeds & Oscietra Caviar
Sea Urchin, Cod, Rosehip & Bisque
Foie Gras, Veal’s Sweetbread, Truffle & Pan D’epice
Quail, Dried Fruits, Almond & Morels
Lemon, Yoghurt & White Chocolate
Saffron, Coffee, Praliné & Raw Cacao
Petit Four – “Oyster, Passion fruit & Ginger”
DRINKS
Wine menu
Water & Danish Piston Coffee
Non-alcoholic menu available
Prices for dining event: 31.000 JPY
メニュー
オイスター、パッションフルーツとジンジャー
イカ、セロリ、アップル、海藻とゆず
ホタテ、ケシの実とキャビア
ウニ、タラとローズのビスク
フォアグラ、仔牛の胸腺、トリュフとパン・デピス
ウズラ、ドライフルーツ、アーモンドとアミガサタケ
レモン、ヨーグルトとホワイトチョコレート
サフラン、コーヒー、プラリネと生カカオ
オイスター、パッションフルーツとジンジャーのプチフール
ドリンク
ワインメニュー
水とデンマークのピストンコーヒー
ノンアルコールメニューもあります
夜ダイニングイベントの金額：3万1千円
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In case of interest or/and press please reach out to Kristian Brask Thomsen at:
Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 2500 luxury diners around the globe.
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Hungry for more? Read this in-depth US article on CLOU.
