kenny blog title
Title: 20 CPH 2017  

Copenhagen Feb. 2017

20 manfreds
21 atelier september, noma
22 first coffee, emmerys, rosforth & rosforth, ved stranden 10, rødder & vin, rudo, den vandrette, bæst
23 pølse kompagniet, slurp day1
24 108(corner), hija de sanchez, coffee collective(original), rosforth & rosforth, rødder & vin, slurp day2
25 coffee collective(torvehallerne), slurp, mikkeller warpigs, kodbyens fiskebar, den vandrette, slurp

smuggling over 60kg of dashi ingredient such as dried scallop, shrimp, powdered dashi packs

first place to visit "Manfreds"



glass #1

Manfreds mainly serves vege centered dishes however, their most famous for this beed tartar.


glass #2


glass #3



glass #4




glass #5

what a way to start the journey.

Title: 21 CPH 2017  

















Mad means food in Danish. this supermarket Mad corporative was located in the central station but renamed to somethingelse few weeks before this was taken. this is some of its remainings.

it has nothing to do with the MAD symposium







entering Christiania
クリスチャニアの人々は、デンマーク政府が関わっていない彼ら独自のルールを持っており、そのルールによって、窃盗、暴力行為、銃、刃物、防弾チョッキ、強い麻薬が禁止されている。この地区の中に、Pusher Street として知られている有名な通りがあるが、そこでは、2004年まで大麻が常設屋台で公然と売られていた。強い麻薬は規則によって禁止されているが、この規則が全員の了承を得られていないため、それらの商売が完全に無くなったわけではない。」(ウィキペディアより抜粋)

skate shop and little skate park in Christiania

christiania bikes in Christiania


restaurant "108" run by "Noma." head chef Kristian Baumann, opened summer 2016. just earned michelin star, while Noma lost stars due to their relocation.

right next door to 108, there is this "108 corner" where you can have breakfast and coffee. their pastry is worth the visit.

1st floor you can see about to be closed in 3 days Noma in the building

looks like they are having staff meeting. we had reservation at 1200, this was shot about 1130

so it begins. 1st dish 'warm broth of cloudberries'



'apple of the season' 2nd dish


'fresh sliced scallop' 3rd dish

2013 Goustan Val Frison Ville-sur-Arce-Aube glass #6

'a winter platter' 4th dish

'radish pie' 5th dish

'cured fish roe and horseradish cream' 6th dish

'natural fermented bread of Öland wheat and butter' 7th dish

2014 Love and Pif Yann Durieux Messanges-Bourgogne glass #7

'cooked oyster and broccoli stems' 8th dish

'sea urchin and cabbage' 9th dish

2014 Vitovska Matej Skerlj Corso-Friuli glass #8

'langoustine, onion and lavender 10/a dish

'langoustine, onion and lavender 10/b dish

2015 Bianco Ajola Orvieto-Umbria glass #9

'butternut squash, barley and cabviar' 11th dish

2010 Riesling Weingut Odinstal Wachenheim-Pfalz glass #10

'steamed king crab and egg yolk sauce' 12th dish

2007 Vin Jaune Château-Chalon Francois Rousset-Martin Château-Chalon-Jura glass #11

'charred greens with a scallop paste' 13th dish

'roasted mushroom' 14th dish there were no meat at all in 14 courses. main dish was this maitake. brilliant idea.
'milk ice cream, seaweed and ant paste' to follow

2013 Gräfin Sepp & Maria Muster Leutschach-Steierland glass #12
2015 Cox+Cider Æbler Æblerov glass #13

'snobrød(campfire bread)'

coffee and espresso

'moss cooked in white chocolate rye porridge filled chocolate'

where they do their barbeque right outside the building in a little hut.

upstairs right above the restaurant






Noma, hope to see you again at new location.

Title: 22 CPH 2017  

bike country

produced by "Noma" cofounder Claus Meyer. used be called "Estate coffee" now its "First coffee"

vesterport station

avo toast at "Emmery's" organic bakery








skate park?


underneath this bridge

my dream wine shop

'Rosforth & Rosforth'

the natural wine central of Copenhagen. run by Sune Rosforth. been open since 1984. the natural wine scene in Copenhagen started from here.




glass #14

it was time for staff meal. good timing!

glass #15

glass #16

glass #17

glass #18

glass #19

glass #20

glass #21

Sune Rosforth in the right corner and everyoneelse. amazing wine, lunch, people. had great time here. Niklas cracking up in the back.

glass #22

glass #23

glass #24

glass #25

head sommelier of 'Noma' Mads Kleppe showed up

then visited 'ved stranden 10' and had even more wine

glass #26

glass #27

'Nature' by Ralph Waldo Emerson

'Slurp' ramen shop. run by my friends, Philipp, Niklas and Simon. the best ramen shop in Copenhagen. they opened about a week before my visit. the main reason of my trip was to attend their first pop up event with top leading ramen chef from Japan, Yamamoto-san of Hototogisu which is my most favorite ramen shop in Tokyo. no way i could miss this miracle event.

Yamamoto-san, super gentle, super well being.




there was one person i really wanted to meet in Copenhagen. it was Solfinn at his wine shop 'Rødder & vin.' he is one of the biggest contributor and influencer in natural wine scene in Copenhagen is my understanding of Solfinn.



back at Slurp

huge pot of animal broth


quick pit stop at 'Rudo' an Italian eatery opened by Christian Puglisi(experienced at Le Taillevent, El Bulli, sous chef at Noma) and Kim Rossen(maitre, sommelier at Noma) glass #28

at 'Den Vandrette' run by Rosforth & Rosforth. wide and interesting wine selection. i'd come here few times a week if i lived here. glass #29

and food was just as great.

crispy and crunchy fried rabbit feet

are we ever gonna stop? at very much ingredient driven 'Bæst' organic pizza restaurant. again, another creation by Christian Puglisi. this is like my 17th glass of wine. it can only be done with natural wine. glass #30

charcuterie and burrata

their fresh mozzarella was quite impressive.

back at Slurp. this is late late night. they were still working on their first test bowl and not satisfied with the result.

Title: 23 CPH 2017  

not sure which ramen shop in Tokyo started this kind of a trend to ask customers with long hair if they care to use hairbands to prevent dipping their hair in soup. i thought it would be nice and Japanese if they did the same at Slurp. so i made these few days before my trip and brought them with me. you can buy and give out premade ones which cost little bit more but ramen shops are usually tight on budget so i figured it would make it even more proper if they were handmade. people prefer this kind of extra warmth without noticing.

















chef Philipp, slurp himself, slurping the completed prototype

YES! shoyu, shio, both ready to be served! now we are waiting for the opening in 30min

signs up!

finally, long awaited staff meal. choose shio or shoyu!

shoyu with yuzu and mitsuba. this one is more of Japanese flavor

shio with denmarks local herbs and mussels. very nice contrast.

last minute staff meeting making sure everyone knows how to explain whats in the bowl.

here it begins. serving 130 bowls from 1800 to 2300



then it started snowing

people came in snow

Title: 24 CPH 2017  




little breakfast at '108 corner' this savory fermented beef pastry was super tasty. as i was finishing up my coffee, Sune Rosforth walked in.


been wanting to come here for long time. finally made it!

its 'hija de sanchez' YES! x 1000000000

i want EVERYTHING! and im not joking.





unfortunately Rosio was not here but chef guy was kind enough to give me a kitchen tour.




combo of the day + modelo especial

although, my fried egg seems upside down

muchas gracias amigos!

coffee collective at its original location


back at Rosforth to pick up some bottles

goodies goodies

back at Solfinn's picking up some bottles

and having some interesting local beer

i love Solfinn's. if i lived in Copenhagen this is where you'll find me most of the time.



locals hangouts

Vincent Tricot Les Marcottes was incredibly tasty. Daniel Sage Grange Bara was equally mind blowing.

Slurp pop up day 2, last day. right before opening staff meeting

people lining up in front. gotta love the view

this is the team who made it possible. a memorable moment in ramen history in Copenhagen.






Ko djing in noodle making room コウ君、製麺室でDJの画




only one hairband left

after serving 110 bowls, there were some ingredient left. so they decided to do something fun with it. arent they tired? not when it comes to something creative. Yamamoto san demonstrating the classic technique 'oigatsuo' which is to enhance katsuobushi flavor by adding them again at the very end of dashi making process.



you've done it.

skål! 乾杯!


thats how it all went down


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