Ants on a Shrimp

Director Maurice Dekkers's documentary chronicling chef René Redzepi's transfer of his acclaimed Copenhagen eatery to a temporary Tokyo pop-up venture begins with shots of opening day before flashing back to the beginning of the project, as Redzepi and crew (including sous-chef Thomas Frebel and research and development head Lars Williams) plan the five-week multi-course undertaking. Capturing the teams as they transform the restaurant space at the Mandarin Oriental hotel, prepare to arrive in Japan for training, and—most importantly—perfect the menu (the titular insect-laden “delicacy” is on the list), Ants on a Shrimp includes footage of cooking techniques (including a graphic dressing of a duck) and the search for local ingredients in the fish market, forest, and mountains. Super-cool Redzepi—who broodingly eats an apple during an interview—is intense with his staff, and while the exacting chef usually gets what he wants, the stressed silences of people on tenterhooks waiting for his approval are uncomfortable to watch. Likely to be of interest to foodies, although unlikely to appeal to a wider audience, this is a strong optional purchase. Aud: P. (J. Williams-Wood)