In a quiet corner of Northern Europe, nestled within the Christianshavn district of Copenhagen, stands a restaurant that redefined luxury—Noma.
It opened its doors in 2003 in what was once considered a barren and uninviting area. But Noma's founder had a radical vision: to create a Western fine-dining experience rooted not in imported extravagance, but in the pure, forgotten bounty of the Nordic wilderness. The ingredients were locally sourced—moss, fermented berries, wild herbs, and even ants—plated on handmade earthenware, each dish an ode to simplicity and authenticity.
In just a few short years, Noma ascended to global fame. Last year, it was crowned "The Best Restaurant in the World" by the prestigious WGO food organization—for the fourth time in five years.
Its philosophy was simple but revolutionary:
"Let the chefs step out of the kitchen and into the woods to gather ingredients long forgotten by mainstream culinary culture."
Eco-conscious. Elemental. Flavor-forward.
It was the purest expression of Nordic culinary ideology—one that revered nature, honored seasonality, and stripped dining down to its core essence. A philosophy worlds apart from the elaborate layers and intense flavors of Chinese cuisine.
And yet… at their hearts, both traditions shared something fundamental: respect for ingredients, deep curiosity, and a creative soul.
At this very moment, one dish in Tōtsuki Academy perfectly bridged these two philosophies: Leonora Nakiri's Cold Shrimp Tower.
A Banquet of Light and Legacy
The banquet hall sparkled beneath a crystalline chandelier that shimmered like stardust. Light danced gently across linen-covered tables, illuminating a Nordic culinary dreamscape.
Grilled trout with a smoky skin that glistened with sea salt.
Charcoal-seared reindeer, rare in the middle, dripping with primal flavor.
Flaky, golden puff pastries.
Seafood chowder, thick with cream and shellfish.
Icelandic lamb chops with juniper glaze.
And at the center: the radiant, colorful Cold Shrimp Tower—a testament to balance and nature's palette.
Leonora Nakiri, poised in an elegant dress that reflected her refined European heritage, uncorked a bottle of wine with grace honed by years of culinary diplomacy. The cork popped softly. Aromas of aged grapes and French oak floated in the air.
"Come, let's toast," Leonora said warmly, pouring the wine. "To your performance in the preliminaries, Alice. I'm proud of you."
"Thank you, Mom!" Alice chirped brightly, clinking her teacup against her mother's wine glass. Her cheeks were slightly flushed with excitement—and perhaps a hint of nervousness for what lay ahead.
They began to eat.
The Cold Shrimp Tower – Beauty in Simplicity
The tower looked almost too beautiful to disturb. It was a geometric sculpture made from diced fruits and shrimp, arranged in a mold to form a perfect cylinder. Its colors were vibrant—red shrimp, golden mango, green avocado, deep-blue blueberries—each layer meticulously placed not just for visual appeal but for textural harmony.
Most chefs would have simply placed whole shrimp atop a fruit stack as garnish. But Leonora wasn't most chefs.
Instead, she chopped the shrimp, using it as the uppermost layer. The effect was mesmerizing: an edible gradient of flavor and color, moving from the mild, creamy avocado base to the sweet mango middle and finally to the refreshing shrimp at the top.
The blueberries added playful contrast and structural symmetry, nestled around the tower like gems. And crowning the dish were fresh mint leaves—a simple flourish that elevated the presentation into art.
Leonora's secret lay not only in layering ingredients by color, but by density and texture:
The avocado, soft and adhesive, formed the base.
The mango, vibrant and semi-firm, held the center.
The shrimp, fresh and aromatic, gave the tower its defining taste.
She added only a whisper of Thai salad dressing and a dash of pepper flakes—just enough to brighten the flavor without overwhelming the ingredients' natural notes.
"Mm!" Alice's eyes lit up as she took a bite. "So refreshing… and the texture… it's almost like eating summer."
There was admiration in her voice. No, more than that—a daughter's awe for her mother's artistry.
"Even now, I still can't match Mom's precision…" Alice thought quietly, a mix of pride and humility blooming in her chest.
Fates Collide – A Duel is Set
"So… who's your opponent tomorrow?" Leonora asked casually, taking a sip of wine.
Alice grinned. "Megumi Tadokoro. A girl with weak grades, but… maybe not so weak in the kitchen."
The quarter-finals had been decided. Four matches, two per day. The first round would pit Hisako vs. Ryo in the morning, and Alice vs. Megumi at noon.
Alice's heart beat a little faster—not from fear, but from anticipation. She could feel something unpredictable about Megumi.
And in another part of the school…
Blood and Broth – Hisako Prepares for War
Under bright kitchen lights, Hisako Arato moved with surgical precision. Her opponent, Ryo Kurokiba, was known for his feral intensity, and she needed an edge.
Her chosen weapon: the soft-shelled turtle—a delicacy steeped in tradition and tonic value.
The creature flailed helplessly, belly up. Its eyes blinked, almost pleadingly. But Hisako showed no hesitation. With one fluid motion, she pinned it, raised her chef's knife—
Snap!
Blood splattered across her cheek. Her hands didn't tremble. Behind Erina's composed brilliance, Hisako had always been the quiet storm—and now, she showed it.
She tossed the meat, organs, and shell into a pot with ginger and Shaoxing wine. Schisandra, daylily, and other medicinal herbs followed. The broth would be the soul of her creation.
But the dish wasn't traditional soup. Instead, Hisako formed a meat patty by combining chopped turtle meat with pork, seasoning it gently, and wrapping it in pork caul fat—a traditional Chinese technique.
"Pork caul fat enhances aroma, traps moisture, and creates that perfect crisp-tender balance."
The patty was steamed, then roasted. The result: a turtle burger, nestled in steamed buns layered with ginger, lettuce, and glazed in a thick reduction of turtle broth.
A Taste Test by the God Tongue
Later that night, Hisako entered Erina's room. "Miss, could you please try this soft-shelled turtle burger for me? I want to test it before facing Ryo."
Erina raised an eyebrow. "Turtle burger?"
She hesitated—but the aroma was intoxicating. Ginger, collagen, and herbal warmth.
She lifted the burger. The bun was unusually soft—resilient, but yielding like mochi.
"Mm… what is this texture?" Erina murmured, surprised. "So soft, yet hard to bite into."
With effort, she finally tore a bite—and the flavor exploded in her mouth.
Rich. Sticky. Hearty. Nourishing.
Gelatin from the turtle bones gave the sauce a thick, luxurious mouthfeel. The patty melted like braised beef, but left a deep, medicinal warmth in her chest.
"It's like… my body is being revived from the inside."
She opened her eyes, analyzing aloud:
"The turtle shell powder… that's it. It enhances warmth and texture. The collagen content creates this unique, elastic chew. It's not greasy—it's nourishing."
She looked at Hisako with newfound respect.
"This might just beat Ryo."
End of Chapter Tease
As the stars dimmed over Tōtsuki Academy, two stories unfolded side by side.
A mother's legacy passed down through a cold shrimp tower.
A loyal aide's quiet fury forged into a turtle burger.
The next day, two matches would set the stage for clashing ideologies, techniques, and hearts.
And for Megumi, Alice, Hisako, and Ryo…
only one path led forward—through the fires of the kitchen.