Kyoto 2024
Welcome
For the past twenty years, noma has been a restaurant ever curious to learn and grow—to be the best that we can be! Our origin is rooted in an exploration of the natural world, which began with a simple desire to rediscover wild local ingredients by foraging and to follow the seasons.
Since the early years, we have added many layers to what we do; we have teams dedicated only to innovation, another team is specialized in fermentation, we have fulltime foragers, gardeners, and researchers. We’ve traveled the world in search of inspiration, technique, friendship, and new ingredients. Over the years we’ve grown our staff from a mere twelve, to now more than one hundred.
Pursuit of knowledge, devout creativity, relentless teamwork, and surprising our guests are essential to who we are.
Reservations
If you can’t find a table on your preferred date, we recommend adding your information to our waiting list.
We will reach out to those on the waiting list as soon as tables become available.
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Kyotos menu is almost there… LET’S TEST IT
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Sweet, nectarous, liquid gold. It’s honey harvest time!
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How to Empty a Restaurant:
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As the nights begin to chill and the days grow shorter in Copenhagen, it’s nice to look back on the beauty of summer. This season brought Omnivore, a new Summer Bundle with Noma Projects, and progress on the build-out of our upcoming space in Kyoto. Now, it’s time for a few weeks’ break for the team before the leaves change color and we head to Japan.
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Mushroom gel – smoked king oyster mushroom with a jellied mushroom broth, sancho leaves and horseradish cream.
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From Copenhagen to Kyoto, we’re taking the team back to Japan for the Noma Kyoto Pop-Up 2024. What are they most looking forward to?
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Last week of Vegetable Season 2024 🌱
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Week 4 in Kyoto is in the books! 🌪️ The typhoon threatened our plans, but we managed to add 3 more servings to the menu and build a stockpile of ferments. We also welcomed our Canadian sous chef Mattias and Dutch head sommelier Mees. Next up, we’re tasting the fresh corn misos from Hokkaido. Let’s hope Typhoon Shanshan passes swiftly and spares this lovely country we’re calling home.
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Current Juice & Tea Pairing – Vegetable season 2024
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How hard is your shell?
Newsletter signup
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Narrated by our very own René Redzepi, this global series explores the ingredients that built societies, shaped our beliefs, and forever altered the human story. From salt flats in Peru to coffee forests in Rwanda to wild tuna off the coast of Spain, each episode of Omnivore celebrates the way we grow, transform, and consume the world’s best resources – the ones we eat.
Dear Friends, Kyoto is calling. Noma will return to Ace Hotel Kyoto for a 10-week residency, from October 8th to December 18th. During the sakura season in 2023, after many […]
Noma in Kyoto, our first magazine, is our love letter to the city of Kyoto and the surrounding area. This publication offers readers—from food enthusiasts to anyone curious about Japan—insight […]
Dear friends, We are going to Kyoto, Japan. For the past two years, we have been studying, traveling and researching the city of Kyoto and the Kansai region – in […]
Dear guests, colleagues, and friends, Winter 2024 will be the last season of noma as we know it. We are beginning a new chapter; noma 3.0. In 2025, our restaurant […]
Noma 2.0: Vegetable, Forest, Ocean is a deep dive into all that has been brewing in noma’s test kitchen since moving to our new location in 2018. The book includes […]
We are looking for a Senior Front of House person to join our wonderful team. This person should have a minimum of 2 – 3 years in a leadership or management role.
It’s happening. The return of the noma burger. This year we have faced some of the biggest challenges ever in our seventeen years of operating noma
We are incredibly happy to be allowed to reopen the doors of noma, now that restrictions have eased in Denmark.
In this moment, we are eager to connect with our community, and to celebrate summer in the best (and safest) way we can.
Nate’s New England Clam Chowdah
Serves 4 people: Clam stock, the chowdah base, potatoes, finishing, servirng, and black pepper oyster crackers