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Welcome to Kyoto

Announcements

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 […]

2 minute read

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.

2 minute read

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

3 minute read

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.

3 minute read

Nate’s New England Clam Chowdah
Serves 4 people: Clam stock, the chowdah base, potatoes, finishing, servirng, and black pepper oyster crackers

6 minute read

Eoghan’s butter chicken with daal and garlic naan. Serves 4 people: Butter Chicken, sauce, Split Pea Daal, Garlic Naan

3 minute read

Cynthia’s Marble Cake Recipe. Makes 8 portions: Flour, Baking Powder, Oil, Sugar, Eggs, Milk & Cocoa Powder

1 minute read

Minestrone Soup. Wedge salad with blue cheese dressing, corn bread and hot honey butter. For 4 people.

4 minute read

Mette’s whole fried plaice. For 4 people: Salad, Salad vinaigrette, and Butter sauce

4 minute read

Thomas and André’s cod fish soup with roasted and fermented vegetables & pretzels. For 4 people: Fish soup base, Cod fish, Roasted vegetables and zucchini cream, Pretzels and how to serve

5 minute read

Book a table

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.

Right now

For our pop-up here in Kyoto, we wanted to create an environment that is uniquely noma, reflecting both time and space. The interiors, thoughtfully designed specifically for this project by OEO Studio, include two beautiful design features—a kelp forest and tatami wall coverings. (link opens in a new tab)

For our pop-up here in Kyoto, we wanted to create an environment that is uniquely noma, reflecting both time and space. The interiors, thoughtfully designed specifically for this project by OEO Studio, include two beautiful design features—a kelp forest and tatami wall coverings.

Winter, Spring, Summer and Autumn—like all countries located in temperate zones in the southern and northern hemispheres, Japan has four distinct seasons. But in the traditional Japanese calendar, there are 24 divisions of time, which are further divided into 72 micro-seasons, or kō. Each of these ‘seasons’ last on average just five days, yet perfectly encapsulate the beauty of that brief moment in time. (link opens in a new tab)

Winter, Spring, Summer and Autumn—like all countries located in temperate zones in the southern and northern hemispheres, Japan has four distinct seasons. But in the traditional Japanese calendar, there are 24 divisions of time, which are further divided into 72 micro-seasons, or kō. Each of these ‘seasons’ last on average just five days, yet perfectly encapsulate the beauty of that brief moment in time.

In traditional Kaiseki, hassun is served at the very beginning of the menu as the first or second course. Hassun is a series of small plates that are presented in front of you in unison as a reflection of what’s in season in the mountain, in the grasslands, in the ocean. (link opens in a new tab)

In traditional Kaiseki, hassun is served at the very beginning of the menu as the first or second course. Hassun is a series of small plates that are presented in front of you in unison as a reflection of what’s in season in the mountain, in the grasslands, in the ocean.

A handful of the beautiful ingredients you’ll find on the menu during our Kyoto pop-up—dried and smoked pumpkin and corn, lotus root, bamboo shoots, and wild mountain vegetables and herbs, known as sansai, to name just a few. (link opens in a new tab)

A handful of the beautiful ingredients you’ll find on the menu during our Kyoto pop-up—dried and smoked pumpkin and corn, lotus root, bamboo shoots, and wild mountain vegetables and herbs, known as sansai, to name just a few.

That’s a wrap for week one of Noma Kyoto. Thank you to our first week of guests and to everyone who made this all possible. (link opens in a new tab)

That’s a wrap for week one of Noma Kyoto. Thank you to our first week of guests and to everyone who made this all possible.

The day is finally here—the opening of Noma Kyoto. It’s incredibly humbling for us to have the opportunity to be here in the beautiful city of Kyoto, Japan. To say we are grateful for this opportunity is an understatement. (link opens in a new tab)

The day is finally here—the opening of Noma Kyoto. It’s incredibly humbling for us to have the opportunity to be here in the beautiful city of Kyoto, Japan. To say we are grateful for this opportunity is an understatement.

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