Welcome to Kyoto
About noma
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.
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 […]
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
Eoghan’s butter chicken with daal and garlic naan. Serves 4 people: Butter Chicken, sauce, Split Pea Daal, Garlic Naan
Cynthia’s Marble Cake Recipe. Makes 8 portions: Flour, Baking Powder, Oil, Sugar, Eggs, Milk & Cocoa Powder
Minestrone Soup. Wedge salad with blue cheese dressing, corn bread and hot honey butter. For 4 people.
Mette’s whole fried plaice. For 4 people: Salad, Salad vinaigrette, and Butter sauce
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
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.
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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.
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Week 2, Day 2 — feeling settled in our new home away from home @acehotelkyoto
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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.
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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.
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March Harvest
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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.
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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.
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At the pass earlier this week for the final run-through of the menu with some of our team.
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Day 1 in the books
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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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