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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Prep week through the lens of @seblunoe!
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For the past two months, the test kitchen has been immersed in experimentation, discovery, and crafting a menu that reflects the essence of this moment and place. Now, we pass it on. The service team – those who breathe life into every plate, every day – takes the reins. It’s their turn to deconstruct each element, ask the difficult questions of the test kitchen, and smooth out the final details. With each step, we inch closer to opening the doors.
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The making of Omnivore: Salt. We wanted to create the illusion that we were flying over snow-capped mountains, only to discover that it’s mounds of salt being used by René to make one of noma’s favorite flavor-bombs; ramson capers. To capture this shot, we used a very fussy little remote-controlled camera and a grip with an incredibly steady hand:
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The making of Omnivore: Chile. To capture the worm’s eye perspective of René planting the chile seed in our greenhouse at noma, our inventive crew had to build a special set up involving a clay pot with the bottom sliced off and a piece of glass:
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From the abundance of the Scandinavian wilderness to the intriguing bounty of Japan, similar ingredients reveal a multitude of differences.
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And then there were 30….
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20 slides – Bits and pieces of building Noma Kyoto
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Today we served “guests” for the first time, the first to try this seasons offering. This was an opportunity for us to try the menu in its entirety, for us to think about what cutlery works, what wine or sake works, the timing in-between servings, when can I go to the toilet?
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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!
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