Noma in Kyoto magazine
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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.
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.
From the Vegetable 2023 menu—
A few bites of summer🌱
NOMA IN KYOTO: A LIMITED-EDITION MAGAZINE
The height of summer in Denmark bears many certainties for us at noma; the days are longer, the swims are warmer, and the mulberries are ripe for the picking. While it is common to find other summer fruit in large amounts whilst roaming the surrounding areas, like blackberries, Mirabelle plums and hiproses, the mulberry makes you work for it. The berries take nearly the entire season to ripen, the trees are often extremely tall and the yields on trees that aren’t centuries old is disappointingly low.
Congrats to team @restaurantalchemist on a game well played, and HUGE shout out to FC Noma for bringing victory home.
Wild beach rose, or rosa rugosa, is an invasive species from East Asia that was first introduced to Denmark in 1875. Since then they have spread prolifically, taking up residence in sandy soils throughout the country. Every year in early summer, our team forages for these fragrant rose petals, bringing them back to noma to be processed and preserved for future dishes. Some find their way into oils, others into kombuchas, and a large amount, of course, are featured fresh on the Vegetable Season menu, where we endeavor to express the prowess of Denmark’s (short) growing season.
From the Vegetable Season 2023 menu—ice cream of Danish bitters, blackcurrant leather and molded barley.
The bounty of summer at noma
The mentality going into the menu development phase of a pop-up is to strike a delicate balance between the perspectives of two cultures to produce an original dish. We don’t want to replicate a noma dish we could make at home, and likewise we wouldn’t want to appropriate a classic dish of our host country. On our most recent pop-up in Kyoto, we once again endeavored to generate a menu expressive of both Scandinavia and Japan.
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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.