Welcome to the Vegetable Season
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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.
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.
There’s an innocence to the unknown; the yet-to-be-uncovered. When the team first arrived in Kyoto in early March (January for the test kitchen), everything was unfamiliar. The setting. The ingredients. The neighborhood. The currency. The culture. The language. And with each passing week, we began to settle into our own; finding the rhythm of both service and daily life in Japan.
Team Noma Kyoto
The last of our sansai🌱
A few candids from our last day of Noma Kyoto
A look back at some of the incredible Japanese ingredients we were fortunate enough to work with for Noma Kyoto.
Pre-service at the pass
Were in the final week of service here in Kyoto! A few snaps to start the week.
From the Noma Kyoto menu—
An ingredient in a dish. Scaffolding for a building. Filament for a light bulb. All of these have one thing in common: bamboo.
A few candids from Week 9
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