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Velkommen Til Kyoto

Noma Kyoto
Grøntsagssæson 2023

Om noma

I de sidste tyve år har noma været en restaurant, der altid har været nysgerrig efter at lære og vokse – for at være det bedste, vi kan være! Vores oprindelse er rodfæstet i en udforskning af den naturlige verden, som startede med et simpelt ønske om at genopdage vilde lokale råvarer ved at fouragere og at følge årstiderne.

Siden de første år har vi tilføjet mange lag til det, vi laver; vi har teams, der kun er dedikeret til innovation, et andet team er specialiseret i fermentering, vi har fuldtids-foderagere, gartnere og researchere. Vi har rejst verden rundt på jagt efter inspiration, teknik, venskab og nye ingredienser. I årenes løb har vi vokset vores personale fra blot tolv til nu mere end hundrede.

Forfølgelse af viden, hengiven kreativitet, ubøjeligt teamwork og at overraske vores gæster er afgørende for, hvem vi er.

Bordreservation

Hvis du ikke kan finde et bord på din foretrukne dato, anbefaler vi at tilføje dine oplysninger til vores venteliste.

Vi kontakter dem på ventelisten, så snart der er ledige borde.

Reservér bord

Lige nu

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 åbner i en ny fane)

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 åbner i en ny fane)

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 åbner i en ny fane)

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 åbner i en ny fane)

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 åbner i en ny fane)

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 åbner i en ny fane)

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.

Annonceringer

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