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Velkommen Til Kyoto

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.

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

Kære gæster, Vi er glade for at kunne fortælle, vi er klar til at åbne noma igen fra februar 2018. Som vi tidligere har fortalt, kommer vi til at dele […]

2 minutters læsning

Kære venner, Det har været et begivenhedsrigt år indtil nu! Vi lukkede noma på Strandgade, åbnede en pop-up i Mexico, laver nu mad under Knippelsbro og har rejst rundt i […]

2 minutters læsning

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