16°C

Noma in Kyoto magasin

Forudbestil her

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

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. (link åbner i en ny fane)

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. (link åbner i en ny fane)

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.  (link åbner i en ny fane)

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. 

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. (link åbner i en ny fane)

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.

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 […]

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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 […]

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