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Kyoto 2024

Reservation

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

As the nights begin to chill and the days grow shorter in Copenhagen, it’s nice to look back on the beauty of summer. This season brought Omnivore, a new Summer Bundle with Noma Projects, and progress on the build-out of our upcoming space in Kyoto. Now, it’s time for a few weeks’ break for the team before the leaves change color and we head to Japan. (link åbner i en ny fane)

As the nights begin to chill and the days grow shorter in Copenhagen, it’s nice to look back on the beauty of summer. This season brought Omnivore, a new Summer Bundle with Noma Projects, and progress on the build-out of our upcoming space in Kyoto. Now, it’s time for a few weeks’ break for the team before the leaves change color and we head to Japan.

Mushroom gel - smoked king oyster mushroom with a jellied mushroom broth, sancho leaves and horseradish cream. (link åbner i en ny fane)

Mushroom gel – smoked king oyster mushroom with a jellied mushroom broth, sancho leaves and horseradish cream.

From Copenhagen to Kyoto, we’re taking the team back to Japan for the Noma Kyoto Pop-Up 2024. What are they most looking forward to? (link åbner i en ny fane)

From Copenhagen to Kyoto, we’re taking the team back to Japan for the Noma Kyoto Pop-Up 2024. What are they most looking forward to?

Week 4 in Kyoto is in the books! 🌪️ The typhoon threatened our plans, but we managed to add 3 more servings to the menu and build a stockpile of ferments. We also welcomed our Canadian sous chef Mattias and Dutch head sommelier Mees. Next up, we’re tasting the fresh corn misos from Hokkaido. Let’s hope Typhoon Shanshan passes swiftly and spares this lovely country we’re calling home. (link åbner i en ny fane)

Week 4 in Kyoto is in the books! 🌪️ The typhoon threatened our plans, but we managed to add 3 more servings to the menu and build a stockpile of ferments. We also welcomed our Canadian sous chef Mattias and Dutch head sommelier Mees. Next up, we’re tasting the fresh corn misos from Hokkaido. Let’s hope Typhoon Shanshan passes swiftly and spares this lovely country we’re calling home.

My journey as a triathlete began just two years ago as a personal experiment to see if the mental resilience and tenacity I’ve honed as a professional chef could not only translate to, but thrive in, a completely different arena.  (link åbner i en ny fane)

My journey as a triathlete began just two years ago as a personal experiment to see if the mental resilience and tenacity I’ve honed as a professional chef could not only translate to, but thrive in, a completely different arena. 

Nyhedsbrev tilmelding

Tilmeld dig opdateringer om kommende sæsoner, tidlig adgang til reservationer, begivenheder og andre projekter.

Annonceringer

Noma in Kyoto, our first magazine, is our love letter to the city of Kyoto and the surrounding area.⁣ This publication offers readers—from food enthusiasts to anyone curious about Japan—insight […]

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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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