René Redzepi’s acclaimed Nordic restaurant, Noma, is set to return to Kyoto this fall for another pop-up event following a successful stint at Ace Hotel Kyoto in 2023. Tickets for the event, scheduled from October 8 to December 18, will be released on May 14 and are expected to sell out quickly, priced at €540 for food and additional beverage pairings for €300.
What makes Noma Kyoto special is that it will be the last opportunity to experience Noma’s restaurant service for the foreseeable future, as the original Copenhagen location plans to cease regular operations at the end of 2024. Inspired by their visit to Kyoto last year, Redzepi and his team were captivated by the city during the sakura season, leading to the decision to return for the autumn season to explore new culinary experiences and collaborations.
Last year, Noma showcased original dishes inspired by Kyoto’s authentic food culture, featuring ingredients such as white shrimp and gelee of peach tree sap on a miso-flavored crisp. This year, the team is developing a new menu to create dishes they have never made before, promising a unique dining experience that celebrates the flavors of the fall season in Kyoto.
After the Kyoto pop-up in 2024, Redzepi plans to transform Noma into a giant lab to work on innovative ideas for developing new flavors. These creations will be available on the Noma Projects e-commerce platform, offering products like Mushroom Garum, Wild Rose Vinegar, and Corn Yuzu Hot Sauce. The project aims to share the knowledge, innovations, and flavors of Noma beyond the restaurant’s physical location.
Noma’s concept is continually evolving, driven by Redzepi’s desire for curiosity and the pursuit of the unknown. The restaurant’s team members share this passion for discovery, with a commitment to collective learning and pushing boundaries to create new experiences. Through their pop-ups and collaborations, Noma not only draws inspiration from local cultures but also contributes to the culinary landscape by introducing innovative products and ideas.
One of the key team members at Noma, Thomas Frebel, oversees all aspects of Noma’s activities, including the restaurant operations, the test kitchen, the fermentation lab, and Noma Projects. He emphasizes the power of collective learning and the importance of stepping outside one’s comfort zone to discover new things. Through their experiences in Kyoto and other locations, Noma continues to inspire and be inspired by local cultures, creating a dynamic exchange of ideas and flavors that shape the future of the restaurant.
