Noma, the renowned Nordic restaurant by chef René Redzepi, is set to make a comeback in Kyoto this fall for another exciting pop-up event. Following the tremendous success of the 10-week pop-up dinner at Ace Hotel Kyoto in spring 2023, Noma Kyoto will once again grace the ancient city with its presence from October 8 through December 18. The anticipation is high as tickets for this exclusive dining experience will go on sale on May 14 at 7 a.m. EST. The dinner will be priced at €540 for food, with optional beverage pairings available for an additional €300. But what sets Noma Kyoto apart from other culinary experiences?
One of the key factors that make Noma Kyoto truly special is the fact that Noma in Copenhagen will be closing its regular operations by the end of 2024. As Redzepi and his team prepare to bid farewell to their flagship restaurant, they are bringing their creative talents to Kyoto for this unique pop-up event. This marks the last opportunity for diners to savor the Noma experience in the foreseeable future. Redzepi himself has expressed how profoundly Kyoto inspired him and his team during their previous visit in 2023. The beauty of the city, especially during the autumn “koyo” season when the leaves change colors, left a lasting impression on them. This led to the decision to return to Kyoto and create an unforgettable dining experience that pays homage to the city’s rich culture and seasonal bounty.
While Noma Kyoto promises to be an extraordinary culinary journey, the future of Noma extends far beyond traditional restaurant service. In 2025, Redzepi plans to transform Noma into a culinary research lab, focusing on innovative ideas and flavors. The results of this experimentation will be available through Noma Projects, an e-commerce platform that offers unique products like Mushroom Garum, Wild Rose Vinegar, and Corn Yuzu Hot Sauce. By diversifying their offerings and reaching a wider audience, Noma aims to share their knowledge and creativity with enthusiasts around the world.
Noma’s influence extends beyond the realm of fine dining. Through their pop-up events in various global locations, the Noma team not only draws inspiration from local cultures but also contributes to them. For instance, during their time in Kyoto last year, the team collaborated with a traditional katsuobushi producer to create a vegetarian version of Japanese katsuo bushi, known as “pumpkin bushi.” This innovative product not only delighted diners but also inspired other katsuobushi producers to experiment with vegetable-based bushi. This exchange of ideas and inspiration exemplifies Noma’s commitment to culinary innovation and cultural collaboration.
Behind the success of Noma lies a dedicated team of individuals who are united by their passion for food and creativity. From the creative director Thomas Frebel to the entire staff who relocated to Kyoto for the pop-up event, each member plays a crucial role in shaping the Noma experience. Frebel emphasizes the power of collective learning and pushing boundaries to discover new possibilities. By immersing themselves in different cultures and experiences, the Noma team continually evolves and challenges the status quo.
Noma’s journey goes far beyond the confines of a traditional restaurant. With each pop-up event, innovative product launch, and cultural exchange, Noma continues to redefine the boundaries of culinary creativity. As they look towards the future, one thing remains certain – Noma will always be a beacon of inspiration and innovation in the world of fine dining.