Noma, the renowned Nordic restaurant led by chef René Redzepi, is making its return to Kyoto this fall for another pop-up event. Following a successful 10-week pop-up at Ace Hotel Kyoto in 2023, Noma Kyoto is set to showcase the beauty of the fall season in the ancient city from October 8 through December 18. Tickets for this exclusive dining experience are expected to sell out quickly once they are released on May 14 at 7 a.m. EST. The dinner will cost €540 for food, with additional beverage pairings available for €300.
Noma’s decision to venture to Kyoto for a pop-up event comes as Noma in Copenhagen is planning to cease its regular operations by the end of 2024. With seasonal menus already sold out in Copenhagen, the entire Noma team is shifting its focus to Kyoto. Chef René Redzepi and his team draw inspiration from their time spent in Kyoto during the 2023 pop-up, where they were captivated by the city’s culture and flavors. This upcoming dinner in Kyoto aims to create a unique gastronomic experience that celebrates the autumn season, known as “koyo,” when the city transforms into a canvas of vibrant colors.
During the previous pop-up in Kyoto, Noma introduced original dishes that were inspired by the local food culture and spring ingredients. From white shrimp and gelee of peach tree sap to young bamboo shoots in a chilled broth of smoked corn, jasmine tea, and squid dashi, Noma showcased a blend of creativity and tradition in its culinary offerings. As they prepare for the upcoming fall menu, Redzepi promises that they will continue to push culinary boundaries and create dishes that have never been seen before.
Looking ahead to 2025, René Redzepi envisions transforming Noma into a culinary lab where innovative ideas and flavors are developed. This new direction will be reflected in Noma Projects, an e-commerce platform that features unique products like Mushroom Garum, Wild Rose Vinegar, and Corn Yuzu Hot Sauce. By expanding beyond the confines of a traditional restaurant, Noma aims to share its knowledge and flavors with a global audience. The Noma Projects team is actively experimenting with a variety of products and aims to launch 50 items by the end of 2024.
At the core of Noma’s philosophy is a commitment to continuous exploration and innovation. Redzepi’s global culinary journey has taken him to cities like London, Sydney, and Tulum, Mexico, each influencing the evolution of Noma’s menu and culinary approach. The restaurant’s team members are deeply dedicated to their craft, often working together to brainstorm new ideas and push the boundaries of traditional dining experiences. Noma’s emphasis on collective learning and experimentation underscores its position as a trailblazer in the culinary world.
Through its pop-up events, Noma not only draws inspiration from local cultures but also contributes to the culinary landscape of the places it visits. In Kyoto, for example, Noma’s kitchen team developed a vegetarian version of Japanese katsuo bushi called “pumpkin bushi,” which proved to be a success at the pop-up. This innovative product has sparked a trend among katsuobushi producers to explore various types of vegetable bushi. Noma’s commitment to creative collaboration and cultural exchange continues to shape its identity and influence the global culinary scene.
Noma’s upcoming pop-up in Kyoto offers food enthusiasts and culinary explorers a unique opportunity to experience the magic of Noma’s innovative cuisine in a new setting. As Noma continues to evolve and push the boundaries of traditional dining, its impact on the culinary world will undoubtedly be felt for years to come. Through its commitment to creativity, exploration, and cultural exchange, Noma is setting new standards for gastronomic excellence and redefining the possibilities of fine dining.