Noma’s journey with Kyoto began in 2009 when Rene Redzepi was invited to the city by renowned Japanese chef Murata-san. Immersed in the rich traditions of Japanese food culture during a two-week crash course led by the three Michelin-starred chef, a true love story with Japan unfolded.
Over the years, Rene brought many different teams to Japan for inspirational trips, and today, we have eight team members from Japan. This deep connection led to our first popup in Tokyo in 2015 and the development of an extensive network of craftspeople, artisans, chefs, farmers, foragers, and more throughout Japan.
During the first pandemic lockdown in April 2020, while reading about Japanese architect Kengo Kuma, Rene stumbled upon images of the newly built Ace Hotel in Kyoto. Inspired and seeking a fresh start after the incredibly challenging period of covid, he shared images of Ace Hotel with colleagues, sparking the idea of a pop-up in Kyoto once the pandemic was over.
Little did we know it would take over three years to realize this dream. However, this gave us ample time to prepare. Over those three years, we extensively explored every corner of Kyoto and Japan at large, from mountains and temples to wineries, miso factories, noodle shops, Michelin-starred restaurants, and beyond. In 2023, our team of over one hundred arrived in Kyoto, each driven by their own hunger for discovery.
Individually and collectively, we embarked on day trips, weekend excursions, and dedicated exploration into Kyoto’s vibrant restaurant, art, ramen, and coffee scenes, uncovering incredibly special places all worthy of experiencing.
Food & Drink
There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the New York Times’s Pete Wells wrote recently in praising Noma’s flavours, “sauces are administered so subtly that you […]749 SEK
Food & Drink - Photography - Travel
Drift, Issue 13 – Berlin
Drift is about coffee, the people who drink it, and the cities they inhabit. Our collection of writers and photographers, alongside coffee shop owners, baristas, streetcart vendors, and patrons, capture a glimpse…..375 SEK
Food & Drink
The Noma Guide to Fermentation
Fermentation is moving away from the school of faddish wackiness to a greater understanding of the benefits that the flavour profile can give food and the health benefits of eating fermented foods. Noma, the Copenhagen restaurant of René Redzep, has been one of the instigators in this culinary appreciation. Every dish at Noma includes some […]425 SEK
Food & Drink
René Redzepi: A Work in Progress
René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity. Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials […]449 SEK