Vegetable Season 2024
Welcome
For the past twenty years, noma has been a restaurant ever curious to learn and grow—to be the best that we can be! Our origin is rooted in an exploration of the natural world, which began with a simple desire to rediscover wild local ingredients by foraging and to follow the seasons.
Since the early years, we have added many layers to what we do; we have teams dedicated only to innovation, another team is specialized in fermentation, we have fulltime foragers, gardeners, and researchers. We’ve traveled the world in search of inspiration, technique, friendship, and new ingredients. Over the years we’ve grown our staff from a mere twelve, to now more than one hundred.
Pursuit of knowledge, devout creativity, relentless teamwork, and surprising our guests are essential to who we are.
Reservations
If you can’t find a table on your preferred date, we recommend adding your information to our waiting list.
We will reach out to those on the waiting list as soon as tables become available.
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How hard is your shell?
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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.
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The temperature frequently hits 40°C. It’s sweltering hot, the height of a Japanese summer. Yet, here in the test kitchen, we’re planning for a fall menu. Milder temperatures, a different set of ingredients, the changing colors of the season. How does this work? How do you tap into creativity for a season that’s still two or three months away? We have many ways, many techniques, and different approaches—a way of working that has been refined over two decades. Right now, it’s more about finding great ideas and honing in on the techniques while still, of course, discovering a dish here and there.
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Vegetables fresh from the farm, with aromatic herbs and flowers, served with a fennel and tomato sauce and chili oil.
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Like, What is this?
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A sneak peek into the setup for Vegetable Season 2024! 🌱 Watch @rudolph1970 work her magic with the front door. It’s incredible to think how quickly time has flown by, and now we’re almost wrapping up this season—Next stop Japan!
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Join us for a glimpse into a day in the life of our dedicated foraging team at @nomacph! 🌿 We started our morning at 6 am on the beach, where we spotted some wild roses and beach mustard, reminding us of nature’s hidden treasures.
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Team photo – fermentation lab style! Instead of snapping pics of our faces, we’re capturing the @nomacph team’s mouth bacteria. We’ve taken cheek swabs from everyone, and we’re currently watching them grow. Stay tuned for the big reveal when we display our microbial masterpieces in a frame.
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Veg season in photos:
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A decade-long piece of work distilled into 8 episodes, 87660 hours compressed into 5.5. Not every story can be chosen, so here are some behind-the-scenes moments of filming Omnivore @reneredzepinoma @appletv @mdgoulding #Omnivore
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Narrated by our very own René Redzepi, this global series explores the ingredients that built societies, shaped our beliefs, and forever altered the human story. From salt flats in Peru to coffee forests in Rwanda to wild tuna off the coast of Spain, each episode of Omnivore celebrates the way we grow, transform, and consume the world’s best resources – the ones we eat.
Dear Friends, Kyoto is calling. Noma will return to Ace Hotel Kyoto for a 10-week residency, from October 8th to December 18th. During the sakura season in 2023, after many […]
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 […]
Dear friends, We are going to Kyoto, Japan. For the past two years, we have been studying, traveling and researching the city of Kyoto and the Kansai region – in […]
Dear guests, colleagues, and friends, Winter 2024 will be the last season of noma as we know it. We are beginning a new chapter; noma 3.0. In 2025, our restaurant […]
Noma 2.0: Vegetable, Forest, Ocean is a deep dive into all that has been brewing in noma’s test kitchen since moving to our new location in 2018. The book includes […]
We are looking for a Senior Front of House person to join our wonderful team. This person should have a minimum of 2 – 3 years in a leadership or management role.
It’s happening. The return of the noma burger. This year we have faced some of the biggest challenges ever in our seventeen years of operating noma
We are incredibly happy to be allowed to reopen the doors of noma, now that restrictions have eased in Denmark.
In this moment, we are eager to connect with our community, and to celebrate summer in the best (and safest) way we can.
Nate’s New England Clam Chowdah
Serves 4 people: Clam stock, the chowdah base, potatoes, finishing, servirng, and black pepper oyster crackers