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We will reach out to those on the waiting list as soon as tables become available.

Almost two decades in and we are still humbled by the recognition given to our incredible team. Everything we are today we owe to the long list of legends who have passed through our doors. We are proud to see many of them chasing dreams of their own, and to see them being recognized this evening along with other brilliant colleagues around the Nordics.

We're just two weeks away from opening day of Vegetable Season! While we are fully booked for the entirety of the season, we recommend signing up for our waitlist (via link in bio) for your desired dates, as we reference this list in the event of cancellation.

There’s an innocence to the unknown; the yet-to-be-uncovered. When the team first arrived in Kyoto in early March (January for the test kitchen), everything was unfamiliar. The setting. The ingredients. The neighborhood. The currency. The culture. The language. And with each passing week, we began to settle into our own; finding the rhythm of both service and daily life in Japan. ​​​​​​​​​

A look back at some of the incredible Japanese ingredients we were fortunate enough to work with for Noma Kyoto.

Were in the final week of service here in Kyoto! A few snaps to start the week.

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