Looking to the Future: Noma 3.0
Even as Noma thrives in Kyoto, the team is already looking ahead to the restaurant’s next chapter: Noma 3.0. Redzepi has announced that, upon returning to Copenhagen, the restaurant will open for one more Ocean season before ceasing to operate Noma as a year-round restaurant, instead focusing on pop-up experiences around the world. “Noma will continue to be one of the most important gastronomic establishments globally, but when we open for guests in the future, it will be as a pop-up,” Redzepi reveals.
These pop-ups could take place anywhere – from Copenhagen to locations around the world – but the format will always be temporary, driven by Noma’s mission to explore larger questions surrounding food, sustainability, and the future of dining. “Our mission is to help tackle some of the bigger issues around food,” he explains, referring to the green transition and the future of eating, both in restaurants and at home.
A Family Affair
Outside the kitchen, Redzepi and Søberg are also enjoying the rich cultural and natural offerings of Kyoto. Redzepi’s passion for hiking has found the perfect outlet in Kyoto’s scenic landscapes. “I’ve hiked the Camino trails and in the Caucasus mountains, and being in Kyoto is just incredible because you can hike anywhere,” he says. Meanwhile, Søberg has been exploring Kyoto’s parks and temples with her son, who has taken to the city’s playgrounds and amusement parks with enthusiasm.
“The nature in and around Kyoto is incredibly beautiful and gives a special sense of calm,” she reflects, echoing the sense of serenity that the city has brought to both their professional and personal lives.
Noma’s return to Kyoto is more than just a pop-up; it’s a culinary pilgrimage, a journey that fuses the old with the new, the Nordic with the Japanese, and tradition with innovation. As Noma continues to push boundaries and explore the depths of food culture, its Kyoto pop-up stands as a testament to the power of collaboration and the magic that can happen when two rich culinary traditions meet.
AloJapan.com