Restaurants
- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Dehydrated strawberry mochi, saffron and cardamom
Egg fruit, amazake reduction
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Yuzu jelly, sake, and plum kernel oil in shape of shijimi clam
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Green rice and roses from Ishigaki island, dressed with rose vinegar and rose oil
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Ise Ebi tail, fermented in black garlic and miso, served with pumpkinbushi, sansho pepper, sudachi lemon
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Kyoto boar, belly fermented in black garlic and miso, served with pumpkinbushi, small leaf of sancho, Sudachi lemon
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Sansai, steamed and grilled, ise ebi brain sauce
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Roasted lotus root, glazed with mushroom, sauce of shijimi and egg yolk
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Kinki fish from Hokkaido, cured with fermented elderflower paste, lightly grilled on the barbecue with egg yolk, sakura, and yuzu garum
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Green tofu made from green soybeans, nasturtium flowers, raw almonds
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Noma Kyoto (March 2023)
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- Jason Wang added a new meal Dinner at Noma at Ace Hotel Kyoto at Noma Kyoto
Bamboo from Tokushima, cooked in broth with dashi and miso water, cornbushi, squid infused with jasmine tea leaves
The cornbushi is made from a 4th generation Katuobushi maker. In Makurazaki, Kagoshima Prefecture, he is always looking to do new things and see how he can use his skill into making Katuobushi other than fish. Noma collaborated with him... More
Bamboo from Tokushima, cooked in broth with dashi and miso water, cornbushi, squid infused with jasmine tea leaves
The cornbushi is made from a 4th generation Katuobushi maker. In Makurazaki, Kagoshima Prefecture, he is always looking to do new things and see how he can use his skill into making Katuobushi other than fish. Noma collaborated with him and sent over various fruits and vegetable. Noma cut the corn in wedges and made the dashi out of it.
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Noma Kyoto (March 2023)
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#cityfoodsters_nomakyoto Less