Bookings Open for Noma Mandarin Oriental Tokyo

Mandarin Oriental, Tokyo has opened online reservations for an highly anticipated gourmet experience, Noma.

Noma is ranked #1 restaurant on The World’s ‘50 Best Restaurants’ list, and Chef René Redzepi and his culinary team will relocate to Mandarin Oriental, Tokyo from 9-31 January 2015.

Mandarin Oriental, Tokyo will transform its award-winning French fine dining Signature restaurant into Noma for the duration of the event, hosting forty-four diners in the main restaurant space, and ten diners in the private dining room for one lunch seating and one dinner seating daily.

“We are thrilled to welcome Chef René Redzepi and his talented team to Tokyo in January 2015. This is an incredible opportunity for our own colleagues to learn and be inspired by Chef René’s talent, innovation and passion for food. It is also an exciting event in the culinary world, and we’re proud to offer this once-in-a-lifetime experience to guests of Mandarin Oriental, Tokyo,” said General Manager, Anthony Costa. “We hope that this will be the first of future collaborations between Noma and Mandarin Oriental, Tokyo.”

Chef Redzepi is visiting Japan to study and source Japanese produce with help from the hotel’s own culinary team. He will create an original menu for Noma at Mandarin Oriental, Tokyo that will be designed to surprise and delight diners.

Bookings for dinner can be made by booking the ‘Noma at Mandarin Oriental, Tokyo’ accommodation package online. The package is priced from JPY 149,500 for two guests and includes one night of accommodation, dinner at ‘Noma at Mandarin Oriental, Tokyo’ on the night of stay, breakfast and a special commemorative gift.

Bookings for lunch can only be made online via Noma’s website. Lunch at ‘Noma at Mandarin Oriental, Tokyo’ is JPY 39,000 per person plus tax and service charge.

A wait list is also available via Noma.

Noma

Founded in 2003 by Chef René Redzepi, the Copenhagen restaurant Noma works with an intimate network of purveyors to develop a cuisine that expresses its region's culture and seasons. The small, 11-table restaurant is housed within an eighteenth-century warehouse along the city's harbor and serves a tasting menu consisting of 20 servings designed to give guests a clear and delicious sense of time and place.