この口コミは、eb2002621さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

eb2002621 口コミ11,952件フォロワー4,469人

5.0

￥100,000～1人

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク5.0

2024/04訪問2回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク5.0

￥100,000～1人

Ocean Season 2024

2024年4月。
コペンハーゲン2日目の夜は『noma』へ
前回は『Vegetable Season 2019』で訪問しましたが
5年ぶりの今回は初めての『Ocean Season』楽しみ〜

到着後、広大な敷地を散策し、温室でお茶を頂いてから
順番にゲストをレストラン棟のテーブルに案内していく
スタイルになります。
レストラン棟に入ると全スタッフが笑顔でお出迎え。
（こういうところが素敵ですね〜）

テーブルにはスウェーデン産カワメンタイと鱈の目、喉、
顎が並んでいます。（なんだか凄くグロテスクｗ）
鱈の瞳、、、まさか日本人ゲストに合わせて二十四ある
のかな？と思って数えてみたら二十三でしたｗ

ではコースの始まり。
☆Ocean Season 2024：3995kr
◯Wine Pairing：2050kr

頂いた内容は↓になります。

☆Whole cooked langoustine
　Mussel broth with bergamot
☆Seaweed á la crème
☆Blue mussel and golden beets
☆Fresh sea urchin and hazelnuts
☆Raw squid on grilled koji
☆Cod roe waffle
☆Hand dived scallop
☆Cod head:
　Tongue on the bone
　Eye pie
☆Throat and young garlic
　Jaw with smoked pumpkin
☆Sea cucumber with SCOBY
☆Barbecued burbot and clam
☆Hazelnut with kelp
☆Sweet oyster
☆Snobrød
　Clam gel

◯2020 Saint-Aubin ler Cru En Remilly - Julien
　& Carole Altaber Saint-Aubin, Burgundy, France
◯2019 noma x Brekeriet
　Landskrona, Scania, Sweden
◯2022 La Bufarrella - Toni Carbó & Anna Serra
　El Pla del Penedès, Catalonia, Spain
◯2017 Himmel auf Erden - Christian Tschida
　Illmitz, Burgenland, Austria
◯2020 Les Blanderies - Mark & Martial Angéli
　Bellevigne-en-Layon, Loire, France
◯2017 Mayga Gamay - Alice Bouvot
　Arbois, Jura, France
◯2022 Natsu no Omoide - Kuniko Mukai
　Ine, Kyoto, Japan

美味しいのは勿論の事、例えば石をのけると貝が開いて
いくようなみせ方であったり、モリモリの海藻を食べる
のかと思いきや奥のスープだけを頂くという食べさせ方
であったり、コース内に想像の斜め上をいくアイデアが
詰まっていて、アトラクション感満載ｗ

やはり海の幸は日本でも口にする事が多いので、今まで
体験してきたnomaのコースの中でも、より好みの内容
となっており、どれも印象的でしたが、自分は一番最初
に登場したラングスティン推しで♪
（※出てくる料理の順番は各テーブルで違うっぽい。）

今回、レネや高橋さんはニューヨークのポップアップで
先に旅立ってしまいお会いできませんでしたが、食後の
ツアーで発酵担当シェフのKevinさんに店内を案内して
頂き、とても楽しい夜になりました。

ごちそうさまでした！
※ちなみにCP評価の元凶は全て円安によるものですｗ

18

2024年4月。訪問

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17

温室のウェイティングスペース

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17

温室でお茶を

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17

では席まで案内

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11

レストラン棟

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11

レストラン棟入口

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11

店内

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12

店内

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11

スウェーデン産カワメンタイ

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11

正面から

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11

鱈の喉顎二十三の瞳

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10

2020 Saint-Aubin ler Cru En Remilly - Julien & Carole Altaber Saint-Aubin, Burgundy, France

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10

Whole cooked langoustine

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10

羅臼昆布＆バターソース

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10

Mussel broth with bergamot

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9

2019 noma x Brekeriet Landskrona, Scania, Sweden

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10

Seaweed á la crème

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9

Blue mussel and golden beets

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9

Blue mussel and golden beets

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7

2022 La Bufarrella - Toni Carbó & Anna Serra El Pla del Penedès, Catalonia, Spain

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9

Fresh sea urchin and hazelnuts

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9

Raw squid on grilled koji

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9

Cod roe waffle

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8

2017 Himmel auf Erden - Christian Tschida Illmitz, Burgenland, Austria

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9

Hand dived scallop

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9

2020 Les Blanderies - Mark & Martial Angéli Bellevigne-en-Layon, Loire, France

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9

Cod head：Tongue on the bone ＆ Eye pie

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10

Cod head：Eye pie

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9

Throat and young garlic

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9

Jaw with smoked pumpkin

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9

lamb's ears？（失念）

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8

2017 Mayga Gamay - Alice Bouvot Arbois, Jura, France

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9

Sea cucumber with SCOBY

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9

Barbecued burbot

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10

Barbecued clam

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9

20時を過ぎて暗くなってきました。

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8

2022 Natsu no Omoide - Kuniko Mukai Ine, Kyoto, Japan

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9

Hazelnut with kelp

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9

Sweet oyster

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10

Snobrød / Clam gel

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9

食後のツアーへ

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10

ごちそうさまでした。

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5

お土産

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2019/10訪問1回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

￥60,000～￥79,9991人

No.7777『Vegetable Season 2019』

ゾロ目なので、一応キリ番って事で。
No.3333 はモデナの『Osteria Francescana』だったので
No.7777 はコペンハーゲンの『noma』にしました。

2019年9月。デンマーク2日目。
この日は午前中ロスキレ、昼からスウェーデンのマルメを観光し
15時くらいにホテルに戻ってきました。
（ディナーは17時からだったので、日中食事は極力セーブw）

そして16時半くらいにタクシーで『noma』に向け出発。

以前マンダリンオリエンタル東京で開かれた『noma TOKYO』
に参加しましたが、コペンハーゲンの本拠地を訪れるのは初めて
（こちらに移転する前の店舗にも行った事ないです。）
今回の旅のメインイベントなのでテンション↑↑↑

16時45分くらいにレストランに到着し、参加メンバーと合流。

『じゃ～、9月○日の17時にnomaで集合ね～！』という感じで
LINEで約束して、普通に現地で全員揃うってのが何ともスゴい
というか頼もしいメンバーです（毎回幹事らしい仕事もせずw）

では席に案内されるまで、泡を頂きながらnomaの菜園を見学♪
今回提供される食材もズラッと並んでいました。

17時になり、順番にレストラン内に案内。
ライトブラウンと草木の緑に包まれた店内で、落ち着きますね～
最初、屋外は明るかったのですが、徐々に暗くなっていく感じも
良かったです。
（夜は二交代制ですが、意外と17時からの部もオススメかも。）

ドリンクは自分はワインペアリング、友人はソフトドリンクペア
リングをチョイス。

料理に関してですが、
夏～初秋にかけては「Vegetable Season」
秋～年末にかけては「Game & Forest Season」
年始～春にかけては「Seafood Season」
という感じで、ザックリ分けているようです。

今回は9月の訪問なので､「Vegetable Season」となり、野菜を
中心としたラインナップになります。いわゆるRené Redzepi 流
精進料理みたいな感じかな？
※厳密に言うと、ソース等には動物性食材を使用しているみたい
　なので精進料理ではないです。あと、精進料理ではネギ属など
　の五葷も避けた方がいいと言いますし。

予約時、冬のジビエの席も空いていたのですが、メインに肉や魚
が入らない野菜のみのコースの方が、想像の斜め上をいってくれ
そうな気がしたので、この時期で席を押さえました。

では今回のコース＆ワイン内容の紹介を。

☆flowers marinated with pollen
　花粉でマリネしたバラ
　ビーポーレン（働き蜂が花粉を丸めたもの）
　花びらとパンの間のペーストにこっそり蟻を使用ｗ
　花びらが蝶の標本のように盛りつけられています。
☆barbecued pepper
　シシトウ 3種の果物のピュレと豆入り
☆candied beets
　ビートルートをブラックベリーで作られた皮に包んだもの
　フェンネル・塩などを添えて
☆chilled onion bouillon
　玉葱をくり抜いた器の中に玉葱のブイヨンのジュレ
　ブナの種ピーナッツフレッシュクリーム
☆mold pancake with truffle
　大麦のパンケーキを発酵させカビを生えさせたもの。
　中に黒トリュフとデンマークの山羊のミルクチーズ
☆mold pie
　スモークさせた海藻のパイ卵黄・大麦を発酵させカビを
　生えさせたもの（カマンベールのようなテクスチャー）
☆berry soup
　レモン、タイム、スパイスを効かせた冷製ベリースープ。
　ベビートマトブルーベリーラズベリー
　ほんのり効かせたチリとの相性も良かったです。
☆flatbread with medium rare cooked vegetables
　発酵させたクリスピーフラットブレッド
　スパイスブラウンバターソース。
　茹でたズッキーニ赤カブ大根フライしたパネラ
☆celeriac cannelloni
　根セロリを海藻出汁で味付けし、乾燥＆卵黄ブラッシングし
　パスタ風に仕上げた生地でオイスターリーフを巻いたもの
　ホイップクリームを添えて
☆boiled new potato
　鉢植えで出てきましたｗ
　新じゃがとマッシュルームの粉がベース
　上はナスタチウム
☆marigold flowers with a whisky egg-nog
　マリーゴールドの天ぷらスモークした卵黄ソース
☆quail egg in salted ramson leaves
　昆布出汁に漬けた燻製のうずら卵をラムソンの葉の塩漬けで
　包んだもの
☆wild mushrooms barbecued with pine
　マッシュルームの串焼き花粉を添えて
☆vegetable ragout
　夏の豊穣、繁栄を祝って。
　蒸したフダンソウ・花・野菜
　トリュフと海藻をベースにしたソースで

☆woodruff and birch kombucha
　くるまば草のアイス甘く漬けた松ぼっくりの赤ちゃん
　松の実ブルーベリーブナの樹液
☆elderflower mousse and seabuckthorn
　シーバックソーンエルダーフラワーのムース
　マリーゴールドの花びらをあしらったもの
☆crispy bees cooked with chocolate
　カラメルホワイトチョコのクリスプ蜂の子花

2017 Love&Pif - Yann Durieux - Hautes-Côtes de Nuits
2013 L'O2 Vigne - Jean-François Chéné - Beaulieu-sur-Layon
2018 Himmel auf Erden Rosé - Christian Tschida - Illmitz
2018 Giallo-Tom Shobbrook - Flaxman Valley
2010 Dis, 'Vin Secret'- Françoise Bedel - Crouttes-Sur-Marne
2015 Morange -Milijan Jelic- Valjevo
2018 Grains de Folie -Bruno Rochard - Anjou

食後のハーブティー：ミントとレモングラス / タイム

ちなみにソフトドリンクペアリングは以下になります。
○seabuckthorn
○black apple and cherry
○cloudberry and pollen
○kiwi and coriander
○strawberry and chilli
○Kvæde OG Hyldeblomst

北欧ゆえ、結構酸味強めな皿が並ぶものと予想していたのですが
コースを食べ終えてみると、日本人が好みそうな優しい味わいで
旨みをプッシュした皿が多かった印象でした。

それもそのハズ、スーシェフでメニュー開発を担当している一人
が高橋惇一氏。なので革新的な料理ばかりなのに日本人にとって
親しみのある味で、違和感のある皿は一つも無し。お見事です！

オイスターリーフを用いたり、ワイルドマッシュルームを焼鳥風
に仕上げる事で、コースの中にシーフードや肉料理のニュアンス
を加えており、野菜のみのコースという印象が全くなかったです。

食後は高橋さんに直接厨房を案内して頂きました。
次シーズンのジビエ料理のメニュー開発が始まっていたり、蟻を
飼育しているケースを見せていただいたり、料理同様楽しい時間
を過ごす事ができました。　

やはり「世界のベストレストラン」の中では、カンロカ・ノーマ
・フランチェスカーナあたりは別格のインパクトかも。
あと高橋さんが独立する事があれば、是非お店に伺いたいです！

ごちそうさまでしたっ

31

2019年9月。訪問

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31

noma

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30

noma

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29

nomaの菜園でウェルカムドリンクを

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13

菜園内に・・・

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15

今回頂く食材かな？

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13

では入店

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14

店内

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12

Vegetable Season menu

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13

2017 Love&Pif - Yann Durieux - Hautes-Côtes de Nuits

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14

flowers marinated with pollen

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14

barbecued pepper

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14

candied beets

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14

chilled onion bouillon

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13

2013 L'O2 Vigne - Jean-François Chéné - Beaulieu-sur-Layon

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14

mold pancake with truffle

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14

mold pie

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14

2018 Himmel auf Erden Rosé - Christian Tschida - Illmitz

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14

berry soup

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14

2018 Giallo-Tom Shobbrook - Flaxman Valley

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13

flatbread with medium rare cooked vegetables

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14

celeriac cannelloni

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14

2010 Dis, 'Vin Secret'- Françoise Bedel - Crouttes-Sur-Marne

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14

boiled new potato

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13

2015 Morange -Milijan Jelic- Valjevo

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14

marigold flowers with a whisky egg-nog

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13

quail egg in salted ramson leaves

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13

2018 Grains de Folie -Bruno Rochard - Anjou

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13

wild mushrooms barbecued with pine

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12

pan

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12

vegetable ragout

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12

woodruff and birch kombucha

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12

別室でデザートを

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13

elderflower mousse and seabuckthorn

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13

Herbal tea

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11

crispy bees cooked with chocolate

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11

スーシェフ＆メニュー開発担当の高橋惇一氏に厨房を案内して頂きました。

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9

厨房

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11

厨房

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12

蟻を飼育してます。

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12

seabuckthorn

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12

black apple and cherry

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12

cloudberry and pollen

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11

kiwi and coriander

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12

strawberry and chilli

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12

Kvæde OG Hyldeblomst（elderflower）

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eb2002621

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