Here is the English translation in a polished feature/news style:
The world-renowned Noma restaurant has brought its “Noma Projects” physical space to Los Angeles’ Silver Lake neighborhood. The pop-up shop is dedicated to selling the brand’s fermented foods, condiments, and collaborative products. Open for only two months, it has attracted food enthusiasts and fans who never had the chance to dine at Noma, offering them a rare opportunity to experience its signature flavors.
Located in the culturally vibrant Silver Lake district, the Noma Projects space sits alongside shops such as Loquat Café and the newly opened Bar di Bello in the same retail complex. The interior is designed to resemble a culinary laboratory, featuring wooden shelving made from Los Angeles-sourced timber, furniture produced by local LA companies, and textiles imported from Kyoto, Japan.
At the center of the space is a long communal table filled with ingredients and jars of Noma’s house-made seasonings. Staff members warmly invite visitors to sample the products, including its umami-rich mushroom fish sauce, wild rose vinegar, sesame blends, and truffle seasonings—encouraging guests to imagine the broader culinary philosophy of Noma through taste.
For many Asian visitors, the flavors feel both familiar and unfamiliar. Gina Li from the San Gabriel Valley noted that many ingredients—such as mushrooms, peach gum, and black sesame—are deeply rooted in Asian cuisine, yet Noma transforms them into entirely new sensory experiences. Visiting the space feels like entering a culinary laboratory, she said, offering both visual and gustatory exploration. While diners may not be able to access the full Noma restaurant experience, they can purchase bottles of condiments to recreate elements of it at home.
Known for its exclusivity, Noma Projects was established in 2022 with the goal of translating experimental fine-dining flavors into everyday usable products, offering a more accessible entry point into the restaurant’s culinary philosophy. In addition to its permanent base in Copenhagen, the brand has only staged a few international activations, including a 2024 collaboration in Brooklyn with a Japanese dashi shop. Its pop-up spaces are typically short-lived and product-focused.
The Los Angeles installation offers over a dozen products, ranging from seasonings to novelty items such as pumpkin-flavored Japanese bonito flakes (traditionally smoked and dried fish shavings), and a chili sauce known as “Staff Chili,” previously used in Noma’s internal kitchens and now available for retail. The chili sauce is priced from $18 per small bottle, while the pumpkin bonito flakes retail for $36. The shop also features Los Angeles-exclusive collaborations, including Spinnaker chocolate, Fermensch kombucha in three flavors, and matcha sourced from Uji, Kyoto.
Raymond Liu, another visitor, particularly enjoyed the saffron passionfruit kombucha. He described it as reminiscent of a mocktail, combining familiar Asian flavors with a perfume-like complexity. At $7–8 per can, he noted, it feels more affordable than ordering a similar drink at a bar.
The store also carries Noma’s culinary publications, including The Fermentation Guide and The Flavor Bible, as well as merchandise such as tote bags, hats, and T-shirts. One Chinese visitor said she purchased a T-shirt and tote bag as keepsakes, noting that many of the pop-up items are limited editions. While the $40 tote bag is not inexpensive, she felt it carried special meaning.
Noma Projects will run through June 26 at 3300 Sunset Boulevard in Los Angeles. Opening hours are Tuesday to Friday from 11 a.m. to 7 p.m., and Saturday to Sunday from 10 a.m. to 6 p.m. More information is available at nomaprojects.com.