Noma Projects in Los Angeles: the first shop outside Copenhagen

For years Noma Projects has been the way the Copenhagen restaurant shares what its Test Kitchen and Fermentation Lab learn: garums, vinegars, hot sauces and pralines, developed and made by hand in Copenhagen for home kitchens. With the shop on Sunset Boulevard, Noma Projects now has its first dedicated retail space outside Copenhagen, opened on 9 April 2026 alongside the residency that brought the Noma kitchen to Los Angeles.

A pantry from the test kitchen

The team describes the shop as an extension of its Test Kitchen and Fermentation Lab, “a place to explore flavor, to taste, and to bring flavors of Noma home”. What began as a research initiative has become a pantry built on fermentation and preservation. In Silver Lake the idea is hands on: guests can explore the products with the team, ask questions and learn how the ingredients work in a home kitchen.

Made for Los Angeles

The most interesting shelf is the one that exists nowhere else. Noma Projects worked with producers on a series of limited offerings for this shop. Spinnaker, the bean-to-bar maker from Seattle founded by the brothers Chris and Kelly Van Arsdale, roasts cacao nibs for precision and sorts every batch by hand. For Los Angeles it makes two single-origin bars from cacao grown in the United States: a 70 % Hawaiian bar from the Kamananui Cacao Orchards on the North Shore of Oahu, where the crop allowed only a few hundred bars, and an 80 % bar from Hacienda Jeanmarie in Puerto Rico, part of a revival of cacao farming on the island.

The kombucha comes from Fermensch, a small-batch brewery in Southern California, to recipes the Noma Test Kitchen team developed after arriving in November: Passion Fruit & Saffron on an oolong base with 15 % fresh local passion fruit, Ancho Chile & Mandarin on jasmine green tea, and Pink Pepper with dried pepper leaf, pink peppercorn, dried rose, freeze-dried blueberry and salt. The matcha, called Reir, is a single-origin organic tea from Gokasho in Uji, Kyoto, made by Yoshitsugu and Mizuho Furukawa of Furukawa Seicha, a sixth-generation tea family that also supplied the Noma Kyoto residency. It is grown from the Samidori cultivar, picked by hand, shaded for 38 days before harvest and stone-milled by the family.

The Copenhagen staples

Next to the Californian pieces stand the classics made in Copenhagen: the Mushroom Garum, the Wild Rose Vinegar, Truffle à la Crème, Noma Staff Chili, the Sea Buckthorn and Corn Yuzu hot sauces, Cep Oil and the Pumpkin Bushi. On the sweet side there are the Pumpkin Seed Praline, the Hazelnut Berry Praline, La Rifa 70 % Blanco Jaguar chocolate and Ikke Chokolade, a chocolate alternative developed at Noma. Noma Kaffe is sold in bags and drip bags, and the books range from Noma 2.0 and the Noma Guide to Fermentation to Noma in Kyoto, with the Noma Guide to Building Flavor announced for 21 April.

Elm from the city, lamps from coffee grounds

The interior is by OEO Studio, the Copenhagen practice that also built the original Noma Projects shop in the Noma garden. All timber is elm from the Los Angeles urban forest, trees taken down because of age, weather or safety. The furniture was made by Marmol Radziner Fabrication in El Segundo, about 12 miles away, finished with a red dye and pigment and sealed with Rubio Monocoat, a food-safe oil. The curtains are dyed hemp from Kyoto woven by Hosoo, the counters are buff limestone from remnants, the pendant lights above the curiosity table were cast from recycled coffee grounds, and the floor is woven seagrass under walls in Farrow & Ball Stony Ground.

For anyone who has eaten at Noma, the shop is a direct way to take its flavours home. For everyone else it is a pantry with a story behind every jar.