( CNN ) -- Just when we were getting used to the idea of restaurants as travel destinations , the restaurants themselves go traveling . First it was Fat Duck , the Michelin star-studded rural English venue created by scientific chef Heston Blumenthal , that announced it was upping sticks and heading to Melbourne for six months . Now , fresh from scooping top honors at this year 's San Pellegrino World 's 50 Best Restaurant Awards , Denmark 's Noma is preparing to tantalize the unsuspecting diners of Tokyo with its visceral version of fine dining . Both restaurants are planning to hit the road in 2015 -- taking their chefs , kitchen staff and cookery concepts with them . `` I have planned ( the move ) for two years , '' Noma 's head chef and co-owner Rene Redzepi said after his Copenhagen venue was named top of the 2014 World 's 50 Best Restaurants this week in London . So , come the beginning of 2015 , diners already desperate to grab one of Noma 's tables could face further frustration as the whole venue appears set to pack its famous foraging bags and head east . 'Awestruck ' by Japanese food culture . Despite the prospect of using ingredients they 've never cooked with before , such as tofu and sudachi , Redzepi says there are other worries on the horizon -- such as Japanese work permits . `` At the moment the most difficult thing is to make sure that my three people from Guatemala , two people from Mexico City and two people from Gambia , who are dishwashers , will get work visas for three months , '' said Redzepi . Announcing the move on his website a couple of months ago , the 36-year-old chef said his palate rather than his profit motive were to blame . `` We really want to go , '' he said , adding that he was `` awestruck by the richness of Japanese food culture '' during a trip to Japan five years ago hosted by Murata , a chef from Kyoto 's Kikunoi restaurant . Do n't expect a sudden switch to sushi in the Noma kitchen that gave us sea urchin toast , beef tartar with ants and other modern Nordic specialties . `` I have a plan with Noma Tokyo , '' said Redzepi . `` I 'm not going to turn it into a Japanese restaurant , but I have a plan . In the next five years , Japan is very important in my big plan of restaurant Noma . '' That said , the chef has in the past revealed to CNN that , despite his strict insistence on locally sourced produce , in his home larder lurks miso paste , sesame seeds and aged seaweed from Japan 's Hokkaido island . It 's not clear where in Tokyo Noma 's pop-up restaurant will appear , nor is it clear what will become of the original venue when the current team are gone . Redzepi is keeping everyone waiting another few weeks before dishing up the full details . In the meantime , perhaps he should consider changing the name to Nomad .
Noma , winner of the 2014 ` ` ' 's best restaurant '' title , has started a start - up venture in Tokyo . Head chef and co - owner Philippe Michel says the reason is simple : ` ` We really want to go to Japan . '' It 's not clear what will become of the original venue when the current owners are gone .