After gaining experience in French restaurants in Tokyo, he moved to France in 2012 to train under chef Shinichi Sato, an experience that shaped his approach to precision and creativity.

Returning to Japan, he broadened his expertise across diverse sectors—from food manufacturing to casual dining—and later took on catering development projects, collaborating with chefs and artists globally while curating food programs for exhibitions and creative events. He eventually returned to France to help establish a wagyu-focused restaurant in Paris, serving as its chef.

Shortly before the pandemic, Noda returned to Japan and founded nôl in Bakurocho, Tokyo, where he serves as Director Chef. The restaurant has since earned multiple consecutive accolades for both its cuisine and its commitment to sustainability.

Noda has also been highly recognised in RED U-35, Japan’s leading competition for emerging chefs, becoming the first chef ever to receive the Runner-up Grand Prix three times. In 2025, he was appointed Advisor to GIC Tokyo and Director of Innovative Kitchen 8go, a cross-disciplinary living lab.

His work today centres on regenerative, forward-looking gastronomy that blends craft, innovation, and cultural expression.