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Because Noto is a beautiful and virtuous land, rich and wild.
Because the sea is nourishing and the wind still carries olfactory messages.
Because the light is so beautiful and time slows down.
Because the trees talk to each other.
Because the human beings who live here carry within them the answers to questions about the future of our species. Because there’s a mysterious force at work here, a language that’s both universal and secret.
Because all this must be reborn.
Lionel Beccat
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We are pleased to announce “NOTO NO KOÉ”, a charity collaboration event to bring the voice of Noto to you and to think about Noto’s future.
Since our collaboration event in Noto in January 2019, our Executive Chef Lionel Beccat has visited Noto from time to time and has been inspired by the rich ingredients, beauty, strength, and philosophy of Noto’s people.
In the wake of the Noto Peninsula earthquake in January 2024, Esquisse is committed to supporting Noto through this charity event in response to the difficult situation and the thoughts of those affected who are working for the community.
Collaborator：
Akito Akagi Wajima Lacquer Artist, Saryo Somamichi Owner（Talk Sesssion, plates for the course）
Toshiya Ikehata Chef “L’Atelier de NOTO” （Talk Session, All course）
Meiji Hirata Chef “Auberge Villa de la Pace” （Talk Session, All course）
Yutaka Kitazaki Chef ”Saryo Somamichi” （All course)
Please enjoy the rich food of Noto, listen to the voice of Noto, and support them together.
A part of proceeds will be donated to the collaborators of Noto and “2024 Noto Peninsula Earthquake Disaster Relief Fund” of ”Hokuriku Mirai Foundation” .
【DATE】
May 17（fri） Dinner Open 18:30 Start 19:00
May 18（Sat） Lunch Open 12:00 Start 12:30 Dinner Open 18:00 Start 18:30
May 19 (Sun) Lunch Open 12:00 Start 12:30 Dinner Open 18:00 Start 18:30
May 20 (Mon） Lunch Open 12:00 Start 12:30
*We will start at the same time. Please be seated by the Start time mentioned above.
*The course is a collaborative course of four chefs, using as much Noto produce and Wajima lacquerware as possible..
【PLACE】
ESqUISSE 5-4-6 Ginza Chuo-ku Royal Crystal Ginza9F
【PRICE】
Lunch ￥40,000 Dinner ￥40,000
＊Prices include tax and exclude service charge 12%, per person
【BOOKING】
03-5537-5580 （For English +81-（0）50-5369-5052）
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【Opening Talk Session NOTO NO KOÉ】*in Japanese ＊Fully booked
Facilitator Tomoko Chris
Fee 3,000yen
Time May 17 （Fri） Open 10:00 10:30-12:20
10:30 ー11:30
The Future of Noto Led by Wajima-lacquer Art, through the “Small Kijiya-san Project” and “nurimono house” Project (Akito Akagi)
11:40 ー 12:30
The new chef’s mission which I Learned from the “Soup Kitchen” experience, the new food culture of Noto (Toshiya Ikehata and Meiju Hirata)
＊Reservations are required.
＊Please note that there is a possibility of standing.
＊No meals.
Chris Tomoko
Born in Hawaii. Works mainly on programs on J-WAVE, an FM radio station in Tokyo. She focuses on sharing thoughts and ideas that can enrich our daily lives, considering the importance of sensitivity beyond words.
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【COLLABORATORS】
Akito Akagi
Wajima nuri lacquer Artist
”Saryo Somamichi” Owner
Born in Okayama Japan in 1962. After graduating from Chuo University, Department of Philosophy, he worked as an editor before moving to Wajima, Ishikawa Prefecture in 1988. After training under Wajima lacquerware craftsman Susumu Okamoto, he became independent in 1994.
He has pioneered the world of “Nurimono,” lacquerware for daily life based on modern lifestyle.
(Opening talk session on 17th)
Toshiya Ikehata
Chef “L’Atlier de NOTO”
Born in Wajima City, Ishikawa Prefecture in 1979. After graduating from Tsuji Culinary Institute, he worked at Carandolier in Osaka before going to France in 2006, where he honed his skills at Robuchon and other starred restaurants in Paris for four and a half years. While working in French cuisine, he began to think to share the beauty of his hometown, Noto. After returning to Japan, he opened “L’atelier de Noto” in Wajima in 2014.
(Opening talk session on the 17th, collaboration of all courses)
Meiju Hirata
Chef “Villa de la Pace”
Born in Tokyo in 1986. After graduating from university, he began his culinary career. After working at an Italian restaurant in Tokyo, he was attracted to the Noto Peninsula, where he visited in search of ingredients, and moved to Nanao City in 2016, opening the restaurant “Villa della pace.
(Opening talk session on the 17th, collaboration of all courses)
©︎Mitsue Nagase
Yutaka Kitazaki
Chef “Saryo Somamichi”
Born in Ishikawa Prefecture. After graduating from International Christian University, trained at Kyo Kaiseki Kichisen in Shimogamo, Kyoto. After that, he moved to Kanazawa and worked as a chef at a kappo restaurant and a hotel before assuming his current position in 2023 when the Japanese cuisine auberge “Saryo Somamichi” opened.
(Dinner collaboration on 17th)
Lionel Beccat
Chef Execurif ESqUISSE
Parceque Noto est une terre belle et vertueuse, riche et sauvage.
Parceque la mer est nourricière et que le vent porte encore des messages olfactifs
Parceque la lumière y est si belle et le temps ralenti.
Parceque les arbres y discutent entre eux.
Parceque les êtres humains qui y vivent portent en eux les réponses aux questions sur le devenir de notre espèce. Parceque il réside en ce lieu une force mystérieuse, un language à la fois universel et secret.
Parce qu’il faut que tout cela renaisse.
Lionel Beccat