NOTO NO KOÉ
The “NOTO NO KOÉ” event is an opportunity to listen to the “voice of Noto” through cuisine and think about the future of Noto together. We are pleased to announce that Vol. 3 will be held in Wakura Onsen, Nanao City, Ishikawa Prefecture.
In Vol. 1 (Tokyo Ginza, May 2024), we informed the people of Tokyo about the current situation in Noto after the earthquake.
Vol. 2 (Wajima City & Nakajima Town, November 2024) was held with the theme of “inviting people from outside the prefecture to Noto” and “having Noto residents enjoy themselves.
The stage for Vol. 3 is Wakura Onsen, where several ryokan have been reopened but still bear scars. We hope to quickly link this area, the center of tourism in the Noto Peninsula, to the restoration and to create an opportunity to restore the liveliness of Noto. We hope that many people, not only local residents but also those from outside of the prefecture, will take this opportunity to visit the exhibition and include Noto in their sightseeing plans.
A special team of six chefs will introduce the power of Noto’s ingredients and Noto’ｓ potential through a full course meal.
A special team of six chefs has been formed. The chefs who will be the focus of attention at this year’s event are two chefs who competed in the finals last year in “RED U-35,” a competition for chefs under the age of 35, in which several hundred people apply. They are Yui Yamamoto of ESqUISSE, Ginza, Tokyo, and Kyohei Kurokawa of Restaurant Blossom, Nanao city..
Four chefs will gather to support these two young talents. Toshiya Ikehata, owner-chef of “L’Atelier de Noto” and “mebuki” in Wajima, Meiju Hirata, owner-chef of “Villa della pace” in Nakajima-cho, Nanao, and Keisuke Yamamoto, owner-chef of “Jibunch” in Kanazawa.
Executive Chef Lionel Beccat of “ESqUISSE” will be in charge of overall art direction and menu supervision.
COLLABORATION DINNER Restaurant Blossom Wo22-2, Wakuracho, Nanao, Ishikawa Prefecture
【DATE】
Apr. 28th(Mon) Dinner Open 18:00 Start 18:30 ＊The dinner will start at the same time.
Apr. 29th (Tue, holiday) Dinner Open 17:30 Start 18:00 ＊The dinner will start at the same time.
【PRICE】
￥15,000 ＊tax included・dinner course and drinks・per person
For FAMILY ＆KIDS
【Gnocchi making workshop】 Reservation required
Apr .29th (Tue., holiday) 11:00 start Free of charge Target: Elementary school students
【Family course lunch for parents and children (course meal including gnocchi made in the workshop)]】Reservations required
Apr. 29th (Tue., holiday) 12：00 Start Adult 5,000 yen *tax included・ lunch course and drinks・ per person
Children must be able to sit on a chair by themselves. Please consult with us for smaller children.
BOOKING Reservations are required in advance.
Please call or send instagram-DM to Blossom.
TEL 0767-62-2410
Blossom Instagram
*Please note that during busy times, it may be difficult to reach by phone. Please call at a later time or contact us by DM.
*Please let us know in advance if you have any allergies.
*If you cancel on the day of the event, you will be charged a cancellation fee.
*We accept only cash or Visa card as payment on the day.
【Events for children will be held at the same time】 No reservation required
Apr. 29th (Tue., holiday) 14:00 – 17:00
The kitchen car of “NPO Hokuriku Charity Restaurant” will appear at the outdoor space next to Blossom. ESqUISSE Executive Chef Lionel Beccat will be serving sweets to children (and adults too!). ) Other kid-friendly contents such as a “mobile playground” and a “picture-story show” will also be available.
COLLABORATION
Yui Yamamoto
Born in Higashiura City, Aichi Prefecture, Japan. After gaining experience at prominent restaurants in France and Japan, she joined “ESqUISSE” in 2021 and won the first Grand Prix as a female chef at RED U-35 2023 in the spring of 2024. Currently working as Chef de Cuisine under Lionel Beccat.
Kyohei Kurokawa
Born in Nanao City, Ishikawa Prefecture. After training in Japan and abroad, he took over his parents’ restaurant, Restaurant Blossom, and is now the chef. After the earthquake, he has been a member of the community development council and has been actively involved in reconstruction efforts. He was awarded the RED U-35 2023 GOLD EGG.
Meiju Hirata
Born in Tokyo. Fascinated by the rich nature and food culture of the Noto Peninsula, he moved to Nanao City, Ishikawa Prefecture in 2016 and opened “villa della pace”.
Keisuke Yamamoto
Born in Ishikawa Prefecture, Yamamoto opened ”Jibunchi” in Kanazawa in 2020. His Italian cuisine utilizing local ingredients such as vegetables and eggs from his parents’ home in Tsubata-cho, is very popular.
Toshiya Ikehata
Born in Wajima City, Ishikawa Prefecture, Ikehata opened “L’Atlier de NOTO” in Wajima in 2014. He has been working with producers to pass on food culture and preserve the environment, and after the earthquake, he has been involved in soup kitchens and reconstruction work.
Lionel Beccat
Born in Corsica, France. After working as sous chef at the three-star French restaurant “Maison Troisgros”, he came to Japan as executive chef for the opening of “Cuisine [S] Michel Troisgros” in 2006, and became executive chef for the opening of “Esquisse” in 2012. He receives a two-star rating in the “Michelin Guide Tokyo” from 2013 until now. He has a deep attachment to Noto and has been visiting the area frequently since before the earthquake.
Sponsored by Prix ArsNova de Cuisine d’Auteur
