The video for “NOTO NO KOÉ Vol. 4,” held on May 30 and 31, 2026, is now complete. Please take a look.
Over the course of those two days, seven chefs united by a shared vision gathered at Villa della pace in Nanao City on the Noto Peninsula to collaboratively craft a single tasting menu—”NOTO KYOGEI RYORI created by seven chefs”.
7-Course Menu
Chef Toshiya Ikehata (*L’Atelier de NOTO*): “Memories of Noto” – *Ego*, *Shunran* (orchid flowers), and the aroma of *Kuromoji*.
Chef Shinobu Namae (*L’Effervescence*): “A Journey to Wajima and Suzu” – Suzu soy milk and memories of the sea at Wajima.
Chef Kanji Kobayashi (*villa aida*): “Aimaze” – A traditional dish featuring a medley of ten types of summer vegetables.
Chef Lionel Beccat (*ESqUISSE*): “Quiet Presence” – *Kasago*—often used in Shinto rituals—paired with golden miso, apricot, and fennel.
Chef Yusuke Takada (*La Cime*): “Matoi” – Dried meat; beef boiled with *Kuromoji* and seaweed.
Chef Meiju Hirata (*Villa della pace*): “Shiotsu Kagaribi Koi Matsuri” – Rice with *Kawachi-mame* beans (an heirloom variety from Nakajima-cho).
Chef Mineko Kato (*FARO*): “Suizen”.
From the host, Chef Meiju Hirata
After witnessing the devastation of the earthquake on New Year’s Day, 2024, and seeing Noto’s long-nurtured food culture in crisis, came to feel that my cocking must serve a new purpose.
I to carry Noto’s food traditions forward to the next generation.
“NOTO NO KOÉ,” which began after the earthquake, is not just a charity event, but an initiative that looks towards the future of Noto.
Food culture is rapidly disappearing.
By developing the traditional farming, mountain, and fishing village cuisine that has been rooted in the region since ancient times into modern cuisine, we hope to contribute to preserving Japan’s rich food culture, and have named the culinary concept “Noto Kyogei Ryori” (Noto Feast Cuisine).
We believe that the time created on this day together with chefs who have a deep connection to Noto will serve as a guidepost for a brighter future.
－Villa della Pace, Meiju Hirata
From Chef Lionel Beccat;
NOTO no KOE －The Voice of Noto－was born from moments of cooking and sharing, where chefs sought to give voice to a land both beautiful and wounded.
It then became a small book, carrying a simple yet essential message about our relationship with the living world and the way we inhabit it. A second volume is already taking shape.
Today, NOTO no KOE is also becoming something more: a Cultural and Culinary Institute of the Living, rooted in Noto. We will tell you more about it soon.
I would like to express my heartfelt gratitude to all the women and men of Noto, and beyond, whose dedication, generosity, and sense of purpose continue to nourish this humble adventure.
Lionel Beccat