L'Atelier de Not

The high-quality shiitake mushrooms known for their rich aroma and deep flavor, 'Noto 115', are used whole in a confit to bring out their texture. The finishing touch of infusing the aroma of charcoal at the table is a unique presentation that is sure to delight.

Using the Kohako crab, also known as the red jewel box, to create a richly flavored crab risotto. The eggs of the 'Noto Jidori' chicken, raised with natural feed and free-range, add depth and sweetness to the crab miso sauce. The tiered box, designed to resemble a nest, adds to the experience.

Feast on the fugu from Wajima, boasting the highest catch in the country, prepared in a moist and fluffy Mi-Cuit style with delicate heat. Served with a flan based on fugu broth. The vivid chrysanthemum sauce and sprout cabbage are a premonition of spring, waiting for the snow to melt.

Enjoy authentic French cuisine using carefully selected ingredients from Noto in our lunch course. There are 3 courses available: 3300 yen, 5250 yen, and 8400 yen.

Kizan Distillery Co., Ltd.

Shion Brewing

Sanyo Brewing Co., Ltd.

Sanyo Brewing Co., Ltd.

Shioyama Distillery

Noto Wine

Noto Wine

The high-grade shiitake mushrooms known for their rich aroma and deep flavor, 'Noto 115', are used whole in a confit to bring out their texture. The finishing touch of charcoal aroma added at the table is a unique presentation that is sure to delight.