Noto Italian guesthouse
Flower seasons of Noto Noto is blessed with beautiful flowers all year round, apart from the snowy winter time. Noto Byodoji Yanagida Temple (also known as Hydrangea Temple) Terabun 2-116, Hosu-gun, Noto-cho, Ishikawa The temple is open daily. The best season to view the 130 varieties of 4000 bushes of hydrangea […]
iFlatt’s Ishiri Ishiri is a traditional fish sauce that originated in Noto-cho town in Ishikawa Prefecture. There are two general types of Ishiri, based on the ingredients used. The Toyama Bay area of Noto Peninsula uses the intestines of the Japanese squid (sumeika). The Sea of Japan area uses the Japanese sardine (iwashi) as its principal […]
Restaurant Bookings Lunch and dinner set menus are available. Lunch 4,500 yen per person. Dinner 7000 yen per person. Our course menu consists of soup, entrée, homemade pasta, salad, main course, bread, dessert and coffee or tea. We have a great selection of international wines to accompany your meals, at additional cost. Lunch […]
The Washington Post A guesthouse that offers Italian cooking, Japanese-style By Edward Schneider, Published: January 11 2013 Located near a fishing village on the Sea of Japan, Flatt’s is a guesthouse and restaurant operated by an Australian chef and his local-born wife. It’s a small, traditional place of the kind you see all over Japan: There are four […]
Abare Festival The festival is held on the first Friday through Saturday of July every year (previously on July 7 and 8) as the first Noto Kiriko Festivals, which are held all over Noto, Ishikawa from July to September. Abare Festival is dedicated to Yasaka Shrine in Ushitsu. On the first night, Friday, of the festivities […]
Foraging for Wild Mountain Vegetable When spring comes to Noto is time to go foraging for wild mountain Vegetables and a variety of edible wild plants .Bracken, fern, watercress,,,,are just so of the many plants found in Noto I am looking forward to what new plants we can pick this year to transform into […]
Konka iwashi This local dish of preserved fish is made by fermenting sardines in rice bran, chilli and salt for 1-3 years. When used in cooking, the fish has a deep rich flavour similar in taste to anchovies. Konka Iwashi is a typical home-style dish made in Noto. The techinique was taught to us […]
By car from Kanazawa It takes about two and a half hour from Kanazawa by car to Flatt’s. Take the Noto toll road for about one and a half hours, and get off at the Anamizu Exit. At the first intersection after the exit turn right. At the second intersection turn left. On the right hand side there […]