Course: JPY 25,000 (tax included)Soft drinks x3Total: JPY 29,590Located a 20-minute walk from Kasashiho Station and a 20-minute drive from Nanao Station, this Italian restaurant was booked through Tabelog.**"Yobare"** A dish inspired by the Noto region's hospitality, "Yobare." ◯ Fried Sweet Shrimp Sweet shrimp coated with a blend of Manjyu chili, garlic powder, and spices, served with homemade mayonnaise. ◯ Tart with Azuki Clams A tart topped with azuki clams and cucumber sunomono, drizzled with homemade yogurt and infused with mint. ◯ Soroban A dish featuring salted bracken mixed with sansho pepper, topped with ayu sashimi. ◯ Oyster Mochi A rice cake made from glutinous rice topped with a summer vegetable tomato stew. ◯ Bouquet of Wild Greens A bouquet-style dish made with wildflower petals, tomato sauce, and nut paste.**"Tomato and Ume Clams"** A dish featuring fresh and lightly grilled ume clams on ricotta cheese cream and basil, accompanied by tomatoes from Ueda Farm in Wajima, all drizzled with a sauce made from homemade perilla oil and Noto milk.**"Rock Oyster with Pea Sauce"** Rock oysters cooked in seawater, served with a sauce made from snap peas blended with soy milk and seasoned with ume vinegar, along with fava beans and sugar snap peas.**"Ayu"** ◯ Teriyaki Ayu Ayu grilled over charcoal, brushed with a sauce of uruka, brown sugar, and red wine, served with a summer vegetable sauce. ◯ Salt-Grilled Ayu Salt-grilled ayu topped with a paste made from konomitake mushrooms.Both dishes are served with homemade sour cream and perilla oil.**"Field"** A specialty of Villa della Pace featuring dozens of vegetables arranged in a circular pattern, topped with micro herbs.**"Kue, Onion, Flying Fish"** Charcoal-grilled kue from Nanao, served with a new onion stuffed with flying fish dumplings, accompanied by a sauce made from fish sauce and sansho oil.**"Natural Pork and New Onion"** Charcoal-grilled pork shoulder from fully free-range pigs in Himi, topped with steamed abalone from Noto, drizzled with a sauce made from concentrated steaming liquid mixed with akamoku seaweed and butter. Served with a side of multigrain risotto and summer vegetables like bok choy.**"Off-Menu"** Pasta tossed in a sauce made from fresh tomatoes from Ueda Farm in Wajima.**"Suizen"** A Wajima vegetarian dish made from tengusa seaweed, glutinous rice flour, and brown rice, served on a bed of sesame sauce enriched with reduced whey.**"Himuro Manju"** Himuro Manju is a three-colored dumpling (white, red, and green) traditionally eaten in Ishikawa on July 1st. This dessert is inspired by Himuro Manju, featuring red glutinous rice mixed with cherry blossoms and strawberries, green glutinous rice mixed with yomogi, with red wine anko in between, topped with honey and white ice made from doburoku.**"Small Sweets"** ◯ Amber Sugar A confection infused with the aroma of kuromoji. ◯ Kinako Candy ◯ Birch di Dama A treat made by sandwiching fuki miso and chocolate between a dough made from powdered rice flour from Nakajima Town. ◯ Cannoli Filled with ricotta cheese, infused with the aroma of karasuyama sansho, and garnished with strawberry puree and edible flowers on both ends.Chef Hirata has named the course "Noto Kyoge Cuisine." This reflects a commitment to developing and passing down the food culture that has been cherished for generations into modern cuisine, connecting it to the future in the Noto region.While the restaurant is Italian at its core, it also incorporates elements of Japanese cuisine. The dishes, which fully utilize ingredients from Noto, are highly original, splendid, and incredibly delicious. The "Noto Kyoge Cuisine," which aims to develop and preserve Noto's food culture for the future, can only be experienced here.It was a great meal.