Dinner at Flatt's By The Sea 能登イタリアンの宿ふらっと
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Originally, Flatt's Inn was headed by Chikako's parents Toshihiro and Tomiko until they retired in 2011. Since then, Ben and Chikako took over and made things their own. For dinner, Ben is the only chef in the kitchen and does his own personal take on Noto ingredients with an Italian twist (breakfast is traditional Noto Japanese). With Noto being the Kingdom of Fermentation and Flatt's leading the way with their world-famous ishiri (fermented fish sauce), they take full advantage. The flavors are extremely complex and packed full of umami. They continue to experiment everyday with fermentation; we got served a 2-year fermented pickled sardine. What an exciting place to be!
ふらっと Flatt's By The Sea, Noto (Sept 2016)
The main reason for our trip out to the Noto Peninsula was to have a meal at Flatt's By The Sea 能登イタリアンの宿ふらっと, which included an overnight stay and breakfast the next morning. Flatt's is a very unique destination dining experience that is now run by Ben Flatt (from Australia) and his wife Chikako. It is a two-story home overlooking an inlet on the Sea of Japan and Toyama Bay, surrounded by dense forest. Inside, there are four traditional ten-tatami-sized rooms and two baths including an outdoor wooden tub with a sea view. It's essentially a fully immersive Ryokan experience.
Flatt's By The Sea, Noto (Sept 2016)