The Essence of Japan events launched in 2022, with the aim of presenting the best of Japan.
For the fourth installment of the events we are spotlighting the arts and crafts of the Hokuriku region and its three prefectures. Following the Fukui part held with great success in February 2024, the Ishikawa event will take place this summer.

Chef-owner Toshiya Ikehayata from L’Atelier de NOTO in Ishikawa, who conveys the allures of Noto through his cuisine, and Wajima-lacquerware artist Akito Akagi will gather at Palace Hotel Tokyo to present a special dinner with the hotel Executive Chef Masatoshi Saito.

Akagi will create a lacquer vessel for this event on which the warm appetizer will be served, and guests will be able to take home as a memento of the evening.

The Hokuriku series of Essence of Japan will conclude with Toyama in early 2025.

Chef-owner Toshiya Ikehata gained experience at the renowned French restaurant CALENDRIER at Osaka and Michelin-starred restaurants in Bourgogne, France, before opening L’Atelier de NOTO in Wajima, Ishikawa. The full-course dinner for this event will be a collaboration between Chef Ikehata and Executive Chef Masatoshi Saito from Palace Hotel Tokyo featuring seafoods and vegetables of Noto, which is said to be a treasure trove of ingredients nurtured by its rich natural environment.

Sweets related to Ishikawa also complement the dinner; the dessert is an ice cream made from rice cultivated with BONEARTH fertilizer by the ceramic manufacturer Nikko Company based in Hakusan, Ishikawa. Recycling broken tableware, the sustainable fertilizer is a first of its kind in the world. For mignardises, Japanese sweets from Yoshihashi confectionery founded in 1947 in Kanazawa, Ishikawa will be served.

Date: August 30 (Fri.), 2024
Time: 6:00 pm –
Venue: Banquet Room Yamabuki (4F)
Price: JPY 55,000 (inclusive of food, drinks, consumption tax, 15% service charge and a lacquerware vessel) per person

Resevations: From June 3 (Mon.)
Tel +81-3-3211-5326 (10:00 am – 6:00 pm JST [Weekdays only])
*Advance reservations for THE PALACE CLUB members accepted from May 10 (Fri.)
*Advance payment required
*Eligible for THE PALACE CLUB points

Click here for information on Palace Hotel Group’s membership program THE PALACE CLUB.

Amuse Bouche <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Escabèche of sweetfish from Ishikawa and watermelon

Chilled Appetizer <Toshiya Ikehata – L’Atelier de NOTO Chef-Owner>
Soup with vegetables from Ueda farm, amaebi tartare, tomato and bell pepper mousse

Warm Appetizer <Toshiya Ikehata – L’Atelier de NOTO Chef-Owner>
Spring rolls with suppon turtle, mountain fragrances

Fish <Toshiya Ikehata – L’Atelier de NOTO Chef-Owner>
Pan-fried nodoguro with ishiru sauce

Meat <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Grilled Noto beef and shiitake tart and feuilleté, pumpkin purée, sauce Périgueux

Dessert <Masatoshi Saito – Palace Hotel Tokyo Executive Chef>
Fresh fig and passion fruit mousse, riz au lait ice cream, salted butter sauce