The Italian restaurant "Villa della Parca" located in the Nemoto Peninsula and the city of Shirao is a special place where nature, food, and tranquility harmonize perfectly. The cuisine prepared by Chef Hitada Mitsuko takes advantage of the blessings of Nemoto's rural mountains and seas, and is created through collaboration with local producers and potteries.
In the course dine-in menu, dishes that showcase local vegetables and wild herbs prepared using various cooking methods are offered. These dishes truly reflect the unique culture of Noto. The menu is also appealing because it captures the essence of the season. Pairing wines or sake with the dishes is a delightful experience.
The accommodation is limited to one couple per day. The minimalist yet sophisticated rooms offer a beautiful view of the Shima Bay.
For breakfast, you can enjoy homemade jams made with local ingredients, cheese, and fresh egg dishes. You can relax and experience the beauty of the Nanto nature while enjoying a leisurely meal.
There is an oberjú located in the middle of the Noto Peninsula, in the city of Heiō, Ishikawa Prefecture. It offers stunning views of the Heiō Bay right in front of it.
In this restaurant, we make extensive use of carefully selected ingredients from Niidō, as well as those sourced by the chef himself through his travels in the mountains and fields. We are truly amazed by the rich aroma and flavor of these ingredients.
The tableware used in this restaurant is also made in Nōdō, which makes it clear that the owner has a deep affection for Nōdō.
I believe this is a restaurant that attracts everyone upon their first visit, making them feel captivated and become its fans.
The following are the dishes served during the dinner.
Buckwheat Kamaiko with Mushrooms
This flavorful broth, made from mushrooms called matsutake, is seasoned solely with salt.
The flavor of the mushrooms is truly rich, stimulating the appetite.
Kiji Hata: Red Western Clams, Sweet Eels
Below, a tart made with potatoes is served, surrounded by sweet peas and carrots.
On top of that, there’s something made from melted butter and finely chopped ingredients.
The sour taste of the vegetable, itadori, is very appealing.
The flavors are rich in variety, including sweetness and sourness. The more you eat, the more delicious it becomes.
Mushi Zhaou Chao – Squid with Buckwheat
→Grilled Enepeira from above
Slice the torso into thin slices and season it with citrus fragrance.
Erika ink, buckwheat, wabibi
Soups made from Mussels from Iruma and Onion Oil
The herbs added also have a rich aroma, and the texture is also very good.
Tsurukihama Shiraage
A dish imagined as a gathering of birds in Nōdō for the purpose of laying eggs.
Haruta-haruta was steamed first, and then roasted over a charcoal fire.
I was surprised to learn that the eggs of the hatahata fish are not colored at all; they are naturally colorful.
The white paste below is called polenta, and it is made from corn. It has been infused with sweet shrimp broth.
Along with sea moss.
The aroma of grilled food and the harmony of the ingredients are simply delicious.
Ancient Rice・Mokuzugani
The Mukudozangui in Itsukushima is a river crab similar to the Shanghai crab.
On top of that, there are risottos topped with roasted asparagus.
Kihanaという胡椒のようなスパイスも素晴らしく、カニの風味は非常に濃厚で、本当に素晴らしい一品でした。
Talia Telle - Naturale Prostata
Nameko, shibatake, hoikake, kikarage
Using no water, this handmade pasta made from local eggs is truly delicious.
I also enjoyed the various textures of the mushrooms.
Farm
A seasonal vegetable platter served only with olive oil and salt.
Baked or fermented flowers and herbs, a surprising selection of about 60 different types per plate.
Salmon, Macomodake, Perfectly Ripe Manzanita Peppercorn
4キロの鰆を炭火で焼く。
The aroma of charcoal fire and fish sauce fills the air.
Below are mako-mo-dake and wazuka.
Above, there are wild herbs (wild yaban flowers, buds of fenugreek)
We are served with a red sauce made from the pungent chili peppers of Manjuji Temple.
Reposo, Shanjiao
レポーゾとは、胡椒で煮込んだ料理のことですが、こちらでは胡椒の代わりに山椒を使って牛テールを煮込んでいます。
Washi, watercress, and flowerpots together.
The mountain pepper gave a very refreshing and stimulating taste.
Zabiano
→ Wine-flavored mousse based on yolk
Shiin Mascot Kogen
Figs & Kasha
The gelato has a fragrance of maple leaves.
Spices like cinnamon also contribute to a great flavor.
I have shown utmost respect for all the dishes served.
It feels like tremendous effort has been put into the careful preparation of the ingredients.
When will I be able to go next time? I think about it the moment I set off on the return journey.
A place where you can relax without worrying about time, enjoying the rich nature of Noto. It's a unique place that brings both mind and body to full health.
