SomamichiIshikawa
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Somamichi is a one‑party‑per‑night Japanese auberge hidden in the cedar forests of Noto Peninsula. Architect Yoshifumi Nakamura's minimalist timber lodge showcases lacquer artist Akito Akagi's collection, while chef Yutaka Kitazaki—trained at Kyo‑kaiseki Yoshizen and Satoyama‑Jujo—crafts a ten‑course dinner from ingredients he forages or fishes the same day. No sugar or mirin is used; the natural sweetness of wild herbs, rockfish and boar defines the taste. Opened 2023, it has become a pilgrimage for diners seeking deep, quiet immersion in terroir.
Autumn Special Pairing
【Matsutake】Matsutake mushrooms
Essential matsutake mushrooms in autumn Japanese cuisine are paired with Ishikawa's 'Sōgen' (Junmai Daiginjo). Enjoy the pairing with this delicate and rich flavor from the finest Sōgen selection.
【Conger Eel】Noto's autumn conger eel
Noto's autumn conger eel is paired with Wajima's renowned sake 'Tengumai' (Yamahai brewing). The traditional, labor-intensive brewing process creates a robust sake that enhances the rich flavor of Noto's fatty autumn conger eel.
【Beef】
Noto beef dishes are paired with Ishikawa Prefecture's 'Tedorigawa', said to be crafted specifically for enjoying with beef. We recommend serving this pairing as warmed sake to complement the cooking style and temperature of the Noto beef dishes.
【Other Dishes】
For other course pairings, we prepare a selection of chef-chosen sake that varies in intensity and character, carefully matched to the day's ingredients and menu offerings.
Good to Know
Somamichi
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※Interpreter fee is JPY 100,000 for 3 hours.
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