A special dinner prepared by Chef Yoshihisa Akiyama of Mutsugan, a chef who is deeply fascinated by Noto/ (c) FASHION HEADLINE

Yoshihisa Akiyama, head chef of Rokugan, a Japanese restaurant in Ginza/ (c) FASHION HEADLINE

Chef Akiyama himself serves the tour guests/ (c) FASHION HEADLINE

The dinner venue was Funa Asobi, a gallery in Oku-Noto./ (c) FASHION HEADLINE

Gallery Funaasobi, which was the venue for the dinner/ (c) FASHION HEADLINE

The dinner venue, Gallery Funa Asobi, is decorated with seasonal flowers./ (c) FASHION HEADLINE

Yuka Funami of Gallery Funa Asobi/ (c) FASHION HEADLINE

Banana nut pumpkin potage/ (c) FASHION HEADLINE

Appetizers made with plenty of Noto ingredients/ (c) FASHION HEADLINE

Chef Akiyama explains the highlights of the dishes to the tour guests./ (c) FASHION HEADLINE

Miso soup made with Taka Farm's cauliflower sticks/ (c) FASHION HEADLINE

Macarons made with salt from the Agehama method and sake lees from Kazuma Sake Brewery/ (c) FASHION HEADLINE

Chef Akiyama looks at the vegetables at Taka Farm/ (c) FASHION HEADLINE

It was a trip to fully enjoy the lifestyle and cuisine of Noto./ (c) FASHION HEADLINE