The slightly late spring is introduced by plentiful cherry blossoms in the old castle grounds at Komaruyama Park, which overlooks the sea and city.
The spring ocean yields fresh rockfish, sea bream, and halfbeak, and the mountains offer various wild plants.

During the day, the sky and sea are blue, and at dusk, the squid fishing boats throw light on the black sea.
This is the affluent season of abalone, turban shell, and rock oysters.

In autumn, the sea is bright and clear, and it creates a beautiful contrast with the colorful mountains.
The prized, plump rosy seabass is one of the delicacies of this season’s sea, as are the mountains’ matsutake mushrooms and chestnuts.

When the snow adorns the mountains, Noto’s most delicious season begins.
The ocean is rich with seafood, including the famous Kano crab, mouth-watering yellowtail, and oysters.