No Television, No Bathroom: The Recipe for Success at the Sakamoto Inn

The little Yuyado Sakamoto inn has gained a loyal clientele thanks to a simple recipe: good local cuisine from Noto peninsula and a basic, minimal experience that allows guests to switch off for a while. This return to roots was something the owners particularly wanted to achieve, and it’s clear right down to the breakfast. ‘My aim is to offer regional, traditional cuisine, while remaining tasteful’, explains chef Sakamoto Shin’ichiro. ‘We serve local food without dressing it up in an excessive way. Our flavours are simple and honest’.

After a good night’s sleep on a slightly firm mattress and a bracing wash in cold water, the guest receives their reward. On the menu are ganmodoki, fried tofu fritters, dried and grilled fish, white rice, miso soup made from kajima seaweed and pickled Chinese cabbage. In other words, refined and modest dishes, but which offer unparalleled flavours.