NAFIC Open Lecture Featuring Toshiya Ikehata, Owner Chef of 'L'Atelier de Noto'
NAFIC, a professional college for food and agriculture in Nara Prefecture, will host an open lecture on June 16 featuring Toshiya Ikehata, owner chef of 'L'Atelier de Noto', for students and food industry professionals. The lecture will focus on his commitment to Noto ingredients, collaboration with producers, and a cooking demonstration using Noto and Nara ingredients. Participation is free, and registration via the web is required by June 2.
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NAFIC (Nara Agriculture and Food International College) is a vocational school established by Nara Prefecture to cultivate talent supporting the world of 'food' and 'agriculture'.
We will be conducting an open lecture featuring a leading expert in the domestic food industry to improve knowledge and skills related to food and cooking, targeting our students and those engaged in the food service industry.
Event Overview
Owner Chef Toshiya Ikehata of 'L'Atelier de Noto' meticulously examines local ingredients and explores the possibilities of French cuisine in Noto. Despite being a victim of the Noto Peninsula Earthquake himself, he has been fighting for the revival of his hometown, Wajima, through the 'power of food'. He is also active in 'NOTOFUE', a regional co-creation project connecting the charm of Noto's climate, food, and producers to the future. In this lecture, he will talk about his passion for regional ingredients, cooperation with producers, and how to utilize such ingredients, along with a cooking demonstration using ingredients from Noto and Nara (participation is free).
1. Date and Time: Tuesday, June 16, 2026, 13:30 - 15:30
2. Venue: Nara Agriculture and Food International College, Abe Campus, Practical Banquet Room (2217 Takaya, Sakurai City)
3. Target Audience: People engaged in the food service industry, people interested in food
4. Expected Number of Participants: General applicants (50 people), NAFIC Food Creative Department students, etc. (approx. 20 people)
5. Lecturer: Owner Chef of restaurant 'L'Atelier de Noto', Mr. Toshiya Ikehata
Toshiya Ikehata
Born in Wajima City in 1979. After graduating from Tsuji Culinary Institute in Osaka, he began training at the French restaurant 'Calendrier' in Osaka. In 2006, he went to France and gained experience at a Michelin-starred restaurant in Burgundy. Although he originally planned to open a restaurant in Osaka after returning to Japan, he decided to open one in his hometown upon seeing the magnificence of Noto's ingredients. He opened 'L'Atelier de Noto' in 2014.
How to Apply
Please register via the web (link below) with your name (furigana), phone number, occupation (place of employment), email address, and transportation method (use of shuttle bus).
- Application Deadline: Tuesday, June 2, 2026, 24:00
- Participation Confirmation: A lottery will be held if the capacity (70 people) is exceeded. Results will be notified by email by Monday, June 8. (Applicants will receive a confirmation email. Please configure your settings to receive emails from the '@niplanning.jp' domain.)
- Application Form
https://docs.google.com/forms/d/e/1FAIpQLSeoilzW1lmRmG9Ds3RCgjTlDhRFoDKJesZit4C5EV1_G7HECg/viewform?usp=publish-editor
Contact Information
Nara Agriculture and Food International College, Food Creative Department, Food and Training Section
TEL: 0744-46-9700 (Weekdays 8:30-17:15)
We will be conducting an open lecture featuring a leading expert in the domestic food industry to improve knowledge and skills related to food and cooking, targeting our students and those engaged in the food service industry.
Event Overview
Owner Chef Toshiya Ikehata of 'L'Atelier de Noto' meticulously examines local ingredients and explores the possibilities of French cuisine in Noto. Despite being a victim of the Noto Peninsula Earthquake himself, he has been fighting for the revival of his hometown, Wajima, through the 'power of food'. He is also active in 'NOTOFUE', a regional co-creation project connecting the charm of Noto's climate, food, and producers to the future. In this lecture, he will talk about his passion for regional ingredients, cooperation with producers, and how to utilize such ingredients, along with a cooking demonstration using ingredients from Noto and Nara (participation is free).
1. Date and Time: Tuesday, June 16, 2026, 13:30 - 15:30
2. Venue: Nara Agriculture and Food International College, Abe Campus, Practical Banquet Room (2217 Takaya, Sakurai City)
3. Target Audience: People engaged in the food service industry, people interested in food
4. Expected Number of Participants: General applicants (50 people), NAFIC Food Creative Department students, etc. (approx. 20 people)
5. Lecturer: Owner Chef of restaurant 'L'Atelier de Noto', Mr. Toshiya Ikehata
Toshiya Ikehata
Born in Wajima City in 1979. After graduating from Tsuji Culinary Institute in Osaka, he began training at the French restaurant 'Calendrier' in Osaka. In 2006, he went to France and gained experience at a Michelin-starred restaurant in Burgundy. Although he originally planned to open a restaurant in Osaka after returning to Japan, he decided to open one in his hometown upon seeing the magnificence of Noto's ingredients. He opened 'L'Atelier de Noto' in 2014.
How to Apply
Please register via the web (link below) with your name (furigana), phone number, occupation (place of employment), email address, and transportation method (use of shuttle bus).
- Application Deadline: Tuesday, June 2, 2026, 24:00
- Participation Confirmation: A lottery will be held if the capacity (70 people) is exceeded. Results will be notified by email by Monday, June 8. (Applicants will receive a confirmation email. Please configure your settings to receive emails from the '@niplanning.jp' domain.)
- Application Form
https://docs.google.com/forms/d/e/1FAIpQLSeoilzW1lmRmG9Ds3RCgjTlDhRFoDKJesZit4C5EV1_G7HECg/viewform?usp=publish-editor
Contact Information
Nara Agriculture and Food International College, Food Creative Department, Food and Training Section
TEL: 0744-46-9700 (Weekdays 8:30-17:15)
FAQ
NAFICの公開講座は誰が対象ですか？
飲食サービス業に従事している人、および食に関心のある人が対象です。
公開講座の講師は誰ですか？
石川県能登のレストラン『ラトリエ・ドゥ・ノト』のオーナーシェフ、池端隼也氏です。
講座の開催日時と場所はどこですか？
令和8年6月16日（火）13:30から15:30まで、なら食と農の魅力創造国際大学校 安倍校舎（桜井市高家2217）の実践バンケットで開催されます。
参加費はかかりますか？
参加費は無料です。
申し込み方法と期限を教えてください。
専用のWEB申し込みフォームから手続きが必要です。期限は令和8年6月2日（火）24:00までです。