Eating on the Noto Peninsula means seafood. The peninsula's fishing communities have been pulling from the Sea of Japan for centuries, and the result is access to exceptionally fresh fish, crab, and shellfish. Wajima has the most restaurant options; the smaller villages often have a single restaurant or a ryokan kitchen that is open to outside guests.
Look out for nodoguro (blackthroat seaperch), a local delicacy with rich, fatty flesh; noto beef, a wagyu variant raised on the peninsula; and heshiko, a traditional fermented mackerel pressed in rice bran that is pungent but rewarding. Kaiseki ryokan meals, available at most traditional guesthouses, are the most complete way to eat on the peninsula.