This was my fourth visit to Giueme.Every time I come here, I enjoy the Italian dishes that highlight local ingredients from Akita, and I appreciate the deliciousness and potential of these ingredients! Today's course included:1. Peach Soup with Summer Truffle2. Ayu Fish Petit Choux3. Anago (Conger Eel) from Iwate with Blanched White Eggplant, Fig, and Peas Oysters from Kisakata with Aonori (Green Seaweed) and Mozuku (Seaweed)4. Mizuna Donburi with Squid, Ink, and Kitakari Soufflé, served with Shottsuru (Fermented Fish Sauce) and Chrysanthemum Sauce5. Risotto with Kame no O (a type of rice), Sea Snail, Basil, Cucumber, and Molokhia6. Handmade Pasta with Edamame, Octopus, and Unruiya (a type of vegetable)7. Katsuo (Bonito) from Kesennuma, Grilled with Straw, served with Vegetables and Egg Sauce8. Watermelon Sorbet with Amaretto, Granita, and Lime9. Hinai Chicken Breast, Tenderloin, and Stuffed Wings with Green Beans and Young Corn10. Grilled Eggplant Gelato with Tomato JellyThis time, I brought my own wine, and the corkage fee was an incredible JPY 500.It was a dinner filled with emotion and hospitality.It was a great meal! ^_^
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