I visited the renowned Italian restaurant "ristorante giueme" located in Omagari, one of Japan's top three fireworks festivals.The approach to the restaurant is surrounded by greenery, creating a special atmosphere even before entering.The owner, Shogo Sasaki, born in 1975, graduated from Omagari Nishi Junior High School, Yokote High School, and Miyagi University of Education. His journey into Italian cuisine began during his university part-time job, leading him to move to Tokyo in 2010 with the desire to contribute to his hometown through cooking. He trained for three years at "Fiocchi," a Bronze Award-winning restaurant in Soshigaya-Okura, before opening giueme in 2014."Fiocchi" is rooted in the regional cuisine of the mountainous areas of Piedmont, Northern Italy, while "giueme" focuses on ingredients sourced from the mountains, sea, and countryside of Akita, blending the techniques and concepts learned from Piedmontese cuisine with the local flavors of Akita.As for accolades, giueme has received the Bronze Award for six consecutive years from 2021 to 2026. It has been selected as one of the top 100 Italian restaurants in the EAST three times in 2021, 2023, and 2025. Additionally, it has been featured in the Go! Go! MiYo guide for four consecutive years from 2023 to 2026, receiving a score of 15 out of 20 points in 2026, which corresponds to a three-star rating, confirming its high quality.The course I enjoyed that day included the following:- Assorted Appetizers and Vegetables - Mallow Cream: Utilizing the unique green flavor and texture of mallow, combined with tender octopus and octopus jelly. - Small Tart with Dolce Dream: A delightful combination of the tart's light texture, the strong sweetness of corn, and the umami of Akita seafood. - Akatsuki Peach with Italian Summer Truffle: The juicy sweetness of the Akatsuki peach, grown in the temperature-variable Yokote, is followed by the earthy aroma of truffle. - Black Sea Bream Carpaccio from Akita: Paired with microgreens of shiso, enhancing the delicate yet flavorful black sea bream with a fresh aroma. - Fig with Homemade Pancetta: The pancetta is made from pork raised in Jomonji, Yokote, adding richness and saltiness to the soft sweetness of the fig. - Surrounding the dish were various summer vegetables such as okra, cucumber, snap peas, asparagus, broccoli, and colored bell peppers, showcasing giueme's culinary philosophy of savoring seasonal Akita produce.- Baked Rock Oysters: Large rock oysters from Nikaho City in southern Akita, baked to add a roasted flavor while keeping the center juicy, with a milky richness and umami typical of rock oysters. The sauce left in the shell after eating, infused with the oyster's essence, is perfect for dipping with freshly baked bread, allowing you to enjoy the flavors of the oysters and seaweed to the last drop.- Kame no O Risotto with Sweetfish and Spaghetti Squash: "Kame no O" is an ancient variety known for sake production, developed during the Meiji era. The sprouted brown rice has a distinct presence, releasing sweetness and umami with each bite. Using not only the meat but also the liver of Akita's turban shell adds a unique bitterness to the dish. It is complemented by wild mountain vegetables, cucumbers, and okra. - The dish is served in a unique bowl made from "Numayama Daikon," a local variety that had once become extinct but was revived from remaining seeds. The ash produced during the smoking of this daikon is used as glaze for the bowl, created by Akita-based potter Kazushi Tamura. The pale purple hue inside the bowl is described as "daikon's tears," conveying the thoughtfulness behind the dish.- Ragu of Hogget and Myoga with Pecorino Romano Kittara: This kittara is made from sheep raised at "Miya no Hitsuji Farm" in Fujisato, Akita. The lamb is rich in flavor without being overly gamey. Combined with myoga and tomatoes, topped with Pecorino Romano cheese made from sheep's milk, it achieves a perfect balance. The combination of lamb and sheep enhances the flavor of the meat. - The pasta is kittara from Marche, Italy, produced by a company that grows its own wheat and makes pasta from it. The thick, square-shaped noodles have a firm texture that highlights their deliciousness with every bite.- Grilled Eggplant Gelato: This gelato captures the roasted flavor and gentle sweetness of grilled eggplant, served with a base of cocoa and mascarpone, along with a transparent tomato jelly. The combination of the eggplant's roasted aroma, cocoa's slight bitterness, the richness of mascarpone, and the acidity and fruitiness of tomato creates a layered experience. - Edible flowers from "Elgu Flower" in neighboring Ota, Daisen City, were used for decoration, including pentas on this day. The Ota region is known for its flourishing flower cultivation, and the chef has even held cooking classes themed around edible flowers at the request of the local community.- Coffee and Tea Sweets: Finally, a drink and a small sweet treat to conclude the meal.Overall, giueme offers a high-quality Italian dining experience that not only incorporates the techniques of Piedmont cuisine honed at the renowned "Fiocchi" but also integrates local Akita ingredients, the history of the land, producers, and even the tableware into the culinary narrative.The uniqueness of giueme lies in its ability to weave together ingredients, producers, techniques, tableware, and regional culture into a single story.Visiting Omagari itself becomes part of this culinary experience, making giueme a destination restaurant that serves as a purpose for visiting Omagari beyond just the fireworks festival.It was truly an excellent establishment.
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