Ristorante giueme is nestled in a quiet area of Omagari, Daisen City. The courses here are thoughtfully crafted using Italian culinary techniques, showcasing a sincere relationship with producers from Akita and Tohoku. Each dish tells a story of its origin and ingredients.The first appetizer features a beautiful arrangement of freshly caught Aina fish, soft roe from Mafu, and free-range pork from Tsugai Farm, all presented on a large plate. Edible flowers and herbs add a vibrant touch, heightening the anticipation for the meal.Next, the main masou from the Shimokita Peninsula is crusted with breadcrumbs, offering a crispy exterior and moist interior. This dish perfectly conveys the delicate flavors of seasonal masou, beautifully complemented by the Akita Shira-Iwa pottery.The risotto made with organic sprouted brown rice from Taguchi Farm is infused with young udo shoots and Tochiotome strawberries, capturing the essence of the season. The aroma and umami of the heirloom rice shine through.The pasta from Mancini in Italy is paired with Tamogi mushrooms, sea urchin, and tomatoes from Marusen Farm. The bold idea of using sea urchin in pasta is executed brilliantly, with the fresh scent of the ocean and the umami of the Tamogi mushrooms harmonizing perfectly.For the main course, the rare roast of Harushika is presented with a uniformly deep rosy hue, showcasing precise cooking techniques. The sweetness of grilled green onions and a rich sauce enhance the flavor of the red meat, making it a fitting highlight of the entire course.Dessert features asparagus gelato with powdered kogomi, alongside fermented blueberry and ricotta gelato topped with cocoa meringue. The consistent use of vegetables, wild plants, and fermentation reflects the essence of Tohoku even in the dessert.To conclude, the petite sweets include Madame's special Genki-dama (miso and mint), dried blood orange, and panna cotta. Even the small sweets arranged on a copper tray are crafted with care, leaving a lasting impression of the meal.This memorable lunch beautifully elevates the deep commitment to Akita and Tohoku ingredients within the context of Italian cuisine.
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