The initial reason for my trip to Akita was the restaurant, Giueme. I fell in love with it during my lunch visit, so I decided to return for dinner, and it was just as delightful. I asked about the recommended seasons and learned that May and October are the best times for wild vegetables and mushrooms, which led me to plan my visit for May.So, here I am, back after about six months. This restaurant is known for its fun wine pairings, but since I was with a group, we brought our own drinks.1. Three amuse-bouches (chilled capellini with sea urchin, tart with chopped warabi, chilled soup)2. Roasted bear cub salad with wild vegetables3. Sardine meatballs4. Small hot pot with sea pineapple, tomato, and wild vegetables5. Risotto with wild vegetables, strawberries, and Kamenoo (sake rice)6. Squid and wild vegetable chitarrini (pasta)7. Pan-seared Japanese rockfish8. Palate cleanser9. Roasted silver duck10. Dessert11. Tea sweetsPerhaps due to the wine, I received explanations about various types of wild vegetables, but there were so many that I couldn't remember them all, so I just referred to them as "wild vegetables." Almost every dish featured them, and different varieties kept appearing. It was clear that I had come at the perfect seasonal time, and this visit was the best yet in my four visits.The bitterness of the wild vegetables was skillfully integrated into the Italian culinary interpretation, creating a refreshing take on Akita's local cuisine. Sometimes the wild vegetables took center stage, while at other times they enhanced the main ingredients, but overall, it was a delightful experience of wild vegetables throughout the evening. The balance and progression of flavors were remarkable.In terms of individual dish excellence, the squid and wild vegetable chitarrini (the squid was perfectly cooked with a rare texture, and the umami of the squid ink paired beautifully with the wild vegetables, while the handmade pasta captured the essence of the sauce) and the roasted silver duck (the quality of the duck was exceptional, bursting with flavor, and the separation of parts like breast, tenderloin, and confit was impressive) stood out. However, all the dishes were worthy of applause, truly showcasing the brilliance of Giueme!The wines we brought were also thoroughly enjoyed, making for a wonderful evening. This is definitely one of those places I want to keep visiting for the rest of my life. Next time, I plan to aim for lunch in the summer.
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