I made my way to Akita Prefecture and finally visited my long-awaited restaurant, affetto akita. I reserved a lunch course for my visit.- Turnip mousse with parsley sauce and sweet shrimp marinated in brandy- Shotturu tart with prosciutto- Broccoli soufflé with cheese espuma and roasted broccoli- Cold cappellini with horse mackerel and wild udo- Confit of cherry salmon with kogomi, sautéed walnuts, and shungiku in a clam sauce- Focaccia with rosemary- Homemade tagliolini with ragù bianco, Yuli beef, and Parmigiano- Grilled pork shoulder from Kaku with charcoal, new sprouts of seri, zucchini, snap peas, and balsamic sauce- Sake lees panna cotta with caramel gelato infused with butterbur budsThe dishes were abundant with seasonal ingredients from Akita, and each plate exuded a sense of spring. The live presentation, where sauces were poured and Parmigiano was shaved right in front of us, added to the charm of the experience.The dessert, in particular, left a lasting impression. The panna cotta, highlighting the mellow flavor of sake lees, paired beautifully with the slight bitterness of the caramel gelato infused with butterbur buds, creating a lingering taste I had never experienced before.This course was a high-satisfaction experience, beautifully harmonizing Akita's ingredients with Italian techniques.