Chef Sasaki honed his skills at the renowned Fiocchi in Soshigaya-Okura, Tokyo, acquiring cutting-edge techniques and sensibilities.However, his goal was not to replicate Tokyo's cuisine.The star of the show is always Akita.Locally grown vegetables, meats, and seafood from regional producers.He engages with each ingredient, creating new value.The dishes at Giueme are a sum of their parts.Layering ingredients.Layering aromas.Layering flavors.And while bringing out each ingredient's individuality, he completes the dish as a whole.There is a deep respect for the producers.It’s not just about sourcing good ingredients.He understands that the true mission of a chef is to enhance their value and deliver it to customers.It’s not that rural areas can’t do it.It’s that there are unique opportunities that only rural areas can offer.The close proximity to producers reveals a different perspective.The flavors that can only be expressed through ingredients nurtured in that land.It may sound contradictory, but what Giueme is challenging is Italian cuisine that is not just Italian cuisine.It is about showcasing the potential of Akita to the world, one plate at a time. Less