giueme (ジュエーメ) Daisen

This was my fourth visit to Giueme.Every time I come here, I enjoy the Italian dishes that highlight local ingredients from Akita, and I appreciate the deliciousness and potential of these ingredients! Today's course included:1. Peach Soup with Summer Truffle2. Ayu Fish Petit Choux3. Anago (Conger Eel) from Iwate with Blanched White Eggplant, Fig, and Peas Oysters from Kisakata with Aonori (Green Seaweed) and Mozuku (Seaweed)4. Mizuna Donburi with Squid, Ink, and Kitakari Soufflé, served with Shottsuru (Fermented Fish Sauce) and Chrysanthemum Sauce5. Risotto with Kame no O (a type of rice), Sea Snail, Basil, Cucumber, and Molokhia6. Handmade Pasta with Edamame, Octopus, and Unruiya (a type of vegetable)7. Katsuo (Bonito) from Kesennuma, Grilled with Straw, served with Vegetables and Egg Sauce8. Watermelon Sorbet with Amaretto, Granita, and Lime9. Hinai Chicken Breast, Tenderloin, and Stuffed Wings with Green Beans and Young Corn10. Grilled Eggplant Gelato with Tomato JellyThis time, I brought my own wine, and the corkage fee was an incredible JPY 500.It was a dinner filled with emotion and hospitality.It was a great meal! ^_^ Less

A few months ago, I made a reservation for the day before the Omagari Fireworks Festival and visited this restaurant. Although it was right next to the main street, the garden trees outside and the flowers and table settings inside created a very soothing atmosphere. The course meal started all at once, and the introduction of each dish was thorough, leaving me very satisfied! The flavors were impeccable, and I was particularly shocked by the eggplant gelato—sweet, yet distinctly eggplant! The course featured plenty of local ingredients, allowing me to truly enjoy the flavors of Akita. When we were leaving, the chef came out to greet each customer personally. It was a restaurant filled with hospitality, and I was extremely satisfied. I will definitely visit again! Less

During my trip to Akita, I absolutely wanted to visit this Italian restaurant.It was a parade of Akita ingredients! The delicious dishes, infused with the farmers' passion, were simple yet meticulously crafted, and everything was incredibly tasty.As I listened to the stories behind the ingredients during the explanations, I felt even more grateful for the produce. I wanted to savor every single piece of the beautifully arranged vegetables without leaving anything behind.Since the ingredients were local, it was refreshing and interesting to hear about unfamiliar place names and brands.I truly enjoyed the flavors of Akita's ingredients, and by the end, I had heartwarming conversations that made the experience even better.The hospitality was top-notch, so I was completely satisfied with everything!It was a great meal! Less

This Italian restaurant in Omagari, Akita Prefecture, is a place I wanted to revisit after my first visit a few years ago, where I had an amazing meal.They use local ingredients, and not only are the materials top-notch, but the cooking skills are also exceptional. The appetizers featuring vegetables and oysters, as well as the main dish of grass-fed short-horn beef, were particularly delicious. The grilled eggplant dessert was also quite interesting.Although it's a bit challenging to get to, I definitely want to come back again. Less

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. Less

At the end of my trip to Tohoku, I visited "giueme" in Daisen City, Akita Prefecture.This restaurant has been selected as one of the top 100 Italian restaurants in the Tabelog EAST category and has received a Bronze award from Tabelog. It is also featured in the Go! Go! Michelin guide, making it a well-regarded establishment. I had been curious about this place for a while, so I made a reservation for the "Lunch Course B" to conclude my trip.The restaurant is a charming house surrounded by greenery, with only about five tables inside. It has a cozy and cute atmosphere, resembling a hidden gem. The decorations, including flowers, tableware, lighting, and small items, are exquisite, creating a harmonious space that incorporates the greenery outside the windows. As soon as I sat down, my anticipation for the meal naturally heightened.Lunch starts at 12 PM, and there is no menu provided. Instead, each dish is explained as it is served, adding to the excitement of not knowing what will come next.The first dish, an assorted appetizer platter, was stunningly beautiful as it arrived. On a large, transparent plate, various seafood, meats, and colorful vegetables were artfully arranged. It wasn't just about the number of items; each was meticulously prepared, offering different flavors and textures. The time spent deciding where to start was enjoyable, making it a feast for both the eyes and the palate.I was offered fresh oysters midway through the meal, so I ordered some in addition to the course. They were large, and as I bit into them, the ocean flavor and rich umami of the oysters spread in my mouth. Later, a dish featuring oysters was served in the course, and I thought it would have been more enjoyable to have a different ingredient for variety. However, the fresh oysters were so delicious that I had no regrets about ordering them.The oyster dish in the course was a gratin-like plate with oysters and seaweed. Cooking the oysters intensified their flavor, and they paired well with the seaweed. The preparation and taste were distinct from the fresh oysters, allowing me to enjoy a comparison of two oyster dishes.One dish that particularly stood out was the ayu (sweetfish) risotto. The roasted aroma of the ayu and its characteristic slight bitterness blended beautifully with the rice. It was not overly refined, allowing the bitterness of the ayu to shine as part of the dish's personality, resulting in a layered flavor of toastiness, umami, and bitterness. Although the portion was modest, it left a strong impression.The pasta featured lamb, which was well-seasoned with spices, leaving a unique flavor without being difficult to eat. The umami of the lamb and the aroma of the spices clung well to the pasta, creating a robust taste. The detailed introduction of the lamb's origin and specifics reflected the restaurant's strong commitment to its ingredients.The main dish was a premium fish called "Kue." I had expected a meat dish based on the course's progression, so I felt a bit disappointed when it turned out to be fish. However, once I tasted it, that feeling quickly vanished.The Kue had thick, moist flesh with a firm texture, offering a rich umami that differed from bland white fish. The cooking was exquisite, and the balance with the accompanying vegetables and sauce was perfect, making it a truly exceptional dish worthy of its premium status. My expectation for meat was merely my own assumption, and I was ultimately glad to have experienced the Kue dish at this restaurant.The dessert, an ice cream, was also very unique. If I recall correctly, it was made with roasted eggplant. Upon tasting it, I noticed a toasty flavor unlike any typical vegetable ice cream, presenting a taste I had never encountered before. It was so well-integrated that I wouldn't have guessed it was eggplant if I hadn't been told, yet it left a lingering roasted aroma that made me crave another bite. The entire course was full of surprises until the end.The coffee served after the meal had a distinct acidity. I prefer coffee with a balance of acidity, bitterness, and richness, so this cup was slightly different from my taste. I believe it showcased the beans' individuality, but personally, I would have enjoyed a smoother, more balanced flavor for greater satisfaction.While the deliciousness of the food was certainly impressive, what stood out even more was the warm hospitality of the staff. They provided explanations with each dish and frequently checked in during the meal. Their genuine desire for guests to enjoy the food was evident, allowing me to relax and savor the dining experience.As I was leaving, the chef and what appeared to be his wife came out to see me off. In such a small restaurant with only about five tables, the closeness between those who prepare the food and those who enjoy it fosters natural communication.Given the accolades of being a top restaurant, receiving a Bronze award from Tabelog, and being featured in Go! Go! Michelin, I had imagined a somewhat intimidating high-end establishment before my visit. However, in reality, while the quality of the dishes was high, there was no stiffness, and I was able to enjoy my meal in a charming space with warm service.With beautiful appetizers, the fragrant and slightly bitter ayu risotto, spiced lamb pasta, exquisite Kue, and the uniquely roasted ice cream, this lunch became a memorable conclusion to my Tohoku trip, encompassing not just the dishes but also the ambiance, conversation, and farewell. Less

Visit Information Date: Sunday, around 7 PM Reservation: Yes (39 days in advance, Tabelog) Wait: None Number of Guests: 1 Seating: Four-person table Frequency: First visit Duration: 3 hours and 30 minutes Payment: Credit Card (VISA) Food Menu ◎Dinner Course Cena: JPY 13,200 (tax included) 　　◎Today's Small Appetizer 　　◎Appetizer 1: Anago Carpaccio 　　☆Appetizer 2: Baked Iwaki Oysters with Seaweed and Water Cloud 　　◎Appetizer 3: Katsuo Tataki 　　☆Seasonal Primo Piatto 1: Snail Risotto 　　☆Seasonal Primo Piatto 2: Ayu Pasta 　　☆Fish: Sautéed Hata with Porcini Mushrooms 　　☆Palate Cleanser: Chichisui Watermelon Granita 　　☆Meat: Kazuno Beef Shintama 　　☆Seasonal Dolce: Grilled Eggplant Gelato 　　◎Petit Fours and After-Dinner Drink Drink Menu 　　◎Cachina: JPY 1,650 (tax included) 　　☆Wine Pairing: JPY 8,250 (tax included) 　　☆Nino Negri, Ca' Brione Alpi Retiche di Sondrio, 2023 　　☆Cantine Paolini, Gurgo Grillo 　　☆Palmento Costanzo, Mofete Etna Rosato 　　☆Cantina Giara, Fatalità Malvasia 　　◎Cavallotto, Langhe Nebbiolo, 2017 　　☆Bertani, Catullo Valpolicella Ripasso Classico Superiore, 2019 　　◎Petrolo, Toscana Torrione, 2016 Expenses, Discounts, Others ・Service Charge (10%): JPY 2,310 Good Points ・A relaxing space utilizing Akita ingredients in Italian cuisine Bad Points ・A bit far from the station Other Notes ・The Tabelog Award Bronze: 2021-2026 ・Italian EAST Top 100: 2021-2025 (2022, 2024 not announced) ・Go-E-Miyo 3 Tock: 2025-2026 ・Go-E-Miyo 2 Tock: 2023-2024 Impression This is the 9th installment of the real Namahage appearance in Akita. Dinner on the second day in Akita. I took the JR train from Akita Station to Omagari Station, famous for its fireworks. From there, I took a taxi for about 10 minutes to visit "giueme". I made a reservation through Tabelog just over a month ago. For dinner, I opted for the Dinner Course. The venue usually opens 10 minutes before the reservation, but I arrived 15 minutes early. I was invited inside by the previous guests and was seated at the farthest table among five four-person tables. The other guests included a family of three, a young couple, and one man dining alone. The background music featured jazz vocals by Stacey Kent and others. The staff included the chef, the madam, and two female servers, all providing very polite and attentive service. For drinks, I requested the Wine Pairing, but the first glass was not included, so I ordered a craft beer made with apples from Akita's Cocopelli Orchard, Cachina. The apple flavor was refreshing, not overly sweet, and light. With each course, the madam provided detailed explanations. First, as a Today's Small Appetizer, I was served Sweet Corn Ragout, Hiramasa Ham, and Peach and Truffle Tart. The Sweet Corn Ragout combined the sweetness of corn with the saltiness of the ragout, creating a delicious balance. The Hiramasa Ham was topped with cheese and dandelion leaves. The Peach and Truffle Tart had a crispy crust with a delightful aroma and sweetness. The first wine was Nino Negri, Ca' Brione Alpi Retiche di Sondrio, 2023. It had a rich aroma but was refreshing with a mineral quality. The paired Appetizer 1 was Anago Carpaccio. The anago from Iwate was blanched, and the skin was lightly grilled to soften it. Red wine jelly was drizzled over vegetables like paprika, yellow tomatoes, figs, and microgreens. It had a subtle sweetness. The second glass was Cantine Paolini, Gurgo Grillo. This wine was also aromatic and very dry, making it easy to drink. Appetizer 2 was Baked Iwaki Oysters with Seaweed and Water Cloud. It was creamy with a good balance of sweetness and bitterness. At this point, Baguette was also served. I enjoyed it with the leftover sauce. The third wine was Palmento Costanzo, Mofete Etna Rosato. This Sicilian rosé had a sweet aroma that I liked. Appetizer 3 was Katsuo Tataki. It was served with sweet long peppers and had a sauce made from fermented strawberries and shiso on the outside. The texture was thick and refreshing. The fourth pairing was Cantina Giara, Fatalità Malvasia. This orange wine had a refreshing fruitiness and a robust body. Next was Seasonal Primo Piatto 1, which was Snail Risotto. The rice was made from Kame no O, a sake rice that the restaurant ferments. The risotto included snail liver, basil, mizuna, cucumber, okra, and vine spinach, providing a fun texture and bitterness. The fifth glass was Cavallotto, Langhe Nebbiolo, 2017. This was a robust red wine with strong tannins. Seasonal Primo Piatto 2 was Ayu Pasta. It contained the flesh of Akita ayu, pumpkin flowers topped with summer truffles, and sprinkled with ayu bones and skin. The pasta had a nice chewy texture, and the bitterness of the ayu was wonderful. Next was another red wine, Bertani, Catullo Valpolicella Ripasso Classico Superiore, 2019. Compared to the previous one, this had a stronger fruitiness and was lighter and easier to drink. Fish was Sautéed Hata with Porcini Mushrooms. The porcini mushrooms were specially sourced for this dish. The hata was thick and deliciously plump. Next was a Palate Cleanser. This was a granita made from Akita's brand watermelon, Chichisui Watermelon. It was refreshing with amaretto and lime, and had a hint of tomato flavor. The final wine was Petrolo, Toscana Torrione, 2016, a red from Tuscany. Despite being red, it had a notable saltiness. Meat was Kazuno Beef Shintama. The sauce was made with vinegar and shottsuru. It was accompanied by water spinach, young corn, Kita Akari potatoes, asparagus, powdered dandelion, and more. The meat was quite hearty, with a sweetness from the fat, making it very delicious. For the Seasonal Dolce, I had Grilled Eggplant Gelato. It was served with a jelly made from hōzuki and a mixture of cocoa meringue and ricotta underneath. It was shocking to see eggplant transformed into a dessert. To finish, I had Petit Fours and After-Dinner Drink. The petit fours included panna cotta, Tosa bunan peel, cantucci, and vegan balls made with miso, all beautifully arranged on a copper plate. The After-Dinner Drink was Coffee. It was served three times with varying drip times. The aroma was delightful, and the flavor intensified as the time increased. Finally, I had a conversation with the chef and enjoyed a leisurely 3.5 hours before settling the bill. JPY 25,410 I paid with a credit card. It was a great meal. I would love to visit again in a different season. I took a taxi back to Akita Station. Less

I visited this restaurant, thinking that a place praised for its local ingredients, like the short-horned beef from Flio in Morioka, would be worth the trip.Dinner was JPY 14,520, which I can understand.The pairing of 7 wines was JPY 7,500!? I had a bit of a rough start after drinking quite a bit in Kakunodate the night before and falling asleep, so I wasn't feeling my best.With a reservation for Monday, I received one-on-one service.However, the dishes and service were so exceptional that my discomfort faded away.The owner provided insightful explanations about the Italian pairing wines, which I appreciated, even as a wine novice. She even referred to a map for her explanations.The ingredients from Akita were described in relation to their respective municipalities.I was informed that there was no set menu, as the offerings change daily based on the fresh ingredients available.I was impressed by how well the pairings were executed; the precision was remarkable.Here are my thoughts as a regular diner (the menu might be slightly off):- The white truffle and peach pie was delicious.- The jun-sai (water shield) with sea urchin from Rishiri.- The seared bonito with strawberry sauce.- The oyster gratin??- The sautéed sea bass??- The sweetfish pasta.- A refreshing watermelon sorbet.- The Kazuno beef (short-horned beef) steak.- Sweet potato gelato.- A delightful snack with carefully selected coffee.All of this was included for JPY 14,500.Of course, drinks were extra, but the 7-wine pairing for JPY 7,500 was a great deal.As a fan of short-horned beef, this was a delightful surprise.I also enjoyed some recommended Japanese sake from Kanmon Shuzou, x3.The wine selection was excellent, but the Japanese sake chosen by true connoisseurs was on another level.I may not know much about wine, but I've tried around 100 types of sake, and I was amazed by the high polishing ratio and the lack of off-flavors.Thank you very much for arranging the taxi for me.Lastly, I received a business card, but I apologize for forgetting it in my drunken state.I will definitely visit again once my parenting duties settle down.Thank you for a wonderful time! Less

I had the pleasure of visiting Giueme, located in Daisen City, Akita Prefecture!It’s about a 10-minute taxi ride from Omagari Station. While the city is nationally known for the "Omagari Fireworks," this restaurant is also worth a visit for food lovers from all over Japan. It has received high praise, being selected for the Tabelog Awards and recognized as one of the top 100 restaurants, making it a destination for many who come to Omagari.The interior offers a warm and calming atmosphere. It’s a place where you can relax without feeling stiff, yet it naturally heightens your anticipation for the upcoming dishes.Giueme’s cuisine is a unique Italian experience that reflects the charm of Akita in every dish. They carefully bring out the individuality of seasonal vegetables, seafood, and meats cultivated locally, elevating them into exquisite Italian dishes. The course meal, enjoyed while feeling the rich nature and seasons of Akita, is truly a gastronomic experience that can only be savored here.One standout dish was the assorted vegetable platter served as an appetizer. The beauty of its colors captivated my attention, and with each bite, I enjoyed the different aromas, sweetness, and textures of the vegetables. Each ingredient was cooked and seasoned to perfection, resulting in a simple yet surprising dish. It truly deserves to be called a specialty of this restaurant, leaving me wondering how vegetables alone could evoke such emotion.Throughout the entire course, I felt a solid philosophy of maximizing the appeal of the ingredients rather than relying on flashy presentations. Each dish showcased the unique characteristics of the ingredients, allowing me to enjoy the blessings of Akita’s mountains, fields, and seas with all my senses. The more I ate, the more I realized the flavors that could only be born from this land.Moreover, the charm of this restaurant extends beyond the food. After the meal, I enjoyed a delightful moment of conversation with the Madame. Her friendly and warm personality naturally sparked engaging discussions, conveying a deep love for the restaurant, its producers, and Akita. It’s this heartfelt hospitality that enhances the satisfaction of the meal and makes you want to return.While many may associate Omagari with fireworks, it is equally worthwhile to visit for the culinary experience. Giueme is a unique Italian restaurant where you can fully appreciate the wonderful ingredients of Akita, making it a destination restaurant worth traveling to from afar. I highly recommend experiencing this remarkable establishment when visiting Akita. Less

In June 2026, I traveled to Iwate and Akita using the Adult Holiday Club Pass.I stayed at a hotel in front of Omagari Station to enjoy dinner here.Since dinner started at 6:30 PM, I thought it would be best to arrive early, so I went to the taxi stand at Omagari Station at 6:00 PM and was able to get a taxi right away.It took less than 10 minutes and cost JPY 1,700.I arrived a bit early and had to wait to enter the restaurant, so I could have actually arrived 10 minutes later.Dinner was JPY 12,000 (excluding tax and service charge).When I asked the lady about the wine pairing, she mentioned it was a very reasonable price of JPY 6,500.Of course, I decided to go for it.The chef's dedication was evident in both the ingredients and the tableware, and the lady explained everything so clearly that the three hours flew by.Every dish was truly delicious, but I was particularly impressed by the rock oysters and sea pineapple. Despite being ingredients I usually find challenging, I enjoyed both immensely.I’m really glad I visited Omagari!I would love to come back in a different season.It was a great meal.CenaB (Course B) JPY 14,520 (including tax and service charge)1. Today's small appetizer: Sato Nishiki Caprese, Hiramasu Ham, Baked Soft Roe, and Nishiyama Warabi Tart2. Appetizer 1: A dish from Jun-sai Swamp in Mitsumachi - Mulukhiyah Purée, Venison Consommé Jelly, Otaru Sea Urchin, Amaranth3. Appetizer 2: Kikosaki Rock Oysters from Kisakata - Baked Aosa Seaweed4. Appetizer 3: Beets, Tsuru Murazaki from Daisen City, Pecorino Romano5. Seasonal Primo Piatto 1: Organic Sun-Dried Kame no O Brown Rice Risotto from Senboku Town, Smoked Turban Shell, Nishiyama Mizuna, Akita Butterbur, Bamboo Shoots6. Seasonal Primo Piatto 2: Hand-cut Kitalra, Fresh Sea Pineapple, Shiitake Mushrooms, Hiratake Mushrooms7. Fish: Arare (Grouper) with Turnip and White Wine Sauce8. Palate Cleanser: Taiwanese Pineapple Soup with Juniper Berries9. Meat: Silver Duck from Shingo Village, Aomori Prefecture10. Seasonal Dolce: Cannoli11. Petit Fours and Post-Dinner DrinksSparkling Wine (Glass) JPY 968- Sparkling Pinot Noir Brut Nature Terre dei Busi (Veneto) Pinot NoirWine Pairing JPY 7,8651. Ca' Brione Alpi Retiche 2023 Nino Negri (Lombardy) Sauvignon, Chardonnay, Incrocio Manzoni, Chiavenna Nebbiolo2. Mofete Etna Bianco Parmento Costanzo (Sicily) Carricante (70%) and Catarratto (30%)3. Syrah 2021 100% grapes from Yokote City, Akita Prefecture4. Alìola Cannonau di Sardegna Rosé 2025 Argiolas (Sardinia) 100% Cannonau5. Siniscalco Primitivo Coppi (Puglia) 100% Primitivo6. 7. Barolo D.O.C.G. Champagnotta Napolenica 2018 Bersano (Piedmont) Nebbiolo Less

A representative Italian restaurant of Akita.The restaurant is about a 10-minute taxi ride from Omagari Station. Since there were no taxis at the taxi stand at the east exit of the station, I called one!The atmosphere of the restaurant is very warm and homey. The service from the owner is wonderful.The dishes, made with various wild vegetables from Daisen City nurtured by pure snowmelt water, as well as Akita's excellent rice and ingredients, showcase the chef's great sense of taste.It was a fantastic farm-to-table restaurant that truly makes you feel happy!As expected! (Giueme!)It was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I am incredibly happy with all your "follows," "likes," and "saving the restaurant."I appreciate your continued support.--------------------------- Less

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. Less

I finally had the pleasure of visiting Giueme, which I had been looking forward to! The interior was beautifully decorated with flowers on each table, creating a lovely atmosphere. I requested a full wine pairing for dinner, and both the dishes and the wines were delicious. The explanations for each course were very thorough, making for a delightful and happy experience. This time, I enjoyed a generous serving of wild vegetables, truly savoring the flavors of spring! I want to taste seasonal ingredients, so I definitely plan to return as a treat for myself! Less

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

Revisit: First Visit at NightLast August, I visited Chef Sasaki's mentor, Chef Horikawa, at "Fiocchi【4.09】". I heard that the selection of wild vegetables at this restaurant is impressive, so I decided to return. This was the main event of my trip.I made a reservation by phone about three months prior. Although we were a party of five, it seemed that lunch was more in demand, so we had the place almost to ourselves.Arrival at 18:20.A black cat, which seems to have made the restaurant's parking lot its home (it looks like a stray but has a surprisingly nice coat), greeted us. *See the last photoAccording to the Madame, it recently chased away a bear...The dishes that were served included:1. Amuse Bouche (3 types) - Spring cabbage purée with anchovy, cod milt, coffee beans, and dill microgreens (grown in soil, not hydroponically) - Aomori Asamushi sea urchin, soft-boiled egg tart, topped with basil and chido grass - Tiger pufferfish soft roe, with bracken and lemon balm2. Cold Appetizer - Salad of baby bear and cultivated Japanese dandelion (an endangered species), with apple and gorgonzola sauce, served with pickled beets3. Warm Appetizer - 1 - Sardine and butterbur bud meatballs, coated in buckwheat and dark beer batter, served with urui and kumquat sauce, topped with fried urui leaves and bone crackers4. Warm Appetizer - 2 - Miyagi sea pineapple, tomato, shidoke (maple leaf), and shiitake mushroom cocotte5. Pasta - Trofie (short pasta) made with squid ink, served with cuttlefish and young sansho leaves in a pesto6. Rice - Risotto with Tochiotome strawberries and koshiabura oil7. Fish? - Silver duck wing stuffed with Aomori Asamushi abalone, served with duck broth and white wine sauce, accompanied by simmered Numayama daikon (a rare daikon grown by only three farmers in the prefecture) and shiode8. Palate Cleanser - Soup of Taiwanese pineapple, with hinata natsu and new ginger jelly, topped with pink pepper, juniper berries, and basil microgreens9. Meat - Pasture-raised pork (the first shipment, I forgot to ask the producer) shoulder roll, with cacciatora sauce (meat, tomato, and wine stew), served with wild udo and wild grape leaves10. Dessert - Fiddlehead fern gelato, fermented blueberry cream, cacao meringue, and two types of powders (fiddlehead fern and dandelion root)11. Petit Fours - Panna cotta, biscotti, and pistachio chocolate? - Hand-dripped coffee by the chefThe chef and his wife opened a bottle of sparkling wine to celebrate their inclusion in the Gault & Millau guide (2025 edition, though...) and we enjoyed a nearly free-flowing experience for the last part of our four-hour stay.We drank a lot of wine, and the total bill came to JPY 23,800, which felt quite reasonable given the quality.Here are my impressions of the meal:- The ingredients were primarily sourced from Akita, with additional produce from Aomori and Miyagi in the Tohoku region.- The bracken dish was a repeat from my lunch at "Remedeniqua," but it might have been the best preparation yet.- Almost every dish, except for the desserts, was sprinkled with wild vegetables, achieving my goal, but the intense flavor of dish 9 stole the show...Chef: Ideal porkCompanion: The texture was like lambMyself: The richness of the fat was profoundI requested a second serving... unbelievable.I would like to plan another visit next year. Less

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. Less

Ordered items: Lunch Course A (1. Assorted Appetizers and Vegetables, 2. Warm Appetizer, 3. Seasonal Primo ①, 4. Seasonal Primo ②, 5. Dessert, 6. Tea Sweets and Post-Meal Beverage) I visited for my mother's birthday and Mother's Day. This time, there were many dishes featuring wild vegetables, allowing me to experience the changing seasons with each plate. The hospitality here is simply outstanding. Thanks to the attentive care from the staff, I was able to relax and enjoy the celebration throughout. Moreover, the cost performance is truly remarkable. I heard there was a recent price increase of about JPY 2,500, but considering the quality and content, it still feels quite affordable. It made me realize just how exceptional the previous pricing was. The quality of the dishes utilizing local ingredients is excellent, and the overall atmosphere is incredibly comfortable. This is definitely a place in Daisen City that you would want to take someone special. Less