affetto akita (affetto akita) Yurihonjo

On a family trip to Tohoku, we visited "affetto akita" in Yurihonjo City, Akita Prefecture. During our long journey, I was eager to try their lunch, and it did not disappoint.The food, service, and ambiance were all outstanding! No wonder it’s a Tabelog Bronze-rated restaurant.Starting with two beautiful amuse-bouches, the creamy turnip topped with plump raw shrimp was simply exquisite.For the appetizers, we had ankimo (monkfish liver) and two types of bonito, served warm and cold. The cold dish with alternating layers of bonito and eggplant was surprisingly delicious.The pasta featured tagliatelle with beef ragù, enriched with corn and generously topped with cheese. It was incredibly tasty.For the main course, we had saury fish and pork. The saury was fluffy and rare in the center, complemented by asparagus, making it a true delight. The pork, cooked sous-vide and coated in crispy breadcrumbs, was sweet, juicy, and absolutely delicious.The focaccia, served sizzling in a cast iron pan, was shared between two of us. The outside was crispy while the inside was fluffy—another highlight of the meal. The dessert and coffee were also exceptionally good.We enjoyed a seven-course lunch, and I was truly impressed by the generous portions and high quality. I’m already looking forward to returning to Akita just to dine at this restaurant again. Less

This is the course at affetto from late June.The way they enhance the flavors of the vegetables is truly remarkable!I was hoping to have some rock oysters this season, but unfortunately, they weren't available. I hope to try them next year.- Turnip and Sweet Shrimp with Ricotta Cheese and Ham - Broccoli Sformato with Ankou Liver - Mezuki Tuna and Tomato Capellini - Bonito with Smoked Tobiko, Chrysanthemum, and Parsley Sauce - Grilled Sweetfish Scales with Shungiku and Clam Soup - Fried Spanish Mackerel Cutlet with Chokai Asparagus and Asparagus Sauce - Hand-made Pasta with Snap Peas and Fugu Soft Roe - Ragu Pasta with Shika Gaku Beef, Shika Gaku Pork, and Bamboo Shoots - Shika Gaku Beef Fillet with Grilled Eggplant - Pineapple and Basil Granita - Pudding and Butterbur Ice Cream Less

In June 2026, I embarked on a journey to fully experience the Gono Line using the Adult Holiday Club Pass.After passing through Akita City from the Oga Peninsula, I stayed overnight in Yurihonjo City.This was to enjoy dinner here.I had reserved an 11-course meal for JPY 12,100 (including cover charge and tax).The chef kindly explained each dish, and here are the notes I managed to take:1. Amuse-bouche: Soft roe and turnip cream, shotturu tart with ricotta cheese and prosciutto2. Appetizer 1: Broccoli soufflé with anko (monkfish liver)3. Appetizer 2: Confit of low-temperature cooked rock oyster, salsa verde, celery root, smoked tobiko, pickled new onions4. Pasta 1: Chilled cappellini with fruit tomatoes, green chili, bluefin tuna, garlic, and anchovy paste5. Appetizer 3: Grilled sweetfish with Swiss chard, chrysanthemum greens, clam broth, and walnuts6. Fish dish: Fried Spanish mackerel cutlet with bottarga and asparagus7. Pasta 2: Snap pea tortelli8. Pasta 3: Tagliatelle with white ragù, lamb, and Parmigiano-Reggiano9. Meat dish: Roast sirloin cap of Kaku short-horned beef with grilled eggplant and zucchini10. Palate cleanser: Pineapple and basil granita with anise jelly11. Dessert: Panna cotta with junmai daiginjo sake lees, gelato with butterbur buds and caramel, topped with Peruvian Amazon cacaoWhen I asked the chef about wine pairings, he mentioned that they would serve the wines according to my drinking pace.I got a bit carried away and ended up drinking quite a lot. It was too much.1. Franciacorta Brut Alla Moda NV Montzio (Lombardy) - Chardonnay, Pinot Nero2. Vermentino di Gallura 2024 Piero Mancini (Sardinia) - Vermentino3. Roero Arneis 2024 Monchiero Carbone (Piedmont) - Arneis4. Langhe Chardonnay Utinotto 2023 Gagliasso Mario (Piedmont) - Chardonnay5. Father's Eyes 2024 Azienda Agricola di Renaldo (Friuli Venezia Giulia) - Chardonnay6. Sivi 2022 Radikon (Friuli Venezia Giulia) - Pinot Grigio7. Marenmante Rosso Toscana 2023 Poggio Argentiera (Tuscany) - Cabernet Franc, Syrah8. Bibbiano Chianti Classico 2016 (Tuscany) - Sangiovese9. Barolo Chinato NV Cappellano (Piedmont)The dishes featured a lot of seafood, such as anko, rock oysters, and bluefin tuna.For someone like me who is not fond of fishy flavors, it felt a bit mismatched.However, my partner thoroughly enjoyed the nine types of Italian wines.It was a great meal! Less

I made a reservation by phone in advance. It seems that the restaurant generally operates on a set schedule, but since they mentioned that "timing is flexible," I requested to start at 12:30 to match my flight arrival time. I greatly appreciated their willingness to accommodate my request.This time, I ordered the "7 Dishes Course." As I was planning to drive, I opted for a non-alcoholic beer. Upon entering the restaurant, I found myself in a luxurious private space with no other guests at the counter. Initially, there was a bit of tension in the quiet atmosphere, but I was completely overwhelmed by the incredible quality of the fish dish that arrived as the third course.The dishes, made with carefully selected local ingredients from Akita, were visually stunning, and the strength of the ingredients was complemented perfectly by the exquisite sauces. I was particularly impressed by the chef's skill in achieving the perfect crispness of the fish scales.The pasta was another shocking highlight. The dish, featuring beef ragù and bamboo shoots, topped generously with freshly grated Parmigiano-Reggiano, was undoubtedly the best pasta I have had in recent memory.The homemade focaccia was served as a large round loaf for one person, reflecting the chef's commitment to quality, as he mentioned that making a smaller portion wouldn't yield good results. I ended up asking to take most of it home. The main meat dish that followed was flawless, with a crispy coating, juicy meat, and perfectly paired vegetables.When visiting local restaurants, I usually try not to talk too much, but the food was so delicious that I found myself engaging with the chef. He shared that he had previously worked in Azabudai, Tokyo, which led to a lively conversation filled with surprising commonalities.Despite the incredible quality of this course, the price was unbelievably reasonable. If I were to enjoy the same meal in Tokyo, it would undoubtedly cost several times more.Although the location is somewhat challenging to reach, the experience far exceeds the effort. I would definitely want to return if I visit Akita again; it was truly an outstanding lunch. It was a great meal! Less

I finally visited Affetto Akita for dinner, a place I had long wished to go. I was thrilled to see that its Tabelog rating had been steadily rising, and it was recently selected as one of the top Italian restaurants in Japan. My expectations were high as I arrived.For this dinner, I opted for the course menu with a light pairing of Italian wines chosen by the restaurant. The moment I took a bite of the first amuse-bouche, I was convinced of the exceptional quality that awaited me in the rest of the course. The chef's commitment to local ingredients was evident throughout, and each dish was crafted around fresh, local produce, all of which was outstanding.The pasta, which appeared naturally during the course, was simply exquisite. Additionally, the homemade focaccia served as a carbohydrate option was incredibly delicious—personally, I preferred it over the French baguette.The main dish, venison, showcased remarkable cooking skills, being juicy and impressively flavorful. The pairing with the Italian wine was perfect.This restaurant truly deserves its place among the top establishments, and it is well worth the visit. I look forward to returning in a different season to savor the local delicacies at their peak. Less

RevisitAfter 5.5 years, I returned to this restaurant. This is part of a series where I visit restaurants that operate with a single staff member handling everything from preparation to dishwashing. They can manage with one person for up to two groups, but beyond that, the owner’s wife may step in to help.I opted for the course priced at JPY 11,000.Here’s what was served:1. Amuse Bouche (2 types) - Cream of turnip with parsley sauce, sweet shrimp marinated in brandy, topped with sweet shrimp roe and dill. - Tart with shottsuru (a fish sauce made from hatahata), wrapped in ricotta cheese, topped with whole grain mustard.2. Warm Appetizer - Monkfish liver, broccoli puree, cilantro-flavored foam, sprinkled with powdered charcoal from broccoli, served in a broccoli soup.3. Pasta - 1 - Chilled capellini with surf clams and okahijiki in an oil-based sauce, topped with homemade karasumi (dried mullet roe) and lemon peel.4. Cold Appetizer - Seared bluefin tuna, parsley paste with balsamic sauce, topped with smoked tonburi.5. Fish - 1 - Sweetfish fried in a pine cone shape with crispy scales, served with a sauce of shungiku (edible chrysanthemum) and clams from Lake Juusan, garnished with walnuts and arugula, topped with coriander. - Freshly baked focaccia.6. Fish - 2 - Sea bass with parmesan and breadcrumb crust, sautéed asparagus harvested in the morning from Chokai, served with asparagus puree and butter sauce, sprinkled with micro herbs and Italian bottarga (dried mullet roe) powder.7. Rice - Risotto with crab and wild mountain vegetables, drizzled with two types of oil (from butterbur and sweet shrimp).8. Pasta - 2 - Tagliolini with two types of beef (Yuri and Kadzuka short-horn) and Kadzuka pork, served with a white ragù bianco sauce (without tomato, made with white wine) and bamboo shoots.9. Meat - Sirloin cap from Kadzuka short-horn beef, charcoal-roasted shoulder of free-range pork from Tsudoi Farm in Yuri Honjo, served with zucchini and snap peas, accompanied by two types of sauces (celery root and simmered balsamic).10. Palate Cleanser - Pineapple and basil sorbet topped with anise and white wine jelly.11. Dessert - Panna cotta made with sake lees from "Tenju Sake Brewery" in Yuri Honjo, served with butterbur and caramel gelato, drizzled with Peruvian Amazon cacao. - Beverage: Espresso.I spent 3 hours and 20 minutes here, but with so many dishes, the waiting time was minimal. I enjoyed three non-alcoholic drinks, and the total bill came to a reasonable JPY 13,420.Here are my impressions of the dishes:- The ingredients were primarily local Akita and Tohoku products, except for the bottarga in dish 6 and pineapple in dish 10.- Notable ingredients included: - Dish 4: Bluefin tuna had a texture more akin to meat than fish... - Dish 6: Asparagus had a distinctly sweet flavor reminiscent of melon, likely due to the soil and spring shoots.- Overall, the presentation was simple, but the dishes were packed with flavor. In particular, the following were exceptional: - Dish 5: Shungiku and clam sauce. - Dish 8: Ragù bianco sauce.- Incorporating traditional Akita ingredients like shottsuru in dish 1 and tonburi in dish 4 was a nice touch.Since the season is different from my first visit, the ingredients have changed significantly, but returning after a while can lead to new discoveries and interesting experiences. Less

During our trip to Tohoku and Hokuriku, we stopped for lunch at this place in Yurihonjo City, driven by my wife's strong desire.We were impressed right from the amuse-bouche.A creamy turnip crema paired with plump sweet shrimp.A tart made with shottsuru (fermented fish sauce) complemented by the saltiness of prosciutto.This surprising combination offers a complex flavor and delightful textures.Following that, we enjoyed a broccoli soufflé (chawanmushi) that highlighted the crunchiness of the broccoli, paired with rich ankimo (monkfish liver).The sakura masu (cherry salmon) was cooked sous-vide to a tenderness that could be cut with a spoon, enhanced by the crunch of walnuts.And for dessert, the addition of fuki no tou (butterbur) brought a spring-like bitterness.It felt like the chef was skillfully manipulating seasonal ingredients with exceptional creativity.While being dazzled by the chef's diverse and meticulously calculated techniques, I truly enjoyed the experience of eating, including the textures—it's just so much fun!《Today's Dishes (Read only if interested)》1. Amuse-bouche ○ Turnip crema, sweet shrimp marinated in brandy, parsley and olive oil sauce → The shrimp's plumpness combined with the creamy texture. The rich parsley sauce was a perfect match. ○ Salt tart made with shottsuru topped with cream cheese and prosciutto → A fascinating blend of the saltiness from shottsuru, cream cheese, and prosciutto.2. Appetizer Broccoli soufflé (chawanmushi), ankimo, white sauce made from broccoli → The egg has a velvety smoothness, while the crunchiness of the broccoli is enjoyable, and the rich flavor of ankimo harmonizes beautifully with the refreshing olive oil.3. First Pasta Chilled capellini, horse mackerel, bottarga → The horse mackerel had no fishy smell at all, and its flavor harmonized perfectly with the bottarga.4. Fish Dish Sakura masu confit cooked sous-vide, topped with kogomi (fiddlehead fern) and sautéed walnuts, served with warm soup of shungiku (garland chrysanthemum) and clams → Astonishingly tender, with a great balance of textures from the kogomi and walnuts, making it a fun dish. The fat from the sakura masu was delicious.Homemade focaccia → The aroma of rosemary and the toasty flavor of olive oil were remarkable.5. Pasta Beef ragù with bamboo shoots, topped with freshly grated Parmigiano cheese → A deliciousness that has a hint of Chinese influence. The texture of the bamboo shoots provided a nice accent.6. Grilled pork shoulder with balsamic sauce → The aromatic herbs were delightful, enhancing the flavor with balsamic, and the crunchiness of the zucchini added a nice touch.7. Dessert Panna cotta made with sake lees, caramel dessert using fuki no tou → An exquisite panna cotta with a hint of sake lees flavor, and the bitterness of fuki no tou paired wonderfully with the caramel's toasty sweetness. Less

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. Less

The flavors here are truly surprising. Recently, I've been to so many great restaurants that it's becoming rare to find one that truly astonishes me, but this place is delicious! Every dish is delightful. While I thought there might be a slight monotony typical of Italian cuisine, there wasn't a single dish—or even a single bite—that missed the mark. I often find myself thinking, "This dish is just okay," but here, I could tell the chef has a great sense of flavor.I came here from Hokkaido, hoping to see Mount Chokai and find a nice restaurant. In this quaint, calm town, I stumbled upon this gem that looked promising. The sushi restaurant nearby didn’t seem particularly budget-friendly, but I made a reservation here by chance. I even thought I might come all the way from Hokkaido just to enjoy the dishes here again. I definitely want to return next year.The desserts are also stunning. Can you imagine ice cream flavored with butterbur? It’s caramel ice cream with hints of butterbur and a slight bitterness, topped with Peruvian Amazon cacao. As a Hokkaido native, I have high standards for dairy products and ice cream, and this one met my expectations. Beneath it lies a panna cotta made with sake lees. As someone who is particular about sweets, I was thoroughly impressed and satisfied with this dish.I intended to buy some shotturu to take home, so I asked about the tart ingredients and ended up purchasing some Inaniwa udon as a souvenir from a nearby supermarket.As a postscript, after returning home from my ten-day trip, I’m now enjoying the shotturu. During my travels, I focused on visiting 100 renowned restaurants, but despite the distance, I find myself wanting to return here. I can’t help but say it’s exceptional. I crave those flavors again! Less

On the third day of my trip to Tohoku, I had lunch in Akita after traveling from Yamagata. I made a reservation at a renowned Italian restaurant in Yurihonjo City that I had bookmarked for a while, marking my first visit. There is parking available for about six cars in front of the restaurant. Here’s what we enjoyed:Lunch course with 7 dishes ✖️2 JPY 6,600 ✖️2 My partner had 3 glasses of wine chosen by the chef, I had 4 non-alcoholic drinks selected by the chef.The wine and non-alcoholic drinks were served according to our pace, with the chef providing the next selection. The wine starts at around JPY 1,200 per glass, while the non-alcoholic drinks start at JPY 700.The menu was presented verbally, so here’s a brief overview:Amuse-bouche A mousse of turnip with sweet shrimp marinated in brandy. Rich and flavorful. A tart with shotturu salt.Steamed ankimo (monkfish liver) and broccoli Fluffy ankimo with a rich aroma of olive oil.Oil pasta with horse mackerel and homemade karasumi (dried mullet roe) The sauce is made with horse mackerel and yamauchi.Confit of cherry salmon, served with kogomi (fiddlehead fern) and walnuts Accompanied by a sauce of chrysanthemum greens and clams, with herbs and karasumi powder.Tagliolini with ragù sauce A delicious white wine ragù made with short-horned beef and Yuriyaki beef. The texture of the bamboo shoots added a nice accent. This was my favorite dish!Grilled pork shoulder A chunk of meat roasted with sausage at its center, with a refreshing aroma of cumin.Caramel panna cotta Made with sake lees from Tenjiku Brewery's Daiginjo. Gelato with fuki no tou (butterbur shoots). Grated Amazon cacao on top. Not overly sweet, it paired beautifully with the bitterness of the fuki.Each dish was thoughtfully crafted, and the chef explained each one in detail, making the experience very enjoyable. Even though I had non-alcoholic drinks, I was served two types of sparkling, white, and red wines that were perfectly paired, leaving me very satisfied despite not being able to drink alcohol due to driving.After the meal, I had a brief chat with the chef, who mentioned he used to live in Kanagawa, which made me feel a sense of familiarity. I visit Akita once a year to see my daughter, so I will definitely come back. It was a great meal!!! Less