Italian served with an Akita flair and prized local ingredients.


One plate celebrating the many seasonal vegetables of Akita

Giueme opened about four years ago in the outskirts of Daisen city where you can taste a lot of seasonal vegetables of Akita Italian Akita which made use of the goodness of local food.It was opened in Tokyo for three years at Italy restaurant “Fiocchi”, and Shogo Sasaki 一念之差 that she wanted to spread the richness of her hometown food to the world.The food of the North Italy which I learnt in “Fiocchi” to offer.Simple seasoning, butter rather than olive oil, pasta is a handmade… The northern Italy cuisine, which has such distinctive characteristics, matched the food ingredients of Daisen city in the hometown where the climate is similar, “said Chef Sasaki.The ingredients recommended to that, the vegetables full of life force that does not use pesticides and chemical fertilizers of “t-farm” that met in the local, flavor and aroma is thick.It is likely to be able to have a big surprise in the person who eats it.
“I want more people to know the rich variety of food in Akita.”

In the richly colorful backdrop of Akita you can find ingredients such as the edible rabbit which is bred in the hometown, the duck and the wild boar which caught by hunting are also rich in individuality.”I want to make the shop that the goodness of the hometown is transmitted” there is the desire of the chef Sasaki, too, and the thing from Akita is used everywhere in not only the food but also the furniture of the instrument and the store.Wine is also the main Italy, and occasionally, the wine from Akita Prefecture appears.A unique Italian rooted in the local area, with a passion for Akita and a selection of ingredients.Only lunch, dinner, and course meals are required, and are basically reserved.