I arrived in Hakata in February 2023 and visited a restaurant called "Restaurant SNOW" with my friends on the first night. We had a reservation at 6:30 pm and were seated at the counter. The chef and one staff member managed the restaurant efficiently, serving each group at different times. They explained the unique ingredients and local dishes of Kyushu in great detail, which I found impressive. I recommend sitting at the counter for a better experience. We opted for the 9900 yen course, which included fewer dishes as we wanted to have tonkotsu ramen as a finale (though the course itself was very satisfying). The dinner course included 10 dishes such as amuse-bouche, appetizers, dual mains, and dessert. We also ordered drinks including a sparkling wine for toasting and a wine pairing with three glasses. The food and wine we had were delightful, featuring various regional specialties from Kyushu. The presentation and combination of ingredients were outstanding, with dishes like the gazpacho and the sweet potato mousse leaving a lasting impression. The chef sources rare ingredients from different regions of Kyushu, creating a unique dining experience. I particularly enjoyed the yasumi and Aka beef dishes. Overall, it was a highly satisfying dinner, and I regret not opting for the 15-dish course priced at 13,200 yen. I look forward to returning to try more of Kyushu's rare ingredients in different seasons. Thank you for the wonderful meal!

I visited the popular restaurant "Restaurant Snow" located in Fukuoka City, a treasure trove of food. The restaurant opened in July 2020 and is known for its reservation-only system. It is conveniently located about a 5-minute walk from Yakuin Station, which is served by the Fukuoka City Subway Nanakuma Line and Tenjin Omuta Line. The restaurant is situated on the 1st floor of the stylish building "Esperanza Tenjin Minami" facing the Takasago 255 line. The owner and chef, Genki Umino, who is from Fukuoka, has a philosophy of expressing his hometown through his cooking. Chef Umino runs the restaurant single-handedly and only accepts up to 3 guests for both lunch and dinner. The restaurant serves a menu based on French and New Nordic cuisine. The course menu I had today included various dishes such as cheese cookies, tartare of Satsuma sweet shrimp from Kagoshima, zucchini with cheese from Itoshima Cheese Factory in Fukuoka, and many more. The plating is unique, with dishes arranged on a plate shaped like a map of Kyushu, showcasing various regional specialties. I enjoyed both the visual and taste experience. I also had a pleasant conversation with Chef Umino across the counter. I look forward to visiting again. Thank you for the wonderful meal.

This is a restaurant I had been looking forward to visiting for a long time. The presentation is beautiful and each dish looks meticulously prepared. The taste did not disappoint, with each dish offering a delightful flavor experience. The chef's explanations were detailed and humorous, making the 2 and a half hours fly by. It's a popular restaurant that's hard to get a reservation at, but I will definitely be returning.

I made a reservation for a lunch course for 3850 yen. The reservation site was almost full, but I managed to secure a reservation about 2 months ago. There was a car parked in front of the restaurant, making it a bit hard to find. There is one counter and one table seat. It seems like the chef runs the place alone. There were 3 groups including myself, but everything ran smoothly and efficiently. We started with a Belgian beer and I opted for the chef's recommended wine pairing. They also offer wines, including those from Kyushu. The meal began with a creative dish where the ingredients were arranged to resemble the shape of Kyushu, using ingredients from different regions. There were ingredients that even locals from Kyushu may not have seen before. My favorite dish was the western-style chawanmushi. There was also a humorous dish where everything served with the chicken steak was made of beets. The dessert at the end was impressive with a variety of options. The entire course was truly unique and one-of-a-kind. It's amazing that everything is handmade by the chef who runs the place alone.

This is a restaurant located in Yakuin that opened on July 11, 2020. Lunch is particularly popular, with reservations on One Michelin Star starting to fill up quickly, but I was lucky to secure a reservation this time. Perhaps due to being short-staffed, there were only two groups for lunch. The menu changes around the 11th of each month. Lunch is priced at 3850 yen, with drinks costing around 1000 yen, making it a reasonable course. The chef emphasizes local production and consumption, drawing inspiration from the Nordic cuisine he experienced during his training in Denmark. The plates are also specially designed. The dishes feature patterns representing Kyushu, with each dish placed according to the location of its ingredients. This month's menu included a pizza with Minami-Kanze fried fish placed between Kumamoto and Oita. Fukuoka had beet stem pickles, while Kumamoto had layers of crispy chicken breast. In Saga, there were large-sized sandy clams with a crispy texture. Nagasaki's Tsushima featured sashimi with finger limes that popped in your mouth. The Goto Islands used a rare fish called "etsu" for the children of the fish. The green-colored Gaspacho from New Nordic cuisine came with olive oil sorbet. The Gaspacho contained not only tomatoes but also apples, cucumbers, bell peppers, and spinach, giving it a strong acidity. When the sorbet melted, the acidity became milder, with a slight bitterness that added an adult-like sophistication. There were two soups, one featuring Satsuma sweet shrimp, edamame, and red eggplant. The other soup featured purple potatoes and Itoyori fish with shallot and parsley sauce. The Itoyori fish was so tender that it easily broke apart, and even with the sauce, it had a light taste. The main course highlighted "Ibimi pork" from Isahaya, Nagasaki, and "Kuridai" from Nagasaki's Goto Islands. The dish featured pumpkin in various forms, including chiffon cake, pickles, simmered, and fried, with bread containing pumpkin as well. The Ibimi pork, fed only rice, was tender, with black pepper on top adding a nice touch. The pumpkin was generally not too sweet, allowing for various textures to be enjoyed without interfering with the main flavor. The grand dessert consisted of 15 different desserts in small portions. The sorbet was intentionally firm to encourage diners to savor it slowly. After-dinner drinks included coffee, black tea, hojicha, and espresso. While there were no particularly unique flavors in the desserts, there was a variety of options to enjoy. The course took about two and a half hours. Considering the price, the cost-performance ratio was exceptional. Lunch reservations fill up quickly, indicating its popularity.

I visited Snow for the first time, a restaurant I had been curious about for a while. Since lunch reservations were difficult to come by, I decided to visit for dinner instead. The experience far exceeded my expectations, and I found myself spending a total of 4 hours there. However, it wasn't because I had to wait long for the food - the chef skillfully and swiftly served one delicious dish after another. Each dish was explained in detail, showcasing the chef's dedication to quality ingredients. The non-alcoholic wine pairings were also original and delightful. The restaurant's concept of Frenchi x Nordic x Kyushu was a unique blend that I thoroughly enjoyed. The waiting plate, shaped like Kyushu, was a special touch, and each dish was carefully crafted to highlight the region's produce. Ingredients from various parts of Kyushu were featured, such as abalone from Iki, caviar from Miyazaki, and red beef from Aso. The closing dish of pickled vegetables from Unzen, black pork, and a risotto-like dish made with rice was a perfect balance of flavors. By the time dessert arrived, I was already full, but the two desserts served were equally delicious. It was a rare experience to have a 4-hour dinner in Japan, and I left completely satisfied. Thank you for the wonderful meal.

Restaurant Snogoe & Mio (Gault & Millau) 2023 2-Tock Winning Restaurant This restaurant opened in Hakata, Fukuoka Prefecture in July 2020. Reservations are by appointment only, and they accept reservations for parties of one or more. They serve both lunch and dinner. It is a 10-minute walk from Watanabe-dori Station Exit 1. The restaurant has counter seats and a few tables. There are two dinner options available. The chef trained in France, Belgium, and Denmark and has an impressive resume, having won the Silver Egg at "Red-U35". The cuisine is based on French and new Nordic cuisine. They focus on using local Kyushu ingredients, allowing guests to experience the region's culture through the food. Thank you very much. It was a great meal. Omakase Course ¥13200 - Roasted tea and two types of herbal cold tea - Amuse-bouche: Cheese cookies, caviar and white wine mousse, Saga culatello and fried bread, creamed Kagoshima edamame with herbs - Taste of Kyushu: Etsunoko, Oita Nankai pizza, Nagasaki horse mackerel carpaccio with horseradish, Fukuoka duck gizzard, Fukuoka venison - New Nordic gazpacho - Akakurage from Ariake Sea, abalone from Iki, dill, and melon (Nagasaki, Ariake Sea) - Homemade bread rodeo - Lemon somen from Shimabara, Nagasaki, moon-viewing salmon roe, Satsuma sweet shrimp (Nagasaki, Kagoshima, Miyazaki) - Kagoshima sweet shrimp soup with edamame and red eggplant (Kagoshima, Fukuoka) - Homemade bread with corn focaccia - Yasumidestroyer from Ariake Sea, shallot and parsley sauce (Nagasaki) - Mushroom flan (Fukuoka, Denmark) - Homemade bread with pumpkin - Hakata Gokumi duck from Asakura, Fukuoka, Kuridai from Goto Islands, pumpkin x kabocha (Nagasaki, Kumamoto) - Kabu takana from Unzen, Nagasaki, black pork, rice (Nagasaki) - Small watermelon with elderflower and lemon (Nagasaki, Fukuoka) - Rhubarb from Oita, yogurt, hazelnuts (Oita) - Chocolate dessert (Saga) - Tea sweets - After-dinner drink: Roasted tea drink - Anshin-in Sparkling Oita from Anshin-in Winery - Elderflower & Lemon traditional Nordic drink

I watched a video of Mari from YouTube channel Drive Kyushu and bookmarked this restaurant. I ordered a dinner course for ¥13,200 at One Michelin Star restaurant, with only me opting for an alcohol pairing of 8 drinks for ¥7,800 and Anshin-in Sparkling Sake. The meal included a variety of dishes such as cheese cookies, caviar with fried bread, crab chips, a selection of regional specialties from Kyushu, and more. The cost was worth it for the unique and creative dishes, along with the story behind each pairing. The menu changes monthly, and this one was for the summer solstice period from June 15th to July 10th. I was pleasantly surprised and highly satisfied with the experience. I will definitely come back. Thank you, Mari!

A popular restaurant in Takasago that offers innovative cuisine combining Nordic, French, and Kyushu influences. The chef trained in Scandinavia and has won 2 stars in the "Goût de France 2023" guide. Reservations are difficult to secure, with bookings available two months in advance. The lunch menu, priced at 3,850 yen, has not increased in three years. The Kyushu Plate is a specialty featuring various dishes from different regions of Kyushu. The restaurant serves a refreshing Elderflower and Lemon drink, traditional in Nordic cuisine. The Taste of Kyushu platter includes dishes like Spanish Gazpacho with a Nordic twist and a dish featuring Hata Katsuo and Red Eggplant. The meal ends with a grand dessert featuring 21 different items.

I visited a restaurant that focuses on first-time visits, solo operations, and local production for local consumption. I made a reservation based on the GoEmiyo guide, which has high ratings on GoEmiyo 2023 [2 tock 14.5/20] and Tabelog [3.79]. The restaurant offers dishes using Kyushu ingredients based on Belgian and Danish Nordic cuisine. The chef seems to be handling everything alone, and the restaurant is located on the 1st floor of an apartment in the Takasago area, adjacent to the bustling streets of Hakata. The street in front of the restaurant is one-way, and there is a coin parking lot nearby, making it a bit hard to find. The interior has a straight counter with 5 seats and tables with 3+4 seats, and Chef Unno manages everything alone. Although I didn't specifically aim for a solo-operated restaurant, I got the impression that many restaurants that focus on cooking and cost performance are like this. The dinner course I had was 12,000 yen excluding tax (there is also a 9,000 yen option) with additional costs for drinks. The total bill came to 21,500 yen including tax. The dishes I enjoyed included various appetizers, a signature cold soup made with olive oil and 8 kinds of vegetables, marinated sweet shrimp from Koshiki Island, grilled red beef from Kumamoto, and a dessert with lemon grass and honey ice cream. Overall, I was overwhelmed by the variety of dishes and impressed by the chef's passion for conveying the quality of ingredients to the customers. The chef's enthusiasm was evident in his lively presentation during the meal. The ingredients used, such as Beni Zuwai crabs, were top-notch, making this restaurant one of the best I have visited so far.

It was a revisit that took longer than I thought since the last time. Chef Unno's explanations and stories about the dishes were interesting, and I was satisfied this time as well. - Herbal tea made with hojicha base and 2 types of herbs soaked in it. It is made with cold water, so it is not too strong and refreshing. Served in a cup scented by Mr. Onimaru Yuki. - Classic cookies that are the start of SNOW's course. They are crispy and crumbly. - Camellia oil and quail egg from the Goto Islands in Nagasaki. The camellia oil used here is made by extracting only the core of the seed, making it a rare and valuable product. It had a rich aroma similar to sesame oil and macadamia nuts. - Miyazaki caviar with fried bread and chive cream. The chive cream on top was impressive. - Crab chips and marinated crab meat. The crab meat marinated in chips made from crab miso. The chips had a stylish pattern and a deep flavor, complemented by the soft acidity of the marinated crab meat. - Kyushu Plate, a one-plate dish featuring various ingredients from Kyushu: - Horse mackerel carpaccio from Tsushima. The mackerel was in season and very fatty. Finished with orange vinegar and served with pickled buds. - High-sugar tomato pickles. The tomatoes were pickled, giving them a strong acidity, umami, and aroma. - White wine pancake with duck gizzard confit. The pancake had duck gizzard confit mixed in, creating a unique and flavorful dish. - Nankanage in pizza style. Crispy Nankanage with cheese, olive oil, and bacon. - Thigh ham of Tsushima Jidori chicken and Okawakame. Moist ham with the flavor of the chicken and the texture of Okawakame. - Marinated small fish. These small fish were the children of a rare fish called "Etsu," only found in a small part of the Ariake Sea. A unique and precious ingredient harvested only from May to July. - Special gazpacho with a light and refreshing soup with the depth of 8 ingredients. Served with olive oil ice for a nice touch. - Prawn and vegetable melon from Kagoshima's Koshikijima. A dish made with the sweet and tender prawns, vegetable melon pickles, and finger lime. - Bitter bamboo shoot fritters from Tanegashima. Bitter bamboo shoot cooked in chicken broth and coated in corn flour fritters with chicken skin chips and dill sauce. - Skipjack tuna, new potatoes, and red eggplant from Nagasaki. Grilled skipjack tuna with crispy skin, served with new potatoes from Kagoshima, red eggplant from Kumamoto, and shallot sauce. The red eggplant was creamy, the new potatoes were fluffy, and it was delicious.

The chef was perfect. Open for lunch and dinner, serving only 3 groups a day, and handling everything alone. The level of cooking was incredibly high, with expertise in wine as well. The service was excellent. The chef, Genki Unno, is a lively and talkative person, often mistaken for a comedian due to his entertaining nature. Despite opening during the COVID-19 pandemic, the restaurant quickly became popular, with reservations booked months in advance. Genki works 14 hours a day but enjoys it, as it suits him well. He communicates with guests throughout the meal, sharing detailed explanations of each dish. The concept is to incorporate Nordic elements using local Kyushu ingredients, with a menu changing monthly. The cost is reasonable at 9900 yen for a multi-course meal. The chef also surprises guests with multiple amuse-bouches before the meal. The dishes are made with high-quality Kyushu ingredients, showcasing the chef's dedication. The meal includes various dishes like sashimi, gazpacho, and roast beef, all creatively presented and delicious. The experience is truly impressive and worth a visit.

The chef's passion was evident in every dish, which was meticulously prepared. The alcohol pairing elevated the experience, albeit at a slightly higher price. Each dish was delicious, but I was hoping for one standout dish that would truly impress.

Had dinner at Restaurant Snou in Takasago. Located on the first floor of a stylish apartment building, the interior is a very nice space with exposed concrete walls. Both the decor and ingredients are sourced from Kyushu, and you can feel the chef's love for the region. We had the 9900 yen course, which included a variety of dishes and a generous dessert. The bread is also homemade by the chef, and the butter is delicious. We toasted with a sparkling wine from Yasunoin, and opted for the wine pairing with our main course. The 3-glass pairing cost 3300 yen, but there is also a 5-glass option. The chef was friendly and we had a wonderful time. They only accommodate 3 groups of customers at a time, so it can be hard to get a reservation, but I would love to visit again. ♡

It's been a while since I visited Restaurant Snou. I won't go into details about the location as I have mentioned it before. Reservations can also be made online through Ichikyu. It's a very popular restaurant, so I recommend making a reservation well in advance. This time, I tried the course menu from mid-January to mid-February, during the coldest part of winter. The price is 13,200 yen. - Cookies: A classic cookie with cheese shaped like a snowflake mixed in. Light and goes well with alcohol. - Fennel Fritters: Fennel from Itoshima, Fukuoka. Easy to eat as a snack with a perfect thickness and saltiness. - Squid Ink Chips: Chips shaped like fish, made with squid ink. A playful dish with a hint of squid ink flavor. - Kyushu Plate: A plate shaped like a map of Kyushu, with appetizers from each region. Includes various unique ingredients like black cabbage chips, taro root wrapped in Itoshima ham, orange cauliflower pickles, tea-cooked octopus from Oita, fried pizza-like dish, and marinated young sardines. - Gazpacho: A specialty of Snou, a green soup made with many vegetables and fruits. The balance of olive oil sorbet's creaminess and the soup's acidity is excellent. - Tart with Genkai Sea Shrimp: A tart with a crunchy texture filled with small shrimp and a flavorful tart base. - Crab and Cauliflower Cylinder: A cylindrical pastry filled with crab meat and cauliflower mousse. A delightful combination of textures and flavors. - Squid and Cucumber Pickles: A refreshing and colorful dish with herbs and a sweet squid taste. - Mousse with Sea Bream and Matsutake: A mousse with sea bream and pine nuts, topped with a bisque made from Watarigani and carabineros from Oita. The bisque was exceptional. - Abalone and Rape Blossom Fritters: Fritters served with citrus salt from Karatsu and grated radish with Miyazaki salmon roe. The salmon roe had a unique texture and simple flavor. - Menada and Crab: Fritters made with Menada and crab, served with sakura trout roe. Both had great textures, with the Menada being particularly flavorful.

In the subtle night of the still ongoing corona situation, it had been a while since I went to that place where the bread and asparagus dish was unforgettable. Despite the high prices and the snobbish atmosphere of the previous restaurant, I decided to give this place a try for lunch with friends. The lunch course here is much more affordable compared to the dinner prices. They offer wine and non-alcoholic pairings, making it enjoyable even for those who don't drink alcohol. The wine pairing service allows you to choose from 2 types that best suit the dishes. The non-alcoholic options are also impressive, using homemade juices with herbs and spices for added flavor. The course starts with a variety of Kyushu ingredients, followed by a refreshing gazpacho-like soup, fish, and meat dishes. But the highlight was the 3 types of bread and butter that were served in between. The dishes were delicious, but the bread was equally exceptional. My friends were all satisfied, and then came the dessert. There were dozens of desserts lined up from one end to the other, making it hard to choose. When asked about the abundance of desserts, the energetic chef owner replied, "I like to fill up every space so there are no gaps. I want to add even more desserts because I still see some gaps." My eyes wandered from one dessert to another until the very end. The price of the lunch course made me feel like enjoying wine along with the meal. The chef's stories and perfectly timed service in the midst of other customers added to the relaxed atmosphere. Overall, the revenge lunch was a great success. As a side note, I recommend experiencing the contrast between a special moment and a casual izakaya for a second round of drinks, as the taste of alcohol becomes even more enjoyable.

Using ingredients from Kyushu, although each dish is small, a wide variety of dishes are served. The Kyushu map plate shows where each ingredient is from. The chef's training in Belgium and Nordic cuisine from Denmark is evident in the dishes. Each dish is prepared and served individually, so it takes some time, but it doesn't feel too long. It was delicious. Why not try visiting once?

I finally had lunch at the restaurant Snow that I've always wanted to go to. It's a popular restaurant, so I made a reservation a month ago. It opened in July 2022 and offers French and new Nordic cuisine based on Kyushu ingredients. They even bake their own bread in the restaurant. The Lunch Course includes about 15 desserts and a full course lunch for ¥3,850 (tax included). The dessert at the end is amazing, and you'll feel very satisfied with the experience, almost thinking it's too cheap. The chef, who is bright and entertaining, serves the dishes at a leisurely pace. We enjoyed our time from 12:00 to around 3:00. The chef also shared some interesting facts about the dishes! I will definitely be coming back. Thank you for the wonderful meal.

A French restaurant with a Nordic feel quietly nestled in the Platinum Street, using Kyushu ingredients. The chef's dedication was evident in every dish. This time, I opted for the pairing course with three glasses of wine. The wines included orange wine, white wine, and finally a red wine from Bulgaria. The meal started with three types of finger foods, followed by various plates highlighting Fukuoka's local ingredients. (I heard that only the scallop soup was from Hokkaido, haha) The ingredients were unique and interesting to hear about. It was a delightful dinner with delicious food. Thank you for the wonderful meal!

It was a restaurant that caught my interest, so I made a reservation through the website for a lunch option called "DinnerCourse9000" on the Onekyu site. However, it was fully booked for over a month, which gave me the impression that it was quite popular. Located in a quiet residential area more than a 10-minute walk from Yakuin Station, it blends naturally into the surroundings, and the parking lot in front of the restaurant may cause you to overlook it if there are cars parked there. Inside the restaurant, there are counter seats and table seats, and this time I was guided to the counter seats. I had a great seat right in front of the staff, which allowed for some conversation. As soon as I sat down, a welcome dish with a map of Kyushu was set in front of me. Wow! I couldn't help but cheer. It seemed to be a special order. First, I ordered a beer as my drink. There were many craft beers from overseas to choose from, and after some explanation, I chose Leffe Blonde (Belgium). It was served separately in a bottle and a glass, so I poured it myself. The first dish was a tender smoked octopus on a Kyushu map plate, with ingredients sourced from each prefecture. This presentation raised the excitement, and I was already ready for some wine. I was recommended to try the wine pairing, with options for light drinkers, regular drinkers, and heavy drinkers, so I chose the option for regular drinkers (4600 yen). I felt relieved with a sparkling wine from Yasu-in. For the second glass, I had a white wine called Daniele Pinot Bianco dei Muni (Italy, Veneto, Chardonnay). The second dish was a gazpacho and olive oil sorbet. It was innovative. Olive oil was poured on top right in front of me. Bread was served as well, in a Kyushu kiln-fired dish. For the third glass, I had Domaine Caussenette N tois U / Chablis [2019]. The third dish was Suzuki carpaccio from Genkai Nada, with Kikuchi-produced "Mil Bak" mozzarella cheese from Kumamoto. The fourth glass was an organic wine called Fabulous Foe Mine Pinot Grigio. It had a unique label. It was served with black beer-battered Kochi from Genkai Nada and Amami zucchini salad. The next dish was a Nagasaki Tsushima Jidori chicken with corn-scented bouillon soup, which was poured right in front of me, enveloping me in the sweet scent of corn. The bread had pumpkin mixed in. Since the next dish was meat, I had a highly rated red wine from France, Van de Pay, Pays d'Oc, 2020. The meat was Aso red beef from Kumamoto. It was accompanied by three different eggplant preparations. The final dish was crab and shrimp noodles. The miso soup was rich and flavorful, allowing me to enjoy every last drop. For dessert, I had a dessert wine. Fukuoka-grown grape compote with chamomile-scented snow falling in front of me. I finished with coffee and six types of small sweets. I was completely drawn into the restaurant's world view. It might deserve an even higher rating.

On a Saturday lunch, I visited a restaurant that offers a course for 9000 yen with a pairing option for 4600 yen. I had been wanting to visit this place since it opened, but never had the chance until now. The owner manages the restaurant alone, and their skills are so impressive that they were featured in a manual for one-person operations in the industry. The course menu was filled with unique and delicious dishes, each showcasing the flavors of different regions in Kyushu. From octopus using a rare citrus fruit to a Nordic-style gazpacho, every dish was a delight. The creativity and presentation of the food were truly impressive. I especially enjoyed the unique dishes like the pizza made with local ingredients and the marinated small fish. The dessert was also a highlight, with a black Mont Blanc made with seven types of chocolate. Overall, the experience was fantastic and I left feeling satisfied and impressed.