I had been curious about "Restaurant SNOW" for a while, so I made a reservation to visit. The course meal was filled with elements from Belgium and France, where the chef honed his skills, combined with local ingredients from Kyushu. Each dish was beautifully arranged on a glass plate depicting a map of Kyushu, allowing us to savor each item while reflecting on its origin. On this day, we enjoyed ingredients from Kagoshima, Miyazaki, Nagasaki, Itoshima, Oita, Kumamoto, and more.There were many ingredients I had never tried before, including:- Tsukidate shellfish- Buri's belly- Midori bamboo- Nankan fried tofu- Nigari bamboo- Etsuko fishThe homemade focaccia, with a hydration level of 130%, had an incredibly melt-in-your-mouth texture...The natural soft-shell crab from Ariake Sea was served fried with its shell, but I learned that the chance of catching one that has just molted is only 0.00022%.It was a series of surprises, and by the end, my brain felt a bit tired, haha. We finished with a Black Mont Blanc from Saga.I am truly in awe of the chef's passion. It was a fascinating experience.
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