I recently visited the popular Restaurant SNOW for lunch after a while.The course menu, featuring an abundance of Kyushu ingredients, truly showcases the high quality and appeal of these local products.◯ Taste of Kyushu - Grilled squid "Empura" from Nagasaki, served with seaweed sauce - Asparagus bamboo shoots from Omura, with Reves sauce - Pizza with Nankai fried tofu and octopus meat sauce - Pickles made from Kumamoto vegetables (new burdock, lotus root) - Mini tomatoes from Isahaya (Eco Sweet) - Young sardines The classic Kyushu plate from SNOW allows you to enjoy various regional specialties on one plate, making you feel like you’re on a trip to Kyushu! ◯ New Nordic Gazpacho On the day I visited, the temperature was rising, making this specialty gazpacho particularly refreshing. The pairing with olive oil sorbet was exceptional.◯ [Nagasaki] New potatoes / Asparagus / Lobster Soup This dish combines new potatoes from Nagasaki with green asparagus from Tsushima. It is topped with a mousse infused with the aroma of green asparagus, finished with a rich lobster soup from Miyazaki. The intense aroma and flavor of the soup paired perfectly with the new potatoes, while the fresh taste and firm texture of the asparagus were delightful.◯ [Ariake Sea] Yasumi (Menada) / Young Corn / Wild Garlic This dish featuring Yasumi is a rare find at SNOW. It is accompanied by fried young corn and a sauce made from wild garlic, which has a garlic-like aroma. The fluffy and juicy Yasumi is enhanced by the fragrant wild garlic, which accentuates its sweetness. The crunchy texture of the young corn added a wonderful contrast.◯ [Kumamoto] Aso Red Beef and Zucchini The main dish features hanging tender from the Aso red beef, served with zucchini prepared in various styles: purée, cookie, pickles, chips, and sponge cake. The carefully cooked hanging tender is tender and juicy, perfectly complemented by the rich and aromatic burnt butter sauce.◯ [Nagasaki] Rice / Spring Cabbage / Custom-made Bacon This risotto features seasonal spring cabbage and SNOW's custom-made bacon, which is smoked using camellia wood from Nagasaki. The flavors of pine nuts and the texture of the spring cabbage provide a delightful contrast, with the bacon adding just the right amount of umami and saltiness. It’s a perfect finishing dish that you can enjoy in one bite.◯ The Grand Dessert An impressive grand dessert awaits at the end of the course, which adds to the excitement of the meal!Lunch on weekends is particularly popular, and I’m already looking forward to my next visit.