Course: JPY 8800 (tax included)Soft drinks: 3Total: JPY 11200Located a 7-minute walk from Yakuin Station, this innovative restaurant is situated on the first floor of a condominium. I made a reservation through Tabelog.**Taste of Kyushu - Flavors from Various Regions of Kyushu** ● **Kouika** A dish featuring slightly cooked Nagasaki squid topped with a sauce made from seaweed from the Ariake Sea. ● **Bamboo Shoots** Fukuoka bamboo shoots served with Danish mustard sauce "Roeve Sauce." ● **Nankai Fried Pizza Style** Dried Kumamoto Nankai fried tofu topped with meat sauce made from Amakusa octopus, presented in a pizza style. ● **Pickles of New Burdock and Lotus Root** ● **Mini Tomatoes** Mini tomatoes of the "Eco Sweet" variety from Isahaya. ● **Etsuko Marinade** A marinade made from "Etsuko," the young of the Ets fish caught in the Ariake Sea, topped with apple pickles.**New Nordic Gazpacho** A dish featuring a sorbet made from olive oil, topped with a tangy green gazpacho, arranged in a Nordic style. The gazpacho is made from ten types of green vegetables and fruits, including cucumber, parsley, lime, and melon.**Blue and White Bread** The first bread is "Rodeb," made from a wheat variety called "Minami no Kaori" from Kyushu.**[Nagasaki] New Potato / Asparagus / Lobster Soup** A dish featuring a lobster soup with Nagasaki new potatoes, topped with a mousse made from Tsushima asparagus.**[Ariake Sea] Yasumi (Menada) / Young Corn / Wild Garlic** A dish featuring fried Yasumi from the Ariake Sea served with young corn and wild garlic sauce.**Blue and White Bread** The second bread is focaccia with a hydration rate of 130%.**[Kumamoto] Aso Red Beef and Zucchini** A dish featuring Aso red beef served with zucchini puree, chips, pickles, and sponge cake, complemented by a tangy burnt butter sauce.**[Nagasaki] Rice / Spring Cabbage / Custom Bacon** Risotto made with bacon smoked over camellia wood and mixed with spring cabbage.**The Grand Dessert** ● Financier with nuts ● Coconut tuile ● Homemade scone ● Dekopon, Shiranui orange, Hirado summer citrus ● Strawberry compote ● Chocolate cake ● Coffee-flavored cream puff ● Amaou strawberries ● Matcha milkshake ● Cocoa-flavored cookie ● Mango sorbet ● White chocolate ● Basque cheesecake ● Chocolate mousse ● Peanut caramel ● Mascarpone cream ● Raspberry sorbet ● Lime sorbet ● Caramel ice cream ● Sugar-coated pecans and almonds**Cacao326** Chocolate made from Amakusa Bankan. According to the chef, he is a craftsman who makes the most delicious chocolate in Japan.**Cavelle-Coffee** Single-origin coffee from Ethiopia.Chef Unno opened Restaurant SNOW in his hometown of Fukuoka six years ago after training in Belgium and Denmark.The appetizers are served on plates depicting a map of Kyushu, uniquely arranged according to the origin of each dish. The chef provided detailed explanations about the ingredients from Kyushu, their geographical relationships, and the history surrounding them.The "Gazpacho" is a dish that is always served regardless of whether it’s lunch, dinner, or part of a course. Made from ten types of green vegetables and fruits, including cucumber, parsley, lime, and melon, it was the dish that most strongly conveyed Nordic flavors.The dessert was an impressive selection of 20 varieties, allowing for a delightful tasting experience with small portions of various flavors.The cuisine harmonizes French and Nordic influences, showcasing delicate originality and a clear mastery of technique. The chef is friendly and provides thorough explanations. At JPY 8800, the cost performance is excellent.It was a great meal!