On a night in Hakata, I finally visited Restaurant SNOW, a place I had long wanted to try.I was looking forward to enjoying a course meal that highlights the ingredients of Kyushu, paired with wine.We started with a toast using a beer recommended by the chef from his training days in Belgium.The pleasant balance of maltiness and bitterness set the tone as the course began with finger food: cheese cookies.Next came:- Prosciutto- Takahebi with wasabi sauce- Chambaragai with citrus sauceThese small dishes kept arriving one after another.Then, the highlight of the evening was presented: a custom plate depicting a map of Kyushu.Each prefecture's location was adorned with representative local ingredients:- Nagasaki: Isaki (Japanese sea bream)- Fukuoka: Kikurage (wood ear mushrooms)- Kumamoto: Nankan age (fried tofu)- Saga: Etsu no nanbanzuke (pickled fish)- Miyazaki: Pickles- Okinawa: GoatIt was truly a "plate that takes you on a journey through Kyushu."Not only did it embody the concept of local production for local consumption, but it also provided a very memorable experience, allowing us to savor the essence of each region.From here, we enjoyed a pairing of nine different wines.First, a mature white wine from Penedes, Spain, with depth characteristic of its vintage, harmonizing beautifully with the vibrant green of the olive gazpacho.For the grilled turban shell and potatoes with burnt butter, we had a Muscadet from France, enhancing the mineral notes that brought out the fresh scent of the ocean.The Mirai salmon from Fukuoka was paired with a red wine reminiscent of orange in color.The unconventional combinations were part of the fun that this restaurant offers.We enjoyed bread made from Kyushu wheat with butter,and for the egg and asparagus, a French white wine.The sweet shrimp and garlic chives were paired with a Hungarian wine.For the Kijihata (Japanese seabass) and loofah, we had a wine from Hokkaido.Finally, the main dish of red beef and Sadogawa eggplant was paired with a Côtes du Rhône from France.The pairing was a remarkable blend of strength and elegance.We concluded with a risotto of Isanbuta bacon and corn.The dessert wine was a Japanese rosé,with colors and aromas reminiscent of perfectly ripe strawberries.The dessert included:- Peanuts- Brown cheese- Sweet potato- Domestic lychee- ChocolateTo finish, we enjoyed Oita's Kanehachi raw shochu.The first sip spread a roasted flavor reminiscent of chocolate-covered barley.Before I knew it, about three hours had passed,but it felt like just an hour.The food, wine, tableware, and respect for the land of Kyushuall came together to create an unforgettable course, woven into one story.Even now, reflecting on it brings back such wonderful memories.It was a great meal.
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