Restaurant SNOW (レストラン スノゥ) Fukuoka

Dinner Course7 Types of Wine PairingSparkling WineShochuTotal: JPY 29,000- Cheese Cookies, Tart with Clams and Edamame, Sweet Shrimp and Ikura Tartare⭕️, Potato Mousse with Karasumi- Pumpkin, Chicken Prosciutto, Pizza with Nankan Fried Chicken, Pickled Bamboo Shoots, Roasted Goat Meat⭕️, Marinated Etsuko- Olive Oil Sorbet, Gazpacho- Jellyfish with Sea Water Jelly- Tsukidate Shells in Lemon Cream Sauce- Bread- Soup with Mullet and Bamboo Shoots- Bread②⭕️- Yasumi's Throat with Aonori Sauce⭕️- Bread③- Fried Blue Crab with Asparagus Mousse- Sautéed Akagyu Beef⭕️- Eggplant Risotto⭕️- Palate Cleanser: Lemon Sorbet- Shine Muscat, Apple Sorbet, and Cake- Vanilla Ice Cream with 7 Types of Chocolate Treats⭕️- Coffee- Petit FoursI’ve never felt so full in my life! It was such a fun experience! Everything was delicious! The chef used plenty of Kyushu ingredients and explained everything clearly, which made it enjoyable. Since the chef is also a drinker, I ended up ordering extra shochu as well.However, a stay of 3.5 hours isn’t something you can do casually, so it’s best to go when you have plenty of time. Less

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. Less

On my last day in Hakata, I visited this restaurant that had caught my attention for a while.Chef Genki Umino, the owner, opened Restaurant SNOW in Fukuoka in 2020 after training at three-star restaurants in France and in Belgium and Denmark.The way he expresses French and New Nordic cuisine using local Kyushu ingredients is truly fascinating! ♡1. Flavors from various regions of Kyushu 2. New Nordic Gazpacho 3. Okinawan Nabe-ra, Suichika, Pineapple Agu 4. Aona fish from Genkai-nada, Green Asparagus, Sea Lettuce 5. Kumamoto's Akaushi beef and Red Pumpkin 6. Ariake Blue Crab / Rice / Edamame 7. The Grand Dessert 8. Blue and White Bread, Cavelle-Coffee, Cacao326 The dishes showcase a lineup that truly represents all of Kyushu. First, the unique small dishes are presented on a glass plate shaped like Kyushu! Nabe-ra (Okinawan sponge gourd) has a warm flavor reminiscent of the southern Okinawa, paired with Suichika (salted pork).The locally sourced Aona fish is complemented by Green Asparagus, creating a refreshing summer taste, with each dish reflecting the characteristics of its region.With a variety of small portions, you can enjoy a continuous flow of new flavors. The volume of the dessert is impressive! ♡The owner is also a great conversationalist, and the timing of the dishes is perfect, keeping the experience engaging. It was a great meal! Less

Restaurant SNOW, an innovative cuisine establishment, is located a 6-8 minute walk from Watanabedori Station.This highly-rated creative restaurant is known for its bright and hospitable service. It has been recognized not only as one of the top 100 innovative restaurants in 2025 but also awarded the Tabelog Bronze in 2025 and 2026.It’s a popular spot where you can enjoy creative dishes that combine French techniques with ingredients from Kyushu. Reservations for the reasonably priced lunch course are recommended well in advance, while dinner reservations tend to be easier to secure online.Here are the dishes we enjoyed:-----------------------------◾️ Amuse-Bouche First, we were presented with an appetizer platter that creatively showcased local specialties on a plate resembling a map of Kyushu. It included Isaki and Kibi-nago from Nagasaki to Kitakyushu, a pizza topped with red beef made from the traditional Nankan-age dough from Kumamoto, and grilled goat from Okinawa that was surprisingly tender and flavorful. Each bite offered a different taste experience thanks to the variety of ingredients and seasonings.◾️ Soup A unique green gazpacho soup topped with an olive oil sorbet. The flavors of the soup were rich with the acidity of tomatoes and the sweetness of vegetables, perfectly complemented by the aromatic olive oil, making it a delightful dish.◾️ Vegetable Dish This dish featured crispy pork belly from Pineapple Agu pork paired with vegetables like loofah. The refreshing aroma of parsley was striking, and the remaining soup was perfect for dipping bread, allowing us to enjoy every last bit.◾️ Seafood Dish The seafood dish featured grouper from the Goto Islands, steamed to perfection. The delicate flavors of the grouper melted in the mouth, harmonizing beautifully with the sweetness of asparagus and a butter-based sauce enhanced with Aonori seaweed.◾️ Main Course The main dish centered around locally raised chicken from Tsushima, complemented by a foie gras sauce and pumpkin essence. The dish creatively incorporated pumpkin in various forms—puree, fritters, pickles, and sponge cake—resulting in a remarkable dish where each preparation offered a different texture and flavor, showcasing the depth of the ingredients.◾️ Dessert A stunning dessert platter featuring around 20 different items, beautifully presented. It included cream resembling espuma, cookies, fondant chocolate, and fresh fruits, all expertly flavored. The quality was so exceptional that it felt worthwhile to visit the restaurant just for the dessert platter!-----------------------------Not only is the food outstanding, but the carefully selected wines by the chef are also remarkable, making this an incredibly satisfying dining experience. I highly recommend visiting!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

[Order]Dinner Course[Reservation]Made through Tabelog[Taste]French cuisine that emphasizes ingredients from Kyushu. It starts with finger foods, followed by a light gazpacho, a variety of breads to enjoy, a flavorful main dish featuring fish, a risotto with crab and garlic, and concludes with dessert. The use of seawater jelly adds a unique touch, making it a rare experience that delights not only the palate but also serves as entertainment.[Overall Impression]The quality and service offered at this price point are highly commendable. The owner is friendly, and it has become one of my favorite spots. However, due to the variety of dishes served, it may not be suitable for those looking to eat quickly. Less

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. Less

This lunch course was a delightful experience, showcasing the charm of Kyushu in every dish.The course was themed around ingredients from various regions of Kyushu, reflecting a strong commitment to producers and local sourcing. It began with an appetizer presented on a glass plate featuring a map of Kyushu, followed by a variety of seafood, vegetables, and meat dishes, allowing us to savor a range of flavors.The presentation and plating were beautiful, giving the impression that each dish was crafted with care. The gentle seasoning highlighted the ingredients' natural flavors, making it easy to relax and enjoy the meal at a leisurely pace.The dessert was particularly impressive, with a wide variety that kept the excitement going until the end. It was wonderful to sample a little bit of everything.The restaurant had a calm and inviting atmosphere, allowing us to enjoy a relaxed dining experience. I highly recommend this place for anyone interested in Kyushu ingredients or looking to enjoy a diverse course menu. Less

I visited for lunch and ordered the pairing of three drinks. The wine was absolutely delicious, and I highly recommend the pairing!Using rare ingredients from various regions in Kyushu, the combination with the intricate French sauces was incredibly tasty. The appetizers, fish dishes, and meat dishes all featured exquisite sauces.Additionally, my wife is a bread artisan, and the bread was exceptionally good. Especially the burnt butter served with the bagel was simply amazing!!There was also a wide variety of desserts, which left me very satisfied.The chef took the time to introduce each dish in detail, which was very interesting and enjoyable. I heard the menu changes monthly, so I definitely want to come back. Less

This was my second visit after being so impressed by the incredibly delicious and cost-effective dishes during my last visit that I made a reservation on the spot.The appetizers from various regions of Kyushu included goat meat, which surprisingly had no strong odor and was very tender. The salmon was so soft that I could eat it with a spoon, and it had a refreshing taste with cucumber and lemon. The texture was also enjoyable with the popping sea grapes.The fish dish featured fluffy fish, creamy nabe-vegetable, and crunchy bean sprouts, all of which were delicious.The meat, which included Isanbuta pork and Sadowara eggplant with a foie gras sauce, was so good that it made my mouth water just thinking about it.To top it all off, we finished with a delightful assortment of desserts, each one delicious. Less

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. Less

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! Less

I finally managed to make a reservation and was able to visit.I ordered the lunch course for JPY 5500.It included appetizers made with Kyushu ingredients, gazpacho, a warm soup, a fish dish, a meat dish, dessert, and tea.The fish dish featured a white fish called Yasumi, which I had never heard of before, but it was fluffy and delicious.All the other dishes had unique combinations that were equally tasty.The bread came in three varieties, and the two types of butter were crafted with care, making them delicious as well.It seems they also offer take away, so I might purchase some next time.The dessert selection was extensive, leaving me completely satisfied.Although JPY 5500 is a bit pricey for lunch, I felt it was worth it.Given the quality, it’s quite reasonable.I will definitely return! Less

The combination of French cuisine, New Nordic influences, and Kyushu ingredients set high expectations for this dining experience, and it truly exceeded them without exaggeration. Every aspect—from the unique ingredients and technical skills to the presentation, pairing, dishware, and storytelling—was meticulously crafted. The use of vibrant greens and a prominent acidity in the dishes reflect Nordic characteristics. With an impressive number of courses and a solid selection of drinks, the total bill came to around JPY 27,000. However, for an average diner, JPY 20,000 would still provide a delightful experience. I already want to return for a second visit, but Fukuoka is quite far, which is a bit of a hassle. I was so engrossed in the meal that I forgot to take two photos this time, so I’ll be more careful next time. - Kyushu Cheese Cookies - Parsnip Mousse with Karatsu Prosciutto - Satsuma Sweet Shrimp from Koshikijima - Ariake Blue Crab with Karasumi and Amakusa Olive Oil - Assorted Platter: - Squid with Ariake Seaweed Sauce - Bamboo Shoots from Fukuoka with Robert Sauce - Nankan Fried Pizza with Amakusa Octopus - Pickles of Burdock and Lotus Root - Eco Sweet Tomatoes - Etsuko - Green Gazpacho with Olive Sorbet - Sadogawa Eggplant with Natural Sakura Sea Bream from Itoshima (photo forgotten) - Kyushu Salmon with Lemon and Dill Sauce - Rotev - Nagasaki White Asparagus with Hihou Shell - Focaccia - Lobster Soup with Nagasaki Potatoes and Asparagus - Coupé with Onions - Yasumi, Young Corn, and Wild Garlic - Kumamoto Aso Red Beef with Zucchini - Spring Cabbage Risotto with Camellia Bacon (photo forgotten) - Elderflower, Lemon, and Yame Tea Granita - Hirado Natsukara Corsac - Black Mont Blanc-style Chocolate Dessert - Amaou Strawberries, Black Stick, Brown Cheese, Peanut Caramel, and Coffee. Less