About 15 years ago, I was deeply impressed by the flavors at Nuda, a restaurant specializing in wood-fired Spanish cuisine. Now, with a new name and a Michelin star, I felt a bit distant from bb9, but I decided to visit.Though I'm not a big drinker, we toasted with champagne.The homemade butter, infused with the aroma of wood fire, paired beautifully with truffles, creating an incredibly delicious antipasto.Caviar: Warm caviar heated over wood fire. If it exceeds 60 degrees, the proteins denature, and if it drops below 50 degrees, it becomes lukewarm. This caviar was perfectly managed at 55 degrees while being wood-fired. This was my first experience with it, and it was absolutely delicious.The striped jack was served like carpaccio. I expected it to be cold, but it had a subtle wood-fired flavor, and it was incredibly tasty.Bird shell: This was also perfectly heated over wood fire. Each bite was delightful.Young sweetfish: When grilled with its mouth open and facing down, the flavorful fat remains in the head. It was rich and paired excellently with summer vegetables like cucumber, myoga, and okra.Duck chorizo: Despite being called chorizo, the flavor was concentrated. The precise cooking was impressive! The tortilla underneath was also fantastic.Tomato pasta: This was the highlight of the meal. The fruit tomatoes from Kochi were wood-fired. The crushed tomatoes were simply heated without any salt or garlic, creating a pure sauce. The pasta was also unadulterated. I’ve never tasted such delicious pasta before! Additionally, there was a clear juice made from strained tomatoes with junsai (water shield). I was amazed by the junsai at a sushi restaurant recently, but this dish was equally impressive. The sweetness and acidity of the tomatoes were extraordinary!For the fish dish, we had Biwa trout from Lake Biwa. The accompanying turnip was incredibly delicious, with its juiciness coming from steaming rather than wood-firing. The Biwa trout was perfectly cooked with a delightful wood-fired aroma. What a treat!For the main meat dish, it was grilled over high heat for 10-15 minutes, achieving a nice char on the outside while remaining rare inside. The texture around the bone was firm, and the flavorful fat made it undeniably delicious.For dessert, we had two types: Wood-smoked ice cream, which was addictive!A cheesecake made with minimal sugar and wheat. This was the best cheesecake I’ve ever had, overshadowing the typical Basque cheesecake.Finally, instead of coffee or tea, we had mint tea! Made with plenty of mint from Himeji, this tea was rich in flavor and aroma, leaving my full stomach feeling refreshed. It was so delicious.I was reminded of the smoked butter and smoked ice cream from 15 years ago, which left a lasting impression! The importance of aroma is undeniable.I’m grateful for the birthday plate prepared with the same wood used for cooking. The explanations of the dishes were perfect, and the hospitality was satisfying.It was a great meal!