Located in Motomachi, this is a Spanish restaurant I had always wanted to visit.It’s not just about tapas or Iberico pork.This is an Asador, a fine dining experience that uniquely cooks Japanese ingredients over fire.The interior exudes a distinctly Spanish atmosphere while surprisingly feeling relaxed. The owner is very friendly, explaining the meaning of the restaurant's name and concept at the start, and introducing each dish as it arrives. This already makes the experience enjoyable.Truffle, homemade butter, and bread.The truffle and butter are indeed powerful, filling the air with their aroma and igniting my appetite.Sanma (Pacific saury) carpaccio.Combined with shallots and Wada sauce, the acidity of the vinegar complements the richness of the sanma, while the bitterness of Wada adds depth. It’s an unexpected combination, but the balance is excellent.Smoked caviar.This has a deeper aroma than fresh caviar. It’s cooked at 59°C, preserving the texture of the pearls while adding a smoky flavor. This method of cooking is fascinating.Okra and hamo (pike eel).Seasonal ingredients are cooked over fire, maintaining their unique flavors.Abalone.Tender yet with a satisfying chew, the more you bite, the more the ocean's umami is released.Kyoto eggplant.This dish makes you realize how creamy and soft eggplant can become. The gentle cooking brings out its deliciousness.Corn and sausage.The sweetness of the corn pairs beautifully with the savory meat. The corn juice that follows is 100% corn, reminiscent of the sweetness of corn I had in Hokkaido.Sweetfish.The skin is crispy and fragrant, while the flesh is plump. The quality of the cooking is evident.Chicken.Tenderloin, breast, and thigh, each with different cooking methods and textures. Even with the same chicken, you can enjoy the individuality of each part.Strip loin.Rich in meaty flavor, with a delightful charred aroma.Pineapple ice.This too is 100% pineapple, retaining a purée-like richness while being served cold like ice cream. It provides a refreshing finish.Smoked ice cream.This left quite an impression. It has a strong smoky aroma, yet it’s creamy and rich in the mouth without being heavy. It keeps playing with fire and smoke until the end.This was my first experience at an Asador, and I’m glad I chose BB9. The focus is on Japanese ingredients, with almost everything—vegetables, seafood, meat, and desserts—cooked over fire. Yet, it never feels monotonous; each ingredient showcases its unique character. I believe the chef's skill is what allows Japanese ingredients to shine through this cooking technique. It felt more like exploring the potential of Japanese ingredients through the Asador method than just Spanish cuisine.The entire course lasted about two and a half hours. It’s a style that allows you to savor the dishes slowly, making it perfect for days when you have time to spare.The owner is quite the wine enthusiast and has an interesting selection of bottles. If you bring up wine, you’ll get swept up in his passion, so just a heads-up on that (laughs).
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