A Spanish restaurant in Kobe that sounds like Barbecue.

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😀

🍴：bb9

📍：3 Chome-14-5 Motomachidori, Chuo Ward, Kobe

With a little bit of wheat flavor.

Cutlery is disposable and has not been replaced

The first course was smoked butter with bread and black truffles. Swallowed in a few bites, the first bite was particularly smoky, and after this flavor passed, it became like eating pineapple butter, first crunchy, then icy cold, and the shaved black truffle didn't have much of a very heavy flavor.

The second dish, which sounded like “managazi” fish, was served with vegetables that looked like a combination of baby vegetables and shiso. The fish was briefly scalded and left warm, with a loose center, but not much else.

The third course was smoked caviar, which had a different flavor from the usual savory: a wok-like flavor in addition to the normal saltiness of the caviar in a very small volume. It was a pleasant surprise to see a dish with a lot of flavor inside.

The fourth course is a summer tradition - spiced fish. The spiced fish grilled here has the feel of eating a fire-roasted fish: the charred black head and its grimy face harbor the bitterest energy of summer. The green slime scribbled over the fish tastes like a sour green sauce.

The fifth course was a slice of sea urchin over grilled onions. The onion was sweet and juicy. The sea urchin had a mildly fishy flavor, while being warmed up by the residual heat of the onions, making the warm sea urchin nauseating to eat.

The sixth course was shredded cabbage with small sausages. The sausage meat was stuffed to the brim with good quality, and the shredded cabbage went for a refreshingly sour taste; these two ingredients were presented together with a northeastern flavor.

The seventh course was a bite-sized tomato pasta. The tomatoes were especially raw and astringent, and the acidity was so concentrated that it was like eating a number of raw tomatoes in one bite of this pasta. The pasta was very thin and had a good texture.

The eighth course was a serving of beans at a temperature that bordered on scalding hot, very sweet and juicy, quite simple and tasty.

The ninth course was a pile of sea bass that had been charbroiled and tasted like it had gone cold, very fishy and faggy, with only a bit of sauce on the edges providing creaminess and saltiness. The asparagus entangled in the fish tasted strangely like eating raw grass.

Before the main course, the waiter brought the entree of the day: a pork and beef.

A small slice of pork and potatoes maximized the perfunctory nature of tonight's presentation. The pork was quite chewy, more faggy on the sides, kept tender in the center, and seasoned all by its own sprinkling of salt. The baked potato on the side was delicious, with a sweet potato flavor, soft and sweet.

The beef was grilled with a bit of mushy charred skin, which was fine with the flavor of the cooked itself. The arugula served on the side was bitter and sour, and also returned a spicy flavor at the end, a disaster-level choice.

The main course was over, and it was time for the desserts, and I have to mention that the background music played in the restaurant made people feel like they were in a church all the time, and for a meal that lasted close to three hours, the spirit was tense at all times. The first dessert is a Basque-style cheesecake, very tasty, each bite is like a straight to the center of the Basque cake flow heart part, full of satisfaction!

The second dessert was smoked ice cream, like a bite of very cold and creamy ice cream with a puff of smoke, the flavor and the perception it brings to the table is much more surprising than it looks.

This is a highly rated Spanish restaurant in Kobe, but I didn't get much of the Spanish element out of my meal, instead I was filled with the charcoal element that was on point. Chef wrote this on the restaurant's website: I still felt an unfathomable depth from the simple process of grilling over a wood fire; I would appreciate it if you could feel even a little bit of that depth when you visit bb9. Obviously, I didn't feel any depth.

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