ジェームズオオクボさんが投稿したbb9（兵庫/元町）の口コミ詳細 [食べログ]

この口コミは、ジェームズオオクボさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

bb9元町（ＪＲ）、みなと元町/スペイン料理

8回

夜の点数：5.0
- ￥40,000～￥49,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥40,000～￥49,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

8回目

2023/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

bb9　＠神戸市　～素材とワインの可能性をオーナーソムリエの西川正一氏が提案
秋の夜長にbb9で会員向けにワインの勉強会を開催しました。
会員でもあるオーナーソムリエの西川正一氏さんが素材とワインの可能性を提案します。
ワイン勉強会ですが私は健康上の都合で涙。

まずはチャコリから・・
Amestoi Txakoli

岡山蒜山のジャージー乳の自家製燻製バターとサマートリュフ　モレのサシャーニュ・モンラッシュ

2020 SAS Marc Morey Chassagne Montrachet
暑い年のワイン、樽とバターとトースト感が合いそうですね。

2017　Itsasmendi No.7 Pais Vasco
高級チャコリ　ITSAS MENDI #7 リースリングが10%入っている酸がきれいに残っている
エチュバリなど現地のアサドールがオンリストしたので、開店時に、最小ロット600本買取りでフィラディスに輸入してもらった。

北海道の鰊　鰊の身には熱源があたらないように工夫して調理してある

焼き立てのパン

スペシャリテのキャビアの薪焼き　丹波篠山の市野雅彦さんの器にて
火が入らないでぬるくもない50度を狙って火入れ

本日、キャビアにあわせるのはブランドブランとモレ婦人のピノノワール
2020 Coroline　Morey　Santeonay
André Jacquart Vertus Expérience 1er Cru Blanc de Blancs Extra Brut

2016 MASAIS
スペインのカタルーニャのマシス
スモーキーなウイスキーのようなワイン

新シェフに就任した春田シェフ。

京都の賀茂茄子　天草嶺北の赤雲丹
薪の火の中で焼いた賀茂茄子

2019 KUSUDA　Riesling
KUSUDA 石油のニュアンスが出始めたビンテージ

沼島の鱧　和マイクロリーフを添えて

2020 Domaine de L'ecu c
ロワールのミュスカデ

無水無煙で調理したモン・サン・ミシェルのムール貝のパスタ

次の料理に合わせて・・
2016 Brunello di Montalciano

河内鴨のチョリソー　生チョリソー
乾燥パプリカを戻してピュレにして練り込む
インカのめざめをホイルに包んで焼いています。

付け合わせ　河口湖の玉蜀黍

2020 Lauro do Bolo Gooello Rafael Palacios
ボロのゴレージョ　KOURO
上対馬の甘鯛　
甘鯛の出汁のゼラチン質のピルピルソース

熾火は火が届かない

2014 PREDICADOR Contador
2009 Viña Tondonia Tinto Reserva
リオハの古典とモダンの対比

天城の軍鶏のももとむね　原木舞茸
ずりとハツをたたいたソース

熊本赤牛のロース　赤ピーマン

三代貴腐ワイン飲み比べ

2015 Kusuda Reisling Trockenbeerenauslese　
2009 Tokajaska Vyberova Esencia
2003 Chateau d'Yquem

大阪「やなもり農園」の焼き無花果
燻製アイス

マデラ

bb9
〒650-0022 兵庫県神戸市中央区元町通３丁目１４−５
電話　050-3186-4889

外観

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外観

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外観

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Amestoi Txakoli

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2020 SAS Marc Morey Chassagne Montrachet

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2020 SAS Marc Morey Chassagne Montrachet

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新シェフに就任した春田シェフ

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岡山蒜山のジャージー乳の自家製燻製バターとサマートリュフ

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ワインの説明をしています

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2017　Itsasmendi No.7 Pais Vasco

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北海道の鰊

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焼き立てのパン

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キャビアの薪焼き　丹波篠山の市野雅彦さんの器にて

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キャビアの薪焼き　丹波篠山の市野雅彦さんの器にて

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キャビアの薪焼き　丹波篠山の市野雅彦さんの器にて

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2020 Coroline　Morey　Santeonay

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André Jacquart Vertus Expérience 1er Cru Blanc de Blancs Extra Brut

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2016 MASAIS

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2016 MASAIS

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京都の賀茂茄子　天草嶺北の赤雲丹薪の火の中で焼いた賀茂茄子

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2019 KUSUDA　Riesling

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沼島の鱧　和マイクロリーフを添えて

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2020 Domaine de L'ecu c

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無水無煙で調理したモン・サン・ミシェルのムール貝のパスタ

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無水無煙で調理したモン・サン・ミシェルのムール貝

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2016 Brunello di Montalciano

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河内鴨のチョリソー　生チョリソー

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2020 Lauro do Bolo Gooello Rafael Palacios

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上対馬の甘鯛　甘鯛の出汁のゼラチン質のピルピルソース

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2009 Viña Tondonia Tinto Reservaと2014 PREDICADOR Contador

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2014 PREDICADOR Contador

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2009 Viña Tondonia Tinto Reserva

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天城の軍鶏のももとむね　原木舞茸ずりとハツをたたいたソース

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熊本赤牛のロース　赤ピーマン

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2015 Kusuda Reisling Trockenbeerenauslese　

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2015 Kusuda Reisling Trockenbeerenauslese　

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2009 Tokajaska Vyberova Esencia

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2009 Tokajaska Vyberova Esencia

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2009 Tokajaska Vyberova Esencia

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2003 Chateau d'Yquem

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2003 Chateau d'Yquem

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焼き無花果

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燻製アイス

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2023/10/08 更新

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7回目

2022/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

bb9　＠兵庫県神戸市　～超絶すぎる時もある赤とキャビアのマリアージュ
　少し前の訪問の投稿です。
ワインの勉強に『bb9』の西川正一オーナーソムリエにプライベイトレッスンをお願いしました。
シェフはThe Sakaiシェフから、鬼才のシェフに変わりました。

まずはチャコリから、・・・
Amestoi Txakoli

2012 Cacareaba Que bonito Rioja
グルナッシュブランの新樽熟成

岡山のジャージー牛のバター、ペリゴールの黒トリュフ

2020 Albarino Le nord Cave D'occi
続いては新潟の『カーブドッチ』の「アルバリーニョ　ルノー」

鰤、香り良くて軽い酸
とてもワインと相性が良いです。

スペシャリテのキャビアの薪焼き
最近、いろいろな店で真似しているキャビアの薪焼きですが、本日はラトビア　スターレットを使用しています。
こちらのメニューはスペインの『エチュバリ』の常連向けの裏メニュー。

Extra-Brut Intense AR LENOBLE CHAMPAGNE
2019 Saumur Rouge Les Moulins Domaine Guiberteau
ロワールのカベルネブラン
赤とキャビアというのは、2017年に開催した勉強会でパカレのジュブレシャンベルタンの時の感動以来大変好きな組み合わせ。

次のお料理には、アルザスのリースリングをあわせます。
2019 Grand Cru Schlossberg Riesling Domaine Weinbach

淡路のは玉ねぎ　北海道の塩水雲丹

佐賀のアスパラガスと空豆
空豆は皮をつけて真っ黒に焼いています。
2015 Bourgne Aligote Jean-Claud Ramone
ジャン・クロード・ラモネのアリゴテを合わせます。
うまい。

河内鴨　自家製チョリソー
パプリカの赤い色素
これはうまい。
バスクでは豚で作るそうですが・・・

あわせるワインはロッソモンタルチーノ
2014　MONTALCINOMONTALCINO　CERAIONA

焼いたトリュフのスープ
鷄のスープと自然薯擦り流し

古いスタイルのリオハのワイン
2009 Vina TONDONIA RESERVA Vinos Finos de Rioja
酸がで良いのですが、何せ長熟で、2009年が出たばかりだそう。

五島のマハタ　ピルピルソース

続いてのふたつの肉料理にふたつの赤ワインを合わせます。

2015 PAJE RESERVA BARBARESCO
2010 TINTO PESQUERA RESERVA ESPESIAL
"RESERVA ESPESIAL"がポイントです。
ペスケラは明日行く『紺野酒店』にあって、上田畜産の上田さんに送っていた記憶があります。

新得町の鹿
ロゼで仕上げています。

熊本の赤牛　野瀬の椎茸
シャンブルして直火で15分くらいで焼き上げています。

1998 Chateau d'Yquem

チョコレートのアイスクリーム（だったかな、メモ漏れ）
燻製アイスクリーム

ハーブティ

シェフが変わりましたが、何かまた違うタッチでパワーアップしたかもしれません。

bb9
〒650-0022 兵庫県神戸市中央区元町通３丁目１４−５
電話　050-3186-4889

入口

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入口

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店内

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Amestoi Txakoli

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Amestoi Txakoli

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2012 Cacareaba Que bonito Rioja

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岡山のジャージー牛のバター、ペリゴールの黒トリュフ

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2020 Albarino Le nord Cave D'occi

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鰤

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パン

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キャビアの薪焼き

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キャビアの薪焼き

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キャビアの薪焼き

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Extra-Brut Intense AR LENOBLE CHAMPAGNE

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2019 Saumur Rouge Les Moulins Domaine Guiberteau

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2019 Schlossberg Riesling Domaine Weinbach

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2019 Schlossberg Riesling Domaine Weinbach

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淡路のは玉ねぎ　北海道の塩水雲丹

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淡路のは玉ねぎ　北海道の塩水雲丹

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佐賀のアスパラガスと空豆

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2015 Bourgne Aligote Jean-Claude Ramone

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2014　MONTALCINOMONTALCINO　CERAIONA

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河内鴨　自家製チョリソー

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河内鴨　自家製チョリソー

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焼いたトリュフのスープ

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2009 Vina TONDONIA RESRVA

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五島のマハタ　ピルピルソースチョコレートのアイスクリーム

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2015 PAJE RESERVA BARBARESCO

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2010 TINTO PESQUERA RESERVA ESPESIAL

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新得町の鹿

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熊本の赤牛　野瀬の椎茸

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1998 Chateau d'Yquem

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チョコレートのアイス

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燻製アイス

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イケムをかけて

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ハーブテォイ

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2022/03/23 更新

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6回目

2020/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《ワインの未知に出会えるプライベートレッスン》bb9＠神戸市
　ワイン屋さんのお手伝いをしていますので、芸の肥やしを探して仕事にと、神戸まで勉強にきました。
今日はそのワイン屋さんにご夫妻を紹介しようと、二度目のチャレンジ。
しかし、インフルエンザやらロタウイルスやらで残念なことになりました。
これも人生。

とは言え、私は元気なので、約束は約束、訪問しないといけません。
巡り合わせは巡り合わせとして楽しまないとね。
さて、そんなことで訪問します『bb9』ですが、1月に来るのは初めてだと思います。
1月の薪焼きを勉強しましょう。

始まりは例によって、ペリゴールのトリュフのトーストから。
自家製バター、トリュフは薪に入れて香りを出しているそうです。

2018 Rezabal Txkoli
本日は高級なチャコリを合わせます。

次の料理にあわせて、シャンパーニュと赤を・・・
そうそう、あれです。

2005 Chateuau Larrivet Haut Brion Rouge
Champagne Ar Lenble Intense Meg15

キャビアの薪焼き
例によって丹羽は篠山市立杭の『大雅工房』市野雅彦さんの器で
5回するか、そのお客様と同伴しないと出てこないメニューです。

キャビアの薪焼き　本日はラトビア酸のキャビア
本日はシャンパーニュに軍配

2015 Goliardo Rias Baixas
リアスバイシャスのセパージュ、エスパデイロ

五島の大潮の14日間しか取れない牡蠣
水温の低い時期の岩場の小粒な牡蠣
最初に瓜のような香りが来て、江ノ島の海のような磯の味わいが広がります。

ワインはドイツのアウスレーゼ
2016 Markus Molitor Zeltinger Sonnenuhr Kabinett -Fuder6-

山口の細魚
繊細な味わい
細魚には2016のスティルタイプのチャコリ
2016　Itsasmendi No.7 Pais Vasco
ワインと魚の甘さのバランス
スペインの中盤の膨らみが良い

石狩の塩水雲丹と京都の白子
雲丹は前日から脱水

あわせるワインは二種で、・・

Cos Pes と　Leirana

通常のプレスと足で踏んで果実味を出したコスペス　リアスバイシャス、アルバリーニョ
コスペスは薬草っぽさがあるが合わせると

半生の津居山の甘海老

雛鳥のスープ
蕗の薹の茶色い蕾の香り
蕗の薹の強烈な香りから、徐々にべたっとした鳥に

2015　Macizo
スペインのカタルーニャ　ビウラ主体ガルナッチャブラン　1/4新樽

渋みがありまとわりつく、ザラザラするワイン
酸があるが苦味と甘さがあるワイン
蕗の薹の苦味の余韻と調和している

岐阜中津川の大山さんのもろこ
青っぽい香りに全方位的にワインが作用してうまい

アク抜きせず焦がした鹿児島の蒲生の筍
アセゾネが良く、瞬間を食べる料理
冷めたらかなりエグみがありそうだ。
プレディカドールを樽を弱くして、エレガントにしたbb9使用がうまい

蟹にあわせて、菊鹿シャルドネ樽熟成・・
津居山の毛蟹とアイオリソース
最近、坂井シェフ、ソースを添える料理が少なくなりました。
アイオリが美味しく味噌感がある毛蟹を濃厚にする
シルキーでない菊鹿シャルドネとの相性がよい

2015 クスダリースリング

和歌山の10kの久絵　ピルピルソース
若牛蒡
火入れが凄い

ジャックセロスの一番弟子の・・・
Champagne-Taillet Fiacre

岐阜の網どりの真鴨と鹿
百合根、椎茸、

クスダピノ

チーズのアイスと
苺のエッセンスのソース

日本で一番古い喫茶店は神戸元町のほうこうどう
元々はお茶屋で、そこのほうじ茶

bb9
〒650-0022 兵庫県神戸市中央区元町通３丁目１４−５
電話　050-3186-4889
https://plaza.rakuten.co.jp/yumeakinai/diary/201910290001/

外観

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2018 Rezabal Txkoli

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ペリゴールのトリュフのトースト

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2005 Chateuau Larrivet Haut Brion Rouge

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Champagne Ar Lenble Intense Meg15

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Champagne Ar Lenble Intense Meg15

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キャビアの薪焼き

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キャビアの薪焼き

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五島の牡蠣

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2016 Markus Molitor Zeltinger Sonnenuhr Kabinett -Fuder6-

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細魚

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Itsasmendi No.7 Pais Vasco

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石狩の塩水雲丹と京都の白子

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Cos Pes と　Leirana

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Cos Pes と　Leirana

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Cos Pes

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Leirana

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半生の津居山の甘海老

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パン

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雛鳥のスープ

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2015　Macizo

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岐阜中津川の大山さんのもろこ

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アク抜きせず焦がした鹿児島の蒲生の筍

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菊鹿シャルドネ

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津居山の毛蟹とアイオリソース

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2015 クスダリースリング

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和歌山の10kの久絵　ピルピルソース

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岐阜の網どりの真鴨と鹿

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クスダピノ

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チーズのアイスと苺のエッセンスのソース

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燻製アイス

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2020/02/23 更新

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5回目

2019/10 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《ワインの未知に出会えるワインのプライベートレッスン》bb9＠神戸市
　ワイン屋さんのお手伝いをしていますので、芸の肥やしを探して仕事にと、神戸まで勉強にきました。

　まずは、チャコリから。
Amestoi Txakoli
※チャコリについてはこちらをご覧ください。

チャコリの後はjura
2014 Domaine Philippe Vandelle L'etoile
バンジョンヌのようだが三年で止めてるので、シェリー香はない、

マルケの白トリュフでスペシャリテの燻製バター

八街の落花生
茹でて薪で香り付けしています。
正直、うまい。今まで食べた落花生で一番うまいかも。

ラトビアのキャビアの薪焼き
前回とキャビアが変わりました
ラトビアの塩分が低いキャビア

ワインは二種、赤はEls Jelipins　と　2005 Le Brun Servenay
2017 Els Jelipins Alegre Campaneta
フィリップ・パカレとあわせたときも良かったがこのワインとの相性も良い。
キャビアのニュアンスを膨らませています。

アルス・ヘリピンスはペネデスの奥地、標高600mに拠を構え、最も標高の高い700mの地に契約畑で樹齢60～70年のスモイ種、ガルナッチャ種をビオディナミ農法で栽培。
アルス・ヘリピンスは愛娘のベルタちゃんが小さな時につけた名前です。ベルタちゃんがつくった物語に出てくる妖精の名前アルス・ヘリピンスがワインの名前になりました。その名の通り、魔法のワインがこのアルス・ヘリピンスです。
※詳細はこちらをご覧ください。

2005 Le Brun Servenay
うまくキャビアと寄り添い、キャビアのニュアンスを少し膨らませる感じ

2016 Markus Molitor Wehelerner Sonnenuhr Auslese
アウスレーゼ、度数7.5は糖分を感じます。
合わせている料理は・・

仙鳳趾(せんぽうし)の生牡蠣の牡蠣
白い部分だけ温度が焼いて、煙を出して香り付け

Cos Pes と　Leirana
リアスバイシャス、アルバニーニョで同じ生産者同時対比

2017　Cos Pes　Rias Baixas
スキンコンタクト、コスペスの意味、ガルシア語で足の意味

2017　Leirana　Rias Baixas

酸が来てスッと引っ張るのがソビニョンブランに対してアルバニーニョは日本酒のように膨らみがある

串本、天然縞鰺 2キロ
オニオンはテクスチャが良く、絶妙のビネグレットワインと合います

長崎樫山の雲丹、天草の雲丹と宮古の白子
ポツポツと焦げ目がつくまで熾火で焼いている
長崎の雲丹が甘く、ワインを飲むと酸が来てうまさが包み込む

串本の伊勢海老を湯がいたお米にミソをからめたリゾット風

2015 PREDICCADOR Rioja
コンタドール、ベベック仕様
そして、そして、・・・

2017 Els Jelipins Alegre Campaneta
再登場。
同じワインでもあわせ方で印象が変わるものです。
グルナッチャと・・

青森のマグロ、アイオリソース
置いておいて水分を飛ばした高知の徳谷トマトをソースに

2014　Itsasmendi No.7 Pais Vasco
高級チャコリにリースリングを混ぜて長塾にした
7番タンクの試作品

モンサンミッシェルのムール貝貝から出たスープ、
ワイン蒸しにせず最後のにふるオリーブ油以外はムール貝のみ仕上げて

PREDICCADOR Rioja
2014のテンプラニーニョ

バスクのキントア豚と生のポルチーニ

VENUS
チャレロ主体モンサントの若手4人が作るワイン

宮崎の太刀魚
ツルムラサキやミョウガやキュウリのソース
厚みのあるドラゴンは弾力がある
中骨を抜いて焼き直している

アマローネを作る生産者

トスカーナの鳩、フランスの秋トリュフ
家禽の鳩、脂があって血の血おいが少ない鳩。
食べたことがないタイプ

佐渡島の黒イチジクのソルベ

2001年から生産者が変わったY'quemの面白さ。

姫路のミント

いやー本日もワインが少しわかってお仕事の基盤になった気がします。

bb9
〒650-0022 兵庫県神戸市中央区元町通３丁目１４−５
電話　050-3186-4889

外観

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Amestoi Txakoli

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Amestoi Txakoli

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Amestoi Txakoli

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2014 Domaine Philippe Vandelle L'etoile

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2014 Domaine Philippe Vandelle L'etoile

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2014 Domaine Philippe Vandelle L'etoile

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マルケの白トリュフでスペシャリテの燻製バター

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落花生

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落花生

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赤はEls Jelipins　と　2005 Le Brun Servenay

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キャビアの薪焼き

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キャビアの薪焼き

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キャビアの薪焼き

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2017 Els Jelipins Alegre Campaneta

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2005 Le Brun Servenay

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2017 Els Jelipins Alegre Campaneta

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2017 Els Jelipins Alegre Campaneta

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2016 Markus Molitor Wehelerner Sonnenuhr Auslese

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仙鳳趾(せんぽうし)の生牡蠣

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Cos Pes と　Leirana リアスバイシャス、アルバニーニョで同じ生産者同時対比

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Cos Pes と　Leirana リアスバイシャス、アルバニーニョで同じ生産者同時対比

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2017　Cos Pes　Rias Baixas

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2017　Leirana　Rias Baixas

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串本、天然縞鰺 2キロ

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串本、天然縞鰺 2キロ

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長崎樫山の雲丹、天草の雲丹と宮古の白子

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2015 PREDICCADOR Rioja

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串本の伊勢海老を湯がいたお米にミソをからめたリゾット風

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青森のマグロ、アイオリソース

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青森のマグロ、アイオリソース

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青森のマグロ、アイオリソース

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2014　Itsasmendi No.7 Pais Vasco

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モンサンミッシェルのムール貝貝から出たスープ

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バスクのキントア豚と生のポルチーニ

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モンサントの若手4人が作るワイン

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宮崎の太刀魚

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トスカーナの鳩、フランスの秋トリュフ

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トスカーナの鳩、フランスの秋トリュフ

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佐渡島の黒イチジクのソルベ

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2019/11/15 更新

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4回目

2018/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《アサドールにあわせてアカデミックデュヴァンで教える西川さんのワインレッスン》bb9@神戸市元町
　“飲食店の勉強代行業”の大久保一彦は神戸は元町に出没しております。
明日からの但馬での塾生向けの勉強会のために前乗りしておりますが、せっかくですので塾生の西川さんのところでワインの勉強をしましょう。

　世界五大予約のとれないレストランの『エチュバリ』は当店『bb9』の起源。
今や『エチュバリ』を超えたと言われていますが、和歌山で二年乾燥させた楢の木を使用して、新しい切り口で素材を提案していただけると思います。

　まずは・・
キャビアの巻き焼き
５回訪問したお客様が予約注文できる裏メニューです。

水牛の生クリームで作ったバターの燻製
オーストラリアのトリュフ
ルロアの赤

オーストラリアの2014年のセミヨン
一時間火を入れたインカの目覚めと天草の雲丹
スペインのトロサの黒隠元豆のスープ

琵琶鱒と卵
スペインの残糖感あるリースリング

スペインの二種類のソビニョンブラン
通常出荷とSO2抜きの二種同時対比

串本の伊勢海老とその出汁で炊いた米

和歌山の15kgの一週間の久絵とその出汁のピルピルソース

ニュージーランドの岡田さんfoliumソービニョンブランの2016

淡路鱸
岡わかめ、キュウリ、オクラなど

二時間殻ごと焼いた小浜の黒鮑肝の裏ごししたソース

カリニャン主体のvenus

骨つきで40日熟成した熊本の赤牛
イタリアの夏トリュフ

パスクの料理のbb9風チーズのプリン

bb9 （ベベック）
兵庫県神戸市中央区元町通3-14-5
電話　078-331-6780
https://plaza.rakuten.co.jp/yumeakinai/diary/201807230000/

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キャビアの薪焼き

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キャビアの薪焼き

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燻製バター

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天草の雲丹とインカのめざめ

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琵琶鱒とその卵

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伊勢海老

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和歌山の15kgの一週間寝かせた久絵とその出汁のピルピルソース

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鮑の鱸

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小浜のクロアワビ

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赤牛

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バスク風プリン

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バスク風プリン

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燻製アイス

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2019/07/11 更新

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3回目

2018/07 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《アサドールにあわせてアカデミックデュヴァンで教える西川さんのワインレッスン》bb9@神戸市元町
　“飲食店の勉強代行業”の大久保一彦は神戸は元町に出没しております。
今日は、塾生でアサドールの名店『bb9』でワインと料理の組み合わせの勉強をしたいと思います。
　ちなみに、“アサドール”とは薪の火を変幻自在に操り、ソースとの組み合わせで皿を表現する素朴さが素晴らしい、スペインの予約のとれないレストラン『エチュベリ』発祥のモダンクイーヌです。最近、都内でも類似した店舗が増えています。

まずは、チャコリで喉を潤しましょう。

オーストラリアの黒トリュフをのせた自家製の燻製バター。
当店のスペシャリテです。
昨秋からイタリア水牛の生クリームから作るバターにバージョンアップ
2010 ルイジャドのコルトン・シャルマーニユ
2010 Lois Jadot Corton-Charlemagne Grand Cru

さて、次のお料理に合わせて・・
ダミアン・ウゴ
Champagne Damien Hugot
ドサージュが通常リッター6gから3g
加糖した甘さというより葡萄のナチュラルな甘さのシャンパーニュです。
ということは・・・

篠山市『大雅工房』市野雅彦さんの器で薪焼きのキャビア
一緒に赤は、樽に触れさせていないスペインのメンシア
2013 Raul Perez Ultreia Saint Jacques, Bierzo, Spain

ダミアン・ウゴと合わせるとふくよかにまとまる印象で、
メイシアと合わせるとキャビアの余韻がすごい。
前回のパカレのピノほど膨らませず、キャビアの良さが際立つ

※市野雅彦氏（http://www.japanpotterynet.com/jp/user_data/artist085.php）
第13回日本陶芸展（1995年）で、貝を思わせる器「開」が当時最年少でのグランプリを受賞して以来、日本だけでなく世界中の展覧会で高く評価されています。
赤と黒の対比が美しい「線紋器」は、まるで無我の境地のようなものを彷彿とさせます。
オリジナリティにあふれ、作風の変化が展覧会などで常に話題となります。

舞鶴の薫香ある真鯵
赤ワインビネガーのアクセントの赤玉葱
女性醸造家のホセ・マルティンのチャコリ7
2014　Itsasmendi No.7 Pais Vasco

天草の雲丹とトマト水と白神山地のじゅんさい
いこった薪で焼いた賀茂茄子
心自ずから閑なり
バスクの山のアルバニーニョのワイン

宮津の天然とり貝
合わせるのはトリンバック

岡田さんが作るNZのフォリエム

島根の白烏賊
新潟の茶豆、おかわかめ、ミョウガ、胡瓜

コーンジュース焼いたトウモロコシを添えて

ルイジャドのシャブリ

琵琶鱒と焼き茄子のピュレ
赤パプリカのドライパプリカ
合わせるのは、ルイ・ジャドのシャブリ。
酸が立っていない優しいシャブリ

スペインのベルデホ
ステレスだが、シレックスのように作れるワイン
酸が良い

ベルデホにあわせて、青森のノドグロとそのジュで作ったリゾット
野生の山葵

コンタドールの『bb9』オリジナルラインナップ
ウニコと並ぶワイン
ほぼテンプラニーニョ

骨つきで40日寝かせた熊本の赤牛
ボルチーニの丸焼き

国産のフレッシュチーズアイスクリーム
青森のカシス

燻製アイスクリーム
イケムの年代同時対比

姫路のミントティー
甘みの強く出ているまろやかなフレッシュ・ミントティです。

bb9 （ベベック）
兵庫県神戸市中央区元町通3-14-5
電話　078-331-6780
https://plaza.rakuten.co.jp/yumeakinai/diary/201711070000/

外観

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チャコリ

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チャコリ

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オーストラリアの黒トリュフをのせた自家製の燻製バター

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2010 Lois Jadot Corton-Charlemagne Grand Cru

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Champagne Damien Hugot

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篠山市『大雅工房』市野雅彦さんの器で・・・

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薪焼きのキャビア

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2014　Itsasmendi No.7 Pais Vasco

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舞鶴の薫香ある真鯵

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心自ずから閑なり

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とり貝

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とり貝

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島根の白烏賊新潟の茶豆、おかわかめ、ミョウガ、胡瓜

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コーンジュース焼いたトウモロコシを添えて

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琵琶鱒と焼き茄子のピュレ赤パプリカのドライパプリカ

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青森のノドグロとそのジュで作ったリゾット野生の山葵

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骨つきで40日寝かせた熊本の赤牛ボルチーニの丸焼き

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ミントティ

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2019/07/11 更新

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2回目

2017/11 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

《アカデミックデュヴァンで教える西川さんの講習会》bb9@神戸市元町

《アカデミックデュヴァンで教える西川さんのレッスンが受けられる店》bb9@神戸市元町
アサドールとは薪の火を変幻自在に操り、ソースとの組み合わせで皿を表現する素朴さが素晴らしい、スペインの予約のとれないレストラン『エチュベリ』発祥のモダンクイーヌ

　“飲食店の勉強代行業”の大久保一彦は、次の勉強先、神戸に移動中です。
続いては、アデミックデュヴァンで教える西川先生の特別ワインセミナーに参会。
料理と関係を実践的に勉強します。

まずは、まずは、おなじみのチャコリのパフォーマンスから・・
2016 REZABAL TXAKOLI

お料理は、こちらのスペシャリテ、白トリュフと進化した燻製バターのトースト。
先日、焼肉屋でトリュフを使うので見積もりを取ったら、間違って、白トリュフの見積もりが来まして1キロあたり90万円でおどろきましたが、今回のロットは1キロあたり、118万円ですと。今年は絶望的に高いなぁ。

あわせるワインは・・
2014 Francois D'allaines Puligny-Monrachet

　続いての料理のワインは二種・・

NV Damien Hugot Champagne Brut Blanc de Blancs
2015 Philippe Pacalet Gevrey Chambertin

料理は、『エチュバリ』で常連のみが注文できるギャビアの薪焼き。
もちろん、常連と認められたんでしょう、組み込んでいただきました。
キャビアと言うとシャンパーニュですが、
薫香のある温いイタリアのオシェトラのキャビア、醤油を一滴落とした調味料のニュアンスであわせたと言うパカレのピノとても合います。
白くならないギリギリの温度感がポイントのようです。

次の料理には、リアスバイシャスのアルバニーノ
2016 Lagar D Cervera Albanino Rias Baixas

北海道仙鳳趾産の牡蠣。
ひだのところからとった出しのエスプーマ
牡蠣は焼いた煙りの薫香

ケンブリッジロードヴァンヤードのナチュラルワイン
ソービニョンブランと貴腐菌をつけたピノグリ
佐渡天然鰤を暖かい皿で
ワインが大根おろしのように舌の上で余韻を切りにいくおいさ。

熟したオンタベルスリーで作ったチャコリ 7のマグナム
宮古の白子と昆布森の雲丹

秋刀魚は開いて腹と背が食べられるように交互にしてあります。
レトワールのサバニャンにて
2012 Domaine Philippe Vandelle L'Etoile Savagnin

次の料理に甘さが欲しいと言うことで、アンリジローのエスプリ
NV Henrri Giraud Esprit
津居山のノドグロ
ムカゴと銀杏、沢に自生している山葵

パカレ(右と真ん中）のグラス対比のモンタルチーノとパカレの対比
ガブリエルのグラス（真ん中）
2015 Philippe Pacalet Gevrey Chambertin
2010 Il Valentiano di Montalcino Campo di Marzo

フランスキントア豚とキノコたち

熊本の赤牛の骨つきで40日寝かせたロースト

高知の水晶分担とフロマージュブランのアイス

テーブルに二つのデザートワインを並べられました。
まず、右をば…
むむむ、なんだろ？
左、これはイケムですね。
ここで先生登場。

99イケムの対比でした。
それもブショネと正常品の対比。
1999 Chateau d'Yquem

イケムと分かって入ればこれくらいのブショネはわかりますが、これくらいのデザートワイン出てくるよねって感じ。
今日は元町ワインアカデミーならではのお題でした。

最後に薪の薫香のアイス。
イケム99を途中からかけます。
見事に変ります。

さらに進化していますね。
さすがでした。

外観

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2016 REZABAL TXAKOLI

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2016 REZABAL TXAKOLI

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2016 REZABAL TXAKOLI

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2016 REZABAL TXAKOLI

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2016 REZABAL TXAKOLI

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2016 REZABAL TXAKOLI

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2014 Francois D'allaines Puligny-Monrachet

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燻製バターと白トリュフ

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パン

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裏スペシャリテ　キャビアの薪焼き

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NV Damien Hugot Champagne Brut Blanc de Blancs

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2015 Philippe Pacalet Gevrey Chambertin

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牡蠣

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2016 Cambridge Road Vineyard Cloud Walker

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2016 Lagar D Cervera Albanino Rias Baixas

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鰤

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2014　Itsasmendi No.7 Pais Vasco

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雲丹と白子

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2012 Domaine Philippe Vandelle L'Etoile Savagnin

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秋刀魚

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NV Henrri Giraud Esprit

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のどぐろ

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2015 Philippe Pacalet Gevrey Chambertin

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2010 Il Valentiano di Montalcino Campo di Marzo

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キントア豚

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赤牛

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1999 Chateau d'Yquem

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1999 Chateau d'Yquem

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1999 Chateau d'Yquem

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高知の水晶分担とフロマージュブランのアイス

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燻製アイス

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燻製アイスとイケム

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ハーブティ

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2019/07/11 更新

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1回目

2016/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

≪スペインの『エチュベリ』に感動して≫bb9 （ベベック、神戸市中央区）

　～アサドールとは薪の火を変幻自在に操り、ソースとの組み合わせで皿を表現するモダンクイーヌ
　　スペインの予約のとれないレストラン『エチュベリ』発祥～

2016年11月
“飲食店の勉強代行業”の大久保一彦は塩澤さんのガストロヴァックの講習会で関西にきたので、塾生めぐりしております。続いては神戸市元町へ。
ミシュラン一つ星に格付けされましたアサドールの『bb9』に出没してみます。

REZABAL TXAKOLI 2014
30分くらいの時間をかけて焼いた下仁田葱

リオハのガルナッチャブランカ
自家製のバターに白トリュフ

ピレネー山脈のアルバニーニョ
海のアルバニーニョではない
エチュバリに行く予定だったのをインポーターが創業90周年に強奪
串本の天然4kの3日目の天然縞鯵

ガルナッチャブランカにガネロ
天草のハガツオ(狐鰹)
鰆のようなしっとりした食感で、薫香が効いていて、上の玉葱とのマッチングが良い

アルザスのアルベールマンの果実味のリースリング
シュールスベルグの畑
天草の白カジキの背とお野菜色いろ
野菜を食べるとリースリングの果実味が一瞬増し、その後徐々にミネラル感が増していく仕掛け、素晴らしい。

雛鳥の丸鶏のスープ、飛騨高山の蕗の薹、自然薯、零余子

津居山のノドグロそのビルピルソースと大根のリゾット
チャコリのマグナム

ワインは二種のワイン、さらにバローロは２種のグラスで
バローロタバコのタールの香りプンプン
ブルゴーニュグラスと顕著に差が出るGUIMARO
ボルドーグラスだとシラーアルコール感と酸が際立つ
熊本赤牛のほう葉焼き

チンタセネーゼと白トリュフ、バローロ
5名分12時過ぎから骨付きで焼いた。

ラフランスのパゴ
無加水、無加糖のパゴ
燻製アイスクリーム

魚が来るたびにすばらしくなっておりますね。

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
2015年11月
　“飲食店の勉強代行業”の大久保一彦は神戸市は塾生めぐりで西日本を横断の右往左往の旅中。
今日は、神戸・元町に出没しております。
でもって、ミシュラン一つ星に格付けされましたアサドールの『bb9』に出没です。

　まずは、チャコリの対比からスタートです。
専用のグラスに、中東（久雄さんも含む）や北アフリカの濃いコーヒーのように入れます。

　コース、まずは、トリュフをかけた自家製バターからスタート。
燻製バターはこちらのシグネチャーです。
続いて、見た目が『カンテサンス』の魚のような印象の淡路の真鯖　火入れが抜群です。
自家製パン
薪で調理した野菜を組み合わせたサラダ。
野菜の味に複雑味があり、おいしいです。

牛肉のマリネ　ソース代わりのポレンタがなかなか合います。
合わせるのは1999年のデュケム。
今は高騰してなかなか持っている店も少なくなりましたが、これがついてこの値段は素敵です。

薪焼きにしたポルチーニと固まらないぎりぎりに火を通したソース。
ソースが絶妙な火入れで口の中にまったりと広がり、ポルチーニの香りと旨みがおっかけます。

鮃　ピルピルソース
そして、平鱸です。
味わいがある平鱸　茄子のピュレのソースがあいます。

コーススタートからゆっくり焼き上げた仔猪
絶妙な火入れです。
これは凄いですね。

ペアのギガルのジゴンダスがまた合います。
2010年はフランス全土が良かった珍しい年ですね。

デザートは糖度を抑えたラフランス。

最後は燻製アイスクリームとカフェです。

快心の食事でした。
何度かくるとより面白みがわかる料理ですね。
その感動が、『エチュベリ』というひとつの店からカテゴリーに発展したのでしょう。

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
2015年1月
　“飲食店の勉強代行業”の大久保一彦は神戸に出没しておるずら。
今日は薪（まき）焼き料理なる新しいジャンルあるという噂を聞き、『bb9 （ベベック）』にて出没して、お勉強ずら。

　こちらのお店のオーナーの西川正一さんとは以前、ワインバーの『パトリー』で臨席したという出会いずら。
ビルバオから車で1時間くらい（タクシー代で5,000円くらい）に『ETXBARRI（エチュバリ）』という店があるずら。
こちらのオーナーエチュバリ氏は脱サラして飲食店を始めたアサドール（薪）で調理をする料理を確立したずら。
エチュバリ氏は四種類の薪を使い分け、驚きの料理を提供するずら。現在ミシュラン一つ星ずら。
薪料理というと、ピザ釜で焼く料理のように思っていたが、特殊な調理器具を使って、素材と薪の香りとソースなどで独自の世界観を創りだす料理ずら。
その店にいた絶対に客席に顔出さないと噂のシャイ、あるいはHenkoな料理長の劇場の始まりずら～

　ちなみに、こちら『bb9 （ベベック』はヒッコリーのみずら。

まずは、細く引いた生のトリュフと自家製バターずら。
こちらを最初は単体で、その後、パンにつけて食べるずら。

バターにあわせて、Ameztoi Getariako Txakolina 2012 :Spain。
チャコリというスパークリングワインは気軽に飲むスパークリング。
ポワラを使って専用のグラスに入れる。
そうすることで酸味が落ち着くようだ。

そして、レストランで提供できるチャコリとして開発された・・

Itsas Mendi No7 Bizkaiko Txakolina 2012 :Spain

淡路のなごやふぐの薪焼きずら。l
下にはいろいろなアプローチした様々な大根が重なっている。

Sharzhofberger Kabinett 2011 Egon Muller :Germany
残糖感がドイツらしいワイン。この甘さがいい感じなワインずら。
塩味が効いたなごやふぐと合わせるとふぐの味が変わるずら。
ただし、おろした大根の辛さは激増した印象ずら。

ひいか　薪焼き

烏賊にに合わせて、Alsace Riesling Le Kottabe 2010 Josmeyer :Franceずら。
烏賊の甘さを引き出しているずら。

自家製　河内鴨チストーラ　薪焼き
スモ―キーな香りと表面にはチョリソーとパプリカのパウダー。
下に添えたポレンタの組み合わせが面白いずら。

ワインは、Rosso di Toscana Millennium 2004 Lecciaia :Italyずら。

淡路　さざえ　薪焼き
サザエの苦味をどう評価するか。
丸めた芽キャベツとアンチョビで包み込んでいるが、私は、苦味を強く感じたずら。

椀子　Mariko Vineyard 2012 Chateau Mercian 　　：Japan

フランス　フレッシュ　黒トリュフ
まるごと窯焼きにしたトリュフと下にはすり下ろした自然薯。
土臭いニュアンス。

Barolo Serralunga 2010 Pira : Italy
バローロとトリュフは亡命した作曲家ロッシーニが愛した。

　
まながつお　薪焼き
ふわっとしたまながつおと人参のソースの甘さ。

リオハのワインで。
Massis 2011 Catalunya Benjamin Romeo :Spain

同じドメーヌのこちのワインは凄そうですね。

淡路　天然ひらめ　薪焼き
下のソースは鮃のあらから取った出汁を脂で乳化させたピルピルソース。

熟成肉　薪焼き
交雑の牛は軽いナッツ香がありいい熟成加減。

ワインはChateauneuf du Pape 2007 Pierre Usseglio & Fils :France。
枯れた香りと合うワイン。

水晶文旦
自家製アイスクリーム

Martini

コンサル目線
単調な料理のようなイメージがあったが、そうではなかったずら。
客席が混み合うと、薪の調理がかち合うために安定した料理を提供するのが難しそうずら。

bb9 （ベベック）
兵庫県神戸市中央区元町通3-14-5
電話　078-331-6780

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下仁田ねぎ

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4kgのシマアジ

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ハガツオ

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雛鳥の丸鶏のスープ

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津居山のノドグロ

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熊本赤牛ほう葉

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チンタセネーゼ

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燻製アイスクリーム

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2015年11月

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名物　燻製バター

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バターにあわせて、Ameztoi Getariako Txakolina 2012 :Spain。チャコリというスパークリングワインは気軽に飲むスパークリング。

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ポワラを使って専用のグラスに入れる。

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レストランで提供できるチャコリとして開発された・・ Itsas Mendi No7 Bizkaiko Txakolina 2012 :Spain

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まずは、細く引いた生のトリュフと自家製バターずら

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淡路のなごやふぐの薪焼きずら。下にはいろいろなアプローチした様々な大根が重なっている。

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Sharzhofberger Kabinett 2011 Egon Muller :Germany

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ひいか　薪焼き

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烏賊にに合わせて、Alsace Riesling Le Kottabe 2010 Josmeyer :France

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自家製　河内鴨チストーラ　薪焼き

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Rosso di Toscana Millennium 2004 Lecciaia :Italy

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フランス　フレッシュ　黒トリュフまるごと窯焼きにしたトリュフと下にはすり下ろした自然薯

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Barolo Serralunga 2010 Pira : Italy

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淡路　さざえ　薪焼き

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椀子　Mariko Vineyard 2012 Chateau Mercian 　　：Japan

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まながつお　薪焼き

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Massis 2011 Catalunya Benjamin Romeo :Spain

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淡路　天然ひらめ　薪焼き

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熟成肉　薪焼き交雑の牛は軽いナッツ香がありいい熟成加減

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Chateauneuf du Pape 2007 Pierre Usseglio & Fils :France

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水晶文旦

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Martini

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自家製アイス

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本日のワイン

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2016/11/16 更新

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ジェームズオオクボさんが投稿したbb9（兵庫/元町）の口コミ詳細

bb9元町（ＪＲ）、みなと元町/スペイン料理

ジャンルから探す

予算

営業時間

ジェームズオオクボさんが投稿したbb9（兵庫/元町）の口コミ詳細

bb9元町（ＪＲ）、みなと元町/スペイン料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備