Bia

What will happen when Thai and Japanese cuisine are fused?
I like both genres and eat them often, but
What happens when they come together?
I visited with high expectations that I couldn't even imagine! 🚶

I visited on a weekday evening at the invitation of someone who always takes care of me.
We were greeted by a staff member at the entrance of the store, and on this day we took a seat at the counter.
The name at the time of reservation is written on the menu.
Both the tray and the towels have the word ``Bikai'' written on them, and you can feel the gourmet beer's commitment to everything.

Dishes that can only be eaten here
It was an exciting time filled with new discoveries. 🍽️

[Menu ordered] ♡┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈♡
Omakase course 26,500 yen
French wine pairing 14,500 yen
Separate service charge 10%
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[Course composition]
▷Hairy crab ~Anian liver, corn~
▷Tom Yum Kung ~ Shrimp mango, clam, Iwate prefecture matsutake mushroom, Kinki ~
▷Ayu spring rolls with roe
▷ Boiled shark fin from Kesennuma
▷Black abalone and quince omelette ~Liver sauce~
▷Awaji Island conger conger boiled with lime
▷Omi beef hamburger
▷Yamayuki Tuna
▷Biriyani
▷Jasmine rice
▷Massaman curry and green curry
▷Pandan leaf and coconut crumbs
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Memo ✍️
・Hairy crab
The monk liver is cooked with Thai herbs.
The corn is sweet;
Inside the jelly that gives you a taste of Thailand
Contains finely chopped kaffir lime leaves.
It was my first time trying the combination of corn and red bean liver, but it was delicious! 🤤

·Tom yam kung
Tom Yum Goong is the world's three major soups.
Take the soup stock from the clams and kinki,
Special version containing Iwate matsutake mushrooms.

・Boiled shark fin from Kesennuma
I was able to taste organic shark fin that is hard to eat🤍
It's so delicious that I almost forget to add it,
The taste is strange and it becomes even more delicious when you add black vinegar! !
The bowl is cute too 🤍

・Black abalone and quinilla omelette
The Thai-style liver sauce is an accent and delicious!

・Simmered hamo with lime
Using lime that goes well with the acidity,
Add a spicy flavor with chili peppers.
The fluffy texture of conger eel,
There's a lime chasing after you.

·hamburger
Luxurious hamburger steak made from precious parts

・Yamayuki tuna
Serve luxuriously with truffles.

・Thai and Japanese style biryani
Jasmine rice cooked in a pot
Served with biryani and curry.

Kinki, duck, and maitake mushrooms
Luxury biryani with plenty of ingredients.
In Thailand, it's called Khao Mok Gai (Thai-style biryani)!
And massaman curry and green curry.
It was absolutely delicious! !

Coconut Thai-style Kuzuyose
The jiggly texture is irresistible.
We use only Thai pottery.

【Drink】
・Champagne (glass)🥂
・Alsace Riesling
⇨White wine made with respect for the soil.
I'm glad that Riesling is the latest craze.
・Macaboo 2015 White Wine
⇨The refreshing taste goes well with food!
・Maury Op. Nora (Maury)
⇨Dessert wine with the sweetness of grapes!
・Pandan leaf tea🐘
⇨ Feel the taste of Thailand with these wonderful tea utensils, which are inspired by elephant fever during the Edo period.

The customer service is also wonderful.
I want to go again! I would like to recommend it to someone!
It's a wonderful shop.

This is an innovative fusion shop located 4 minutes walk from Nogizaka and Roppongi stations and run by the famous Thai celebrity Mr. Beer. Reservations are required, but you can experience moving cuisine that incorporates Thai spices and essences into Japanese cuisine. This is the day when coriander, which I don't like, tastes delicate like vinegar. I had the most delicious tom yum goong in Japan! Even former Prime Minister Koizumi would be impressed if he tried it!

An innovative Thai restaurant located a 3-4 minute walk from Exit 3 of Nogizaka Station.
I made a reservation on a holiday.

Created by gourmet Mr. Bia, this restaurant offers a unique fusion of Thai and Japanese cuisine.

Although it is located in a building, the interior has a luxurious approach, with counter seats in the front and private rooms in the back.

There are 11 courses in total, including two desserts.
The core ingredients of each dish are determined, and the dishes are created with originality while making the most of them.
Overall, the food has gotten much better since I visited last year.
The tuna and truffle one has also been upgraded with a new Thai sauce.

What left an impression on me were the shark fin and meat dishes.
The shark fin is sun-dried and unbleached, which can only be eaten here.
The shark fin was quite soft and chewy, and soaked in the soft-shelled turtle soup and chicken broth, making it delicious.

The meat is purebred Tajima beef fattened for 51 months. Cut the seaweed and sirloin into small pieces and serve with the sauce below, which uses spices such as mint and red onion. It also has caviar on it.
The combination of these three was very good, and it went well with the spices and was very delicious.

The curry at the end was still delicious.

This is a restaurant that serves truly one-of-a-kind dishes.