I had been looking forward to visiting this renowned restaurant, awarded the Tabelog Silver Prize, which is also listed among the top innovative dining spots.It was a unique experience where the delicate culture of Japanese cuisine intertwined with the vibrant spices and herbs of Thai cuisine.The chef, Bia, selected the finest seasonal Japanese ingredients, beautifully presented in colorful dishes, paired exclusively with French wines, creating a perfect harmony.From start to finish, it was a memorable and blissful dinner filled with surprises and excitement.**Part One** **Yam Roodoo Lorn** Scallops, green beans, figs Served in a transparent glass dish, the scallops and green beans were prepared with a white sesame dressing, enhanced by a vibrant green sauce and delicate leaves on top that brought the dish together. The pairing was a glass of Champagne: **Ponsard Les Vergers** Blanc de Blancs Extra Brut, 100% Chardonnay from the southeast-facing slopes of Germigny, vintage 2021, aged in oak barrels.**Tom Yum Pla** Conger eel, eggplant, white yam stems Presented in a stunning dish featuring a large wave design reminiscent of Hokusai's "The Great Wave off Kanagawa." The soup was elegantly flavored with shrimp, topped with fluffy conger eel and white yam stems, garnished with herbs. The fusion of Thai and Japanese flavors created a truly unique taste that left me in awe.Paired with a white wine: **Château Latour Martillac 2022****Popia Tod Pla Lai** Eel, gratchai, Manji chili, salted duck egg This dish was beautifully arranged on a green-glazed plate with a white sauce underneath. Golden spring rolls topped with an omelet made from salted duck egg and Manji chili created a stunning contrast. The eel was unexpected, and the tamarind spice added an extraordinary touch to the combination.Paired with a white wine: **Anjou Blanc 2023 Thibault Boudignon****Op Unsen Hu Charam** Shark fin Chef Bia presented a large shark fin, beautifully caramelized. The effort put into this dish was evident. Crisp fried shark fin served with a vibrant green cilantro paste, accompanied by a rich broth made from soft-shelled turtle, created an exquisite flavor.**Pad Thai Pao Fo** Black abalone, sakura shrimp Thinly sliced black abalone delicately layered over noodles, with a deep green sauce made from abalone liver underneath. Crisp sakura shrimp sprinkled on top added a delightful crunch. The dish was garnished with purple shiso, making it visually stunning. The plate featured a beautiful water landscape design with gold accents, making it perhaps the most luxurious Pad Thai in the world, filling me with joy and indulgence.Paired with: **Côte du Jura Savagnin L'Origine Domaine Curbe****Mian Pla** Spanish mackerel, winter melon Crisp fried Spanish mackerel served with tender winter melon, garnished with chopped herbs and red chili. Topped with thinly sliced Shine Muscat grapes, the spices burst forth, making the wine flow. This dish left a lasting impression.**Metis** An orange-hued golden wine.**Larb Nuea** Omi beef Omi beef tartare seared until golden brown, topped with a mound of green grains. Underneath, chopped ingredients and herbs were layered, showcasing the unique spice profile that Bia is known for, creating a delightful flavor.**Part Two** **Samrap Ahaan Thai** A traditional Thai set meal.**Tom Seep** Iron pot-cooked Khao Hom Mali **Gai Yang** Pak Phun Fai Daeng Ohswan The tray was beautifully arranged with rice and side dishes. The rice was the finest jasmine rice. The Gai Yang was wrapped in a leaf, revealing chicken marinated in turmeric with a lovely golden color when opened.**Fugu Green Curry** I had a second helping. This is my favorite curry in the world. Accompanied by small bowls of water spinach and an omelet.**Dessert Time** Jasmine tea served in a Benjarong elephant pot. The elephant-shaped pot was lavishly decorated with gold accents and intricate blue designs. I poured the tea into matching small cups.**Dessert** **Khanom Piak Poon** Served in a green flower-shaped dish with gold accents, featuring round sweets in a purple sauce topped with white coconut flakes.**Khao Port Maprao Dok Mali Ice** In the center of a vibrant yellow plate was corn ice cream, elegantly sprinkled with roasted grains.Paired with: **Michel Genet Champagne Red Blend 9208 Rosé Brut**Jasmine tea served in a Benjarong elephant pot, Roasted corn ice cream.Paired with: **Le Rocher des Violettes (Xavier Weisskopf) Montlouis-sur-Loire**The deliciousness of each dish, along with the beautiful selection of tableware that tells a story, and the thoughtful hospitality, all reflect a meticulous attention to detail and aesthetics.From start to finish, the delightful spice sensations unique to Bia kept my heart dancing. It became a special memory-filled dinner that truly satisfied me. I would love to visit again in a different season.Bia, awarded the Tabelog Silver Prize, certainly provided a memorable dinner with attention to detail.
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