Innovative Bia in Roppongi and Nogizaka"Thai Cuisine That Doesn’t Exist Even in Thailand"This restaurant offers creative Thai dishes crafted by owner Bia, who has dined at renowned establishments across Japan and successfully operated many restaurants abroad, along with the head chef who honed his skills at a kaiseki restaurant in Kyoto.The owner, Bia, whose father, a beer enthusiast, named her after his favorite drink, graduated from Thailand's Foreign Language University. After falling in love with Japan, she moved here to attend Ritsumeikan Asia Pacific University. After graduation, she worked in import-export before joining the Tokyo office of a world-famous travel review site.While freelancing as an interpreter and translator, she gradually began to assist affluent clients, including business executives, celebrities, and royalty.Bia opened in Ginza in 2020 and relocated to Roppongi in 2022.The culinary creations are overseen by Hiroyuki Kusaba, a Japanese chef with 22 years of experience.Enjoy a selection of wines chosen by a veteran sommelier and owner Bia, perfectly paired with the dishes.Experience original and omakase courses that combine delicate Japanese culinary techniques with Thai spices.【Cheers】"Ginger Ale"【Part 1】"Aori Ika and White Asparagus"Aori ika and white asparagus dressed in egg yolk vinegar, garnished with lotus root chips."Tom Yum Pu with Hairy Crab, Scallops, Fava Beans, and Tomatoes"A Tom Yum dish featuring hairy crab (pu), with crab meat, scallops, semi-dried fermented tomatoes, and a bed of mashed potatoes, served with a concentrated bisque made from shrimp, seafood, and crab stock."Tiger Fish with Nam Prik Mamuang and Fuki Miso"Okhotsk atka mackerel coated in rice crackers and deep-fried to a crisp. Topped with the rare Thai mango variety, Mahachanok, and Iwate fuki miso, sprinkled with coconut powder.The crispy fish pairs beautifully with the refreshing sweetness of the mango and the saltiness of the fuki miso, creating an unexpectedly delightful combination."Op Wun Sen with Shark Fin"Shark fin from Kesennuma simmered in chicken white broth, soft-shelled turtle soup, and Thai herbal soup. The shark fin is seared to a crisp, served with vermicelli for a delicate texture. A coriander paste made with white sesame oil adds a perfect touch.Adding the original blended black vinegar enhances the umami. Unlike machine-dried and bleached shark fin, this is sun-dried and soaked for three days."Pad Thai with Sweet Shrimp and Bamboo Shoots"A Thai-style stir-fried noodle dish featuring bamboo shoots and sweet shrimp. The chewy, al dente pad thai is said to have taken a week to prepare."Creamy Khao Boat with Horapa and Cherry Salmon"Creamy crushed corn combined with horapa (Thai sweet basil) oil and fermented chili, served with cherry salmon and caramelized corn. Freshly ground coriander powder adds aroma."Larb with Omi Beef"A rare hamburger made from Omi beef flap meat and strip loin, topped with caviar and served with a salad of mint, cilantro, and other herbs known as "larb." Enjoy it with generous amounts of caviar as a sauce.【Palate Cleanser】"Tom Saep with Thai Herbs and Soft Roe Bamboo Shoots"A clear soup made from the first dashi and Thai herbs, known as "Tom Saep," with tender bamboo shoots added.【Part 2】【Samrap Ahan Thai】"Gai Yang with Cumin and Turmeric (Black Satsuma Chicken Wrapped in Magnolia Leaf)"Spicy marinated black Satsuma chicken thigh grilled over charcoal and wrapped in a magnolia leaf, known as Thai roasted chicken "Gai Yang.""Pad Pak Phae Den (Water Spinach with Bincho Charcoal)"Water spinach smoked over charcoal and simmered in broth."Oyster Omelet with Green Asparagus"A Thai oyster omelet known as "Ooswan," replaced with green asparagus and yellow chives.【Freshly Cooked Jasmine Rice】Aromatic freshly cooked jasmine rice. Enjoy a bite first.【Curry】"Crab Curry"A rich and thick crab curry made with peanuts, with mild spiciness. The rice is high-quality Thai jasmine rice, cooked Japanese-style with fragrant pandan leaves in a clay pot.【Dessert】"Kanom Piak Poon"Thai-style sweet pudding made with rice flour infused with the aroma of pandan leaves, served with a sauce made from coconut and Hokkaido red beans."Freshly Made Ice Cream with Pineapple and Jasmine"Freshly made ice cream with pineapple and jasmine tea.【Tea】Tea from Chiang Mai, pandan leaf tea.The beautiful elephant-shaped pot is made from Thai Bencharong pottery.Chef Kusaba's exquisite dishes showcase his remarkable skills. This is truly a one-of-a-kind culinary experience.I am always moved by the hospitality of Bia, the staff, and the sommelier.
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