Bia Tokyo

Located in Roppongi, this restaurant features a counter and two private rooms. Enjoy a fusion of Thai and Japanese cuisine with a delightful pairing experience. If you love Thai food, this place comes highly recommended. You can request to have cilantro removed from your dishes.The restaurant's name, Bia, is derived from the Thai owner’s name. It offers a unique atmosphere where you can experience Thailand through familiar Japanese ingredients and Thai spices. The cost is JPY 35,000 per person (non-alcoholic).Credit cards accepted. Less

I was strongly drawn to the concept of blending Thai and Japanese cuisine, so I quickly made a reservation and visited the restaurant.What impressed me first was the warm hospitality from the owner, Bia. Before the meal began, she carefully explained the spices and ingredients that would be used, heightening my anticipation.I was excited to see how high-quality Japanese ingredients would be transformed into Thai dishes, and my expectations were beautifully exceeded from the very first plate.For the appetizer, scallops and green beans were expertly combined with Thai seasonings, creating a perfect harmony between Japanese ingredients and Thai essence. The deliciousness brought a smile to my face.Next came the Tom Yum Goong, which featured eel. It was a bowl of delicate and refined umami that I had never experienced before, leaving me astonished at how sophisticated Tom Yum Goong could be.Moreover, premium Japanese ingredients such as eel, shark fin, swordfish, and Omi beef were transformed into Thai dishes one after another. I was in awe of the creativity and skill involved.The standout dish for me was the Pad Thai, lavishly made with abalone. Not only was it made with high-quality ingredients, but the umami of the abalone melded beautifully with the noodles, making it undoubtedly the best Pad Thai I have ever had.The attention to detail in the dishes was remarkable. The broth for the soup was made using soft-shelled turtle, extracting a unique umami flavor that is characteristic of Japan. Meanwhile, the clay pot rice was intentionally made with Thai rice. To achieve a texture similar to Japanese rice, they conducted extensive research and perfected the cooking method, which I found truly impressive.Accompanying the clay pot rice were crab curry and the classic Thai green curry. The way they presented these traditional Thai dishes was fantastic, and I was thoroughly satisfied until the very end.I also requested a wine pairing, and every wine complemented the dishes perfectly. I never expected Thai cuisine and wine to harmonize so beautifully, and I was moved by the sommelier's excellent selections.This was a unique course that intertwined seasonal Japanese ingredients with Thai cuisine. I believe the dishes will change significantly with the seasons, so I definitely want to revisit during a different season.It was a great meal. Less

At Bia in Nogizaka, I enjoyed an innovative course that beautifully fuses Thai and Japanese cuisine.What impressed me first was the presentation, where each ingredient and spice used in the dishes was introduced with great care. I had the opportunity to experience the aromas of spices like lemongrass, galangal, cardamom, and cloves—ingredients that are not often encountered in daily life—heightening my anticipation for the meal.One of the dishes I had that day featured delicate rice noodles artfully arranged atop a rich sauce, accompanied by seasonal ingredients that were perfectly grilled. While the dish showcased the vibrant spices typical of Thai cuisine, it also harmonized beautifully with the subtle umami of Japanese dashi and ingredients. Instead of emphasizing spiciness, the dish focused on the depth of flavor and aroma, allowing me to enjoy a different experience with each bite.The vibrant colors of the Kutani ware dishes added to the overall experience, creating a visual delight that complemented the food. Dining while observing the chef's meticulous work from across the counter felt special, and the explanations of each dish were clear, allowing me to appreciate the background of every plate.This unique course masterfully blends the charms of both Japanese and Thai cuisines at a high level. Every aspect—from the ingredients and aromas to the tableware and presentation—reflects a commitment to quality, making it a memorable dining experience. I highly recommend this place for a special occasion. Less

I had bookmarked this place out of interest for a long time. By chance, a foodie friend of mine made a reservation, so we decided to go together. It doesn’t seem to be a particularly hard-to-book restaurant.Before we started, they placed menus and a concept card on the table, and I already felt like I had entered a museum-like world.Each dish was explained in detail. The ingredients were quite rare in Japan, and the flavors were innovative. Everything was delicious.The course was divided into Part 1 and Part 2. Part 1 featured high-end ingredients, including shark fin sourced from Japan. They even showed us the actual shark fin while we ate, which was quite impactful. The beef larb was also delicious, topped with caviar for an elegant taste.Part 2 consisted of dishes served with rice. They provided side dishes that paired perfectly with the rice, and refills were available. Honestly, I might prefer Part 2 more.The final dessert was homemade ice cream, which was smooth and delightful.However, overall, I think the price is a bit high. I recommend it as an experience, but I find it hard to justify a repeat visit at this price. Less

I want to go again!A memorable meal from July!Located in the Roppongi and Nogizaka area, Bia is a unique restaurant.Owner Mr. Bia hails from Thailand. He has traveled across Japan, dining at renowned establishments and building connections with producers and chefs, creating a distinctive course that beautifully blends the delicacy of Japanese cuisine with the spices of Thai food!Using only the finest ingredients selected from across the country, the courses are meticulously crafted, paying attention to cooking techniques, sauces, and temperatures, achieving a level of perfection that transcends traditional Thai cuisine.The wine pairings are exceptional, revealing a new discovery of how well spices and wine can harmonize.It felt less like eating Thai food and more like experiencing a new genre of gourmet cuisine that night! Less

This was my second visit to Bia. The private room for overseas guests was lively and bustling.Every dish on the menu was truly delicious, but when asked what stood out the most at the end, I immediately thought of the dish featuring tiger fish. It was a dish with fuki miso from Hachimantai. This combination made me realize once again that fuki miso is a unique Japanese spice.The shark fin was also delightful.I ordered two types of curry as an extra. Even for those who are not fond of spicy food, this curry is enjoyable without overwhelming the delicate flavors of the ingredients. The spices have a pleasant aroma but are not overpowering, resulting in a gentle taste.I would love to visit again when the menu changes. Less

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. Less

Experience a beautiful encounter in a comfortable setting.I visited this place for a business dinner, where they offer a course menu that creatively incorporates select Japanese ingredients into Thai cuisine.On this day, we enjoyed:Aori Ika (Squid), Kegani (Hairy Crab), Hotate (Scallops), Fuka Hire (Shark Fin), Ama Ebi (Sweet Shrimp), Sakura Masu (Cherry Salmon), Omi Beef,White Asparagus, and Bamboo Shoots,all transformed into delightful Thai dishes like Tom Yum Goong, Op Wun Sen, and Larb.The enjoyable time continued until the owner made an appearance for "Part 2."We had Gai Yang (Grilled Chicken), Stir-fried Uruoi (Japanese Greens), and Curry Rice with Oyster and Eggs.The aroma of Jasmine Rice was simply irresistible.It was a great meal. Less

To Bia,This was my second visit, thanks to a fortunate connection.My last visit was about two and a half years ago, and I was amazed to see how the course offerings have significantly improved since then.This time, I ordered the course with wine pairing, and here are some highlights of the dishes that stood out.Overall, it was a remarkable course that beautifully fused traditional Thai flavors with top-notch Japanese ingredients, delivering a series of delightful surprises.**Aori Ika and White Asparagus** The rich sweetness of the tender Aori Ika harmonized exquisitely with the refreshing white asparagus, making for a sophisticated start.**Obbounse (Shark Fin)** Luxurious shark fin enveloped in a broth packed with umami. The deep richness and pleasant texture were irresistible. Even when generously drizzled with the black vinegar provided on the table, the acidity was just right, enhancing the smooth flavor.**Larb (Omi Beef)** This dish featured the exquisite flavor of Omi beef fat, intertwined with the refreshing aroma of Thai herbs and stimulating spices—a truly supreme dish. It was a classic that left a lasting impression during my previous visit as well.**Part Two** The most noticeable change from my last visit was the presentation of several dishes arranged in a balanced manner, reflecting the traditional Thai style of sharing among multiple diners.**Samrap Ahan Thai & Crab Curry** Enjoying the grilled chicken (Gai Yang) and stir-fried water spinach (Pad Pak Boon Fai Din) with freshly cooked jasmine rice was incredibly delicious. The added crab curry was simply outstanding, with the luxurious umami of the crab and the complex flavors of spices creating an overwhelming sense of satisfaction.**Fresh Pineapple Ice Cream** We concluded with a beautifully refreshing dessert that had a gentle sweetness.The pairing wines served throughout the meal were perfectly calculated for each dish, enhancing the deliciousness of the food exponentially.Bia, along with the hospitality of the staff and the atmosphere they create, truly exemplifies exceptional hospitality.I will definitely return.It was a great meal. Less

I visited the renowned restaurant "Bia" in Nogizaka, which has earned a Silver rating on Tabelog.This innovative restaurant beautifully fuses Japanese and Thai cuisine, creating a unique dining experience. Each dish showcases the delicate flavors of Japan intertwined with the aromatic, tangy, spicy, and umami notes of Thai cooking, offering a world of flavors that can only be experienced here.The owner, Bia, has a wonderful personality, and her passion and warmth for cooking are reflected in the ambiance of the restaurant. Despite being a high-end establishment with an air of sophistication, it also feels comfortable and allows for a relaxed enjoyment, which is part of its charm.The first part of the meal began with squid and white asparagus, followed by a Tom Yum crab dish featuring hairy crab, scallops, fava beans, and tomatoes, delivering an overwhelming array of aromas and flavors right from the start.One particularly memorable dish was the shark fin Op Wun Sen. The rich flavors soaked into the vermicelli, combined with the luxurious texture of the shark fin and the depth of aroma typical of Thai cuisine, made for an exceptionally well-crafted plate.The sweet shrimp and bamboo shoot Pad Thai, cream Khao Poht with cherry salmon, and Omi beef larb were also outstanding, showcasing the chef's talent for elevating high-quality Japanese ingredients through Thai culinary techniques.After a palate cleanser, we enjoyed a Tom Saep made with soft roe, bamboo shoots, and Thai herbs. The balance of acidity, spiciness, aroma, and the richness of the soft roe harmonized beautifully, heightening our anticipation for the second half of the meal.The second part featured "Samrap Ahan Thai," a refined presentation of a Thai dining experience, characteristic of Bia.The grilled black Satsuma chicken wrapped in magnolia leaves was perfectly fragrant with cumin and turmeric. The grilled urui, finished over binchotan charcoal, the green asparagus with oyster sauce, and freshly steamed jasmine rice all contributed to a high level of satisfaction, both individually and as a cohesive meal.For dessert, we had Kanom Piak Poon and freshly made ice cream. The lingering aroma of Japanese honey and jasmine flowers left a beautiful finish to the meal.Japanese and Thai cuisines may seem distant at first glance, but they are remarkably connected through commonalities in ingredients, dashi, aromas, fermentation, and acidity. Bia has brilliantly expressed this charm through her culinary sensibility, making it a fantastic restaurant.In Nogizaka, this is a must-visit establishment where one can feel the new possibilities of Thai cuisine. I will definitely return! Less

Part 1- Aori Ika (Squid) and White Asparagus- Tom Yum Soup, Hairy Crab, Scallops, Fava Beans, Tomatoes- Tiger Fish (Okose), Nam Prik, Mango, Fuki Miso- Obbounse, Shark Fin- Pad Thai, Sweet Shrimp, Bamboo Shoots- Creamy Kao Boat Horaba, Cherry Salmon- Larb, Omi BeefPalate CleanserTom Saeb, Thai Herbs, Soft Roe Bamboo ShootsPart 2 (Main Course)[Samrap Ahan Thai]- Gai Yang with Cumin and Turmeric (Black Satsuma Chicken, Hoba Leaf)- Pad Pak Boon Fai Den (Grilled Vegetables)- O-Suan Green Asparagus Served with freshly steamed Jasmine Rice(Dessert)Kuzukiri with Coconut Milk Less

I visited this restaurant with some colleagues.It has both counter and private seating, and it's quite spacious.We all started at the same time.Even though it was a weekday dinner, the place was fully booked.The cuisine is a fusion of Thai and Japanese dishes.It strikes a perfect balance between being Japanese yet Thai, and Thai yet Japanese.The chef's sense of flavor is exceptional, and everything is truly delicious!It pairs well with both Japanese sake and wine, and even those who are not fond of ethnic cuisine should find something to enjoy.To finish off, they serve curry, which is just the right amount to satisfy your appetite.The staff's service is outstanding, making it suitable for any occasion—whether it's a business meeting, dinner with friends, or a special celebration with loved ones.If you're tired of regular Japanese or Thai food, I highly recommend visiting this place at least once!You will be pleasantly surprised! Less

I revisited this place after a while. The food was incredibly delicious and exactly the flavors I had been craving. The spices were well-balanced with a nice acidity, making it easy to enjoy from start to finish. Among the dishes, the shark fin, Omi beef, and caviar stood out with their unique Thai aromas and flavors, which were simply outstanding.The green curry and crab curry I added at the end were also incredibly tasty, perfectly complementing the freshly cooked rice. This is a place I want to visit again soon. It was a great meal! Less

Dinner Omakase CourseEverything was delicious, but the standout dishes were:Tom Yum GoongTiger FishYam Woon SenPad ThaiLarbCrab Curry (additional menu)Until now, my experience with Thai cuisine was limited to street food-style restaurants, so this really changed my perception. Each dish had a distinct flavor while still capturing the essence of Thai cuisine, which was quite fascinating.It was delicious! Thank you for the meal!!Rating at the time of posting: ★4.39Thank you for saving this post! I appreciate you reading until the end. If we share similar tastes or opinions about our favorite restaurants, please feel free to follow me! Less