Hyperlocal Tokyo

A creative restaurant in Roppongi that blends Thai and Japanese cuisine. Every dish was delicate and of exceptional quality, a taste you can only find here. From the appetizers, the crab was full of flavor, and the monkfish liver was also delicious. The tuna with truffle was of such high quality that I couldn't help but exclaim how delicious it was. The Tom Yum soup had a Japanese twist and was incredibly flavorful. I was amazed by how delicious the Thai curry was! The accompanying wine was perfectly paired with each dish, so I highly recommend ordering it. It was a wonderful experience to enjoy high-quality food in a refined atmosphere with close friends.

This innovative restaurant blends Thai and Japanese cuisine, and has been awarded the Tabelog Award SILVER. I made a reservation for the "Omakase Course" (¥26,500) on Tabelog and visited for the first time on Saturday at 8:30 PM. The staff greeted me on the street in front of the restaurant. The menu had my name on it, which made me feel special and excited. The interior has a refined and modern atmosphere, reminiscent of a Japanese restaurant, but the dishes are served on old Thai tableware, showcasing a unique blend of old and new, Japanese and Thai elements. Every dish was meticulously prepared and delicious. I particularly enjoyed the main course, "Wagyu Larb." The juicy, flavorful Omi beef hamburger was served on a bed of Thai salad, topped with generous amounts of caviar. The combination of the hamburger's juiciness, the salad's spiciness, and the caviar's saltiness and texture created a complex and unforgettable flavor. The two "World's Best Curry" dishes were also rich and flavorful, and the Thai rice cooked in a clay pot was perfectly cooked with distinct grains. I was able to get seconds and ended up eating two bowls. The conversation with the staff was enjoyable, and I had a relaxing and delightful dining experience. I was extremely satisfied.

This is a high-end Thai restaurant that truly captures the essence of authentic Thai cuisine. The elegant ambiance of the restaurant is also to my liking. Each dish is meticulously explained by the staff. The chef's innovative approach of incorporating non-traditional Thai ingredients into their dishes, while maximizing their potential, is truly impressive. The fusion of Thai and Japanese flavors is particularly noteworthy, offering a unique and satisfying experience. The menu, brimming with the chef's passion, is filled with dishes that are worth trying at least once. The freshness of the ingredients and the creative culinary artistry are evident in both the presentation and the taste. The restaurant's commitment to excellence is evident in every aspect of the dining experience. The staff provides attentive and courteous service, ensuring a comfortable and enjoyable dining experience. The pacing of the meal was perfect, allowing for a leisurely and relaxing atmosphere. The combination of high-quality Thai cuisine and exceptional service is truly remarkable. This restaurant is a must-visit for anyone seeking a special dining experience in Tokyo. Private rooms are also available, making it suitable for various occasions. It was a truly wonderful experience that left me eager to return.

While Thai cuisine in Japan often conjures images of casual izakaya-style restaurants, there are a few truly refined establishments that defy price expectations. This one is a prime example! The owner, a renowned gourmand, is known to frequent exclusive and high-end restaurants. He brings his discerning palate and exceptional sourcing skills to bear, crafting innovative dishes infused with the essence of his native Thailand. Since relocating from Ginza to Nogizaka, the restaurant boasts an even more luxurious ambiance. With its growing acclaim, this is a must-visit for anyone seeking a fresh perspective on Thai cuisine.

This time, I was invited by the chairman I work with to this special restaurant! I heard it was innovative Thai and Japanese cuisine, and I had no idea what to expect, so I visited with excitement. * Rock Oyster Pad Thai The deliciousness was shocking from the start! The large, creamy rock oysters were lightly fried, crispy on the outside and melty on the inside. Hidden underneath was Pad Thai, a Thai noodle dish, which was also incredibly delicious! There are many different rice noodles in Thailand, but this was by far the best! This first dish really raised my expectations. * Tom Yum Goong An unimaginable Tom Yum Goong with Kinki, Oni Tenaga Ebi (Japanese spiny lobster), Kuruma Ebi (Japanese tiger prawn), and Matsutake mushrooms. You might think, "Do Matsutake mushrooms and spicy soup go together?" but this was also exquisite. Each ingredient was delicious, so you could feel the distinct character even within the spiciness. And most importantly, this Tom Yum Goong soup was amazing! It was intensely spicy, but the umami and richness were concentrated, and before I knew it, I had finished the soup. * Fried Pike Conger Eel with Fermented Eggplant Puree Inside the crispy batter was fluffy pike conger eel. The eel was expertly boned, with no bones at all. I've eaten a lot of Japanese and other Japanese dishes, but this might be the best bone removal I've ever seen. Fermented eggplant puree was served with a sprig of shiso, making it look like a spicy dish at first glance, but it was a gentle flavor that made you forget about the illusion. * Braised Shark Fin The shark fin, which had been slowly rehydrated in water for three days, was softer than anything I'd ever eaten. It felt like each fiber was dissolving with just a spoon. (Apparently, this wouldn't be possible with pre-rehydrated shark fin.) The flavor was changed midway through with the addition of black vinegar. This black vinegar had none of the usual sharpness of vinegar, it was very mellow, and the sauce was so delicious I ate it all. * Ayu (Sweetfish) Bo Bia Tote (Spring Roll) I wondered how a sweetfish spring roll would be, but this one really brought out the best of the sweetfish! You could enjoy the plump sweetfish flesh and the characteristic bitterness of the sweetfish's innards, a taste I'd never experienced before! (Actually, everything that came out so far was a taste I'd never experienced before, lol.) * Nodoguro (Blackthroat Seaperch) and Scallop Nam Prik This was such high-quality Nodoguro that you'd think, "Is this really Thai food?" in a good way. It was spicy, but there was no lingering unpleasant spiciness, and under the Nodoguro was a scallop sauce, which was incredibly delicious when eaten together. I wanted to put it on a big bowl of white rice and eat it. * Wagyu Larb I thought it might be like a hamburger with spices, and on top was a heaping pile of caviar. I'm not an expert on caviar, but I personally prefer this deep green type with slightly larger grains than the black caviar. * Tuna A bite-sized piece of white rice topped with tuna sashimi and truffle. I wish every sushi restaurant would use this as a sushi topping, it was that good! * Two Curries (Green Curry, Massaman Curry) Speaking of Thailand, you have to have curry! The green curry was rich in coconut flavor, and then there was the Massaman curry, which is arguably the most delicious dish in the world. The rice was like the kind you get at a high-end Japanese restaurant, cooked in a clay pot, each grain shining perfectly. I was already quite full, but the curry was so delicious I had seconds. * Khanom Biaq Boon This was the most shocking of all! The moment I put a spoon in, it wasn't mousse, it wasn't jelly, it was a strange texture. The moment it entered my mouth, there was a sweet coconut aroma, a scent I had never experienced before. Apparently, they mix in sasa (bamboo) leaf powder. Maybe that's why, even though there was a sweet coconut aroma and flavor, the aftertaste was incredibly refreshing. (If you think about it, it might have had a similar refreshing quality to Kashiwa mochi or Sasa mochi.) It really made me realize how vast the world is. It was a truly educational dessert. * Truffle Coconut Ice Cream They even serve the ice cream fresh at the end. (The previous dessert was so shocking that I don't really remember the ice cream, lol.) I also had champagne and wine with the pairing, but there's not enough space to write about how shockingly delicious the food was! I thought I had eaten a lot of food at many different restaurants, but this was the best I've ever had. It wasn't Japanese food, it wasn't Thai food, but it was new, using each ingredient and technique to its fullest potential. I felt a true sense of innovation in Bia's cooking. I definitely want to go back to this restaurant! It was truly delicious! Thank you for the meal! ☆☆☆☆☆☆☆