It's Wednesday night. Nogizaka. This year, I've been dining out almost once a month with a follower girl, trying sushi, Italian, and kaiseki. Tonight, we visited "Bikai" after eight months, wanting to refresh our bodies and minds with spicy flavors and seeking something different. We opted for a fusion of Thai, Chinese, and Japanese cuisine, which we named "Watai cuisine." Upon entering the alley at the reserved time, we found the sommelier waiting outside. Despite the small and inconspicuous entrance, the hospitality from the front of the restaurant was delightful. We took the elevator to the second floor with the two of us being seated in the center of the counter, almost like having the place to ourselves. However, there was a dilemma - one of the girls whispered, "I can't eat shark fin..." Even though shark fin was a specialty, the sommelier offered to prepare a new menu without it. The anticipation grew for the substitute for shark fin. We started with a toast with beer, and then delved into the main course. The dishes were presented in abundance, each with its own unique flair. The sommelier, Alex, prepared an array of rare white wines, suggesting moderation due to the early morning wake-up call the next day. The wine selection perfectly complemented the new dishes, creating a harmonious dining experience. The new dishes exceeded our expectations, showcasing the chef's innovative fusion of Thai, Chinese, and Japanese flavors. Each dish was a delightful surprise, blending traditional elements with a modern twist. The experience left us wanting to visit more frequently, appreciating the creativity and skill of the chef.

Today's Roppongi gourmet experience led me to the beautifully blended Japanese and Thai cuisine restaurant, Biakai-san. I had the pleasure of trying their course menu (^o^) Featuring Biakai-san, who shines as a gourmet signature on Tabelog, their seasonal omakase course emphasizes Japanese flavors while incorporating the depth of Thai spices, creating an exotic taste that keeps customers coming back for more. The gentle flavors of Tom Yum Kung and the richness of turtle soup with shark fin, along with their self-proclaimed world's most delicious Thai curry, all surprised me with how well they matched the Japanese palate. The friendly and kind-hearted Biakai-san often showcases their shark fin dishes on Instagram. With so many charms packed into this wonderful Biakai-san, I highly recommend experiencing it at least once (^o^) Today's menu: ¥41,550 Hokkaido Botan shrimp with kelp, Hokkaido corn Japanese-style Tom Yum Kung, Nemuro Kinmedai, clams, mantis shrimp, matsutake mushroom, tiger pufferfish tempura, morning sky chili, star anise, Sichuan pepper Shark fin, Amakusa Daio turtle soup with Thai herbal medicine Abalone, yellow chives' osmanthus sauce, dish of oysters, bean sprouts, and eggs, salmon roe Kyushu horse mackerel steamed with lime, Wagyu Nam Tok (hamburger), Thai leafy vegetables, caviar 169kg Oma tuna, black truffle World's most delicious Thai curry, Kyushu wild boar and bamboo shoot green curry, jasmine rice Kanom Piaak Boon, Thai-style mixed sweets, coconut and red bean sauce Fresh coconut and truffle ice cream Other drinks.

Visiting "Bikai" for the first time in a year and a half, it seems likely to make a comeback in the Tabelog AWARDS, just a 5-minute walk from Roppongi Station. During the Ginza era before the relocation, it was a BRONZ AWARD. I made a reservation for 5:30 p.m. on a weekday and visited. As before, I enjoyed my meal at the Japanese-style counter. The fusion of Thai dishes with Japanese-style (dashi) arrangements and Japanese dishes with Thai herb arrangements was still outstanding, with a seamless and impressive taste. Both the classic dishes and new creations have been upgraded. The portions were generous, and I enjoyed every bite until the end. The menu for the day included wine pairings. The hairy crab, foie gras, and corn with corn paste paired well with the foie gras, allowing the crab to be enjoyed refreshingly. The Tom Yum Kung soup, made with Japanese dashi (including softshell turtle), was still excellent! I was surprised by how well matsutake mushrooms paired with the Tom Yum soup. The spiced fried Okoze (gurnard) with star anise, sansho pepper, and morning glory chili was deliciously spicy. The shark fin in Thai medicinal soup was simmered to perfection, and when black vinegar was added, the flavor level went up a notch. The black abalone from Sado, seasoned with yellow chives in a Poo Phong curry style, was delicious with the perfect match of flavors. The steamed eel with lime juice had a refreshing citrusy and tangy flavor, complementing the fluffy eel and crunchy matsutake mushrooms perfectly. The 51-month-old Omi beef hamburger with an overwhelming amount of caviar was rich in meatiness and the combination of herb acidity and caviar umami was beyond words! The tuna (Yamayuki) rice bowl with fermented egg yolk and summer truffle was a delightful trio of flavors! The two types of curry, the world's most delicious curry (Massaman curry) with eggplant, and the green curry with wild boar and bamboo shoots were so delicious that I had seconds! The Kanom Piak Poon with red bean and coconut sauce had a gentle flavor. The hojicha ice cream was a refreshing way to end the meal. I had 10 glasses of wine for pairing, and having them served in smaller portions was just right.

Located in Roppongi, "Bikai" is a restaurant that offers a fusion of Thai and Japanese cuisine using seasonal ingredients. The owner, Ms. Bea, a gourmet celebrity who has traveled and dined all over Japan, opened this restaurant that I have been curious about since her Ginza days. I was very excited to visit this time. The restaurant had won the Tabelog award Bronze during its Ginza days, and although there are many restaurants in the Tabelog TOP 5000, seeing one in the TOP 500 is quite rare. It is conveniently located near Midtown from Roppongi Station. I visited with gourmet friends for a reservation at 5:30 PM on a weekday. In addition to the chef's selection course, we also requested a wine pairing. We started with a toast of champagne sanger GRAND CRU - 2013. Each dish was a unique and refined combination of flavors, showcasing innovative pairings of Japanese and Thai ingredients. The service, ambiance, taste, and space were all top-notch, making it a truly satisfying dining experience. Whether for a business meeting, a date, or a special occasion, Bikai guarantees a wonderful time.

Located about a 5-minute walk from Roppongi Station, this restaurant is owned by a Thai-born chef, Beer, who opened it after visiting renowned restaurants across Japan. Originally in Ginza, it relocated in March 2022. I finally had the chance to visit with a friend this time. From hairy crab to foie gras, this menu offers a unique fusion of Thai and Japanese ingredients. Each dish was intriguing, but the surprise came with the Tom Yum Kung, made with freshwater prawns raised in Japan's only hot spring water. Personal favorites were the fried goby and shark fin soup. The meal ended with a traditional Thai curry. The wine pairing was recommended and added to the unforgettable experience of trying completely new dishes. I would love to revisit this place if given the chance.

I am a Tabelog enthusiast. I travel around Tokyo and Shizuoka to try out delicious restaurants across the country. This time, I came across a fusion restaurant that combines Japanese and Thai cuisine, which seemed intriguing, so I decided to visit. In conclusion, opinions may vary. Those who love Thai cuisine and are accustomed to its flavors may give high ratings, but I personally felt that the delicate taste of Japanese cuisine does not quite match the bold flavors of Thai and Chinese cuisine. However, I could sense the effort the chef puts into providing good ingredients. What caught my eye this time was the sommelier's wine selection. Each one complemented the dishes wonderfully. We even discussed coming back for the wine. P.S. The Tom Yum Kung was exquisite!

After two months of dining in European restaurants, this was the second night of dining domestically and internationally. The dishes were delicate and highly perfected beyond expectations. It wasn't just a flashy course, but a course that conveys passion. You can feel the team's deep consideration, precise decision-making, and seriousness. It's not just a simple fusion of Japanese cuisine and Thai cuisine, but an exponential expansion. They skillfully utilize umami, seasonings, and spices. I truly enjoyed the unique taste that skillfully and accurately fused Thai flavors with Japanese ingredients. It pushes the boundaries while maintaining elegance, creating a fantastic course. You can feel the owner, Mr. Bia's, precise palate in menu planning. It's no wonder that food enthusiasts around appreciate it. One particularly memorable dish was Yamako's superb tuna with truffle, fermented egg yolk sauce, and rice. The marriage of flavors was unimaginably delightful. I loved it! It was my first time experiencing tuna from Yamako used in such a dish, leaving a strong impression. The dish utilized the acidity and umami of the tuna very well, showcasing a high level of originality. I also enjoyed the Omi beef hamburger's arrangement. The stonefish was delicious too! It's clear they use top-notch ingredients and create courses that are unique to them. Definitely worth a visit. The sommelier was also fantastic! Wine pairings are rarely perfect, but the wine pairing here was truly outstanding and meaningful. Looking forward to even more depth next time!

■Access: 4 minutes walk from Nogizaka Station on the Tokyo Metro Chiyoda Line ■First visit ■Purpose: Dinner with friends ■Overview: Beautiful restaurant known for its innovative Thai-based cuisine, spearheaded by the gourmet expert Mr. Bia. Originally opened in Ginza, it relocated to Roppongi in 2022. It's a popular spot among food enthusiasts where you can encounter unknown deliciousness in a refined setting. ■Menu: Only one course available, the chef's special course (26,500 yen). You can enjoy a full course of new Thai cuisine made with luxurious ingredients. We also opted for the wine pairing (14,000 yen) along with the course. The dishes we enjoyed are as follows: - Hair crab, foie gras, corn - Alfonsino, clams, mantis shrimp, matsutake mushrooms - Goby fish, Sichuan pepper, star anise, Japanese pepper - Sea cucumber, Thai herbal medicine - Black abalone, osmanthus - Conger eel, matsutake mushrooms, Pla Nung Manao sauce - Wagyu beef, caviar, Nam Tok sauce - Tuna, summer truffle - Two types of curry (world's best curry, green curry) - Kanom Piek Poon - Freshly made ice cream, truffle - Wine pairing with 9 different wines ■Impressions: I've been curious about the beautiful restaurant, Meikai, since it opened in Ginza, as it has been highly praised by food enthusiasts. Thanks to a friend's reservation and invitation, I finally had the opportunity to visit. I had the preconception that Thai cuisine might be divisive due to its bold spices, but I was pleasantly surprised by the mind-blowing dining experience that completely overturned that notion. The dish that left the biggest impression on me that day was the Nam Tok. It featured a hamburger made with Wagyu beef fillet and sirloin, topped generously with caviar, and paired with Nam Tok, a Thai herb salad. The robust umami of the Wagyu beef, the luxurious saltiness and aroma of the caviar, and the refreshing touch of the Nam Tok created a perfect balance. Rather than forcing Thai cuisine elements, they were skillfully integrated to achieve the optimal deliciousness, resulting in outstanding dishes. The wine pairing was also excellent, offering a variety of rare wines that complemented the dishes well. It was a flawless lineup that created a synergistic effect without overshadowing the impactful dishes. I look forward to visiting again as the seasons change. Thank you for the wonderful meal. ■Rating at the time of visit: 4.07

Located about a 3-minute walk from Nogizaka Station, this restaurant received a rating of 4.05 during my visit. It is the pinnacle of innovation produced by the gourmet expert Mr. Bia. The omakase course (26,500 yen) includes dishes such as Hokkaido Funamizaki Crab Gold Rush Puree with Echizen liver, Tom Yum Kung with Kinmedai, clams, mantis shrimp, and matsutake mushrooms, deep-fried Okoze with morning chili pepper, star anise, and sansho pepper, and many more. Mr. Bia, a gourmet expert from Thailand who is also listed as a "Gourmet Celebrity" on Tabelog, produces this innovative fusion cuisine. The course starts with a seasonal dish featuring the sweet Gold Rush corn puree with crab and liver, a delicacy packed with the blessings of the north. The Tom Yum Kung, a representative dish of Thailand, includes matsutake mushrooms, adding a luxurious taste with a hint of Japanese influence. The fugu fin, another specialty, offers a moist and smooth texture like no other, complemented by a rich and mild sauce. The main dish is the Wagyu Nam Tok made with Omi beef, one of Japan's top three Wagyu varieties, served with a spicy salad that perfectly balances the meat's umami and sweetness. The curry served at the end uses Thai jasmine rice and offers two varieties – a Japanese-style curry with Omi beef and Kyoto Kamo eggplant, and a green curry with wild boar and bamboo shoots, both exceptionally delicious. The dessert, freshly made truffle ice cream, has a rich truffle flavor despite its appearance resembling an Oreo cookie. The unique combination of Japanese, Chinese, and Thai influences in the dishes is sure to captivate you. The flavors are not as bold as traditional Thai cuisine but incorporate Japanese tastes with a touch of Thai essence, truly impressive. It was a pleasure to reunite with Mr. Bia after about three years, and we had a delightful conversation. His unique dishes, crafted from years of exploring top restaurants nationwide, truly stand out. This restaurant is among the best in Tokyo and could even aim for a Silver award at the annual Tabelog Awards. Thank you for the wonderful meal. I highly recommend visiting this place! Review rating at the time: 4.05, Number of reviews at the time: 105.

It was very fun and innovative. The course I had was interesting because it was something I had never tasted before. The chef was friendly and the atmosphere was great, making it a very good restaurant. I would recommend it to my friends. However, I realized once again that I am not good with Thai spices.

Located a 5-minute walk from Roppongi Station, on the second floor of a brown brick building, this restaurant offers a spacious and relaxed atmosphere with a six-seat counter reminiscent of a traditional Japanese restaurant. Bia is a unique dining experience with a focus on innovative Asian cuisine based on Japanese traditions. The chef, Bia, originally from Thailand, fell in love with Japanese food and has since visited renowned restaurants across Japan. The menu consists of set courses only, with the "Chef's Choice Course" priced at ¥26,500, and an additional ¥14,000 for pairing. The fusion of Japanese and Thai cuisines showcases special ingredients sourced by Chef Bia, such as 55-month long-term matured Omi beef and premium tuna. Each dish is crafted to bring out the best flavors of the ingredients in an innovative and fusion style. The review highlights some of the dishes, like the Snow Crab with Corn and Ankimo, the Kinmedai with Clams, Shrimp, and Matsutake, and the Shark Fin with Chinese Herbal Medicine. The meal ends with two types of Jasmine rice-based curries, which are described as irresistibly delicious. The sommelier also impresses with storytelling about the wines served. Overall, the reviewer is deeply impressed by the dedication and creativity of the chef and staff, and expresses a strong desire to revisit this exceptional dining establishment.

Located about a 5-minute walk from Roppongi Crossing, on the 2nd floor of a building near the National Art Center, is an innovative restaurant that combines Japanese and Thai cuisine. It's slightly closer to Nogizaka Station, in a calm area. Run by the renowned Thai chef, Mr. Bia, known for his gourmet expertise, this restaurant offers unique and luxurious dishes with completely new flavors. The recommended dinner course for August costs 26,500 yen with pairing. The menu includes dishes like hairy crab with foie gras and corn, kinmedai with clams and mantis shrimp, tiger fugu with Sichuan pepper, and Thai herbal soup with sea cucumber. The courses vary depending on the ingredients available, offering a unique dining experience. The pairing with French wines creates unexpected and delightful flavor combinations. The reviewer was amazed by the exquisite taste and presentation of each dish, losing their ability to articulate their thoughts due to the sheer deliciousness. The pairing was particularly impressive, enhancing the overall dining experience. The reviewer highly recommends this restaurant for an unforgettable culinary adventure.

I visited "Bikai" owned by Mr. Bea, a gourmet who has been exploring delicious restaurants for many years, surpassing the trendy hoodies in the area. The restaurant offers a fusion of carefully selected premium ingredients from all over Japan and Thai cuisine. It's not just about using amazing ingredients to make Thai dishes. By handling top-quality ingredients with traditional Thai cooking methods, the delicate flavors and aromas are preserved without being overshadowed. The head chef, originally from Japanese cuisine background, ingeniously incorporates dashi not typically used in Thai cuisine. The dishes served are truly unique. I was captivated by the first dish, a combination of Gold Rush corn and hairy crab from Unzen Bay with ankimo and Thai herbs. The next Tom Yum Kung with Kuruma prawns, clams, kinmedai, and shrimp was incredibly delicious. I was so impressed that I immediately decided to make a reservation for my next visit. With such an array of exceptional ingredients, one might worry about the cost, but for diners, it's a top-notch restaurant. Thanks to gourmet Mr. Bea, this outstanding restaurant was born. Even he wouldn't be able to use Yamazaki tuna and Okazaki Ranch's Omi beef. You'll truly understand the greatness of this restaurant once you experience it.

A gourmet restaurant located in a narrow alley near Roppongi Midtown. The menu consists of only one course that starts at the same time. Luxurious ingredients appear abundantly, and a mix of Thai, Japanese, and Chinese cuisine-like dishes that you've never tasted before but still somewhat familiar are lined up, each dish tailored to the ingredients. There are optional extras along the way that incur additional charges, resulting in an expensive course becoming a super expensive one. On this day, the ingredients included hairy crab, foie gras, alfonsino, goby, sea cucumber, mantis shrimp, matsutake mushrooms, black abalone, conger eel, wagyu beef, caviar, tuna, and truffles. The dish that left an impression was the stewed shark fin, with a substantial size and a satisfying texture, the soup also distinctive. The addition of large fresh ginkgo nuts was a nice touch. It was surprising to see matsutake mushrooms served with Tom Yum Kung soup. Each dish and plate were lovely, leaving a memorable impression with the combinations of ingredients. The wine pairing offered various regions and grape varieties from France, with satisfying stories to go along. Since the dishes are original, it would be nice to have alcohol pairings such as sake, shochu, whiskey, in addition to wine that complement the food. The friendly service made for a relaxed and enjoyable time. It's a bit unfortunate that it's on the pricey side for casual dining. Photos are in no particular order.

"Udon is the main dish" Instagram https://instagram.com/alwaysudon/ Udon is the main dish TikTok https://www.tiktok.com/@alwaysudon While having a meal at a certain place in Tokyo, I made eye contact with someone over there! Oh, beer! Long time no see! After exchanging greetings, we realized we had never been there before, so we decided to go right away. I thought it was a Thai restaurant run by Beer, but it turned out to be a fusion of Japanese and Thai cuisine, more like an innovation. Being the most famous Thai influencer in Japan, we were excited to see what interesting dishes would be served. The restaurant is located in a building at the first corner of an alley across from Roppongi Midtown. The entrance resembles a sushi restaurant. Passing through the noren curtain, inside, there were private rooms and a counter. However, it felt different, not like a sushi restaurant or a bistro, but with a unique taste. A French sommelier welcomed us, and Beer appeared from the back wearing an apron. "You've lost weight recently," he said jokingly. After toasting with beer foam, the first course was hairy crab sashimi. It had quite a Japanese touch, but then the second dish arrived, which was a tom yum kung-style dish with spiny lobster and golden eye snapper. I was momentarily surprised, but it was delicious. The tom yum kung flavor matched well with the golden eye snapper! Next came the spicy stir-fried chicken, followed by a Chinese dish of blue shark fin stew. Mixing Japanese and Chinese cuisine with Thai influences, they served various dishes, all with flavors I had never tasted before and were delicious! Just when I thought caviar was coming, they served a dish inspired by Thai cuisine's nam phrik. And then, what seemed like truffles turned out to be vinegar rice sushi. Truly innovative! For the finale, they served curry with Thai herbs in a clay pot. The curry was elaborate, combining Kyoto's Kamo eggplant and black tongue, and offering variations like green curry, keeping us intrigued till the end. Beer also entertained us with witty conversations, never letting us get bored, and his wine choices were excellent! This restaurant is perfect for entertaining guests. Personally, I wasn't a big fan of Southeast Asian cuisine, but my perception of Thai cuisine changed. Now I'm curious to try authentic Thai cuisine. When I do, I'll definitely ask Beer to guide us. Official Blog: https://alwaysudon.com/

- Hair crab, Fumarole Bay, Angan, Yoichi, Corn, Gold Rush, Kinki, Clam, Giant Tiger Prawn, Matsutake, Okoze, Morning Chili, Star Anise, Sansho, Shark fin, Thai Herbal Medicine, Black Abalone, Australian Swan, Conger Eel, Blanum Nanao, Wagyu Nam Tok, Tuna, Two Types of Curry: Massaman Curry and Green Curry, Kanom Bia Kpuun, Freshly Made Ice Cream

Japanese cuisine x Thai cuisine - unique dishes! Delicious and impressive from the first dish. At first glance, hairy crab from Funka Bay, Gold Rush, and ankimo may seem like Japanese cuisine, but the seasoning was distinctly Thai! My favorite was the second dish, Tom Yum Goong! Unlike the spicy Tom Yum Goong commonly eaten in Thai cuisine, this one had a strong spice flavor but a gentle taste with ingredients like matsutake mushrooms, king crab, clams, and shrimp broth. It was a wonderful experience to discover new Thai dishes. I will definitely visit again.

A restaurant where the renowned Mr. Bia serves. It has relocated from Ginza, and I was invited by someone I get along with well to visit. I hadn't seen Mr. Bia since we dined together before he opened his restaurant, so it was nice to catch up. We opted for the ¥26,500 course with wine pairing. The dishes included: hairy crab with liver and corn, Kinmedai fish soup with clams, shrimp, and mushrooms in a Tom Yum broth, deep-fried Okoze fish with lemongrass, shark fin with Thai herbal soup, abalone omelette in Thai style, conger eel simmered in lime, wagyu beef nam tok with herb vegetables and caviar, maguro tuna with black truffle and fermented salted egg over rice, two types of curry (world's best curry and green curry), Thai-style chicken and swordfish biryani, coconut and pandan leaf jelly, freshly made hojicha coconut ice cream. The combination of delicate Japanese cuisine with Thai flavors was surprisingly delicious throughout the meal. The conversation with Mr. Bia was enjoyable, and the wine pairings were exceptional. It was a fantastic dining experience.

Date of visit: July 15, 2023 Location: 5-minute walk from Roppongi Station Reservation: Available, required Number of people: 4 Price: ¥35,000 per person Ordered: Beauty Course Menu items: Hair crab, foie gras, corn, alfonsino, clam, mantis shrimp, king oyster mushroom, morning chili, star anise, sansho pepper, shark fin, Thai herbal black abalone, Australian sandfish, Pla Nueng Manao, Wagyu Nam Tok, tuna curry (2 types: world's most delicious curry and green curry), Biryani, Kanom Piak Poon, freshly made ice cream, roasted green tea Notes: A fusion of Thai and Japanese cuisine in Roppongi, known for its innovative dishes. Located a 5-minute walk from Roppongi Station on Tokyo Metro Hibiya Line and Toei Oedo Line, and about a 4-minute walk from Nogizaka Station on Tokyo Metro Chiyoda Line. The restaurant is on the 2nd floor of the Koyama Building. Owned by food connoisseur Mr. Bia, born in Bangkok, Thailand, and moved to Japan in 2006. He has been active as a restaurant consultant and writer, and opened Beauty in Ginza on June 8, 2020. The restaurant relocated to Roppongi on March 28, 2022, after a renewal. Closed on Sundays and holidays. Operates on a fully reservation-only basis with two time slots: 5:30 PM and 8:30 PM. Set menu only at ¥26,500 (tax included, 10% service charge excluded). Seating for 24 at the counter and private rooms. Reservations accepted via phone and online platforms like Tabelog. Credit cards accepted, but electronic money not accepted.

A unique fusion of Japanese and Thai cuisine. I think it's a Thai-style Japanese cuisine (or Japanese-style Thai cuisine) with flavors that Japanese people like. Tonight was incredibly delicious, impressive, and fun. It was my first visit in a year, and I felt that it had improved significantly. Thank you for the wonderful meal. Hokkaido hairy crab & corn jelly & Yoichi foie gras (too delicious from the first dish.) Tom Yum Kung (Kinmedai, clams, mantis shrimp, king oyster mushrooms) Fried goby (a menu that you don't often get to taste.) Shark fin & soft-shelled turtle broth black abalone omelette Pike conger & lime simmered wagyu nam tok (Tajima Gen) Tuna marinated rice bowl & summer truffle (from Sado. The tuna is fatty, and the summer truffle enhances the flavor.) Massaman curry (could eat multiple bowls.) Wild boar, bamboo shoot, green curry (the sweetness of the wild boar meat is impressive.) Indian & Thai-style Biryani (with chicken & swordfish) Thai-style kudzu starch pudding with freshly made hojicha ice cream [Omakase pairing] It was an exquisite pairing with a selection of rare wines. Rococo beer and others: Please see the photos.

*Roppongi - Bika (7/15) #FoodBlog 4.04 @tachinomibeer @bia_roppongi ・Innovative restaurant with a mix of Thai, Japanese, and Chinese cuisine♪ You can feel a Thai influence in all dishes (even if you haven't been to Thailand). The owner, Bia-san, carefully and humorously explains each dish, making it a learning experience about unfamiliar spices and herbs♪ The wine pairing is excellent, and you might fall in love with the sommelier's gestures, so be careful. You can enjoy rare items not commonly found in Japan★: - Fugu fin and snow crab with corn - Tom Yum Goong with Hata fish - Spicy fried tiger fish - Fugu fin and abalone omelette - Conger eel and coriander tartare - Tuna and Western truffle - Massaman curry - Green curry - Biryani - Kuzumochi - Hojicha ice cream... #Bika #ThaiCuisine #JapaneseCuisine #Kaiseki #JapaneseFood #ChineseCuisine #ChineseFood #Food #FoodPorn #Foodie #FoodStagram #Gourmet #RoppongiGourmet #TokyoGourmet #ConnectWithPeopleWhoLoveEating #ConnectWithPeopleWhoLoveJapaneseFood #ConnectWithGourmetLovers #ConnectWithPeopleWhoLoveThaiFood #WishToConnectWithPeopleWhoLove #HardToReserveRestaurant #ExploringNewPlaces ===========

- Hair crab, ankimo, lily root 4.5 - Alfonsino, clams, mantis shrimp, king oyster mushrooms 4.5 - Blowfish, morning chili pepper, star anise, Japanese pepper 4.5 - Shark fin, Thai herbal medicine 5.0 - Black abalone, awasuwan 4.5 - Beltfish, prawn lemon soup 4.5 - Wagyu beef nam tok 4.5 - Tuna with truffle topping 4.0 - Two types of curry (world's most delicious curry, green curry) 4.5 - Kanom piakpoon 4.0 - Freshly made ice cream 4.5 - Hojicha (roasted green tea) 4.0