Through a seasonal 11-course omakase menu, Bia brings together the charm of Japanese cuisine with the essence of Thailand. During his culinary exploration across Japan, Beer became fascinated by how the Japanese incorporate the four seasons into their cuisine. This idea is at the core of Bia’s exquisite menu.

“I wanted to create Japanese cuisine that doesn’t yet exist in Japan, and Thai cuisine that doesn’t exist in Thailand,” he says.

Served on a hand painted Japanese plate, the tom yum kung is a masterpiece that combines layers of delicate flavors. The base takes a Japanese approach, combining broths of clam, bonito and chicken. For the main ingredient, it uses a special kind of giant freshwater prawn that is bred in hot spring water. The umami from the prawn’s liver (ebi miso) is infused in the vegetables. The piece of kinki (thornhead) is grilled to perfection, while Daikoku shimeji mushrooms, or matsutake in the fall, add more depth.

Shark fin has become another Bia signature, not only for the sheer size but also for its enchanting taste. Incorporating flavors of soft-shelled turtle, Daio chicken and Thai medicinal herbs, the soup is packed with multitudes of flavors and aromas. Once you enjoy it as served, pour the homemade black vinegar sauce for a change in flavor.

At Bia, everyday Thai Chinese dishes turn into culinary wonders. The oswan omelet, typically made with oysters and bean sprouts, features black abalone and yellow chives instead. Perfectly cooked and soft on the tongue, the abalone unleashes so much flavor with each bite. The Thai meat salad Nam Tok is refreshing despite its rich flavor. Sweet and flavorful wagyu steak is tossed with a spicy herb salad and caviar.

Served in a glass bowl, the crab appetizer looks like a dish out of a modern kaiseki meal but is full of Thai flavors. Using the finest horsehair crab from Ishikawa Prefecture, the meat is mixed with monkfish liver and lily bulbs and coated in a cool jelly infused with kaffir lime and fish sauce.

The deep fried recipe also comes with a twist, replacing chicken with torafugu (tiger puffer fish) as the main ingredient. Wrapped in aromas of peppers, star anise and lemongrass, every bite makes you want to take another.

“My favorite way to eat puffer fish is to deep fry so I came up with this recipe,” Beer says.

INGREDIENTS
At the center of Bia’s cuisine are the finest-quality ingredients sourced from all over Japan. Thanks to Beer’s extensive network of top suppliers, he’s able to procure the best produce of the season. He also isn’t afraid to try something completely different with them. For example, the fresh tuna comes from Toyosu’s wholesaler Yamayuki, the vendor that caters many of Japan’s top sushi bars. Instead of sushi, Bia serves the best piece of tuna as a “palate cleanser.” Tossed with truffles, the bite is heavenly.

The prawns used in the signature tom yum kung is a special kind of Japanese giant freshwater prawn, raised using hot spring water at the foot of Mt. Fuji. Its miso (liver) is delicious, adding great depth to the soup.

Other ingredients like seafood, wagyu beef and regional vegetables are also sourced from different producers around the country. Each ingredient has a story, so please ask the chef about that while enjoying your meal, Beer says.