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Founded by Thai epicure Beer Peragate Charoenpanich, Bia brings together the luxury of Japanese cuisine with the essence of Thailand, creating a one-and-only fusion experience. Using Japan’s finest delicacies from shark fin to bluefin fatty tuna, Bia’s cuisine layers Thai spices with delicate seasonal ingredients, creating exciting new flavors that would stun any guests. As its name suggests, which combines the characters for “beauty” and “to meet,” Bia is a place where you get to encounter the finest foods.

At the heart of their cuisine are the top-quality ingredients that Beer has carefully chosen, thanks to the vast knowledge he’s built by eating around the country. Since arriving in Japan as a student, he has been fascinated by the quality of the restaurant here, and has spent years cultivating relationships with top chefs and food producers. Bia is his pursuit to create his dream restaurant based on his culinary exploration.

Moved to Roppongi in 2022, Bia sits inside a building on a quiet corner, off the busy main road. When you get out of the elevator, follow the black stepping stones to the softly-lit dining area where you will find 8 table settings placed neatly across the wooden counter. The interior appears Japanese at first but you will quickly notice details of Thai culture such as prints of chili peppers on the serving trays and the elephant motif tea set. The gold and white wall behind the counter is inspired by the image of a Thai temple.

Adding to the fusion of Japanese and Thai culture, Bia also offers an excellent selection of wine, curated by French sommelier Pierre-Alexandre Pont. Enjoy the intricate pairing with vintages that work beautifully with the complex dishes. Also take a moment to view the collection of selected Japanese tableware such as some Arita ware by Kamachi Toho. There is also a private room in the back for special occasions.



Thai x Kaiseki

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.

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.

Bia cuisine #0
Bia cuisine #1


Beer and Hiroyuki

A Thai native, Beer Peragate Charoenpanich, or Beer, came to Japan to study at university. After his graduation, he worked in the corporate world, first for a Japanese trading company and later Tripadvisor. He always had a fascination with food and was blown away by the quality of Japanese cuisine. He began researching the best restaurants and began eating around all over Japan. Not only was he interested in the food but he was keen to learn more about Japanese culture and craftsmanship.

Over the years, he has gotten to know many top chefs. In particular, the hospitality of Keiji Nakazawa, the owner of Sushi Sho, has been an inspiration, Beer says. He has worked as a consultant for celebrities and restaurants, and also as a writer. He finally decided to own his own space to demonstrate his culinary ideas, and that is how Bia was born.

“I love discovering new flavors by experimenting different recipes with the chef. If I get goosebumps, the dish makes it on the menu,” Beer says.

Head chef Hiroyuki Kusaba was born in Tokyo in 1980. He used to watch his father make ramen late at night and got interested in cooking. In high school, he began working at restaurants before deciding to join a culinary school. After graduating, he went to train under veteran Japanese chefs. While his expertise is in traditional Japanese cuisine, he is excited to learn and experiment in a new genre.

VISION Beer’s simple passion is to create the kind of Thai food that people have not tasted before, and have as many people experience it. He’s considering opening more restaurants and expanding outside Japan in the future. Taking on a new cuisine, Kusaba says he wants to challenge himself and find out what his guests think of his cuisine. His goal is to lure guests who previously were not very keen on Thai food.


At Bia, every course feels like a main dish because of the amazing ingredients. This is made possible by Beer’s ability in sourcing rare and delicious produce from top suppliers. The large shark fins come from sharks caught off Kesennuma shores. It is a rare hand-made product that is sun dried and does not use machines or bleach. The fins are first soaked in water for 3 days. You will be stunned by its impressive size and flavor. The horsehair crabs are ordered via a food connoisseur, who can secure the freshest batch caught along Ishikawa Prefecture.


Dinner (5:30PM, 8:30PM)
Bia omakase course from June
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
Reservation Request




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Kaiseki, Roppongi
2F, 7-3-21, Roppongi, Minato-ku, Tokyo
5:30PM, 8:30PM
Sunday and Holidays


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