OMAKASE
BIA
ROPPONGI
THE COUNTER
美会
Dashi, and the
aromatics of Thailand.
Dashi (the kombu-and-bonito stock at the foundation of Japanese cooking) is the base. Over it, the aromatics of Thailand; beside it, the season's ingredients.
Bia — the Thai-born owner-chef — arrives at this crossing after training in kitchens across Japan: the fine technique of Japanese cuisine, met by the spices of Thailand.
At the exact centre of that crossing sits the next chapter's bowl — river-prawn tom yum, raised in hot-spring water.
River prawn tom yum,
raised in hot-spring water.
A river prawn raised in hot-spring water — its sweetness sealed in a clear bowl.
Miso and dashi form the base, where the sourness and aromatics of Thailand meet the depth of Japanese broth.
The omakase,
and only the omakase.
A single sequence — an omakase course (the chef's choice, no menu to select from) that follows the season.
From opening bites to a clear bowl, through a course of the fire, to the close — set by owner-chef Bia's hand.
¥35,455 per guest, tax included; parties of two to eight. Dinner only, in two seatings at 17:30 and 20:30.
The omakase,
and only the omakase.
A single sequence — an omakase course (the chef's choice, no menu to select from) that follows the season.
From opening bites to a clear bowl, through a course of the fire, to the close — set by owner-chef Bia's hand.
¥35,455 per guest, tax included; parties of two to eight. Dinner only, in two seatings at 17:30 and 20:30.
Fifteen seats
before a gold-leaf wall.
Fifteen seats
before a gold-leaf wall.
Fifteen seats in all — a bright hinoki counter set before a wall of gold leaf, and four private rooms for two to eight guests.
Evenings run in two seatings, 17:30 and 20:30, by reservation only. Non-smoking throughout.
ACCOLADES
Three signals of
Tabelog's confidence.
Three consecutive Tabelog Award Silvers — 2024, 2025 and 2026.
4.36 out of 5 across 486 reviews, and selected among Tabelog's 100 (Innovative).
Kitchen, counter and service, held by four hands.
Source: Tabelog, as of 2026-07-22