BIANCHI (Roppongi)
Expressing the richness of Asian cuisine through Japanese culinary techniques
It's on the second floor of a stylish building in an alley just off Roppongi Street. There's no sign, and it's only when you look up that you see the neon sign with the shop name. The restaurant is named "Beer'nchi" after the Thai owner, Beer-san.
"I want to express the depth of Thai cuisine and the richness of Asian food using Japanese ingredients, while adding the nuances of Japanese and Chinese cuisine," says Bia. He is extremely particular about his ingredients, visiting producers and selecting only the highest quality ingredients, such as Kuro Satsuma chicken and TOKYO X (pork).
Beer's Gai Yang
It's marinated in a homemade Thai-style sauce for three days, baked in the oven, dried for half a day, and then drizzled with oil to create a Hong Kong-style crispy chicken. It's a truly time-consuming dish. The chicken is made with delicious Kuro Satsuma chicken, which Bia was able to obtain thanks to her enthusiasm. The skin is crispy and the inside is moist. This is definitely something you'll want to order. 3,000 yen.
Khao Man Gai
The chicken is incredibly moist, tender, and juicy. The rice is cooked separately from the chicken, rather than being cooked together. A special stir-frying method results in a chewy jasmine rice. Served with coriander and a special sauce. 1,600 yen.
Gapao rice
TOKYO X is hand-cut and fried in light sesame oil, then tossed in a seasoning based on fish sauce and oyster sauce, and thoroughly fried to create a glossy finish. It is topped with a small, deep-fried egg from Tanaka Farm in Saitama. 1,600 yen.
Chef Yoshitaka Ishizuka, who has honed his skills for many years at renowned Japanese restaurants, is at the helm of the spacious open kitchen. The dishes are beautifully presented, with refined textures and flavors, and the service is also smart.
For lunch, the restaurant operates under the name BIANCHI mini me. In the evening, they offer a wide selection of appetizers, including moo ping (pork skewers) and coriander salad. Enjoy your meal with a Thai craft beer, finishing off with noodles or rice.
Chef Ishizuka trained for eight years at Kozue in the Park Hyatt Tokyo. He brings ethnic flavor to the table with his Japanese cuisine techniques. 
It's fine to sit alone at the counter.
