JAPANESE

Soba Factory 

Chef Mizuho Nagao's family makes soba buckwheat noodles for the Japanese Royal family, and he brings more than two decades of top-of-the-world culinary expertise to Bangkok. He makes everything by hand daily; kneading and cutting fresh batches of soba every morning. The best plates include firm al dente soba; ideally eaten within a few minutes of serving. The rest of the restaurant is dedicated to yakitori skewers, made with local organic chicken. 

Click on the restaurant's name to see the chef's menu, and book a table at BK Restaurant week.
 

Ma-Ke Inu

A small, narrow Lat Phrao alley gives this venue a distinct urban Tokyo feel. But it is a family affair, too. Pull up a modest wooden stool and tuck into gourmet Japanese dishes created by eight brothers and sisters who make everything from scratch. 

Jua

Nestled deep down a residential Charoenkrung soi—far removed from the Japanese hotbed that is Sukhumvit—this sleek modern izakaya pub provides fuel for many a big night out. Chef Chet Atkins applies expert preparation to excellent produce to create yakitori and kushiyaki grilled skewers, and stylish interpretations of Japanese and Korean comfort food. Artisanal sake, natural wines and creative cocktails top the drinks menu.
 

Kisso

Kisso is classic Japanese minimalism, and then some. Weathered copper and leather dominate the venue, and the dimly-lit dining room takes on an elegant retro feel—with cherry blossom art, rows of sake barrels and sleek Japanese partition screens. The fish is delivered regularly from Japan's Tsukiji Market, and Chef Shinsuke Yonekawa personally sources locally-grown Japanese rice to start and complete his dishes.

Hishou

Born in a string of mid-range hotels (Japan’s Nikko brand) Hishou is now causing a stir on Thonglor thanks to its all-you-can-eat tempura sets and buffet full of homespun Kyoto-style dishes. Choose from variety of deep-fried courses including shrimp, horse mackerel, sweet potato and asparagus. Hishou’s soaring dining room has sleek artistic touches too, like a wavy wooden-sculpture ceiling and elegant stony surfaces—a far cry from a run-of-the-mill buffet joint.

Tori Tama

This Tokyo-born yakitori skewer specialist prides itself on using virtually every part of the chicken, including delicacies like misaki (hen’s tail) and “chicken oyster” (the dark meat close to the thigh). The space resembles a sleek omakase sushi restaurant, with an open kitchen, blond wood, a U-shaped counter and a neat little door near the entrance that grants access to the adjacent sister sake bar, Orihara Shoten.

KOREAN

SulBkk 

Thonglor’s latest speakeasy is a haven for Korean nightlife. It spins popular Korean tunes in an upscale Korean gastrobar, and serves Korean fusion food and cocktails designed with classic Korean spirits. It’s an easy place to relax; the bar is split into three zones, with a red brick and concrete industrial vibe. And how can you go wrong with seared Spam Balls? They may not sound like high cuisine, but they’re a tasty choice—especially with truffle mayo and jumuk bap rice balls. 

Akira Back 

Make sure you order to share at this sky-high Bangkok outpost of American-Korean celeb chef Akira Back. The menu’s designed for it, and splitting courses means you can try even more creative inventions—like umami-rich, crispy-chewy wagyu tacos, fresh tuna sashimi pizza and grilled octopus with smoked jalapeno sauce.

VIETNAMESE

Happy Endings

This funky Vietnamese bar restores some edge to a tired and touristy corner of Silom. Find a free corner of the neon-drenched dining room and tuck into straight-up takes on banh mi and banh cuon, as well as Thai-leaning dishes. The pho is satisfying, and comes with generous slices of beef and a full supporting cast of fresh greens. What’s more, the herb-laden, Asian-inspired drinks—100 Dong, The Pink Slip—sometimes upstage the food.

FUSION 

Above Eleven

Above Eleven is the place for 33rd-story views, out-of-the-box tapas, tangy small plates and stiff Pisco sours. The Japanese-Peruvian menu has a lot of raw seafood appetizers, plus yakitori skewers, over a dozen maki options, sushi and heartier mains. Portions are generous, too. Book a table ahead if you can, the views make the effort worthwhile. It all makes for a great combination— the food is thoughtful and original, the produce is high quality, and the prices are well below so many less-inspired five-star hotel rooftops.  

Koi

This swanky California-brand party lounge merges a restaurant with a hotspot—The Club by Koi; tucked next door. The restaurant space is long and narrow, and boasts a sultry ambience with leather upholstered seats, stunning views and a polished bar. The specialty is Japanese comfort food with a Californian twist—like spicy tuna on crispy rice cakes, or chicken teriyaki with wasabi mashed potato.