The buzz: Shio is shaking up Bangkok’s Japanese food scene with a menu dedicated mostly to yoshoku (Japanese interpretations of Western food developed in the Meiji era). Right after graduating from law school, one of the owners, Yada Ruangsukudom, enrolled in Tokyo’s renowned Hattori Nutrition College and now returns to share her expertise.

The décor: A grown-up atmosphere that’s all about candles and wooden tables. The dimly-lit large dining area is decorated austerely with only some lamps and a coat of grey paint on the walls. You can also chill out back by grabbing a seat in the small garden.

The food: Japanese takes on Western classics with an emphasis on homemade sauces, like the popular hamburg steak with demi-glace sauce (B390) or salmon carpaccio with ponzu sauce (B320), which has been marinated in lemon, onion and soy sauce for two days. Pasta-wise, try the spaghetti with ground meat sauce (B290) or macaroni gratin (B340). The owners also recommend the intriguing khao gaeng gari pad haeng (rice topped with stir-fried minced pork and scrambled eggs, B270) and the tender Kurobuta steak (B440). An added bonus of Yada’s two years spent in cooking school is that she’s a pretty handy patissier, too, so try her mont blanc (B170) which is both fragrant and flavorful.

The drinks: Classic cocktails are B240 but since you’re here, why not opt for the sake-based options like Yellow Martini (B280) and Tokyo Route (B280) which feature interesting ingredients like yellow chili peppers and sake-marinated blueberries, respectively. Beers are Singha (B120), Asahi and Heineken (B140). Wine by the glass starts from B240.

The crowds: For now, mostly expats living in the area, but this could change as word of the yoshoku menu piques the curiosity of the city’s Japanese food fanatics. Pieng-or Mongkolkumnuankhet