The next-level ramen at Mensho Tokyo

Tomaharu Shono’s Tokyo-to-San Francisco ramen chain elevates the humble soul food beyond the tonkotsu and shio standards. This sleek, monochromatic affair doles out a next-level chicken-based broth furnished with seasonal, local ingredients. The milky-rich tori paitan (B250) is a game-changer, topped off with thick-cut chashu pork, two pink, juicy slices of sous-vide duck, and a dollop of tart pickled plum paste. Their newly unveiled Vegan Tantanmen (B350) is proving a hit thanks to a broth that's equal parts creamy, salty and richly nutty, and toppings that provide an epic texture combination

The grilled unagi goodness at Unatoto Thailand

This Tokyo-born unagi-don specialist is known for its affordable charcoal-grilled eel. Situated within a few minutes’ walk of BTS Phrom Phong in the Villa Soi 33 car park, it’s already welcoming lengthy queues and rave reviews in equal measure. A bold red frontage makes way for counter seating flanking a glass-windowed kitchen topped by a faux roof, evoking the feeling of sitting at a street counter, despite being indoors. Order the Unadon (B180) with a side of kimchi (B45) or a miso soup (B35) and a lychee beer cocktail (B110). 

The incredible beef at Omi Beef Okaki

The beef specialist claims to have been the first to bring the Omi wagyu brand overseas back in 1839. They’re now bringing their succulent beef to Bangkok, direct from their own farm in Japan. Inside, concrete, brick, hanging bulbs and exposed pipes make for a bare industrial feel. Wide-ranging cuts are available, from the umami lean (B180), to rare types like tonbi (only five servings per day, B380), to the B2,929 chateaubriand. Meat is alsoa vailable to take home (from B150/100g for chopped wagyu).

The holy grail of sandwiches at Bambino

Located right by BTS Phloen Chit, Bambino’s snug yet bright dining area funnels towards a striking gold bar, with colorful flooring and modern artwork contributing to a playful vibe. The signature wagyu sando (B550) is your chance to sample the snack that’s sending foodies wild worldwide, in which golden bread-crumbed hunks of Japanese wagyu beef sit between bite-sized slices of fresh-baked shokupan (Japanese milk bread), brushed with katsu sauce. Pair it with a refreshing Strawbino cocktail (B340), a mix of strawberry, basil, vodka and curacao. The menu also sees forays into Japanese-Italian fusion—try the spicy mentaiko pasta (B280).