Akira Back

When eating at the sky-high Bangkok outpost of American-Korean celeb chef Akira Back, make sure you order to share. The menu’s designed for it, and doing so means you won’t miss out on trying highlights from the umami-rich wagyu tacos to the crispy tuna sashimi pizza and the grilled octopus with smoked jalapeno sauce.

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Hishou

Born in Japan’s Nikko brand of mid-range hotels, Hishou is causing a stir on Thonglor thanks to its all-you-can-eat tempura sets and buffet of homespun Kyoto-style dishes. Choose from various deep-fried courses including horse mackerel, white fish, shrimp, sweet potato and asparagus. Hishou’s soaring dining room with its wavy wood-sculpture ceiling and stony surfaces is also a far cry from your regular buffet joint, too.

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Jua

Nestled deep down a residential Charoenkrung soi, far removed from the Japanese hotbed that is Sukhumvit, this sleek modern izakaya is providing the fuel for many a big night out. To go with the artisanal sake, natural wines and cocktails, chef Chet Atkins applies expert preparation and excellent produce to yakitori and kushiyaki (Japanese-style grilled skewers), as well as stylish interpretations of Japanese and Korean comfort food.

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Kisso

This is more than your typical Japanese-restaurant minimalism. Here the dominant color is weathered copper and leather, while the dimly-lit dining room has a bit of a retro feel courtesy of cherry blossom patterns, rows of sake barrels and Japanese partition screens. On top of his regular fish deliveries from Japan's Tsukiji Market, Japanese Chef Shinsuke Yonekawa personally sources locally-grown Japanese rice.

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Koi 

This swanky Japanese party lounge combines Koi restaurant and next-door hotspot, The Club by Koi. The California-born brand’s long, narrow space boasts a sultry ambience with leather upholstered seats, stunning views and a deeply polished bar. Their Japanese comfort food comes with a Californian twist, like spicy tuna on crispy rice cakes or chicken teriyaki with wasabi mashed potato.

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Ma-Ke Inu

It’s position tucked away inside a small Lat Phrao alley gives this place some Tokyo-feeling charm. Find a seat among its range of modest wooden stools to tuck into Japanese food devised by eight brothers and sisters with longstanding ties to Japan—and they make everything from scratch. 

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Soba Factory

Coming from a family that makes soba noodles for the Japanese Royal family, chef Mizuho Nagao brings his 23 years of expertise to Bangkok. All by hand, the chef kneads and cuts a fresh batch of soba every day using 80- to 100-percent buckwheat. The result is al-dente soba, which is recommended to be eaten within a few minutes of serving. The other side of the restaurant is dedicated to yakitori, made from organic local chicken. 

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Tori Tama

This Tokyo-born yakitori (chicken 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 its open kitchen, blond-wood, U-shaped counter and glass display cases, while a little door near the entrance grants access to the next door sister sake bar, Orihara Shoten.

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Click here to see all the BK Restaurant Week menus and make your reservation.