iODE

Progressive French dining meets Sathon alleyway energy at iODE, trading stuffy tablecloths for an open kitchen and an obsessive seafood focus. Bangkok diners make the trip for the dry-aged seabream sashimi—firm-textured, clean, and sliced to order behind the counter. The menu runs on inventive crossovers, folding rich cheese into a steamed bao and firing scallops in smoked brown butter with kumquat. Meat courses hold their ground too, especially the Wagyu bavette finished with miso butter and crispy shallots. Snagging a counter seat gives you a front-row view of the cooks plating under warm lights, backed by a tight selection of natural wines and sharp, attentive hospitality.