In a city like Bangkok, widely considered one of the food capitals of the world, it’s not hard to find incredible restaurants. The difficult part is finding one that keeps pulling you back multiple times a year. And for me, iODE is one of them.
I still remember when they first opened. I saw photos of their signature dish online and felt both slightly terrified and completely intrigued. It was a whole raw fish, eyes still intact, sliced beautifully and plated almost too perfectly to touch. The eyes scared me a little, but somehow it still looked incredibly delicious. With all the rave reviews surrounding the restaurant, I knew I had to try it for myself.
The Vibe
Right from the entrance, you’re instantly hit with this neo-Parisian bistro energy, which is exactly what the restaurant is going for. It’s not overly polished, yet it still feels refined in a cozy way. The deep blue exterior, warm lighting, and open kitchen all add to the atmosphere.
One of our favorite ways to dine here is sitting at the bar overlooking the kitchen. Watching the chefs work right in front of you makes the entire experience feel immersive. You’re not just eating the food, you’re part of the rhythm of the restaurant itself. It’s the kind of spot where you think you’ll stay for dinner and somehow end up there for hours.
The Menu
At the very top of my list every single time is the dry-aged seabream. There’s something about the technique they use that completely changes the texture of the fish. Instead of being soft or slimy, it has this beautiful firmness. Paired with their citrusy yuzu kosho vinaigrette, it’s the perfect way to start the meal.
And honestly, I understand why so many people are obsessed with it. I’ve genuinely heard people say this is one of the first places they visit after landing in Bangkok. Once you finish the sashimi, you can also ask them to grill the bones, which becomes another dish entirely with flaky meat and crispy edges that somehow feels just as special.
Another standout is the iODE pasta. The seafood bisque sauce coats the pasta perfectly and is topped with red prawn, clams, and uni. Some seafood pastas can lean overly fishy, but this one is just pure umami richness without feeling heavy. I also recently tried the langoustine pasta, which immediately became another favorite. You get this comforting cheesiness balanced with a subtle hit of spice that keeps you going back for another bite.
The razor clams were phenomenal too, especially with the crispy breadcrumbs on top. And although this dish was simple, it was perfectly cooked and done right. A lot of people also swear by the seafood tower, although that’s something I still haven’t tried yet.
And of course, bread and butter at a restaurant says a lot. If it’s good enough that you finish the entire basket without even realizing, you know it’s memorable. Here, the butter has this distinct smoky aroma that feels completely different from most places in Bangkok.
Pimmi’s Perspective
What makes iODE special to me isn’t just one dish. It’s the overall feeling of being there. The energy, the open kitchen, the wine, the seafood, the slightly chaotic but exciting atmosphere. It reminds me why dining out can still feel exciting in a city where new restaurants open constantly.
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