Teppan France Kanda

Teppan France Kanda is a compact teppanyaki room in the No.88 project off Thonglor Soi 5, also reachable from Sukhumvit 53. Guests sit along a long counter beside the hot plate. Head chef Toshiaki Ohkama, a Hokkaido native, is a qualified sommelier who spent 18 years at the Renaissance hotel and has about four decades of French cooking behind him; he also makes the desserts himself.

The cooking blends teppanyaki with French sauces and plating. A 2026 summer menu ran from Hokkaido kegani crab rillette with kombu jelly and caviar to Miyagi scallops with coriander cream, Ise lobster from Chiba with white asparagus and truffle, capellini with bafun uni, and Saga A5 wagyu with foie gras and Périgueux sauce, finishing with chocolate fondant. Lunch sets cost 500 to 1,500 baht and dinner sets 2,600, 3,800, 5,600 and 6,000 baht.

A good choice for diners who want wagyu and seafood cooked to order rather than raw fish. Book by phone or LINE (@kandarestaurants). The restaurant is closed on Wednesdays and is a short walk from BTS Thong Lo.