This highly in-demand chef’s table establishment on Soi Sukhumvit 36 serves only a single table of 6-8 diners per day. We’d say it’s a ten-out-of-ten difficult level to slip your name onto their waitlist, as they only open for booking once a quarter! Chef Akkaradet “Benz” Techakeseree is taking on this one-man show at Seasoning 36, using a homestyle-cooking technique to craft a menu of comfort dishes. Patrons can choose from three different sets: Thai, Japanese, and Western.

With his restaurant Mahasan, Chef Natthaphong “Bank” Ratchalek aims to reintroduce and elevate the quality of Thai beef. He sources prime and secondary cuts from three impressive variants of cows: the Thai-French, the Thai Wagyu from Mukdahan, and the Thai Angus from Buriram. Each of the 12 different cuts is grilled to perfection and served with delicate care.

Chef Sivapon “Ice” Pluemtheerawong, the third-generation son of the legendary Chinese restaurant Ruenros, now runs this crowd-pleasing chef’s table. The restaurant is a true showcase of his craft, blending his Chinese heritage with contemporary French cooking techniques. Due to his and his sister's shared cooking shifts, Cross can accommodate only 1-2 rounds of serving per day, making it a highly coveted and exclusive dining experience.

This Thai chef's table is a venture by Chef Songpol “Safe” Baramee-anan and Chef Kawee “Tao” Jampanakorn, both former sous chefs from the acclaimed restaurant Mezzaluna. Their concept centers on home-style regional Thai cuisine, served in a chef's table setting right in a home kitchen. The menu is a personal journey, featuring dishes from Chiang Rai and Ratchaburi, the chefs' respective hometowns. A unique element of their craft is the integration of fruits to add layers of flavor to each dish.

Chef Shinji Inoue is credited with pioneering the trend of serving ramen in limited daily quantities, a practice he began to ensure the quality of his broth. He first introduced this concept at his restaurants Tenshow and Rockmen before opening No Name Noodle. There, he started by serving a limited 35 bowls per day, later expanding to 48 bowls. His menu features two daily options, occasionally including a special seasonal item.

Chef Masato Shimizu is the master behind a hard-to-book Bangkok sushi restaurant and comes with a prestigious background. Masato’s Edomae sushi is all about simplicity, focusing on a pure foundation of rice and fish and allowing the natural flavors to speak for themselves. While it is unfortunate that his restaurant no longer holds a star in the Michelin Guide Thailand, its popularity and demand remain unaffected.

Founded by Chef Takashi Saito in Tokyo’s Minato district, Sushi Saito is a notoriously tough-to-book omakase restaurant that seats just seven diners per round. The original Tokyo location famously used a referral-based reservation system where only repeat diners could book their next meal. This classic Edomae style sushi has been praised by the late legendary Chef Joël Robuchon and CNN Travel as the "best sushi restaurant in the world." The brand's reputation extends beyond Japan, with a branch in the Four Seasons Hong Kong.

This is a small, Chinese-style restaurant that serves a rotating menu based on ingredient availability. It’s run by a family with an incredibly deep understanding of seafood, as they once supplied crabs and other marine ingredients to restaurants across Bangkok. They opened their own restaurant with just a single table, focusing primarily on Chinese-style seafood dishes. Due to the one-table setup, reservations are absolutely difficult to get.