Mezzaluna, on the 65th floor of State Tower, is the crown jewel of the world’s first vertical luxury destination. Chef Ryuki Kawasaki will take you on an innovative culinary journey and introduce you to his simple culinary philosophy; when you start with the finest ingredients in the world, you don’t need to do much to make them shine.

OVERVIEW

Mezzaluna Restaurant, the world-class fine-dining establishment on the 65th floor of the lebua hotel at State Tower, has held two Michelin stars for eight consecutive years—a testament to its consistent excellence and unparalleled culinary artistry. Led by Master Chef Ryuki Kawasaki, the restaurant is renowned for its French cuisine with Japanese influences, showcasing an intricate combination of the finest ingredients, many of which are exclusively available at Mezzaluna outside of Japan. The talented team of chefs consistently delivers innovative dishes that tantalize the palate and elevate the dining experience, with menus that evolve seasonally to showcase the freshest and most exquisite flavors.

AMBIENCE

Located high above the city, Mezzaluna's crescent-shaped dining room offers breathtaking panoramic views of the Chao Phraya River and the Bangkok skyline. The interior, recently renovated in August 2024, blends classic elegance with a striking contrast of black and white tones. Floor-to-ceiling glass windows, spiral chandeliers, and a state-of-the-art open kitchen create an ambiance of refined luxury. Mezzaluna's commitment to culinary innovation, impeccable service, and an unforgettable dining experience has solidified its position as one of Bangkok's most celebrated and enduring fine-dining destinations.

MUST TRY

Charcoal Grilled Niigata Murakami Beef

FOOD

7-Course Seasonal Tasting Menu

SERVICE

It’s the same care that goes into preparing each dish, stocking our world-class wine cellar, and providing stellar service – ensuring that you have the meal of a lifetime.

PRICING

Menu starting from THB 6,800++

SUMMARY

Chef Ryuki applies the same care to sourcing each ingredient in every plate at Mezzaluna – from oysters to truffles to tea – many of them exclusive to Mezzaluna.

ABOUT CHEF

Chef Ryuki Kawasaki: The Culinary Visionary Behind Mezzaluna by lebua's Michelin-Starred Success

Chef Ryuki Kawasaki, the mastermind behind Mezzaluna by lebua, has propelled the restaurant to new heights, earning and maintaining two Michelin stars for eight consecutive years – a testament to his culinary ingenuity and dedication. With nearly two decades of experience in renowned Michelin-starred establishments across Europe, Japan, and the United States, Chef Ryuki has honed his skills and developed a unique culinary vision.

"In my cooking, I emphasize the use of seasonal and natural ingredients with very simple taste and flavor extraction techniques," says Chef Ryuki. "Once I've extracted the umami, I try to blend different flavor profiles together to make a creative dish."

Inspired by his grandmother's passion for traditional Japanese cuisine and his training in classic French techniques, Chef Ryuki seamlessly blends the richness and complexity of French flavors with the simplicity, elegance, and subtle nuances of Japanese ingredients. This fusion is evident in Mezzaluna by lebua's menu, which features the finest produce, much of it exclusive to the restaurant outside of Japan.

At Mezzaluna by lebua, Chef Ryuki and his team create an immersive dining experience, showcasing their culinary artistry in a state-of-the-art open kitchen. His innovative use of organic, homemade ingredients and cutting-edge techniques results in dishes that are both visually stunning and exceptionally flavorful. This commitment to excellence has earned Mezzaluna by lebua numerous accolades, including its prestigious Michelin stars, solidifying its position as a leading light in Bangkok's fine-dining scene.