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.

PROFILE
The finest ingredients are the freshest ingredients, Chef Ryuki’s seven-course tasting menus change with the seasons – with one exception. The menu’s only staple: his specialty Wagyu beef, called “Exceptional Murakami” because it comes from a small breed of top-quality calves from his hometown in Niigata Prefecture. The calves are raised only on rice, straw, and hay, plus a mixture of carefully selected compound feed. The result is exquisitely marbled, melt-in-your-mouth beef that you can only find in Japan – or here at Mezzaluna.

MUST TRY:
Exceptional Niigata Murakami Wagyu Beef Grilled Over Charcoal with Octopus, Potato, Horseradish, Watercress

AMBIENCE
The polished teak staircase, the open floor plan of the dining space with floor-to-ceiling windows, and cream, pastel shades invite you to relax almost immediately in this elegant interiors and romantic setting. Tables are impeccably positioned for privacy, and the low lights are designed not to detract from the spectacular view or from engaging with Chef Kawasaki through Mezzaluna’s open kitchen.

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.

FOOD
It boasts some of the finest French cooking in the world; using elite Japanese ingredients, Chef de Cuisine Ryuki Kawasaki crafts exquisitely intricate and delicately balanced dishes using the classically French techniques he learned throughout his career. Bringing incomparable elements to his cooking.

PRICING
Menu THB 7,700++
Wine Pairing THB 7,700++
Upgrade Wine Pairing Château Margaux 2009 1er Cru Classé
with Main Course THB 3,500

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.