Mezzaluna by lebua x L'Osier | The Willow & The Moon

The Willow & The Moon

Mezzaluna by lebua welcomes Chef Olivier Chaignon of three-MICHELIN-starred L’Osier in Tokyo for an exclusive two-night collaboration with Chef Ryuki Kawasaki on 13–14 November 2026, bringing together five MICHELIN Stars in a celebration of French cuisine shaped by two distinct connections to Japan.

L’Osier is French for “willow”, named for the willows that once lined Ginza. Mezzaluna is Italian for “half moon”. For two nights in November, the willow comes to the moon — five MICHELIN Stars, sixty-five floors above the Chao Phraya.

Tel: +66 (0) 2624 9555

Chef Ryuki Kawazaki

Chef Ryuki Kawasaki leads Mezzaluna by lebua, Bangkok’s two-MICHELIN-starred fine dining restaurant. His cuisine reflects his Japanese heritage through a refined interpretation of French gastronomy, with a focus on precision, balance and exceptional ingredients.

Chef Ryuki’s connection to his hometown of Niigata is also reflected in his cuisine, including the exclusive use of Niigata Murakami Wagyu Beef at Mezzaluna by lebua.

Mezzaluna

Mezzaluna means ‘half moon,’ and here you feel like you could just about reach out and touch it. On the 65th floor of State Tower, Mezzaluna is the crown jewel of our vertical destination. With double-height windows surrounding the crescent-shaped dining room, each table offers the best views in Bangkok—not to mention its fine food. It’s all enough to leave you moonstruck.

Chef Olivier Chaignon

Chef Olivier Chaignon is Executive Chef of L’Osier, the three-MICHELIN-starred French restaurant in Ginza, Tokyo. He first came to Japan in 2005 as Executive Chef of Pierre Gagnaire à Tokyo and joined L’Osier as Executive Chef in 2013.

At L’Osier, Chef Olivier combines the traditions of French cuisine with carefully selected ingredients from Japan and France, creating an innovative expression of French gastronomy. His culinary philosophy is rooted in preserving the restaurant’s tradition while developing its own distinctive and contemporary identity.

Under his direction, L’Osier has maintained three MICHELIN Stars, most recently recognised in the MICHELIN Guide Tokyo 2026.

L’Osier, Tokyo · Three MICHELIN Stars

Founded in 1973 in Ginza, Tokyo, L’Osier has established itself as one of Japan’s distinguished French restaurants. Its culinary vision is shaped by Executive Chef Olivier Chaignon, who combines the traditions of French cuisine with fine ingredients sourced from both Japan and France. Chef Olivier first came to Japan in 2005 as Executive Chef of Pierre Gagnaire à Tokyo and became Executive Chef of L’Osier in 2013. Under his direction, the restaurant has continued its tradition of French gastronomy while pursuing an innovative expression of cuisine and sustainable gastronomy.

The Willow & The Moon

Two Culinary Journeys, One Shared Table

L’Osier takes its name from the French word for “willow”, recalling the trees that once lined Ginza. Mezzaluna means “half moon” in Italian. Their meeting inspires The Willow & The Moon: a collaboration grounded in French culinary tradition and shaped by individual perspectives.

Chef Olivier brings his French heritage and more than two decades of professional experience in Japan. Chef Ryuki approaches French gastronomy through his Japanese roots, with a focus on precision, balance and the character of each ingredient.

For these two evenings, their shared foundation becomes a dialogue of technique, seasonality and imagination.

For two nights only at Mezzaluna by lebua

On the 65th floor of lebua, sweeping views of Bangkok and the Chao Phraya provide the setting for this intimate culinary encounter. Join us for two evenings devoted to the fleeting flavours of autumn and the artistry of two celebrated kitchens.

Dates: 13–14 November 2026
Time: 5:30 PM onwards
Venue: Mezzaluna by lebua, 65th Floor, lebua Bangkok