What happens when you combine premium Japanese ingredients with classic French cooking techniques? Two Michelin stars, and an innovative culinary experience you won’t find anywhere else. Chef Ryuki Kawasaki’s culinary philosophy is simple: when you start with the finest ingredients in the world, you don’t need to do much to make them shine.
Because the finest ingredients are the freshest ingredients, Chef Ryuki’s five- and 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.
Chef Ryuki applies the same exacting care to sourcing each ingredient in every plate at Mezzaluna—from oysters to truffles to tea—many of them exclusive to Mezzaluna.
It’s the same care that goes into preparing each dish, to stocking our world-class wine cellar and to providing stellar service—ensuring that you have the meal of a lifetime.
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.
After working in some of the world’s best kitchens, Chef Ryuki Kawasaki joined lebua in 2015 after being offered the opportunity to create something truly unique. “My background was in classic French cuisine,” he says. “But at Mezzaluna I was given complete creative freedom. I wanted to use it to offer guests a completely new gourmet dining experience.”
“At Mezzaluna I’ve been offered the opportunity to give free reign to my passion and creativity. Many chefs go their entire careers without being given this kind of freedom, so I’m grateful.”Ryuki Kawasaki , Chef de Cuisine
To do this, Ryuki looked to his Japanese roots: “Some of the highest quality produce in the world comes from Japan. So I’ve created an innovative and original menu that fuses the richness, flavors and incredible textures of French cuisine with the simplicity, exquisite presentation and subtle nuances of Japan.” His hard work hasn’t gone unnoticed—under his leadership, Mezzaluna was awarded two Michelin stars in 2018.
People are talking about Mezzaluna. Here are some of the many honors we’ve received from the media and award-granting bodies.
The Michelin Guide Thailand 2020 – Two Michelin Stars
Thailand Tatler – Thailand's Best Restaurants Guide 2019 (# 1)
The Michelin Guide Thailand 2019 – Two Michelin Stars
Thailand Tatler – Thailand's Best Restaurants Guide 2018 (# 2)
La Liste 2018
The Michelin Guide Thailand 2018 – Two Michelin Stars
Thailand Tatler – Thailand's Best Restaurants Guide 2018 (# 2)
La Liste 2017
Thailand Tatler – Thailand's Best Restaurants Guide 2016 (Winner of the Five Mango rating)
Thailand Tatler – Thailand's Best Restaurants Guide 2015
Thailand Tatler – Thailand's Best Restaurants Guide 2014
Seven Star Global Luxury Award 2014 – The Signum Virtutis (The Seal of Excellence)
The Foodie – Foodie's TOP 100 RESTAURANTS: Europe, UK and Asia-Pacific by the world's top food critics and Foodie editors in 2013
Seven Star Global Luxury Award 2013 – The Signum Virtutis (The Seal of Excellence)
Thailand Tatler – Thailand's Best Restaurants Guide 2013
Thailand Tatler – Thailand's Best Restaurants Guide 2012
The Hospitality Asia Platinum Awards 2011-2013 – HAPA Thailand Best Restaurant: Award of Excellence
The Hospitality Asia Platinum Awards 2011-2013 – HAPA Restaurant of the Year: The Best in Asia
The Hospitality Asia Platinum Awards 2011-2013 – HAPA Most Unique F&B Concept: HAPA Best 10 in Asia – Platinum Winner
The Hospitality Asia Platinum Awards 2011-2013 – HAPA Most Exquisite Dining Experience Western Cuisine: HAPA Best 10 in Asia – Platinum Winner
Thailand Tatler – Thailand's Best Restaurants Guide 2011
The Art of Travel, The Ultimate Travel Guide Book, Netherlands – Best Italian Restaurant 2007
Condé Nast Traveler, US – Hot Tables 2005
Based on the invaluable feedback of our guests, we adhere to specific policies at The Dome at lebua. Our standards are designed to ensure that all guests of our restaurants and bars are afforded the pleasant atmosphere they have come to expect, and to ensure their privacy, comfort and safety.
Smart Casual Dress Code
Athletic or sports uniforms, slippers, beach sandals and flip-flops are not permitted. Gentlemen must avoid any sleeveless clothing, shorts and open shoes. Please note that our smart casual dress code applies to children as well.
Photography is permitted at our establishments, with the exception of select areas. The use of drones, tripods, extensions and external flash units are not allowed.
Children aged twelve and older are welcome at Mezzaluna if accompanied by an adult. Our smart casual dress code is applicable to children as well. Bar entrants must be at least 20 years of age.
Reservations can be amended or canceled up to 72 hours prior to the reservation time without incurring any charge.
Any cancellation, no-show or amendments made less than 72 hours prior to the reservation time will forfeit the deposit. Once we receive your booking inquiry, we will send you an email with a link to an online payment gateway system called “Red Dot Payment”, a secure online way of paying with your credit card. Please note that we cannot guarantee your booking until this deposit has been received.
Any reservation made by a guest / company can be amended or canceled up to 72 hours prior to the reservation time without incurring any charge. Any cancellation, no-show or change made less than 72 hours prior to the reservation time will incur a cancellation fee of the deposit which will be applied without any prior notice. The deposit will be adjusted against dinner at the restaurant.
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