Mezzaluna by lebua Welcomes Chef Olivier Chaignon of L’Osier, Tokyo, for Two Exclusive Evenings. A meeting of two celebrated restaurants holding five MICHELIN Stars, 65 floors above the Chao Phraya River.

Mezzaluna by lebua x L’Osier – The Willow & The Moon

Bangkok, October 2026 – 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 of two-MICHELIN-starred Mezzaluna, taking place on 13 and 14 November 2026.

Entitled “The Willow & The Moon”, the collaboration brings together two distinguished culinary perspectives, both grounded in French gastronomy yet shaped by profoundly different relationships with Japan. Chef Ryuki expresses French cuisine through his Japanese heritage and culinary identity, while Chef Olivier draws upon his French tradition and more than two decades of professional experience in Japan.

For two evenings only, the chefs will present an original seven-course menu celebrating Japanese provenance, French craftsmanship and the individual journeys that have shaped their cuisine.

The Willow & The Moon

L’Osier takes its name from the French word for “willow”, recalling the willow trees that once lined the streets of Ginza. Mezzaluna, meaning “half moon” in Italian, takes its name from the restaurant’s distinctive crescent-shaped design.

This November, the willow meets the moon—bringing together two restaurants holding five MICHELIN Stars, 65 floors above the Chao Phraya River.

At the heart of the collaboration lies a shared devotion to French gastronomy, expressed through two distinct culinary identities. Rather than blending two cuisines, the menu reveals how exceptional Japanese ingredients can be interpreted through the discipline, refinement and timeless artistry of French technique.

The seven-course experience showcases remarkable ingredients chosen for their provenance, seasonality and personal significance to the chefs. Ossetra Caviar, Wild Black Abalone, Zuwai Crab, Menuke, Matsutake, Blue Lobster and Niigata Murakami Beef unfold across the evening, accompanied by a carefully curated seven-glass pairing.

Among the menu’s defining stories, Saga Saffron and Nabeshima Sake reflect Chef Olivier’s close connection to Japan and its producers, while Niigata Murakami Beef brings Chef Ryuki back to the landscape and flavours of his hometown. Together, these ingredients give the collaboration its central expression: the essence of Japan, carried through the soul of French cuisine.

Menu and Beverage Pairing

Scallops “Bonbon” with Ossetra Caviar, Finger Lime
Champagne and Saga Saffron Sauce
Philipponnat Cuvée Extra Brut 1522, 2016

Shirako Chawanmushi, Zuwai Crab, Yurine, White Truffle
Santa Maria La Nave, Millesulmare, Sicily, 2021

Wild Black Abalone, Creamy Bulgur with Aonori Seaweed, Shiso Flowers
Foamy Sea Urchin Broth
Nabeshima x Olivier Chaignon, Saga

Menuke, Matsutake, Kabu, Sakura Ebi
Aldo Conterno, Bussiador, Langhe, 2022

Blue Lobster, Chestnut and White Truffle
Mild Coral Sauce
Jean-Pierre Guyon, Savigny-lès-Beaune 1er Cru Les Peuillets, 2022

Nashi Pear, Sake, Sudachi

Niigata Murakami Beef, Smoked Eel, Gobo, Sansho
Autumn “Red Consommé” Infused with Voatsiperifery Pepper, Foie Gras Royale
Mas de Daumas Gassac Rouge, Saint-Guilhem-le-Désert, 2015

Chestnut, Hibiki Whisky, Cocoa Juice, Black Lime
Possa Cinque Terre Sciacchetrà ‘Triple A’, 2019

Event Details

  • Date: 13–14 November 2026
  • Time: 5:30 PM onwards
  • Venue: Mezzaluna by lebua, 65th Floor, lebua Bangkok
  • Experience:
    • 7-Course Collaborative Menu: THB 15,000++ per person
      • 3 signature dishes from L’Osier
      • 2 signature dishes from Mezzaluna by lebua
      • 2 collaborative dishes, including 1 dessert
    • 7-Glass Pairing: THB 9,500++ per person
  • Reservations: +66 (0)2 624 9999 or reservations@lebua.com

About 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.

About L’Osier

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.

About Chef Ryuki Kawasaki

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.

About Mezzaluna by lebua

Perched on the 65th floor of The Dome at lebua, Mezzaluna by lebua is one of Bangkok’s most celebrated fine dining destinations. Led by Chef Ryuki Kawasaki, the restaurant presents refined French cuisine shaped by Japanese sensibility, rare ingredients, and an uncompromising dedication to precision, balance, and grace. Mezzaluna is also the only restaurant in Bangkok serving exclusive Niigata Murakami Wagyu Beef, sourced from Chef Ryuki’s hometown in Niigata, Japan.

About lebua Bangkok

lebua Bangkok is a renowned international luxury brand that operates distinctive hotels, fine restaurants, and exclusive bars in the Asia-Pacific region. Consisting of the prestigious Tower Club at lebua and lebua at State Tower in Bangkok, the world’s first vertical destination features an impressive collection of elegant suites, iconic restaurants and bars, bespoke experiences, and scenic viewpoints of the city. Award-winning dining destinations include Sirocco by lebua, Breeze by lebua, two-MICHELIN-starred Mezzaluna by lebua, two-MICHELIN-starred Chef’s Table by lebua, Sky Bar, Flute, Alfresco 64, lebua No.3, Distil, and Pink Bar. lebua Bangkok is the only hotel in Thailand that is home to two two-MICHELIN-starred restaurants.

For more information, visit www.lebua.com or follow lebua Bangkok on Facebook and Instagram.

Media Contact

lebua Bangkok
Public Relations & Communications
Email: pr@lebua.com
Tel: +66 (0) 2624 9999