Key facts
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Meal Type
Dinner
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Best for
Business, Casual, Celebration, Family friendly, Fine dining, Interactive, Romantic, Scenic, Trendy
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Key selling point
Elevated French Cuisine with Japanese influence in the sky-high dining room
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Awards
Michelin
The World of Fine Wine
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Dietary requirements
Vegetarian, Vegan, Gluten free, Halal, Pescatarian
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Special Features
Chef's table, Private dining rooms, Set menu, Tasting menu, View, Wine pairing
The Restaurant
Mezzaluna by lebua sits high above the Chao Phraya, offering a wide, unbroken view of Bangkok that stretches from river to skyline. While the setting is undeniably captivating, the restaurant itself is intended to be calm and is intentionally designed to keep attention on the food rather than the height (though the views are hard to ignore). Tables are widely spaced, creating a sense of privacy, and dressed simply with white linen, polished cutlery, and minimal table settings. The color palette is neutral with soft grays, warm wood tones, and muted metallic accents. Lighting is low and even, designed to feel peaceful rather than dramatic, and pure-white petals add a touch of feminine energy to the space.
The restaurant is led by chef Ryuki Kawasaki, whose background in classical French cooking informs a menu is meticulously detailed without ever being rigid. Dishes are built around clarity of flavor and careful technique, with Japanese influences appearing in the form of balance and restraint rather than overt references. Ingredients are high quality and handled with the utmost respect to allowing textures to come through. Kawasaki’s seven-course menu changes regularly to reflect the seasons, but one signature remains month after month, year after year: his specialty wagyu. Sourced from Kawasaki’s hometown in the Niigata Prefecture, the cattle is raised on rice, straw, and hay – the resulting beef is perfectly marbled. Such is chef’s pursuit for excellence, you’ll find that many ingredients are exclusive to the restaurant, and cannot be tried anywhere else.
Service is polished yet approachable. Staff are knowledgeable and clear in their explanations, offering guidance through the tasting menu and wine pairings without overwhelming the experience. The wine list is broad and well considered, with pairings that support the food rather than compete with it.
For the ultimate expression of Mezzaluna, book Table 11 – a one-of-a-kind dining experience that directly overlooks the kitchen. The Table 11 menu is uniquely crafted for each sitting and will never be recreated.
Facilities & Services
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Valet Parking
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Wheelchair access
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Booking essential
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Car park
Chef Bio
Ryuki Kawasaki
Chef Ryuki Kawasaki, Executive Chef, is the culinary force behind Mezzaluna by lebua, leading the restaurant to earn and maintain two Michelin stars for nine 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," he says. "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 result in dishes that are both visually stunning and exceptionally flavorful. This commitment to excellence has earned Mezzaluna by lebua numerous accolades, solidifying its position as a leading light in Bangkok's fine-dining scene.
Restaurant details
- Monday5:30 PM – 12:30 AM
- Tuesday5:30 PM – 12:30 AM
- Wednesday5:30 PM – 12:30 AM
- Thursday5:30 PM – 12:30 AM
- Friday5:30 PM – 12:30 AM
- Saturday5:30 PM – 12:30 AM
- SundayClosed
Chef Bio
Ryuki Kawasaki
Chef Ryuki Kawasaki, Executive Chef, is the culinary force behind Mezzaluna by lebua, leading the restaurant to earn and maintain two Michelin stars for nine 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," he says. "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 result in dishes that are both visually stunning and exceptionally flavorful. This commitment to excellence has earned Mezzaluna by lebua numerous accolades, solidifying its position as a leading light in Bangkok's fine-dining scene.
Facilities & Services
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Valet Parking
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Wheelchair access
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Booking essential
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Car park
