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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.

About Mezzaluna

Because 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.

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.

THE CHEF

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.

2023

MICHELIN Guide Thailand 2024 - Two Michelin Stars

World Culinary Awards 2023 - World's Best Fine Dining Hotel Restaurant

World Culinary Awards 2023 - Asia's Best Fine Dining Hotel Restaurant

World Culinary Awards 2023 - Thailand's Best Restaurant

Thailand’s Favourite Restaurants by Koktail Magazine - Thailand’s Best 2023

2022

MICHELIN Guide Thailand 2023 - Two Michelin Stars

2023 MICHELIN Thailand Sommelier Award

World Culinary Awards 2022 - World's Best Hotel Restaurant

World Culinary Awards 2022 - Asia's Best Hotel Restaurant

World Culinary Awards 2022 - Thailand's Best Hotel Restaurant

Thailand’s Favourite Restaurants by Koktail Magazine - Thailand’s Best 2022

2021

The Michelin Guide Thailand 2022 – Two Michelin Stars

2020

MICHELIN Guide Thailand 2021 – Two Michelin Stars

2019

MICHELIN Guide Thailand 2020 – Two Michelin Stars

Thailand Tatler – Thailand's Best Restaurants Guide 2019 (# 1)

2018

MICHELIN Guide Thailand 2019 – Two Michelin Stars

Thailand Tatler – Thailand's Best Restaurants Guide 2018 (# 2)

La Liste 2018

2017

MICHELIN Guide Thailand 2018 – Two Michelin Stars

La Liste 2017

2016 - 2005

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

Restaurant Policies

RESTAURANT POLICIES

To ensure a pleasant and secure environment while fostering an elegant ambience for all our guests, The Dome at lebua has established specific dress codes and policies. 

SMART CASUAL DRESS CODE:

  • Male Guests: Collared shirts, such as polos or button-downs, as well as t-shirts, tailored shorts, covered shoes, and loafers are welcome.
  • Female Guests: Elegant tops, blouses, t-shirts, dresses, skirts, and tailored shorts of a respectable length, paired with dress sandals, are appropriate.
  • Please note that athletic wear, swimwear, sleeveless shirts for male guests, flip-flops, and beach slippers are strictly prohibited.

ADDITIONAL REQUIREMENTS FOR CHEF’S TABLE & MEZZALUNA – SMART ELEGANT ATTIRE: 

  • Men: A higher standard of dress is required, including collared shirts and long trousers. T-shirts, sleeveless clothing, shorts, and caps are not permitted. Long jeans may be worn if paired with fully-covered shoes.

CHILDREN: Children of all ages are permitted at Sirocco and Breeze. For Mezzaluna, Chef’s Table, Sky Bar, and The Flute Bar, children aged seven and above are welcome when accompanied by an adult. Distil Bar, Alfresco 64, lebua No.3, and Pink Bar are strictly 20+ establishments. Please note that all dress codes and policies apply to all guests including children

PHOTOGRAPHY

We invite you to capture memorable moments during your visit. Photography is permitted in most areas of our establishments, with the exception of those marked with signage. Tripods, extension poles, and external flash units are not allowed.

LUGGAGE

To ensure a comfortable and seamless experience for all guests, we kindly request that you refrain from bringing backpacks, shopping bags, suitcases, or other large luggage items. Luggage storage is not available at this time.

CANCELLATION AND AMENDMENT

The deposit is required for the guaranteed reservation. It will be adjusted against dinner at the restaurant. 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 cancelled 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.

CANCELLATION AND DEPOSIT PAYMENT POLICY:

For reservations on special event dates such as New Year’s Eve, Christmas Eve, and Valentine’s Day, as well as for group reservations at our restaurants and bars, a non-refundable deposit of 100% is mandatory and must be paid in advance;

Please note that this deposit is non-refundable and non-transferable and cannot be applied to other reservations or alternate events or functions in the case of cancellation or no-show. Your understanding is greatly appreciated.