Chef Ryuki Kawasaki – Restaurant “Mezzaluna” 2* Michelin, Bangkok, Thailand
About the Restaurant
Elevated 65 floors above the vibrant energy of Bangkok, Mezzaluna stands as one of Thailand’s most prestigious dining destinations — a two Michelin-starred restaurant led by the visionary Chef Ryuki Kawasaki. Located within the iconic State Tower, Mezzaluna is a culinary landmark where modern French cuisine meets Japanese precision, crafted with global finesse and plated with artful restraint.
The restaurant’s name, meaning “half-moon,” reflects the elegant crescent-shaped dining room, offering sweeping panoramic views over the Chao Phraya River. But it is on the plate that Mezzaluna truly soars — with a menu rooted in seasonality and built around rare, imported ingredients and meticulously sourced produce from Japan and Europe.
Chef Kawasaki, known for his thoughtful, contemporary approach, designs tasting menus that unfold like a narrative — each course a moment of refined flavor and storytelling. With exacting technique and understated creativity, he creates dishes that are boldly balanced, beautifully minimalist, and deeply expressive of both terroir and time.
Often recognized as one of the best fine dining experiences in Bangkok, Mezzaluna is more than a restaurant — it is a stage for culinary emotion, where gastronomy meets skyline, and excellence rises above the clouds.
About the Chef
Chef Ryuki Kawasaki, the creative force behind Mezzaluna, brings together the finesse of French culinary tradition with the depth and detail of Japanese craftsmanship. Born in Niigata, Japan, Kawasaki’s passion for food began at home and was later honed through rigorous training at the Tsuji Culinary Institute in Tokyo.
His international journey led him to France, where he refined his classical technique under icons such as Paul Bocuse, Joël Robuchon, and Pierre Gagnaire — mentors who shaped his deep respect for precision, balance, and the art of restraint 1.
Since taking the helm at Mezzaluna in 2015, Chef Kawasaki has established it as one of Asia’s finest dining destinations, earning and upholding two Michelin stars in recognition of his creativity and pursuit of perfection 2.
Kawasaki’s menus are a celebration of seasonality and purity, with ingredients sourced from Japan and Europe — most notably, the rare Murakami Wagyu A5 beef from his hometown. His approach is rooted in simplicity: let the ingredients speak, elevate them with subtle technique, and build flavour through umami and emotional resonance 3.
His work reflects a quiet confidence — not theatrical, but precise, poetic, and deeply personal. In every course, there is a sense of harmony: of cultures, of flavours, and of memory.
Chef Ryuki’s Spring Menu Inspiration
At Mezzaluna, Bangkok’s revered two-Michelin-starred restaurant, each season marks the beginning of a new culinary journey. For Chef Ryuki Kawasaki, spring is more than just a transition in climate—it’s a celebration of shun, the Japanese philosophy of savoring ingredients at the precise moment of their natural perfection.
“My menu evolves every three months,” Chef Kawasaki explains, “guided by the rhythms of the land and sea across Japan and France. Spring offers a rare moment when nature gives us ingredients that exist only for a brief window of time—flavors that are delicate, fleeting, and unforgettable.”
In curating his Spring Menu Challenge for All4Chefs, Chef Kawasaki draws inspiration from this ephemeral bounty. From foraged Japanese mountain vegetables to pristine French white asparagus, every ingredient is chosen not just for its taste, but for its story—of place, time, and season.
“I avoid excessive processing,” he says, “so that the true character of each ingredient can shine. Instead, I pair them with contrast—textural surprises, or subtle shifts in flavor—to create moments of discovery on the plate.”
Chef Kawasaki’s approach is rooted in restraint, reverence, and refinement. His spring menu doesn’t simply showcase what’s in season—it pays homage to it. The result is a curated experience that feels fresh, vibrant, and deeply personal.
Tableware Selected by Chef Ryuki Kawasaki
Spring Menu – Mezzaluna, Bangkok
