Mezzaluna occupies the 65th floor of lebua State Tower in Bang Rak, Bangkok, where a crescent-shaped dining room with double-height windows frames 180-degree views of the Chao Phraya River. Chef Ryuki Kawasaki leads the kitchen, drawing on training under Paul Bocuse, Joel Robuchon, and Pierre Gagnaire to build seasonal seven-course tasting menus that merge French technique with Japanese precision. The restaurant has held two Michelin stars continuously since the guide launched in Thailand in 2018, making it the longest-running two-star in the country.
Kawasaki's cooking philosophy centers on restraint: sourcing premier ingredients from Japan and France, then applying classical methods that let the products speak. His menus rotate every three months to track seasonal availability, with one constant fixture, his signature Exceptional Murakami wagyu from Niigata Prefecture. That blend of discipline and creativity has earned recognition from the World Culinary Awards and placement on Tatler's Asia-Pacific Best 100 Restaurants list. Mezzaluna remains a French-contemporary restaurant in Bang Rak, Bangkok, built on consistency and craft rather than spectacle.
You enter through a private elevator lobby on the ground floor of State Tower and ascend to a subdued, crescent-shaped room where every seat looks out over the river and the city skyline. The seven-course tasting menu unfolds at an unhurried pace, with optional wine or sake pairings curated to each dish. Service is formal but not stiff, and the kitchen team will adjust courses around dietary restrictions with advance notice.
Expect refined presentations with clean lines, seasonal Japanese seafood alongside French-sourced produce, and a progression that builds from lighter marine courses toward the centerpiece wagyu. The wine list is deep in Burgundy and Champagne but also covers sake from small Japanese breweries.
Chef Ryuki Kawasaki trained under three of Europe's most decorated chefs before taking creative control of Mezzaluna in 2015, and his menus reflect a studied balance between French foundations and Japanese ingredients. The Hokkaido Sea Urchin course is a recurring guest favorite, presented with minimal garnish to spotlight the quality of the product. Wagyu Tenderloin, specifically the Exceptional Murakami cut sourced from Kawasaki's hometown in Niigata, anchors the savory portion of the tasting sequence. The Chocolate Sphere Dessert closes the meal with a tableside reveal that is precise without being theatrical. Throughout, the double-height windows and soft lighting keep the focus split between the plate and the panoramic city views below.
Mezzaluna is on the 65th floor of lebua State Tower at 1055 Si Lom Road in Bang Rak, a short walk from Saphan Taksin BTS station. The Riverside location places it above the bend in the Chao Phraya River, with unobstructed sightlines in nearly every direction.
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