Mezzaluna

Review

WHY GO? Nestled right at the top, Mezzaluna shines like the jewel in the crown of lebua. It offers a sophisticated dining experience that, under the helm of acclaimed chef Ryuki Kawasaki, perfectly balances Japanese and French culinary inspirations.

WHAT TO ORDER? Mezzaluna’s seasonal menus epitomise what Kawasaki calls timeless European cuisine. Here Japanese raw materials meet a wealth of European techniques. In the Winter degustation menu minami maguro, flame-seared southern bluefin tuna, is given a light, smoky aroma. Veal sweetbreads are fricassed with maitake mushrooms and yurine lily bulbs. The signature ise ebi, grilled a la plancha, is voluptuously enhanced by green lentil bisque and aromatically enriched black truffle. Soft sake-steamed amadai matches Jerusalem artichoke’s creamy lushness. The crispyseared foie gras is given an incomparable lightness with duck confit consomme. Wagyu beef A5 from Murakami in Niigata, the chef’s home prefecture, is grilled over bincho charcoal adding a unique aroma. The seven-course set menu also offers vegetarian alternatives. MarkRin dark chocolate from Chiang Mai makes a stunning two-textured cremeux and croustillant to finish.

Drinks A sommelier helps with selections from a comprehensive list of top international wines. Mocktail and Japanese tea pairings are also available.

Price: From 6,500 Baht/person

RATING

Food: 39/40

Drink: 20/20

Setting:19/20

Service: 19/20

Total: 97/100