Bangkok, Thailand, October 20, 2026 / TRAVELINDEX / Mezzaluna by lebua welcomes Chef Olivier Chaignon from the three-Michelin-starred restaurant L'Osier in Tokyo for an exclusive two-day collaboration with Chef Ryuki Kawasaki from the two-Michelin-starred restaurant Mezzaluna, taking place on November 13 and 14, 2026.

The project, titled "The Pasture & the Moon," unites two outstanding culinary perspectives, both rooted in French gastronomy but shaped by fundamentally different relationships with Japan. Chef Ryuki interprets French cuisine through his Japanese heritage and culinary identity, while Chef Olivier draws on his French tradition and over twenty years of professional experience in Japan.

On only two evenings, the chefs present an original seven-course menu that celebrates Japanese influences, French craftsmanship, and the individual life paths that have shaped their cuisine.

L'Osier takes its name from the French word for "pasture" and is a reminder of the pastures that once lined the streets of Ginza. Mezzaluna, Italian for "crescent moon," gets its name from the restaurant's distinctive crescent-shaped architecture.

This November, the willow meets the moon – two five-Michelin-starred restaurants unite 65 floors above the Chao Phraya River.

At the heart of this collaboration lies a shared passion for French gastronomy, expressed through two distinct culinary identities. Instead of blending two cuisines, the menu demonstrates how exceptional Japanese ingredients can be interpreted through the discipline, refinement, and timeless artistry of French cooking.

The seven-course menu showcases exceptional ingredients, selected for their origin, seasonality, and personal significance to the chefs. Ossetra caviar, wild black abalone, Zuwai crab, Menuke mushrooms, Matsutake mushrooms, blue lobster, and Niigata Murakami beef are served throughout the evening, accompanied by a carefully curated wine pairing of seven glasses.

Among the defining stories of the menu are saffron from Saga and sake from Nabeshima, reflecting Chef Olivier's deep connection to Japan and its producers, while Niigata Murakami beef transports Chef Ryuki back to the landscape and flavors of his homeland. Together, these ingredients give the collaboration its central expression: the essence of Japan, carried by the soul of French cuisine.

Menu and beverage pairing

Scallops “Bonbon” with Ossetra caviar, finger lime champagne and Saga saffron sauce, Philipponnat Cuvée 1522 Extra Brut 2016

Shirako Chawammushi, Zuwai crab, Yurine, white truffle Santa Maria La Nave, Millesulmare, Sicily, 2021

Wild black abalone, creamy bulgur with aonori seaweed, shiso flowers, frothy sea urchin broth, Nabeshima x Olivier Chaignon, Saga

Menuke, Matsutake, Kabu, Sakura Ebi Aldo Conterno, Bussiador, Langhe, 2022

Mild coral sauce with blue lobster, chestnuts and white truffle Jean-Pierre Guyon, Savigny-lès-Beaune 1er Cru Les Peuillets, 2022

Nashi pear, sake, sudachi

Niigata Murakami beef, smoked eel, gobo, Sansho Autumn “Red Consommé” with Voatsiperifery pepper, Foie Gras Royale Mas de Daumas Gassac Rouge, Saint-Guilhem-le-Désert, 2015

Chestnut, Hibiki whisky, cocoa juice, black lime Possa Cinque Terre Sciacchetrà 'Triple A, 2019

  • Date: 13th-14th November 2026
  • Venue: Mezzaluna by lebua, 65th floor, lebua Bangkok
  • Experience: 7-course menu (in collaboration with other restaurants): 15,000++ THB per person. 3 signature dishes from L'Osier, 2 signature dishes from Mezzaluna by lebua, 2 dishes from a collaboration with other restaurants, including 1 dessert. 7-course wine pairing: 9,500++ THB per person
  • Reservations: +66 (0)2 624 9999 or [email protected]

    • About chef Olivier Chaignon

    Chef Olivier Chaignon is the Executive Chef of L'Osier, the three-Michelin-starred French restaurant in Ginza, Tokyo. He first came to Japan in 2005 as Executive Chef of Pierre Gagnaire in Tokyo and moved to L'Osier as Executive Chef in 2013.

    At L'Osier, chef Olivier combines the traditions of French cuisine with carefully selected ingredients from Japan and France, creating an innovative interpretation of French gastronomy. His culinary philosophy is based on preserving the restaurant's tradition while developing its own distinctive and contemporary identity.

    Under his leadership, L'Osier has retained three MICHELIN stars, most recently recognized in the MICHELIN Guide Tokyo 2026.

    Founded in 1973 in Ginza, Tokyo, L'Osier has established itself as one of Japan's most prestigious French restaurants. Its culinary vision is shaped by chef Olivier Chaignon, who blends the traditions of French cuisine with exquisite ingredients from both Japan and France.

    Chef Olivier first came to Japan in 2005 as head chef of Pierre Gagnaire in Tokyo and became head chef of L'Osier in 2013. Under his leadership, the restaurant has continued its tradition of French gastronomy while striving for an innovative expression of cuisine and sustainable gastronomy.

    About Chef Ryuki Kawasaki

    Chef Ryuki Kawasaki heads Mezzaluna by lebua, Bangkok's two-Michelin-starred gourmet restaurant. His cuisine reflects his Japanese heritage through a refined interpretation of French gastronomy, emphasizing precision, balance, and exceptional ingredients.

    Chef Ryuki's connection to his hometown of Niigata is also reflected in his cuisine, including the exclusive use of Niigata Murakami Wagyu beef at Mezzaluna by lebua.

    Located on the 65th floor of The Dome at lebua, Mezzaluna by lebua is one of Bangkok's most prestigious gourmet restaurants. Under the direction of Chef Ryuki Kawasaki, the restaurant presents refined French cuisine infused with Japanese sensibility, rare ingredients, and an uncompromising pursuit of precision, balance, and elegance. Mezzaluna is also the only restaurant in Bangkok to serve exclusive Niigata Murakami Wagyu beef, sourced from Ryuki's hometown of Niigata, Japan.

    lebua Bangkok is a renowned international luxury brand with distinctive hotels, exquisite restaurants, and exclusive bars in the Asia-Pacific region. The world's first vertical destination, comprising the prestigious Tower Club at lebua and lebua at State Tower in Bangkok, offers an impressive array of elegant suites, legendary restaurants and bars, bespoke experiences, and breathtaking city views. Award-winning restaurants include Sirocco by lebua, Breeze by lebua, the two-Michelin-starred Mezzaluna by lebua, the two-Michelin-starred Chef's Table by lebua, the Sky Bar, Flute, Alfresco 64, lebua No. 3, Distil, and the Pink Bar. lebua Bangkok is the only hotel in Thailand with two two-Michelin-starred restaurants.