Bangkok, Thailand, July 2, 2026 / TRAVELINDEX / Mezzaluna by lebua, the two-Michelin-starred French gourmet restaurant under the direction of Chef Ryuki Kawasaki, welcomes Chef Matthew Kammerer of The Harbor House Inn for an exclusive two-day culinary collaboration on July 24 and 25, 2026.

Under the title "The Tide & The Tower," two chefs from different culinary worlds collaborate, united by their shared respect for ingredients, precision, craftsmanship, sustainability, and subtle refinement. Instead of a conventional guest chef dinner, the experience is conceived as a genuine creative exchange, where both chefs contribute their individual perspectives to a harmonious culinary journey.

At Mezzaluna, Chef Ryuki Kawasaki is known for his refined French cuisine, Japanese sensibility, and highly personal approach to ingredients. Chef Matthew Kammerer, on the other hand, brings a philosophy rooted in nature, seasonality, sustainability, and a deep understanding of the location – values ​​that define the experience at The Harbor House Inn, the renowned coastal hotel in Elk, California, awarded two MICHELIN stars and one MICHELIN Green Star.

In six courses, guests experience a dialogue between two culinary worlds. The menu begins with smoked bonito with marigold, smoked soy sauce made from bones, and poached okra, reflecting the approach of chef Matthew Kammerer, which focuses on the ingredients and his deep respect for Japanese culinary traditions.

Chef Ryuki then presents abalone, artichoke barigoule, and sansho, blending Japanese ingredients with classic French culinary art through refinement, acidity, and precision. Chef Matthew Kammerer continues the theme of purity and restraint with his charcoal-cooked kuruma ebi, cranberry bean miso, and shishito. Cooking directly over charcoal accentuates the natural sweetness and character of the tiger prawn.

The culinary journey continues with Kijihata, Iberico ham and zucchini blossom – a course that expresses Mezzaluna's balance of Japanese products, French culinary art and multifaceted umami.

One of the most moving moments of the evening is the collaboratively prepared beef course featuring Niigata Murakami Wagyu beef from Chef Ryuki's Japanese hometown. This exquisite beef, served exclusively at Mezzaluna by lebua in Bangkok, holds deep personal significance for Chef Ryuki and has become one of the restaurant's signature ingredients.

For the first time, Chef Ryuki invites another chef to reinterpret one of Mezzaluna's signature ingredients. Chef Matthew prepares the beef in his own style, while Chef Ryuki creates the garnish and Chef Matthew prepares the sauce. This course forms the heart of the collaboration—not two chefs cooking side by side, but two perspectives meeting on one plate.

For this special collaboration, the beef is served with cypress smoke and a jus made from unripe blackberries. This combines Chef Ryuki's personal connection to Niigata with Chef Matthew Kammerer's passion for natural cuisine. This course forms the heart of the collaboration – not just two chefs cooking side by side, but two perspectives united by a deeply personal ingredient.

The menu concludes with a dessert of Miyazaki mango, Mexican marigold, Timut pepper and honey from wild stingless bees, adding luminosity, fragrance and a subtle complexity to the final moment of the evening.

To complete the experience, Mezzaluna offers two menu pairing journeys that complement the menu in a targeted and balanced way.

The non-alcoholic beverage pairing, created by Chef Ismael, presents a carefully curated sequence of distinctive flavor combinations, each perfectly matched to a specific course. Developed with the same precision as the dishes themselves, the pairing offers guests an alternative taste journey that is expressive, sophisticated, and closely intertwined with the menu.

The "6-glass pairing" unites sake and wine in a carefully curated journey that perfectly balances origin, craftsmanship, and emotion. Instead of a traditional wine pairing, this experience is conceived as a dialogue between sake and wine, following the rhythm of the menu and reflecting Mezzaluna's identity with a subtle Japanese touch.

Menu and beverage pairing

Bonito smoked with marigold, smoked bone soy, poached okra Noguchi Naohiko, Junmai Nama-Genshu 60%, Ishikawa 2024

Abalone, Artichoke Barigoule, Sansho Domaine Ménard-Gaborit, Pour l'histoire, Loire Valley 2023

Kuruma Ebi, heated over charcoal, cranberry bean miso, Shishito Raen, Fort Ross-Seaview Charles Ranch, Sonoma 2023

Kijihata, Iberian ham, zucchini blossom La Pousse d'Or Volnay 1er Cru “Clos des la Bousse d'Or” Cuvée Amphore, Monopole, 2018

Niigata Murakami Wagyu beef, cypress smoke, unripe blackberry juice, Dominus Estate, Napa Valley 2015

Miyazaki mango, Mexican marigold, Timut pepper, wild stingless honey Jozan, Karakuchi, Cho | Junmai

Among the highlights is the Noguchi Naohiko Junmai Nama-Genshu 60%, Ishikawa 2024, created in the tradition of the legendary Toji Naohiko Noguchi, who dedicated over seventy years to the art of sake brewing. His philosophy – “Brewing sake means nourishing people” – reflects the human spirit behind the bottle, where skill, knowledge, and tradition are passed on through shared experience.

Another defining label is Dominus Estate, Napa Valley 2015, shaped by the vision of Christian Moueix. His decades of experience in viticulture on the right bank of the Gironde and in Napa Valley have made him one of the most respected figures in the wine world. His philosophy focuses on highlighting the unique character of each vineyard and creating wines characterized by elegance, balance, and deep terroir.

The combination of cuisine and matching drinks invites guests on a journey where Japanese influences, French culinary art, American terroir, coastal craftsmanship and the philosophy of modern luxury blend harmoniously.

“The Tide & The Tower” will take place on July 24th and 25th, 2026 for only two nights at Mezzaluna by lebua.

Event Details: Mezzaluna by lebua x The Harbor House Inn – The Tide & The Tower Date: July 24th and 25th, 2026 Location: Mezzaluna by lebua, 65th Floor, The Dome at lebua, Bangkok Experience: Six-course tasting menu Menu price: 12,000++ THB per person Wine pairing (6 glasses): 8,000++ THB per person Non-alcoholic wine pairing: 3,500++ THB per person