Mezzaluna by lebua

Chef Ryuki Kawasaki defines Mezzaluna through a restrained interpretation of French cuisine shaped by Japanese ingredients and sensibility. His approach centres on sourcing, with produce selected for clarity of flavour and prepared with minimal intervention. Seasonal tasting menus reflect this philosophy, shifting regularly while maintaining a consistent balance between technique and ingredient integrity. A signature feature is the Murakami wagyu from Niigata, presented with precision to emphasise texture and natural richness. The crescent-shaped dining room, set high above the city, frames expansive views through double-height windows, reinforcing a sense of quiet focus. The overall experience is composed and deliberate, with cuisine that prioritises structure, refinement, and control over excess.