A refined autumn course that shows the restaurant's mastery of classical French cooking applied to Japanese ingredients. The pheasant quenelles are delicately light, suspended in a subtle dashi broth. Sansho pepper provides a numbing spice note that lingers. Multiple diners note this as a standout moment in the tasting menu.
Tips from diners
This course comes early in the tasting menu to establish the balance between French and Japanese flavors — pay attention to how it sets the tone for later courses.
This signature course combines the umami of scallop with abalone and karasumi (mullet roe). The crispy pastry encases tender scallop, while the spinach provides earthiness. Reviewers consistently praise the balance between the delicate scallop and the rich, briny karasumi.
Tips from diners
Eat this course while the pastry is still warm — it loses its crispness after 2-3 minutes.
Tender poached lobster receives a luxurious champagne sabayon sauce that complements without overpowering the delicate sweetness of the shellfish. The sauce-to-protein ratio is precise — neither masks the other. Diners report this as one of the most balanced dishes in the menu.
Tips from diners
Use the bread to capture every last drop of the sabayon — the sauce is as important as the lobster itself.
Master Chef Kawasaki's foie gras pot-au-feu features Kensaki squid, nameko mushrooms, mizuna greens, and a delicate duck dashi. The cooking method ensures the foie gras remains buttery while the vegetables add textural contrast. This dish exemplifies the balance between French technique and Japanese ingredients that defines Mezzaluna.
Tips from diners
Allow the foie gras to warm to room temperature on your palate before swallowing — it melts faster and reveals more subtle flavors.
The wagyu is cooked to a precise temperature, maintaining its marbling and natural umami. The red wine reduction is built on a base that likely includes beef stock and demi-glace, concentrated for depth. The herb oil brightens the plate with freshness. Reviews emphasize how the cooking technique honors the quality of the beef.
Tips from diners
Request the beef cooked medium-rare — this temperature best preserves the marbling and prevents the umami from becoming overly concentrated.
Mezzaluna has held two Michelin stars for eight consecutive years, the only restaurant in Bangkok to achieve this distinction since the guide's inception. Led by Master Chef Ryuki Kawasaki, it blends French technique with Japanese ingredients in a crescent-shaped dining room high above the Chao Phraya River with double-height windows.
Reservations are essential and book 2-3 months in advance. The 65th floor offers the best views at sunset — request a table window seat when booking.
Arrive at the restaurant by 6 pm if you have a dinner reservation — the ascent from ground floor to the 65th floor via private elevator takes 10 minutes and you'll want to settle before service begins.
The tasting menu is 7 courses and takes approximately 2.5 hours. Allow time for aperitifs in the bar before your seating — it's part of the experience.
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