Mezzaluna by lebua Presents “The Tide & The Tower” with Chef Matthew Kammerer

Bangkok, Thailand, July 02, 2026 / TRAVELINDEX / Mezzaluna by lebua, the two-MICHELIN-starred French fine dining destination led by Chef Ryuki Kawasaki, welcomes Chef Matthew Kammerer of The Harbor House Inn for an exclusive two-night culinary collaboration on 24 and 25 July 2026.

Titled “The Tide & The Tower,” the collaboration brings together two chefs from different culinary landscapes, united by a shared respect for ingredients, precision, craftsmanship, sustainability, and quiet refinement. Rather than presenting a conventional guest chef dinner, the experience is designed as a true creative exchange, where both chefs contribute their distinct perspectives to one cohesive tasting journey.

At Mezzaluna, Chef Ryuki Kawasaki is known for his refined French technique, Japanese sensibility, and deeply personal approach to ingredients. Chef Matthew Kammerer brings a philosophy shaped by nature, seasonality, sustainability, and a profound sense of place — values that define the experience at The Harbor House Inn, the acclaimed coastal destination in Elk, California, awarded Two MICHELIN Stars and a MICHELIN Green Star.

Across six courses, guests will experience a dialogue between two culinary worlds. The menu begins with Bonito Smoked with Calendula, Smoked Bone Soy, and Poached Okra, reflecting Chef Matthew Kammerer’s ingredient-driven approach and deep respect for Japanese culinary traditions.

Chef Ryuki follows with Abalone, Artichoke Barigoule, and Sansho, combining Japanese ingredients with classical French technique through refinement, acidity, and precision. Chef Matthew Kammerer’s Kuruma Ebi Warmed over Charcoal, Cranberry Bean Miso, and Shishito continues the theme of purity and restraint, using direct charcoal cooking to highlight the natural sweetness and character of the tiger prawn.

The journey continues with Kijihata, Iberico Ham, and Zucchini Flower, a course that expresses Mezzaluna’s balance of Japanese product, French technique, and layered umami.

One of the most meaningful moments of the evening is the collaborative beef course, featuring Niigata Murakami Wagyu Beef from Chef Ryuki’s hometown in Niigata, Japan. Exclusively served at Mezzaluna by lebua in Bangkok, this prized beef holds deep personal significance for Chef Ryuki and has become one of the restaurant’s most distinctive signature ingredients.

For the first time, Chef Ryuki invites another chef to reinterpret one of Mezzaluna’s signature ingredients. Chef Matthew will cook the beef in his own style, while Chef Ryuki creates the garnish and Chef Matthew prepares the sauce. This course represents 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 presented with Cypress Smoke and Unripe Blackberry Jus, bringing together Chef Ryuki’s personal connection to Niigata and Chef Matthew Kammerer’s instinct for nature-led expression. This course represents the heart of the collaboration — not simply two chefs cooking side by side, but two perspectives meeting through one deeply personal ingredient.

The menu concludes with Miyazaki Mango, Mexican Marigold, Timut Pepper, and Wild Stingless Bee Honey, a dessert that brings brightness, fragrance, and delicate complexity to the final moment of the evening.

To complete the experience, Mezzaluna will offer two pairing journeys designed to complement the menu with intention and balance.

The Non-Alcohol Pairing, crafted by Chef Ismael, presents a thoughtful sequence of distinctive flavor combinations created for each course. Designed with the same level of precision as the cuisine, the pairing offers guests an alternative journey that is expressive, refined, and deeply connected to the menu.

The 6 Glasses Pairing brings together sake and wine in a curated journey of balance between origin, craftsmanship, and emotion. Rather than a traditional wine pairing, the experience is designed as a dialogue between sake and wine, following the rhythm of the menu while reflecting Mezzaluna’s identity through a subtle Japanese touch.

Menu and Beverage Pairing

Bonito Smoked with Calendula, 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 Warmed over Charcoal, Cranberry Bean Miso, Shishito
Raen Fort Ross-Seaview Charles Ranch, Sonoma 2023

Kijihata, Iberico Ham, Zucchini Flower
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 Jus
Dominus Estate, Napa Valley 2015

Miyazaki Mango, Mexican Marigold, Timut Pepper, Wild Stingless Bee Honey
Jozan, Karakuchi, Cho | Junmai

Among the highlights is Noguchi Naohiko, Junmai Nama-Genshu 60%, Ishikawa 2024, created under the legacy of legendary Toji Naohiko Noguchi, who has dedicated more than seventy years to the craft of sake brewing. His philosophy — “Brewing sake means nurturing 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, whose decades of winemaking experience across Bordeaux’s Right Bank and Napa Valley have made him one of the most respected figures in the world of wine. His philosophy centers on revealing the unique character of each vineyard, crafting wines defined by elegance, balance, and a profound sense of place.

Together, the cuisine and pairing experience invite guests into a journey where Japanese influence, French technique, American terroir, coastal craftsmanship, and the philosophy of modern luxury come together in harmony.

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

Event Details
Event: Mezzaluna by lebua x The Harbor House Inn – The Tide & The Tower
Dates: 24 and 25 July 2026
Venue: Mezzaluna by lebua, 65th Floor, The Dome at lebua, Bangkok
Experience: Six-course collaborative tasting menu
Menu Price: THB 12,000++ per person
6 Glasses Pairing: THB 8,000++ per person
Non-Alcohol Pairing: THB 3,500++ per person