Mezzaluna by lebua welcomes Chef Olivier Chaignon of three-MICHELIN-starred L’Osier in Tokyo for an exclusive two-night collaboration with Chef Ryuki Kawasaki of two-MICHELIN-starred Mezzaluna, taking place on 13 and 14 November 2026.
Entitled “The Willow & The Moon”, the collaboration brings together two distinguished culinary perspectives, both grounded in French gastronomy yet shaped by profoundly different relationships with Japan. Chef Ryuki expresses French cuisine through his Japanese heritage and culinary identity, while Chef Olivier draws upon his French tradition and more than two decades of professional experience in Japan.
For two evenings only, the chefs will present an original seven-course menu celebrating Japanese provenance, French craftsmanship and the individual journeys that have shaped their cuisine.
The Willow & the Moon
L’Osier takes its name from the French word for “willow”, recalling the willow trees that once lined the streets of Ginza. Mezzaluna, meaning “half moon” in Italian, takes its name from the restaurant’s distinctive crescent-shaped design.
This November, the willow meets the moon—bringing together two restaurants holding five MICHELIN Stars, 65 floors above the Chao Phraya River.
At the heart of the collaboration lies a shared devotion to French gastronomy, expressed through two distinct culinary identities. Rather than blending two cuisines, the menu reveals how exceptional Japanese ingredients can be interpreted through the discipline, refinement and timeless artistry of French technique.
The seven-course experience showcases remarkable ingredients chosen for their provenance, seasonality and personal significance to the chefs. Ossetra Caviar, Wild Black Abalone, Zuwai Crab, Menuke, Matsutake, Blue Lobster and Niigata Murakami Beef unfold across the evening, accompanied by a carefully curated seven-glass pairing.
Among the menu’s defining stories, Saga Saffron and Nabeshima Sake reflect Chef Olivier’s close connection to Japan and its producers, while Niigata Murakami Beef brings Chef Ryuki back to the landscape and flavours of his hometown. Together, these ingredients give the collaboration its central expression: the essence of Japan, carried through 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 Foamy Sea Urchin Broth
Nabeshima x Olivier Chaignon, Saga
Menuke, Matsutake, Kabu, Sakura Ebi
Aldo Conterno, Bussiador, Langhe, 2022
Blue Lobster, Chestnut and White Truffle Mild Coral Sauce
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” Infused 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
