{"id":8330,"date":"2026-07-02T05:48:55","date_gmt":"2026-07-02T05:48:55","guid":{"rendered":"https:\/\/www.travelindex.org\/media\/global-travel-news\/mezzaluna-by-lebua-presents-the-tide-the-tower-with-chef-matthew-kammerer\/"},"modified":"2026-07-02T05:48:55","modified_gmt":"2026-07-02T05:48:55","slug":"mezzaluna-by-lebua-presents-the-tide-the-tower-with-chef-matthew-kammerer","status":"publish","type":"post","link":"https:\/\/www.travelindex.org\/media\/global-travel-news\/mezzaluna-by-lebua-presents-the-tide-the-tower-with-chef-matthew-kammerer\/","title":{"rendered":"Mezzaluna by lebua Presents \u201cThe Tide & The Tower\u201d with Chef Matthew Kammerer"},"content":{"rendered":"
\n
\"Mezzaluna<\/div>\n

\"Mezzaluna<\/a>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<\/strong> for an exclusive two-night culinary collaboration on 24 and 25 July 2026<\/strong>.<\/p>\n

Titled \u201cThe Tide & The Tower,\u201d<\/strong> 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.<\/p>\n

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 \u2014 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<\/strong>.<\/p>\n

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<\/strong>, reflecting Chef Matthew Kammerer\u2019s ingredient-driven approach and deep respect for Japanese culinary traditions.<\/p>\n

Chef Ryuki follows with Abalone, Artichoke Barigoule, and Sansho<\/strong>, combining Japanese ingredients with classical French technique through refinement, acidity, and precision. Chef Matthew Kammerer\u2019s Kuruma Ebi Warmed over Charcoal, Cranberry Bean Miso, and Shishito<\/strong> continues the theme of purity and restraint, using direct charcoal cooking to highlight the natural sweetness and character of the tiger prawn.<\/p>\n

The journey continues with Kijihata, Iberico Ham, and Zucchini Flower<\/strong>, a course that expresses Mezzaluna\u2019s balance of Japanese product, French technique, and layered umami.<\/p>\n

One of the most meaningful moments of the evening is the collaborative beef course, featuring Niigata Murakami Wagyu Beef<\/strong> from Chef Ryuki\u2019s 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\u2019s most distinctive signature ingredients.<\/p>\n

For the first time, Chef Ryuki invites another chef to reinterpret one of Mezzaluna\u2019s 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 \u2014 not two chefs cooking side by side, but two perspectives meeting on one plate.<\/p>\n

For this special collaboration, the beef is presented with Cypress Smoke and Unripe Blackberry Jus<\/strong>, bringing together Chef Ryuki\u2019s personal connection to Niigata and Chef Matthew Kammerer\u2019s instinct for nature-led expression. This course represents the heart of the collaboration \u2014 not simply two chefs cooking side by side, but two perspectives meeting through one deeply personal ingredient.<\/p>\n

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

To complete the experience, Mezzaluna will offer two pairing journeys designed to complement the menu with intention and balance.<\/p>\n

The Non-Alcohol Pairing<\/strong>, 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.<\/p>\n

The 6 Glasses Pairing<\/strong> 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\u2019s identity through a subtle Japanese touch.<\/p>\n

Menu and Beverage Pairing<\/strong><\/p>\n

Bonito Smoked with Calendula, Smoked Bone Soy, Poached Okra<\/strong><\/em>
\nNoguchi Naohiko, Junmai Nama-Genshu 60%, Ishikawa 2024<\/p>\n

Abalone, Artichoke Barigoule, Sansho<\/strong><\/em>
\nDomaine M\u00e9nard-Gaborit, Pour l\u2019histoire, Loire Valley 2023<\/p>\n

Kuruma Ebi Warmed over Charcoal, Cranberry Bean Miso, Shishito<\/strong><\/em>
\nRaen Fort Ross-Seaview Charles Ranch, Sonoma 2023<\/p>\n

Kijihata, Iberico Ham, Zucchini Flower<\/strong><\/em>
\nLa Pousse d\u2019Or Volnay 1er Cru \u201cClos des la Bousse d\u2019Or\u201d Cuv\u00e9e Amphore, Monopole, 2018<\/p>\n

Niigata Murakami Wagyu Beef, Cypress Smoke, Unripe Blackberry Jus<\/strong><\/em>
\nDominus Estate, Napa Valley 2015<\/p>\n

Miyazaki Mango, Mexican Marigold, Timut Pepper, Wild Stingless Bee Honey<\/strong><\/em>
\nJozan, Karakuchi, Cho | Junmai<\/p>\n

Among the highlights is Noguchi Naohiko, Junmai Nama-Genshu 60%, Ishikawa 2024<\/strong>, created under the legacy of legendary Toji Naohiko Noguchi, who has dedicated more than seventy years to the craft of sake brewing. His philosophy \u2014 \u201cBrewing sake means nurturing people\u201d \u2014 reflects the human spirit behind the bottle, where skill, knowledge, and tradition are passed on through shared experience.<\/p>\n

Another defining label is Dominus Estate, Napa Valley 2015<\/strong>, shaped by the vision of Christian Moueix, whose decades of winemaking experience across Bordeaux\u2019s 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.<\/p>\n

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.<\/p>\n

\u201cThe Tide & The Tower\u201d<\/strong> will take place at Mezzaluna by lebua<\/strong> on 24 and 25 July 2026<\/strong> for two nights only.<\/p>\n

Event Details<\/strong>
\nEvent:<\/strong> Mezzaluna by lebua x The Harbor House Inn \u2013 The Tide & The Tower
\nDates:<\/strong> 24 and 25 July 2026
\nVenue:<\/strong> Mezzaluna by lebua, 65th Floor, The Dome at lebua, Bangkok
\nExperience:<\/strong> Six-course collaborative tasting menu
\nMenu Price:<\/strong> THB 12,000++ per person
\n6 Glasses Pairing:<\/strong> THB 8,000++ per person
\nNon-Alcohol Pairing:<\/strong> THB 3,500++ per person<\/p>\n

Source<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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 \u201cThe Tide & The Tower,\u201d the collaboration brings together two chefs …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[2315,37,14,2316,1966],"class_list":["post-8330","post","type-post","status-publish","format-standard","hentry","category-global-travel-news","tag-global-travelnews","tag-news","tag-travelindex","tag-travelindex-media-group","tag-untourism"],"_links":{"self":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/posts\/8330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/comments?post=8330"}],"version-history":[{"count":0,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/posts\/8330\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/media?parent=8330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/categories?post=8330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/tags?post=8330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}