Review

With chef Ryuki Kawasaki at the kitchen helm, Mezzaluna continues to deliver an extraordinary pairing of highly creative French cuisine with stunning premium Japanese ingredients. The restaurant recently emerged from a comprehensive dining room refurbishment with a magnificent new kitchen. Menus change seasonally, with the only constant being an exquisite binchotan charcoal-grilled Niigata Murakami beef with varied garnishes. With the remodelling, Mezzaluna shines again, discreet and stylish with an air of the grand, and cityscape views that are truly memorable. The culinary experience begins with a trio of elaborate amuse-bouches, setting the scene, followed by an on-brand bread basket. Then comes the first appetiser– a stellar combination of bafun uni in a delicate grey shrimp jelly, topped with avocado and caviar. To follow, striped shrimp with apple, celery, and marigold, or foie gras French toast. Faultlessly executed kinmedei with sakura ebi and vadouvan, picture-perfect butter-poached barfin flounder, then on to an unforgettable pre-main of deconstructed pigeon with maitake, yurine, and jus gras. The mains offer a choice of chef Ryuki’s beef, wild boar, or Kobe beef, which is perhaps the hardest decision of the evening. Desserts maintain an exceptionally high standard with the innovative kholo tan yong, a blend of 73% dark chocolate combined with banana, matcha, and green cardamom.