Bangkok, Thailand, May 26, 2026 / TRAVELINDEX / Mezzaluna by lebua invites discerning guests to an extraordinary one-night-only collaboration with Tokoyama Shuzo, the historic sake house behind Jōzan sake, for an exclusive six-course sake pairing experience on Thursday, 2 July 2026.
For this special evening, Shimpei Tokoyama-san, 9th Generation Master Brewer and CEO of Tokoyama Shuzo, will travel from Fukui, Japan, to Bangkok to personally present a curated selection of Jōzan sake alongside the refined cuisine of Chef Ryuki Kawasaki at Mezzaluna by lebua.
More than a pairing dinner, the evening is a celebration of craftsmanship, terroir, and the quiet dialogue between cuisine and sake — both shaped by land, season, precision, and time.
Founded in 1804 in the heart of Fukui City, Tokoyama Shuzo has spent more than 220 years refining its signature expression of tanrei-jūjun — sake that is elegant, clean, and refined, yet layered with quiet depth and character. Crafted entirely from locally grown Fukui rice in close partnership with regional farmers, Jōzan sake reflects a philosophy rooted in seasonality, precision, and respect for origin. At Mezzaluna by lebua, two-MICHELIN-starred Chef Ryuki Kawasaki shares that same philosophy through his refined interpretation of contemporary French cuisine guided by Japanese sensibility.
For the evening, Chef Ryuki presents a six-course tasting menu thoughtfully paired with distinct expressions from the Jōzan collection. Highlights include awabi with Koshihikari rice, Kujo negi, and black truffle, paired with Shimpei Tokoyama’s exclusive omakase selection, alongside amadai with shiro hamaguri, green pea, pecoros, and marinière sauce, complemented by Jōzan Etsuzanjakusui Junmai Daiginjo. Each pairing is designed to reveal the elegant structure, refined umami, and layered character of Jōzan sake while reflecting the harmony between Fukui’s ingredients and craftsmanship. Together, the experience becomes more than food and sake pairing — it is an exploration of terroir, where the same soil, climate, and spirit are expressed through both cuisine and sake.
Chef Ryuki Kawasaki at Mezzaluna by lebua
Set high above Bangkok’s skyline on the 65th floor of State Tower, Mezzaluna by lebua is one of the city’s most celebrated fine dining destinations, awarded two MICHELIN stars for its refined contemporary French cuisine shaped by Japanese precision and seasonality. Under the direction of Chef Ryuki Kawasaki, Mezzaluna by lebua has become renowned for its elegant and deeply thoughtful culinary style, where technical mastery is balanced with restraint, purity, and emotional depth. Through carefully selected seasonal ingredients and meticulous attention to detail, Chef Ryuki creates a dining experience that is both refined and deeply personal, reflecting his contemporary interpretation of French cuisine guided by Japanese sensibility, elevated by breathtaking panoramic views overlooking Bangkok’s skyline and the Chao Phraya River.
Tokoyama Shuzo and Jōzan Sake: Over Two Centuries of Fukui Craftsmanship
Founded in 1804 in Fukui Prefecture, Tokoyama Shuzo is one of the region’s oldest sake breweries, renowned for producing refined, food-friendly sake rooted in the distinct character of Fukui. The brewery combines traditional craftsmanship with precise modern brewing techniques, using locally grown Fukui rice, pure regional water, and careful low-temperature fermentation to create sake with clarity, balance, and depth. Its flagship label, Jōzan sake, is celebrated for its crisp, dry profile, elegant umami, and polished structure — a style designed to complement cuisine with precision rather than overpower it. Through close partnerships with local rice farmers and a philosophy deeply connected to terroir, seasonality, and regional identity, Tokoyama Shuzo continues to express the quiet sophistication of Fukui craftsmanship in every bottle.
Dinner Menu
Amaebi, Somen, Oscietra Caviar, Tomato Consommé
Jozan, Karakuchi, Tobi | Junmai Ginjo
Awabi, Koshihikari, Kujo Negi, Black Truffle
Shimpei Tokoyama’s Selection | Omakase
Foie Gras Chawanmushi, Zuwai Crab, Zucchini
Jozan, Houjun Karakuchi, Kiwami | Junmai Daiginjo
Amadai, Shiro Hamaguri, Green Pea, Pecoros, Mariniere Sauce
Jozan, Etsuzanjakusui | Junmai Daiginjo
Niigata Murakami Wagyu Beef, Smoked Eel, Green Asparagus, Wasabi
Jozan, Miyamanishiki 2024
Miyazaki Mango, Yomogi, Timut pepper
Jozan, Karakuchi, Cho | Junmai
Event Details
– Venue: Mezzaluna by lebua
– Date: Thursday, 2nd July 2026
– Time: 18:00 – 21:30
– Experience: 6-course chef’s tasting menu with Jōzan sake pairing
– Price: THB 12,000++ per person
Guests are encouraged to reserve early for this exclusive one-night-only experience.