The rainbow trout confit at Mezzaluna, an acclaimed fine-dining restaurant in Bangkok that overlooks the city from the top of the 65-story Lebua State Tower, is an impeccable example of contemporary French cuisine. As is the luxurious foie gras flan, which lies beneath a grilled morsel of red snapper in a broth of smoked duck — and the silky veloute sauce that accompanies a rectangle of breadcrumb-encrusted ayu (sweetfish) garnished with basil and cucumber. The techniques are classically French, but — like many of the dishes' star ingredients — chef Ryuki Kawasaki finds his origins in Japan.