I visited SEZANNE to celebrate a friend's birthday.The dishes were all creatively crafted, showcasing high-quality Japanese ingredients, and I thoroughly enjoyed them. The series of bite-sized finger foods served at the beginning was particularly outstanding.I heard that the chef changed in April, bringing significant changes to the menu. I haven't been here before the chef change, so I can't compare, but my satisfaction level is high.The service and interior design exuded top-notch elegance. The half-open kitchen with large windows allowed us to see the cooking process, which added to the overall experience.【MENU SÉZANNE】 JPY 56,925 (tax included)〈Bite-sized Appetizers〉 48-month aged Comté cheese with Ebisu beer and sherry vinegar jelly White shrimp with cucumber and Amela tomato, drizzled with Espelette chili oil Scallops from Funka Bay with katsuobushi cream, Wakayama finger lime, and dill weed Chicken liver with Queen Rouge grapes from Nagano, Sauternes jelly, and tart base〈Appetizers〉 Hokkaido sea urchin with white corn from Aichi, chawanmushi, and shiso jelly Chicken wings with Kumamoto shrimp, zucchini from Chiba, stuffed with tomato and basil sauce, and milk bread with shrimp and chicken oil Squid ink and egg yolk pasta with surume squid, bacon, barley risotto, and ravioli style〈Bread〉 Homemade brioche with Bordier butter〈Main Dishes〉 Kinmedai (golden eye snapper) from Chiba, grilled with binchotan charcoal, mussels from Miyagi, Italian white asparagus, and sauce made with Vin Jaune (yellow wine) Pigeon from Brittany with rhubarb from Kagoshima, snap peas, and Madeira sauce Pigeon tart and pigeon consomme〈Desserts〉 Shizuoka angel sound mask melon with champagne and mint foam Buttermilk parfait with shortbread, Ossetra caviar, and white chocolate〈Petit Fours〉 Kumquat with koji custard tart Brownie with brown sugar and chocolate【Wine Pairing】 Left photo: Premium course (around JPY 60,000) Right photo: "Discovery" course (around JPY 40,000) * Each includes six glasses: white, red, sparkling, white, red, and sweet.
We use cookies on this site to enhance your user experience.
