I made a reservation for the Omakase course and arrived at the restaurant. I was guided to the elevator and went up to the 7th floor.Since I arrived a bit early, I waited at the bar counter. On the 7th floor, there are SEZANNE and Maison Marunouchi, and I noticed a few women enjoying afternoon tea.When the time came, the door was opened for me, and I entered SÉZANNE.The interior has a casual, café-like atmosphere. However, there is a 15% service charge.The chef has recently taken over in April this year. Born in Tavistock, Devon, England, Lancaster has honed his skills at some of the world's top restaurants, including "Midsummer House" in Cambridge and "Oaxen Krog" in Stockholm. In 2022, he opened his own restaurant "Poise" in Singapore, earning a Michelin star in his first year.The course features a series of finger foods, followed by a main dish of either fish or meat, with no choice of types. You’ll find out what you get when it’s served.On this day, the fish was white sweet sea bream, and the meat was pigeon. I also have a dislike for pigeon from my experience at Kantei Sanso. I would have preferred to choose something else, even if it meant paying an extra fee.I had informed them about my allergy to cumin, but there were no alternatives offered, so I had to choose between eating it or not.Initially, there was no explanation of the drinks or the course, and I only received details when the dishes were served. I had no idea how many more dishes were coming, making it difficult to know when to order drinks. Additionally, the waitstaff changed frequently, with Chinese, European, and Japanese staff attending to me. I wonder if this is due to not ordering a wine pairing?At the end, I was handed an envelope, and only then did I receive the menu. I see... I had been trying to take notes, but I wish they had shared it sooner.That night, there was a Japanese sake event, priced at JPY 125,000, which was sold out.I felt that the lunch was sufficient for me.Course:- MONTH AGED COMTE, YEBISU, SHERRY VINEGAR 48-month aged Comté cheese, Ebisu beer, sherry vinegar- SHIRO EBI, CUCUMBER, ESPELETTE PEPPER White shrimp, cucumber, Espelette pepper- QUEEN ROUGE GRAPES FROM NAGANO PREFECTURE, CHICKEN PARFAIT, SAUTERNES Queen Rouge grapes from Nagano, chicken liver parfait with Sauternes- HOKKAIDO MURASAKI SEA URCHIN, WHITE CORN FROM AICHI PREFECTURE, SHISO Hokkaido purple sea urchin, white corn from Aichi, shiso- CHICKEN WING, KURUMA EBI, COURGETTE FROM CHIBA PREFECTURE Chicken wings, kuruma shrimp, zucchini from Chiba- LAMINATED BRIOCHE WITH BORDIER BUTTER Laminated brioche with Bordier butter- SHIRO AMADAI FROM EHIME PREFECTURE, MANJIMUP BLACK TRUFFLE, ALBUFERA SAUCE White sweet sea bream from Ehime, Manjimup black truffle sauce, Albufera- BRITTANY PIGEON, KIYOU PLUMS FROM YAMANASHI PREFECTURE Brittany pigeon, Kiyou plums from Yamanashi, plum sauce- POMME DAUPHINE, LONG PEPPER FROM OKINAWA PREFECTURE Pomme Dauphine, long pepper from Okinawa- N25 KALUGA CAVIAR, BUTTERMILK, WHITE CHOCOLATE N25 Kaluga caviar, buttermilk, white chocolate- MIGNARDISE Mignardise: chocolate brownie, cinnamon, cumin- Coffee