On this day, I visited SEZANNE. I had been meaning to go for a while, but the prices kept rising, and I missed my chance to visit. Then, I found out that Chef Daniel Calvert had left, and a new chef had taken over.It’s never good to miss opportunities like that; considering the restaurant's reputation, I should have gone sooner.The new chef is Steven Lancaster. I don’t know much about his background, but I heard he earned a Michelin star in his first year after opening a restaurant in Singapore, so he must be quite talented. Being chosen to lead a three-star restaurant like SEZANNE is impressive, but it must also come with significant pressure.I pondered these thoughts while enjoying my meal._(:3 ｣∠)_The ambiance of the restaurant was exceptional. The large windows let in plenty of light, creating a bright and uplifting atmosphere for lunch. I’m curious about the evening ambiance and would love to visit again.The service was, as expected, excellent. I’m not sure how much the staff has changed, but I received impeccable service without any concerns. (*´∀`)The first half of the meal was outstanding. It was undeniably delicious, and I thought to myself how wonderful it was. However, the second half became a bit challenging for me. The main dishes and noodles were quite adventurous, but they didn’t resonate with my palate. Of course, they were tasty, but given the restaurant's high ratings, I wondered about my overall satisfaction in comparison. Perhaps there’s still room for growth.I believe it will be interesting to see how the restaurant evolves as it navigates the legacy of its three-star status under the new chef. It was a lovely lunch! It was a great meal! (*´∀`)Reservation method: OMAKASE Course price: JPY 27,380, I think? Duration: Just under 2 hours Reservation difficulty: Fairly easy to book Order: Sparkling water and about two types of stylish tea Total bill: Around JPY 32,000 I just remembered that the non-alcoholic tea was quite delicious.
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