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An overdue lunch to check out the new dishes turned into a long form menu as the team requested some of the classics. Overall, Daniel and his team get better and more precise. The reduction is more consequent, the flavors strong when they need to be and subtil at other times.
One new dish was the absolute highlight.
The Hotaru Ika with piperade and ajo blanco. A stalwart of Japanese cuisine in the spring season combined with a sauce which emulates a Mediterranean flavor. Pure genius. One has to try this dish to understand it. So good!
Sezanne has established itself in less than one year as one of the best, some might argue, the best French restaurant in Tokyo.
9 / 10
"RADIS BEURRE"
BOTAN EBI FROM HOKKAIDO WITH CELERY
48 MONTH AGED CONTE CHEESE SOUGERE
PRESERVED BLACK TRUFFLE WITH CHAMPAGNE CREAM
GREEN ASPARAGUS FROM "JÉRÔME GALIS" WITH HOKKAIDO SCALLOPS
AND "KRISTAL" CAVIAR
MALTED BARLEY SOURDOUGH WITH BRITTANY BUTTER
WHITE ASPARAGUS SOUP WITH SHIRO BI AND PIEDMONT HAZELNUTS
SABA "ESCABECHE" WITH HAMAGURI
ARIAKEYAMA FARM'S BIZEN SHAMO, POACHED IN YELLOW WINE
"FOIE GRAS PERSILLÉ"
"HOTARU IKA" WITH PIPERADE AND "AJO BLANCO"
MOREL MUSHROOM WITH WHITE ASPARAGUS
AND ROASTED CHICKEN SAUCE
"CÔTE DE PORC DE BIGORRE" WITH "TOKYO SHIROKABI" SAUCE
AND "RIZ PILAF"
"SHIIKUU" FROM KIKAI ISLAND, WITH EARL GREY TEA
MIYAZAKI MANGO WITH SHORTBREAD "CRÈME CHANTILLY"
MIGNARDISES
MIGNARDISES
