Gerhard Huber

Item: SEZANNE (SEZANNE)
Rating: 5.0
Author: Gerhard Huber

2073 Meals

Lunch at SEZANNE (SEZANNE)

at SEZANNE (SEZANNE) on 20 June 2024

Photo Views: 10

Meal Views: 189

Sezanne, located within the luxurious Four Seasons Hotel Tokyo at Marunouchi, is a beacon of French culinary excellence under the expert guidance of Chef Daniel Calvert. Since its opening in mid-2021, Sezanne has swiftly risen to prominence, earning two Michelin stars and a revered spot in Tokyo's vibrant dining scene. Chef Calvert, with his extensive experience at globally acclaimed establishments like Belon in Hong Kong, Per Se in New York, and Epicure at Le Bristol in Paris, brings a unique blend of classical French techniques and innovative flavors to the heart of Tokyo.

The restaurant's ambiance is a harmonious blend of sophistication and modernity, offering an intimate and luxurious dining experience. The meticulous attention to detail is evident in every aspect, from the elegantly designed interiors to the meticulously crafted dishes. Chef Calvert's philosophy centers around the celebration of high-quality, seasonal ingredients, often locally sourced, combined with a profound respect for traditional French culinary artistry.

The meal began with Hamaguri from Chiba with Green Peas and Nira Oil. The perfect balance and excellently cooked hamaguri made for a delightful start. The green peas and nira oil provided a fresh and vibrant backdrop, enhancing the delicate flavors of the clam.

Next was the Shima Ebi Marinated in Vin Jaune and "Kristal" Caviar with Avocado and Sudachi. The caviar's luxurious taste was complemented by the avocado's creamy texture and the sudachi's citrusy zing. The Shima Ebi, soft and creamy, left a wonderful aftertaste.

The Akkeshi Oyster "En Gelée" with Borage Flowers followed, presenting a clever and tasty dish. The oyster's sea flavor was perfectly balanced, not too slimy, allowing the full oyster flavor to shine.

The Kasugodai with Murasaki Sea Urchin and Cucumber Blossoms was a stroke of genius. The cold-smoked Kasugodai, enhanced by the uni, offered pure pleasure without any overpowering smoky flavor.

The Malted Barley Sourdough with Brittany Butter provided a comforting interlude, setting the stage for the Duck Foie Gras Slow Poached with Chicken Leg and Soy Sauce. The fluffy foie gras wrapped around the chicken core was perfectly balanced, with the acidity of the chicken adding a delightful contrast.

The Kinmedai from Chiba Prefecture with Zucchini Flower and Ama Ebi showcased great balance of tastes and texture, while the Hokkaido Scallop with Sweet Corn from Yamanashi Prefecture and Smoked Pimenton combined the sweetness of the corn and the rich, creamy scallop beautifully.

The Hiroshima Softshell Turtle with Australian Black Winter Truffle was an umami-bomb, with the truffle gently enhancing the rich and succulent soup.

The Heirloom Tomato Tart with Garden Basil and Burrata was a classic, always enjoyable and perfectly executed. The main course, Megumi Gamo from Aichi with Girolle Mushrooms and Hokkaido Asparagus, was sensational, with the aged duck cooked to perfection.

The Tokyo "Shirokabi" Cheese with Tomato Jam and Accacia Honey from Nagano provided a sublime cheese course, and the desserts – Kyoho Grapes with Basil and Champagne and Miyazaki Mango with Shortbread "Crème Chantilly" – were classic, delightful, and never boring.

Chef Daniel Calvert’s Sezanne is a testament to culinary excellence, with each dish reflecting his commitment to pushing and perfecting his craft. He masterfully focuses on the main ingredients, enhancing them with other elements to create harmonious and memorable flavors. With its current trajectory, it is highly likely that Sezanne will be promoted to a three-star Michelin restaurant in the next edition of the Tokyo guide. Chef Calvert’s relentless pursuit of perfection and innovation continues to set Sezanne apart as one of Tokyo's premier dining establishments.

Modern French

French Japanese

10 / 10