Having visited over 20 French restaurants, this was my fourth Michelin three-star experience. Upon entering the Four Seasons lobby on the first floor, I immediately felt as if I had stepped into another country, with the staff being foreign. After taking the elevator to the dining floor, I was served jasmine water in the bar lounge. Shortly after, I was escorted to the dining room. Although my table was near the entrance, it offered a great view of the kitchen.The first amuse-bouche was a warm Comté cheese that surprised me with its deliciousness, greatly heightening my expectations. Each subsequent amuse-bouche was unlike anything I had tasted before, clearly showcasing the chef's pursuit of flavor. The brioche and the salted fermented butter were delightful, and I even asked for seconds. The dessert was quite elaborate, but I found the caviar on top of the ice cream a bit off-putting.The double chocolate cookies I received as a souvenir were also very tasty. When I mentioned my visit to SEZANNE, everyone asked about the new chef, who had recently taken over. I couldn't compare since I hadn't dined with the previous chef, but I felt that the flavors here were among the best I had experienced at any restaurant.As expected from a restaurant ranked in Asia's Top 50, about 80% of the guests were foreigners, and more than half of the staff were also from overseas. They mentioned the need to accommodate languages other than English.Among the elegantly dressed women, there was a table next to me with three young men in casual shirts and sneakers speaking English. While they met the dress code, it felt a bit like a cafeteria scene, which was somewhat disappointing. It was a reminder that such individuals exist in the world, providing a lesson in social observation.Now, only Kantei Sanso remains for my Michelin three-star French dining experiences in Tokyo. It seems they only accept reservations for two or more, so I need to find a companion. I wonder when I will be able to go. Less