SÉZANNE Tokyo

Every dish was a meticulously calculated layer of flavors, and the beautiful presentation made for a truly satisfying experience.One standout was the dish featuring "Shiro Amadai" (white sweet sea bream). The delicate sweetness of the fish combined with the soft flavor of yellow carrots, all enveloped in a rich Albufeira sauce, created a luxurious taste.The Ezo venison Pithivier from Hokkaido showcased the savory aroma of the pastry and the concentrated umami of the game, harmonizing beautifully with the tartness of smoked blueberries.And for dessert, the "N25 Kaluga Caviar" was a delightful conclusion. The creamy sweetness of buttermilk and white chocolate melded perfectly with the saltiness of the caviar, leaving a sense of surprise and wonder.After the meal, I greeted the chef in the kitchen and was shown to the private room.MENU DU JOUR ➕ 6 Pairings 48-month aged Comté cheese, Ebisu beer, sherry vinegar White shrimp, cucumber, Espelette Nagano Queen Rouge, chicken liver, Sauternes Hokkaido purple sea urchin, Aichi white corn, shiso Brioche feuilletée, Bordier butter Chicken wings, kuruma shrimp, zucchini from Chiba Ehime white sweet sea bream, yellow carrot, Albufeira sauce Ezo venison Pithivier, smoked blueberries N25 Kaluga caviar, buttermilk, white chocolate Mini dessert Less

I approached this three-star restaurant with a bit of apprehension, but it turned out to be a truly wonderful experience that did not disappoint. The dishes were exceptional, showcasing high levels of skill in ingredient handling, cooking techniques, and sauces. It felt like a complete experience, not just in terms of the food, but also the service and ambiance. This was my first visit since the chef changed, and while I could sense the legacy of SEZANNE, I am very excited to see what new dishes the new chef will bring. It’s already a fantastic restaurant, and I can’t help but anticipate how it will evolve from here. I look forward to returning on a special occasion. Less

Located on the 7th floor of the Pacific Century Place building, I arrived a little before my reservation and had to wait briefly in the adjacent lounge. The atmosphere there was lovely, with people enjoying afternoon tea.The appetizers were plentiful, each one bite-sized and absolutely delightful. I particularly enjoyed the tart made with 48-month aged Comté cheese and the chicken liver paired with Queen Rouge and Sauternes.The accompanying bread, referred to as brioche, was essentially a "croissant baked in a mold." When paired with Baldié butter, it was simply divine.For the main course, I had the Ezo venison pie, which was perfectly complemented by the blueberry sauce. The dessert selection was extensive, and the one topped with caviar was exceptional.The timing of the wine service was just right, allowing for a wonderfully pleasant experience. The level of quality here is impressive! Less

As someone who loves classic French cuisine with rich sauces, I initially thought SEZANNE leaned towards innovative dishes, but I was completely mistaken. The poached scallops, poached sea bream, and venison wrapped in pastry were all light yet packed with umami and depth of flavor. I paired them with a bottle of Dom Pérignon P2, which complemented each dish beautifully (for dessert, I went with the standard choice of D'Yquem). This was the best French meal I've ever had. It's great to see the chemistry between the new chef, who specializes in fermented dishes, and the team that worked with Mr. Calvert, resulting in such wonderful outcomes. Less

The beauty of the presentation, the harmony of the ingredients, and the lingering aftertaste were even more impressive this time. The brioche bread was truly delicious, but it crumbled too easily, making it a bit cumbersome to eat, which was a downside.The main dish, pigeon, might be polarizing, so I think it would be better to have more options available. (Personally, I found it thick and tasty, though it did have a slight gamey flavor, which is expected with game meat.) It seems like the prices have increased quite a bit since earning the three stars, but it was definitely worthy of the ★★★!However, I deducted 0.5 points due to the inflexibility regarding certain ingredients I dislike and a few concerns with the phone service. Less

Located just a 4-minute walk from the Yaesu South Exit of Tokyo Station, I visited the French restaurant "SEZANNE," which has received a SILVER AWARD and is listed among Japan's top 100 French restaurants.After Chef Daniel Calvert, who earned three Michelin stars, left, Chef Steven Lancaster took over. Since May, they have been offering a lunch menu at about half the usual price, available only on Wednesdays and Saturdays, so I decided to check it out.I was invited and arrived at noon on Saturday.I ordered the MENU DO JOUR (lunch exclusive) for JPY 27,830. This special lunch has been available since May on Wednesdays and Saturdays at about half the regular price.The first three dishes were finger foods: Comté cheese with caviar, white shrimp, and chicken liver sauté. Each was delicious and perfect as wine accompaniments.The chawanmushi (savory egg custard) with Hokkaido purple sea urchin and Aichi white corn was possibly the highlight of the day.Next came the grilled chicken wings stuffed with sweet shrimp, followed by the white sweetfish with black truffle and foie gras sauce, served with Kiyou puree, both of which were delightful.The dessert, Kaluga caviar buttermilk with white chocolate, was exceptionally delicious.I enjoyed every bite until the end.The brioche with Bordier butter was also incredibly tasty!【Today's Menu】① 48-month aged Comté cheese with Ebisu beer and sherry vinegar caviar ② White shrimp (from Toyama) with cucumber and Espelette pepper, and Amela tomatoes (from Shizuoka) ③ Queen Rouge from Nagano with chicken liver sauté ④ Chawanmushi with Hokkaido purple sea urchin, Aichi white corn, and shiso ⑤ Chicken wings with Kumamoto sweet shrimp, Chiba zucchini, and milk bread ⑥ Brioche feuilletée with Bordier butter ⑦ White sweetfish from Ehime with black truffle and foie gras sauce from Manjimap ⑧ Pigeon from Furtainue with Kiyou puree from Yamanashi, long pepper, Madara wine, and omdaphine - Aged for one week and grilled over charcoal ⑨ Pommes Dauphine with long pepper from Okinawa ⑩ Kaluga caviar buttermilk with white chocolate ⑪ Mignardises & coffee Less

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 Less

I was invited by a respected gourmet to a one-night-only Maker's Dinner at the world-renowned French restaurant "SÉZANNE," featuring the exceptional sake from "Nabeshima" and "Aramasa."This luxurious event showcased a special course crafted exclusively for the occasion by Chef Steve Lancaster, paired with rare Japanese sake from two of Japan's leading breweries.I had the opportunity to hear directly from Naoki Iimori of Nabeshima and Yusuke Sato of Aramasa about their philosophies, histories, and the passion behind their sake-making. Enjoying the sake while learning about its background made the experience even more profound.True to the concept stated on the menu—"Refining selected ingredients through French culinary techniques, fermentation, and a global sensibility"—Chef Steve Lancaster's dishes were beautifully presented, each meticulously designed to harmonize with the sake.**Course Menu** - 48-month aged Comté cheese, Ebisu beer, sherry vinegar - White shrimp, cucumber, Espelette pepper - Ezo venison from Hokkaido, juniper berries, long pepper from Okinawa - Queen Rouge from Nagano, chicken liver, Sauternes - Brioche, puff pastry (Bordier butter) - Purple sea urchin from Hokkaido, white corn from Aichi, shiso - Chicken wings, kuruma shrimp, zucchini from Chiba - Scallops from Funka Bay, sake lees, Ossetra caviar - Sweet sea bream from Ehime, black truffle from Manjimap, Albufeira sauce - Beef from Yamagata, matsutake from Gunma, Bordelaise sauce - Angel melon from Shizuoka, champagne, mint - Peach from Yamanashi, honeycomb from Nagano, fennel - Mignardises *I was so eager to taste the main dish of Yamagata beef and Gunma matsutake that I forgot to take a photo before enjoying it (laughs).***Sake Pairing** - Aramasa Tenka (low-alcohol sparkling junmai sake) - Aramasa Ten'ō (Viridian) 2025 - Nabeshima Shizuku Shibori Junmai Daiginjo - Aramasa Nōmin Geijutsu Gairon 2025 - Nabeshima Akaiwa Omachi Junmai Daiginjo - Nabeshima Kakushi Sake -Ura Nabeshima- Junmai Ginjo - Aramasa Itan Kyōso Kabushikigaisha 2023 - Nabeshima THE BLACK LABEL 2023 - Nabeshima THE THIRD BREWING - Aramasa Miezaru Pink no Unicorn 2023 Each dish was paired with a different sake, and the unique characteristics of each sake enhanced the appeal of the dishes, creating a series of delightful experiences.I was able to taste brands that are usually hard to come by, and I was reminded of the profound depth of Japanese sake.Moreover, the service was exceptional; the staff provided detailed explanations about the dishes and sake, and their attentiveness to the timing of the glasses and thoughtful gestures made for a consistently pleasant dining experience.The combination of Chef Steve Lancaster's cuisine, the sake from Nabeshima and Aramasa, the brewers' stories, and the refined service unique to SÉZANNE created a special culinary experience for one night only.The food, sake, and service exceeded all expectations, making it a memorable evening that will stay with me.It was a great meal. Less

I arrived a bit earlier than my reservation time, but I was able to enjoy a drink in the lounge area in front of the restaurant while waiting for my table to be ready.The course was truly exceptional and delicate. While I could inform them of any ingredients I disliked, they mentioned that substitutions were not possible.Every dish in the course was wonderful, beautifully presented, and delicious. I usually don't have high expectations for bread, but the freshly baked Danish was outstanding. The flaky, buttery pastry was so good that I found myself wanting a second helping.I would love to visit on a special occasion. It was a delightful experience. Less

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

The desserts were truly exceptional. I heard that the chef has changed, but every dish from the appetizers to the main course was absolutely delicious, making me feel that this restaurant will continue to reign as a Michelin-starred establishment. I was informed that most of the staff, aside from the chef, have remained the same, and the quality of service was impressive as expected. I opted for the tea pairing with my drinks, and the server had extensive knowledge, which made the experience even more enjoyable. Being located within the Four Seasons, the interior was also stunning. I will definitely return! Less

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. Less

I was brought here by a friend. ✨ I had visited when Chef Daniel was in charge, but this was my first time since Chef Steven Lancaster took over. The atmosphere of the restaurant remains unchanged; during lunch, it’s a bright and charming space. I personally preferred the current chef's approach, as the combinations of bread and ingredients are less complex and easier to enjoy. The dessert featuring caviar was absolutely amazing. I tried to describe it in words, but I lacked the vocabulary to convey my emotions, so I deleted it. Haha. Everything was incredibly delicious. It was a great meal. - 48-Month Aged Comté Cheese, Ebisu Beer, Sherry Vinegar - White Shrimp, Cucumber, Espelette - Nagano Prefecture Queen Rouge, Chicken Liver, Sauternes - Hokkaido Purple Sea Urchin, Aichi White Corn, Shiso - Chicken Wings, Kumamoto Kuruma Shrimp, Chiba Zucchini - Brioche Feuilletée, Bordier Butter - Chiba Kinmedai, Miyagi Mussels, Vin Jaune - Pigeon from Furtan, Yamanashi Kiyou, Long Pepper - Osetra Caviar, Buttermilk, White Chocolate - Mignardises Less

I visited SEZANNE to celebrate a friend's birthday.The dishes were all creatively crafted, showcasing high-quality Japanese ingredients, and I thoroughly enjoyed them. The series of bite-sized finger foods served at the beginning was particularly outstanding.I heard that the chef changed in April, bringing significant changes to the menu. I haven't been here before the chef change, so I can't compare, but my satisfaction level is high.The service and interior design exuded top-notch elegance. The half-open kitchen with large windows allowed us to see the cooking process, which added to the overall experience.【MENU SÉZANNE】 JPY 56,925 (tax included)〈Bite-sized Appetizers〉 48-month aged Comté cheese with Ebisu beer and sherry vinegar jelly White shrimp with cucumber and Amela tomato, drizzled with Espelette chili oil Scallops from Funka Bay with katsuobushi cream, Wakayama finger lime, and dill weed Chicken liver with Queen Rouge grapes from Nagano, Sauternes jelly, and tart base〈Appetizers〉 Hokkaido sea urchin with white corn from Aichi, chawanmushi, and shiso jelly Chicken wings with Kumamoto shrimp, zucchini from Chiba, stuffed with tomato and basil sauce, and milk bread with shrimp and chicken oil Squid ink and egg yolk pasta with surume squid, bacon, barley risotto, and ravioli style〈Bread〉 Homemade brioche with Bordier butter〈Main Dishes〉 Kinmedai (golden eye snapper) from Chiba, grilled with binchotan charcoal, mussels from Miyagi, Italian white asparagus, and sauce made with Vin Jaune (yellow wine) Pigeon from Brittany with rhubarb from Kagoshima, snap peas, and Madeira sauce Pigeon tart and pigeon consomme〈Desserts〉 Shizuoka angel sound mask melon with champagne and mint foam Buttermilk parfait with shortbread, Ossetra caviar, and white chocolate〈Petit Fours〉 Kumquat with koji custard tart Brownie with brown sugar and chocolate【Wine Pairing】 Left photo: Premium course (around JPY 60,000) Right photo: "Discovery" course (around JPY 40,000) * Each includes six glasses: white, red, sparkling, white, red, and sweet. Less

The luxurious French restaurant "SÉZANNE" in Ginza is a highly acclaimed establishment located within the Four Seasons Hotel Tokyo at Marunouchi. While rooted in classic French cuisine, the dishes incorporate a modern and light sensibility that is truly captivating. The courses, featuring carefully selected seasonal seafood and caviar, leave you in awe with their exquisite presentation and delicate flavors. I was delighted to try pigeon meat for the first time, and it was a wonderful experience. Less

Located on the 7th floor of the Four Seasons Hotel Marunouchi Tokyo, this Michelin three-star French restaurant continues to captivate food lovers worldwide. It was ranked 7th in the "World's 50 Best Restaurants" in 2025 and 16th in the "Asia's 50 Best Restaurants" in 2026, making it a top-tier establishment in the culinary world.Starting in April 2026, Stephen Lancaster from the UK will take over as the executive chef. His dishes, based on classic French cuisine, delicately highlight seasonal ingredients from various regions of Japan, with a meticulous balance of temperature, acidity, aroma, and texture, creating a unique experience with each plate.This time, I enjoyed the weekday lunch-exclusive short course "MENU DU JOUR." Although more compact than a full course, it maintained an uncompromising level of quality from amuse-bouche to dessert and petit fours.● 48-Month Aged Comté Cheese The rich depth and nutty aroma from the long aging process are impressive. The umami of Ebisu beer and the acidity of sherry vinegar blend together, drawing you into the world of SEZANNE from the very first dish.● White Shrimp and Cucumber A spoonful of white shrimp is topped with hidden cucumber. The sticky sweetness of the shrimp, the refreshing crunch of the cucumber, and the subtle kick of espelette pepper create a delightful aftertaste.● Amaou Strawberries and Foie Gras The rich foie gras pairs beautifully with the vibrant sweetness and acidity of amaou strawberries, along with the depth of port wine, blurring the lines between appetizer and dessert in a stunning dish.● Brioche Feuilletée The lightness of the flaky layers and the aroma of fermented butter are remarkable. The rich flavor of the butter spreads delightfully, offering a simple yet memorable taste.● Hokkaido Hairy Crab, Green Asparagus, Crystal Caviar The elegant sweetness of the hairy crab, the fresh aroma of asparagus sauce, and the saltiness and umami of caviar harmonize beautifully. Each ingredient stands out while coming together as a cohesive dish. The presentation of the raw hairy crab before cooking heightened the anticipation.● Chiba Prefecture Kinmedai (Red Snapper) Perfectly cooked with a moist texture. The sauce made with mussel umami and vin jaune is rich, and despite being a fish dish, it leaves a creamy aftertaste.● 100-Day Aged Ozaki Beef This dish also has a moist texture, with concentrated umami. The depth of the aging aroma and the classic richness of the Bordelaise sauce, combined with the sweet freshness of snap peas, create a beautiful balance without being overly heavy.The dessert, mille-feuille, impresses with the lightness of its delicate pastry layers. The refreshing aroma of orange and the gentle sweetness of vanilla intertwine, allowing for an elegant aftertaste until the end. Even the closing mini desserts were thoughtfully prepared, making the entire course feel like a cohesive story.By the way, the menu is blank before the meal. After finishing, you receive a menu with the names of the dishes, which is a lovely touch.The interior, designed by renowned Hong Kong designer André Fu, is sophisticated. The high-quality decor in soft colors and the view of Marunouchi from the large windows create a luxurious yet relaxed atmosphere, allowing time to flow slowly.The food, ambiance, and service all meet world-class standards. If you want to experience the pinnacle of contemporary French cuisine in Tokyo, this is a must-visit establishment.✨─────────────── MENU DU JOUR 27,830～ Le Brun de Nuville 4,500 *Prices at the time of visit ─────────────── Check out the Instagram reel here! https://www.instagram.com/reel/DYYZPBmBxBP/?igsh=MXEwNTZrbzF5Y25iZQ== Less

This was my first visit since Daniel's replacement by the new chef, Stephen Lancaster. The hotel has been renovated, and the flow from the lobby to the restaurant has been redesigned, with a completely new service staff in the restaurant.The dishes showcased Stephen's originality, featuring a tart with a crispy thin crust filled with creamy Comté cheese, Amaou strawberries, and foie gras. The soft-shell crab with green asparagus sauce was a perfect combination of the crab's umami and the asparagus sauce.Additionally, the Brittany pigeon with cherry sauce had a rich flavor that balanced well with the gamey taste of the liver, making it the best pigeon dish I've ever had.I felt that the Kinmedai (red snapper) could have been cooked a bit more to enhance its sweetness and umami, allowing the crispy skin to shine.The final dessert, the mille-feuille, was deliciously crispy and flaky. Overall, the meal was a delightful composition of textures and flavors.This visit's menu included:- 48-month aged Comté cheese, Ebisu beer, sherry vinegar- White shrimp with cucumber and Espelette pepper- Amaou strawberries with foie gras and port wine- Brioche feuilletée with Bordier butter- Hokkaido soft-shell crab with Provence green asparagus and crystal caviar- Chiba Kinmedai with Miyagi mussels and Vin Jaune- Brittany pigeon with Yamagata cherries and lemon thyme- Pigeon tart with tea- Mille-feuille with orange and vanillaI believe it must be challenging for Stephen to follow in Daniel's footsteps, but he has a high sense of creativity. I look forward to him learning more about delicious Japanese ingredients and creating even more wonderful dishes in the future.Once again, I was thoroughly satisfied with Sezanne. It was a great meal! Less

I made a reservation for 5:30 PM.This is SEZANNE, located on the 7th floor of the Four Seasons Hotel Marunouchi, at 1-11-1 Marunouchi, Chiyoda-ku, Tokyo. It is a recipient of the THE TABELOG AWARD 2026 SILVER and has been selected as one of Tokyo's top 100 French restaurants.I came here to celebrate my wife's birthday.At first, we were served a series of bite-sized dishes, followed by fish and meat.I shared my preferences for wine, and they selected a great choice for us.We also ordered a birthday cake to take away.We enjoyed everything immensely.It was a great meal! Less

Located on the 7th floor of the Four Seasons Marunouchi building, it can be a bit hard to find.The entrance and waiting bar are lovely. The dining room has a slightly casual vibe rather than the formal atmosphere of a grand maison, but it is still stylish.The only option is the omakase course priced at JPY 55,000. A glass of champagne costs JPY 4,500.We started with three finger foods. The melted Comté cheese, foie gras, and Amaou strawberries were all delicious.Next came three appetizers. The hairy crab with asparagus sauce was delightful, and the brioche was also very tasty.Each dish was beautifully presented and creatively crafted, giving an innovative feel rather than traditional French.For the fish course, we had Kinmedai (red snapper), and since pigeon was not an option for us, we chose Miyazaki beef for the main dish. The main course was average.For dessert, there were three items. The combination of caviar and sweetness didn’t quite work for me.Overall, the experience was beautiful and tasty, but there were some dishes that didn’t suit my taste.Given the price, I might have had overly high expectations. However, the service was outstanding. Less

I visited SEZANNE at Four Seasons Marunouchi. It had been a while since my last visit, having been there 2-3 times around the time of its opening. This was my first time since the chef changed.The dishes incorporate seasonal ingredients and Japanese flavors, served in small portions. The main meat dish was truly delicious. I’ve sometimes found French cuisine to be too rich, but here I felt I could have eaten even more. The bread was also delightful, and I ended up asking for a second helping. It was a Danish pastry, and it paired perfectly with Bordier butter.I was shown a crab, which was very much in line with SEZANNE's style. For dessert, I was pleased to have the mille-feuille. The pastry was light and didn’t weigh me down at all.The service was efficient, with the waitstaff being very prompt, so there were no delays at all. The initial champagne was no longer available.Chef Daniel is set to open a new restaurant in Azabudai Hills this autumn. I’m looking forward to it! Less

A Farewell Dinner at Sézanne

This meal carried a certain emotional weight. It was my last dinner at Sézanne before Chef Daniel Calvert departs to open his own restaurant. Having followed his journey closely for many years, it felt like closing a chapter.

I have been part of this story almost from the beginning. When Daniel moved from Hong Kong to Tokyo in 2020 to open Sézanne at the Four Seasons Otemachi, I visited frequently during the soft-opening period—fifteen times with friends in those early months alone. Even earlier, when he was cooking at Belon, I remember telling people that one day he would earn three Michelin stars. Watching that prediction become reality has been one of the great pleasures of following his career.

What happened at Sézanne over the last years has been extraordinary. The restaurant quickly rose to become the highest ranked restaurant in Japan on the World’s 50 Best list, and it has now held three Michelin stars for two consecutive years. Quite simply, it does not get better than this.

A Unique Culinary Identity

Daniel has carved out a truly distinctive niche.

He is an Englishman, classically French-trained under some of the great chefs of Europe and the United States. His first major leadership role came in Hong Kong, where Chinese ingredients and techniques inevitably influenced his cooking. Then he moved to Tokyo, where he embraced the Japanese supply chain and the extraordinary producers available here.

The result is cuisine that feels deeply French in structure yet global in spirit, executed with the precision and ingredient purity that Japan allows.

Just looking at the supplier list on the menu tells the story. Ingredients come from exceptional producers such as:
• Akkeshi oysters from Hokkaido
• Kinki from Abashiri
• Botan ebi from Himi
• Fruits from Kiyota Fruits in Tokyo
• Truffles from Truffle Hill in Western Australia
• Cheeses from Fromagerie Bernard Antony in France

This blend of Japanese sourcing and European culinary technique is the foundation of Sézanne’s identity.

A Kitchen at Full Maturity

What was especially impressive during this final visit was how perfectly the kitchen now runs. Daniel has built and trained a team capable of executing this cuisine at the highest level with remarkable consistency. The restaurant feels fully established—confident, precise, and effortless.

Every course was excellent, but two dishes in particular captured the essence of the meal.

Kinki with Saffron

The charcoal-grilled kinki from Abashiri was a masterclass in fish cookery.

The interior was glassy and translucent, cooked exactly to that fragile point where the flesh is just set but still shimmering with natural oils. The skin, by contrast, was perfectly crisp. The subtle sweetness of the fish was gently underlined by saffron, which added depth without overpowering the purity of the ingredient.

This is one of those dishes where technique disappears and only the essence of the fish remains.

Megumi Duck

The Megumi duck from Aichi Prefecture was equally outstanding.

The cuisson was flawless: the meat tender and rosy, the skin lacquered and crisp, and the layer of fat beneath rendered precisely enough to release its umami without leaving any heaviness or greasiness. The sauce—classic and deeply flavored—completed the dish without distracting from the quality of the duck itself.

It was a dish of great restraint and confidence.

A Memorable Farewell

Meals like this remind you why restaurants such as Sézanne matter. It is not only about luxury or prestige—it is about the rare moment when talent, ingredients, team, and vision align perfectly.

Watching Daniel Calvert’s evolution—from Hong Kong to Tokyo, from promising young chef to the leader of one of the world’s great restaurants—has been remarkable.

This dinner felt like the closing scene of that chapter.

What a beautiful farewell meal.

I wish Daniel all the very best for the next stage of his journey. If his past trajectory is any indication, the next chapter will be just as exciting. Less