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Overview

Average rating from 5 meals 9 / 10
Photo Views: 643
Restaurant Views: 624
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Ratings from the web

Tabelog
3.95

Cuisine

French, Modern French

Chef

Daniel Calvert

Foodle Reviews

on 22 Jun 2022

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SÉZANNE | 📍Marunouchi, Tokyo
東京・丸の内「セザン」

MIYAZAKI MANGO
with Shortbread “Crème Chantilly”
宮崎産マンゴー ショートブレッド クレームシャンティ

Mindblown.

One of the most creative desserts I’ve come across.
I don’t want to spoil it for anyone who’s not tried it yet so grab seats before the season’s over🥭

#sezanne #mango #mangodessert #mangoseason #sweetstagram #explorepage... More

on 22 Jun 2022

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SÉZANNE | 📍Marunouchi, Tokyo
東京・丸の内「セザン」

"BIZEN SHAMO” from Nagano marinated in vin jaune
長野県・美膳軍鶏 イエローワインのソース

It’s been almost a year since the success of one of the most anticipated restaurant openings in Tokyo.

It is a true delight to see the dishes evolve throughout the seasons and to watch Team Sézanne flourish.

Hoping for many more memorable meals here♥️

#sézanne #tokyo #fourseasonshotel... More

9 / 10
on 01 May 2022

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... More

10 / 10
on 23 Dec 2021

One star? Really?
The inspectors of the Guide Michelin must have missed something (or being just unnecessarily too cautious).

Daniel Calvert found his stride in his new home. Classics get refined, new dishes introduced. The supply chain becomes deeper and better and this shows on the plate.

Without going into a dish by dish description, just one example. The deer from Hokkaido. Luckily in Japan there is an all year season for hunting deer so the possibility of combing the deer with unusual... More

on 07 Nov 2021

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Four Seasons Tokyo Marunouchi
SÉZANNE (セザン) の「モンブラン」🌰

見た目の美しさもさることながら
香り高いラム酒を使用した栗のムースとそれをコーティングする艶々のキャラメルが合わさって….

とにかくOMAKASEで受け取り予約できるみたいなので売り切れる前にお早めに✨

Simply an outstanding Mont Blanc.
Unlike anything I’ve had before…

#SÉZANNE #fourseasonshotel #montblanc... More

on 05 Aug 2021

Sezanne 1st visit — a new restaurant by chef Daniel Calvert @chezcalvert, former chef at Belon in HK. Well designed menu, the level of technique and execution was exceptional. Favorite dishes were Saba escabeche with hamaguri; Bizen Shamo chicken poached in yellow wine; and tagliatelle in truffle and Parmesan sauce. •




#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty... More

Top list
on 01 Jul 2021

Opening night of Sézanne.
Full house and everything worked as intended. Compared to the soft opening lunches some dishes from the truffle menu mixed in.
The oyster dishes, slightly bigger, but still wonderful taste. The shame, as always served at room temperature, has this perfectly calibrated flavor with the yellow wine sauce adding some pleasant acidity.
Chef Calvert’s food is always focused, he is restrained in using ingredients and even colors on the plate, but all dishes are amazing... More

on 27 Jun 2021

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東京・丸の内「Sézanne」
2回目も至極の空間でいただくDanielのお料理に終始感動🥺✨

The “Terrine de Foie Gras” a.k.a. black truffle box, was one of the best dishes of my life.

Mind blown…

#Sézanne #fourseasons #tokyo #marunouchi #frenchrestaurant #explorepage #セザン #東京丸の内 #フォーシーズンズホテル #黒トリュフ #サワードウ... More

9 / 10
Top list
on 23 Jun 2021

Third lunch in the soft opening period. First lunch where alcohol could be served.
Again, some new dishes and some improved versions of dishes we ate already.
The Oyster dish was clearly a highlight, the rice and wild sorrel creating a wonderful texture while the oyster released umami and sea water taste. Perfectly composed and calibrated. The tagliatelle with Australian winter truffles are comfort food on the highest level. One wants to order a second portion.
The set cheese course, the aged... More

9 / 10
Top list
on 10 Jun 2021

2nd lunch during the pre-opening phase. Some different dishes, some changed ones based on the feedback from the first lunch.
The food grass was served slightly warmer which made the texture melting and released more flavor on the palate. The shamo is a variation from a dish from Hongkong, but now a chicken from Hokkaido (Shamo is an overall designation for gamefowl in Japan. There are seven recognised breeds of Shamo chicken in Japan, all of which are designated Natural Monuments of Japan). It is... More

8 / 10
Top list
on 04 Jun 2021

First of series of lunches in the soon to be opened Sézanne. Chef Calvert is somebody who despite his youth is unbelievably focused and produces incredible dishes. And this despite the fact that he is working with some in his core team still stranded overseas and only able to contribute via Zoom.
Of course, as expected there were some dishes which are not yet up to his standards (this is the first week of the soft opening) but overall already a strong performance.
The dishes of the day were... More

Recommended in Tokyo

Address

PACIFIC CENTURY PLACE MARUNOUCHI, 7階, 1-chōme-11-1 Marunouchi, Chiyoda City, Tokyo 100-6277, Japan

Hours

Open hours

Phone

+81 3-5222-5810

Website

https://www.sezanne.tokyo/?seo=google_local_mar4_

Tabelog

https://tabelog.com/en/tokyo/A1302/A130201/13256878/

Omakase

https://omakase.in/en/r/ig409220