Sézanne

Exceptional cuisine

Need to know:To dine at Sézanne is to experience the epitome of culinary sophistication. Opened in July 2021 on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi with British chef Daniel Calvert at the helm, it immediately wowed diners with its immersive neo-French style infused with meaningful tributes to Asia’s rich culinary cultures. The experience:Walk through the buzzy Maronouchi Bistro – whose menu is also curated by Calvert – to reach the doors of Sézanne’s elegant dining room, designed by Hong Kong artist André Fu. Large windows afford it plenty of natural light; later, Tokyo’s skyline swoops in to provide a mesmerising nightscape. Each of the comfortable seats enjoys a view of the glass-walled kitchen, from which your culinary wonders will emerge. Tell me about the menu:Chef Calvert’s cooking, while firmly rooted in a neo-French ethos, is enriched by his experiences across Asia. It’s in the unique combinations resulting from these encounters that his style stands out. The 12-course tasting menu features the likes of bouillabaisse with saffron from the Saga Prefecture, and fugu from the Yamaguchi Prefecture cooked on the bone with fugu shirako (pufferfish milt) and roasted kegani sauce (horsehair crab). Team effort:Calvert – whose CV includes leading Belon in Hong Kong to No.4 in Asia’s 50 Best Restaurants, as well as manning the pass at Epicure in Paris and Per Se in New York – never misses a chance to share Sézanne’s success with his team. This doesn’t only include executive sous chef Ashley Caley, sommelier Nobuhide Otsuka and restaurant manager Vivian Chen, but also his producers, whose names are proudly presented on the menu. For bubbles lovers:True to the town from which it borrows its name, Sézanne features an extensive list of champagnes for all budgets and tastes.