I had an absolutely fantastic dining experience at Sezanne Restaurant in Tokyo, Japan, on the 7th floor of the Four Seasons Hotel. Chef Daniel Calvert has accomplished something remarkable by earning two Michelin stars within two years of opening. He also has an award for the number two spot in Asia’s 50 Best Restaurants list.
Despite his youthful appearance, the chef’s culinary journey has taken him through some of the world’s most esteemed dining establishments, including Per Se in New York, the Bristol in Paris, Pied à Terre in London, and Belon in Hong Kong, all of which are Michelin star restaurants.
Chef Calvert’s cuisine is nothing short of extraordinary. He crafts dynamic, exquisite, and seasonally updated French dishes, sourcing ingredients from throughout Japan and France. His innovative culinary techniques breathe new life into traditional French recipes, creating a dining experience that’s rooted in tradition and delightfully modern.
The decor is understated elegance, with a dining room overlooking an elevated, spotless exhibition kitchen, where they orchestrate a flawless dinner in silence, in a relaxed yet luxurious atmosphere, with widely spaced tables where you cannot hear other conversations. Our 14-course meal was well-paced. I didn’t feel overstuffed. From the 48th month aged comté cheese gougère to the first time I’ve tried a soft shell turtle from Hiroshima with fine herbs, all were remarkable. The malted barley sourdough was without a doubt some of the most delicious bread I’ve ever eaten, with butter from Brittany, and homemade yeast by Chef Calvert. Every dish, from the Kristal caviar with avocado and sudachi to crispy skin adami with roasted shrimp and makago was memorable. A showstopper course was the matsutake mushrooms (something I saw all over Japan in October) cooked “en papillote ” with ginkgo nuts and puff pastry. The three desserts were superb, from Sauternes ice cream with saffron to black mission figs with coconut or tiny mignardises. 
My only complaint is the trouble we had understanding the explanations from our servers, whose English skills need slight improvement. (However, we were in a foreign country, so that could be forgiven)
The wine list was mostly French wines with a heavy focus on champagnes. In fact, there was a beautiful Christophe champagne cart featuring high-end and rare vintage bubbly.
All in all, it was one of my favourite meals during my 3-week visit to Japan. It attracts both food enthusiasts and fashion-conscious individuals. The French Omakase meal was prepared with finesse and attention to detail. Sezanne is a true gem for any food enthusiast seeking an unforgettable gastronomic journey and a superlative dining experience.
Highly recommended.
Happy dining,
Shanea
10/26/2023
