"This is an incredible recognition for a young restaurant like ours."
Chef Daniel Calvert and the team at SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi are thrilled to have been awarded a second Michelin star in the latest edition of the Michelin Guide Tokyo.
The achievement, unveiled on 15th November 2022, comes just months after the restaurant was awarded 17th place in this year’s Asia’s 50 Best Restaurants Awards, and less than two years after the restaurant opened.
Commenting on the award, Daniel said: “This is an incredible recognition for a young restaurant like ours. My team and I are thrilled at achieving an even higher standard of excellence this year. We would like to thank our guests and partners for their invaluable support. Our endeavour, as always, is to continue delivering exceptional dining experiences every single day.”
Daniel, an open-minded chef with professional experience across multiple culinary capitals, hails from the UK. He arrived in Tokyo from Belon in Hong Kong, a restaurant which he took to #4 on Asia’s 50 Best Restaurants list.
Having trained all over the world from a role as sous chef at Per Se in New York City to a placement at Epicure at Le Bristol in Paris - both reputed establishments with three Michelin stars - Daniel employs modern culinary techniques to renew classic French recipes throughout SÉZANNE’s ever-changing omakase style lunch and dinner menus.
At SÉZANNE, located on the 7th floor of the boutique Four Seasons property in Tokyo, Daniel’s cooking celebrates the diversity and exquisiteness of Japan’s produce, taking seasonal ingredients from prefectures across the country and celebrating them through refined techniques.
Take, for example, the corn sourdough. The Hokkaido corn, renowned for its sweetness, is slow-dried for a week before the kernels are plucked from the cob to make polenta and naturally leavened with a homemade yeast created by Calvert several years ago.
The deep-hued, corn-flecked slices are paired with a salted and beautifully cultured fresh butter from Brittany.
The food is complemented by a fine selection of Champagne, wine and sake curated by Sommelier Nobuhide Otsuka, himself a Krug ambassador.
The restaurant’s interiors have been brought to life by acclaimed designer André Fu whose aim was to “engage the senses, thus allowing Daniel’s layered yet pure cuisine to take centre stage”.
Interiors are fresh and modern, layered with subtle French detailing and touches of Japanese artistry, reflecting Daniel and team’s international outlook.
A newly-renovated eight-seater Chef’s Table offers a theatre-style setting for guest’s to experience SÉZANNE’s culinary journey from, hosted personally by Daniel.
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