Restaurants
SÉZANNE
                            7F, Four Seasons Hotel Tokyo at Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo, 100-6277, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
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                                    French, Contemporary
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Groups
                                    
                                
                            
                        Reserve a table
SÉZANNE
                            7F, Four Seasons Hotel Tokyo at Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo, 100-6277, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
                                    ·
                                
                                
                                    French, Contemporary
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Groups
                                    
                                
                            
                        
                                    Three Stars: Exceptional cuisine
                                
                            Prix fixe menus trace the steps of Daniel Calvert’s culinary journey. His experiences in each city—London, New York, Paris, Hong Kong—interweaves and elevates the culinary cultures of their respective countries. A borderless sensibility joins French ingredients such as foie gras and vin jaune with Japanese influences such as soy sauce and sake lees. ‘The key to success is consistency’, says Calvert, who fine-tunes his craft with each dish.