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SÉZANNE
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SÉZANNE
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.
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Inspector Reveals All on SÉZANNE, Tokyo’s New Three MICHELIN Stars Restaurant
Our inspector shares their notes on the French-Japanese restaurant’s dishes, ambience, and overall dining experience.
My Tokyo by Marie Kondo, Known for KonMari
As you explore the city, let Marie Kondo’s favorite spots guide you to some of the best-kept secrets and must-visit locations.
10 Questions with SÉZANNE's Executive Chef Daniel Calvert
Daniel Calvert, 34, is Executive Chef of SÉZANNE in Tokyo, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York, and Hong Kong. We asked him about Japan, his experiences around the world, and his message to young chefs.
