Located on the 7th floor of the Four Seasons Hotel Tokyo at Marunouchi, Sézanne offers classically rooted French cuisine with a modern, regionally inspired twist. The interiors were designed by renowned architect André Fu, creating an elegant yet relaxed atmosphere.
Customer Perception
Reviews consistently praise the 'mind-blowing' creativity of Chef Daniel Calvert and the impeccable, warm service that avoids being 'stiff.' The tea pairing is highly recommended, though some guests find the wine markups and overall price point very high.
The restaurant features a private dining room with a direct view into the kitchen. A unique signature is their sourdough bread, which incorporates a 'rice cracker' style crunch as a nod to Japanese textures.
Late post, but Sezanne was such an amazing Michelin ⭐️⭐️⭐️ experience when it was still under founding executive chef, Daniel Calvert. Their tomato/basil dish was seasonal and we arrived just in time before they would stop serving it in their menu.
The service was top notch, the food was plentiful, unique, creative and like nothing I’ve had before. Before leaving, we also had the honor of meeting Daniel in the kitchen. For a man of such high achievement, he was humble and friendly with a passion for cooking. We left feeling full of joy after such a wonderful and memorable experience.
French cuisine crafted with exceptional Japanese ingredients — truly one of the finest meals of my life.
I dined there when it still held two Michelin stars, just a few months before it was elevated to three — a recognition that was entirely deserved.
While the service at the time was not yet perfectly polished, the cuisine itself was impeccable. An unforgettable experience. ⭐️⭐️⭐️👏🏻
Main positive here is service, top class. Food is good, worth the Michelin 3 star, number 8 of world best 50 2025. Silky, elegant, high level attention to detail. For me, impact on visual and favor can improve.
Wine pairing is the relatively weak part, did a reasonable job with the standard pairing. A mix of big names and some relatively small producers. Either they can made it more local driven, which not many good wine made in Japan, or a more diverse, small quality producers to generate interest and talking points like other restaurant at this level.
Overall happy, but there is not enough drive to push for a return.
I cannot believe that this is rated 4.4 on Google, this is a five star experience all the way!
This is a three star Michelin restaurant and it showed! From start to finish this was an amazing meal . The first course was a cheesy bite sized morsel of warm, gooey mouthwatering deliciousness and was one of my favorite bites of the day. … one of my husband’s favorites was the carrot soup. The bread was fresh and flavorful.. another standout was the foie Gras and liver parfait with toasted scallops, it was savory and full of flavor. Each course was scrumptious and satisfying, but the star of the show was the duck. This duck literally melted in your mouth, I don’t think that it gets any better than this. I’m positive that this is where the stars were won for its Michelin rating. I have never eaten anything better! There were two desserts, one was a toasty, sweet bread with fruit in the middle and a warm custard poured on top. The second dessert was creamy milk chocolate. I ordered the wine pairing with my meal and every single wine on the list was a smashing success.
We came here for lunch on a Sunday for lunch, they are not open for parties at two for dinner.
The staff here treated us like royalty, they never rushed us, and they explained every dish to perfection.
The chef came out and greeted our table at the end of the meal, which was an unexpected and lovely surprise.
They sent us home with a chocolate salted brownie that was the perfect balance of salty and sweet.
Yes, this place is expensive, we spent around 1400 USD, but we still felt like the splurge was worth it for this Michelin experience, which was one of a kind.
It was my birthday and Sezanne made it an unforgettable day.
Was super excited to try this highly regarded tasting menu. Unfortunately my biggest complaint is that every single course was just bad. Bad flavors, textures and temperatures. I truly should’ve walked about after the 3rd or so course. I have to hope that it was the random menu we got for our day, as some other reviews highlight things we did not get to try. But this menu was terribly curated. Flavors did not go together. Divisive foods that are usually regarded as unliked by many were repeated (there should not be two courses back to back with pigeon). The pigeon also tasted raw. Unfortunately was just too incredibly expensive for the gross flavors we encountered. Would not recommend to anyone.
