SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi Continues to Shine with Two Michelin Stars for Second Consecutive Year

Announced on December 5, 2023, the latest edition of the Michelin Tokyo Guide has awarded two stars to SÉZANNE, the signature French restaurant at Four Seasons Hotel Tokyo at Marunouchi, for the second year running.

Led by the singular vision and meticulous craftsmanship of Chef Daniel Calvert, SÉZANNE serves classically rooted modern French cuisine, crafted with a light touch and plated with precision.

Additionally, MAISON MARUNOUCHI, the Hotel’s Parisian-style bistro, has been listed as a Michelin-selected restaurant this year. Guided by Chef Daniel, the dynamic menu offers an elevated take on bistro classics and all-time French favourites.

“Thank you to the Michelin Guide for once again placing their trust in us. We are honoured to receive the most highly regarded distinction in the culinary world,” says Chef Daniel. “The credit goes to each member of our exceptional team, who go above and beyond every single day to create extraordinary epicurean experiences for our guests.”

General Manager Jens Wycisk also expressed his delight: “SÉZANNE has established itself as a premier dining destination in one of the most competitive gastronomic cities in the world. This recognition is a testament to the team’s consistent and passionate pursuit of excellence. We are also thrilled to see MAISON MARUNOUCHI gaining recognition for its culinary calibre.”

Earlier this year, the much-lauded restaurant debuted at #37 on the World’s 50 Best Restaurants 2023 list. It was also named The Best Restaurant in Japan, coming in at #2 among Asia’s 50 Best Restaurants 2023.

Dynamic French Dining in the Heart of Tokyo

Gently rising above the iconic boulevards of Marunouchi, SÉZANNE serves modern French cuisine, crafted with exemplary ingredients sourced from across Japan. Deftly woven with inspirations from Chef Daniel’s globe-traversing career, the menus evolve with the changing seasons. Current highlights include the Shanghai Hairy Crab with Jura (yellow wine) marinade and Koshihikari rice, and the Crispy Skin Amadai from Yamaguichi with roasted shrimp and peanuts from Chiba.

The cuisine is complemented by a repertoire of elegant desserts by Chef Patrick Thibaud and an eclectic collection of Champagne, wine and sake curated by Sommelier Nobuhide Otsuka. As a Krug Ambassador, SÉZANNE is one of the few restaurants in the world where patrons can sip exclusive Champagnes from the House of Krug.

Envisioned by acclaimed designer Andre Fu, the dining room interiors speak a language of relaxed luxury, blending French craftsmanship with Japanese elements. The sleek show kitchen offers up-close visuals of the chefs in action, inviting diners to engage with the cooking journey.

At the Chef’s Table Private Room, guests can experience SÉZANNE’s orchestra-like culinary performance first hand. Each gourmet feast at this intimate salon is hosted personally by Chef Daniel.

About Chef Daniel Calvert

From a commuter town in England to star-studded kitchens in London, Paris, New York and Hong Kong, Chef Daniel’s self-propelled rise to stardom is the stuff of dreams. He crossed the Atlantic to hone his skills as sous chef at Per Se in New York City, followed by a placement at Epicure at Le Bristol in Paris — both reputed establishments with 3 Michelin stars. Working across multiple culinary capitals has made Daniel an open-minded chef, with a willingness to embrace versatile cultural influences.