SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi Continues to Dazzle with Second Consecutive Three-Michelin-Star Honour

On September 25, 2025, the Michelin Guide Tokyo once again awarded a three-star rating to SÉZANNE, the signature French restaurant at Four Seasons Hotel Tokyo at Marunouchi.

Chef Daniel Calvert’s remarkable, ever-evolving vision continued to wow Guide inspectors, who hailed SÉZANNE as the pinnacle of culinary excellence for the second year running – a sparkling culmination of the restaurant’s meteoric rise to global fame. Clinching its first Michelin star just six months after opening in 2021, SÉZANNE earned an additional star the year after and achieved the big three in 2024.

This latest accolade crowns an already-impressive winning season for SÉZANNE, which was recently ranked #7 among the World’s 50 Best Restaurants 2025 and named Best Restaurant in Japan by Asia’s 50 Best Restaurants 2025.

“Thank you to the Michelin Guide for once again reaffirming our craft and passion. I think what we’ve created here at SÉZANNE is quite special, particularly because it’s so dynamic,” says Chef Daniel. “We’re always looking for the next great flavour, the next great dish – while keeping standards consistently high. Every day, I see our team doing things that no one asks them to but that absolutely reflect our culture. Finally, a heartfelt thanks to our partners across Japan, whose contributions shape the very core of our restaurant.”

General Manager Jens Wycisk also shares his congratulations, reflecting on what makes SÉZANNE exceptional: “I continue to be amazed by the intention behind every detail – from the thoughtful sourcing of ingredients to the quiet moments of connection with guests. Congratulations to Chef Daniel and the entire team for upholding their vision day in and day out, turning every service into something truly unforgettable.”

Located in Tokyo’s dynamic Marunouchi district, SÉZANNE captivates guests with classically rooted modern French cuisine, crafted with a light touch and plated with precision. Exceptional Japanese ingredients are deftly incorporated into seasonal menus, enhanced with an eclectic collection of Champagne, wine and sake.

Curated by renowned interior architect Andre Fu, the dining room welcomes guests into an atmosphere of relaxed luxury and warmth. French and Japanese aesthetics converge to set the stage for Chef Daniel’s singular creations, immaculately presented on pristine porcelain. The sleek show kitchen reveals an intimate glimpse of the cooking journey, while the Chef’s Table Private Room immerses guests in SÉZANNE’s orchestra-like culinary performance, hosted personally by Chef Daniel.

About Chef Daniel Calvert

From a commuter town in England to acclaimed kitchens in London, Paris, New York and Hong Kong, Chef Daniel’s self-propelled rise to stardom is the stuff of dreams. He notably honed his skills as sous chef at Per Se in New York City, followed by a placement at Epicure at Le Bristol Paris – both three-Michelin-star establishments. Working across multiple culinary capitals, Chef Daniel has embraced diverse cultural influences to create an authentic yet innovative style that is uniquely his own.