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A Celebration of French Gastronomy: Chef Daniel Calvert of Sézanne Teams Up with Chef Natsuko Shoji of été

This April, two of Tokyo’s finest French chefs present an exclusive culinary collaboration
March 16, 2021,
Tokyo, Japan

From April 5 to 10, 2021, Natsuko Shoji, chef and owner of été, one of Tokyo’s best-loved French fine dining restaurants, will host an exclusive collaboration with Daniel Calvert, Chef de Cuisine at Four Seasons Hotel Tokyo at Marunouchi. The collaboration is a way to welcome Chef Daniel to his new home – as well as to offer gourmands a preview of his highly-anticipated restaurant Sézanne.

“I was beyond excited when I learned that Chef Daniel was moving to Tokyo to open a restaurant at Four Seasons Hotel Tokyo at Marunouchi,” says Chef Natsuko, recalling the countless times she has dined at his previous 1 Michelin-starred bistro in Hong Kong. “He pays attention to every single detail, making sure that everything that goes out of his kitchen is nothing short of perfection. For me, that is the hallmark of a real chef. His dishes are brilliant and sophisticated, yet straightforward. It’s a dream come true for me to cook alongside him.”

The feeling is mutual. As Chef Daniel shares, “Teaming up with Chef Natsuko has been an incredible experience for me. When I think of chefs who really push the boundaries of fine dining, Chef Natsuko is on the shortlist. She has a rare ability to draw inspiration from all kinds of beautiful things in our world, from fresh produce to high fashion. I can’t wait for our guests to discover what we’ve cooked up together.”

Indeed, the joining of Chef Natsuko’s artful and minimalist French fare with Chef Daniel’s classically-rooted modern French gastronomy promises to be one of Tokyo’s most exciting culinary events of the year.

Meet the Chefs

Chef Daniel is widely recognised for elevating and modernising classical French cuisine. Prior to joining Four Seasons Hotel Tokyo at Marunouchi, he worked in several of the world’s best restaurants, including the 3 Michelin-starred Per Se (New York City), the 3 Michelin-starred Epicure at Le Bristol (Paris), and most recently, as head chef of Belon (Hong Kong), where he led the neo-Parisian bistro to the #4 spot on Asia’s 50 Best Restaurants list along with winning the Highest Climber Award. Belon also earned a coveted 1 Michelin star under his leadership. Already loved by global critics, chefs and gourmands, Chef Daniel is now set to win over hearts in Tokyo, starting with his six-day collaboration with Chef Natsuko this April.

Chef Natsuko was crowned Asia’s Best Pastry Chef in 2020 and is well known as the first Japanese female chef on the international restaurant ranking OAD. Prior to opening été, she worked as sous chef at the 2 Michelin-starred Florilége, #5 on Asia’s 50 Best Restaurants list in 2019, where she trained under Chef Hiroyasu Kawate. Before that, she honed her skills at Le Jeu de l’Assiette, the French fine dining restaurant in Tokyo’s elite Daikanyama neighbourhood.

A Taste of Sézanne

Slated to open its doors in June 2021, Sézanne is the much-awaited dining destination at Four Seasons Hotel Tokyo at Marunouchi. Chef Daniel has centred his vision for the restaurant around dynamic technique-driven French cuisine, with a focus on updating classic recipes. Diners can look forward to dishes crafted with a light touch and plated with precision. With an impressive collection of accolades, awards and recognitions under his sleeve, it is no surprise that all eyes are on Chef Daniel’s new home.

The high-concept cuisine is complemented by thoughtful interiors, brought to life by award-winning interior designer/architect André Fu from Hong Kong. The restaurant’s lounge is complete with carefully-curated champagnes, while the main dining area overlooks the kitchen. Guests can also opt for the Chef’s Table to savour a first-person experience of Sézanne’s orchestra-like performance.

été, a Culinary Gem

Located in warm and welcoming Shibuya, this six-seat restaurant is one of Tokyo’s most sought-after venues for French fine dining. Chef Natsuko crafts French-inspired fare using only the highest-quality seasonal ingredients. Her focus is on keeping things minimalist and memorable, with each dish consisting of no more than 3-4 ingredients. The 11-course tasting menu offers a sublime dining experience.

Event Details

Hosted at été, the eight-course, four-hands menu is priced at JPY 45,000 per guest, including one glass of KRUG champagne (including tax and service charge). To reserve a seat at the été X Sézanne collaboration from April 5 to 10, 2021, email ete.inquiries@gmail.com