Modern French with an impressive pedigree


On the Pass

Daniel Calvert

Pastry Chef

Elwyn Boyles

What, where and when? Located on the 7th floor of the Four Seasons Hotel Tokyo at Marunouchi, Sézanne opened in July 2021. With an interior courtesy of Hong Kong designer André Fu, it was the city’s most hotly anticipated new restaurant of the year.

Who’s in charge? British chef Daniel Calvert boasts an impressive CV: Pied à Terre (London), Per Se (New York) and then Epicure (at Le Bristol Hotel, Paris). Before landing in Tokyo, he spent five years in Hong Kong, leading Belon to the No.4 place on the Asia’s 50 Best Restaurants 2020 list.

What’s on the menu? Calvert’s modern French cuisine ranges from escabeche of lightly smoked mackerel to gamecock marinated in vin jaune, his take on Cantonese drunken chicken. Roast Hokkaido venison has also become a constant on his menu.

The name says it all: Sézanne draws inspiration from the town of the same name in France’s Champagne district. Its considerable cellar of high-end bubbles ranges from artisanal sparklers to vintage cuvées, served from a dedicated trolley wheeled to your table, or in the dedicated Champagne bar.

Bistro specials: Calvert also oversees the menu at the hotel’s all-day bistro, Maison Marunouchi, overlooking the Shinkansen tracks near Tokyo’s central station. Among the standouts: croque madame, steak frites and Southern-style crispy fried chicken. Like the deluxe afternoon tea, these are also available as room service for hotel guests.