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Join Chef Daniel Calvert for dynamic French cuisine, crafted with a light touch and plated with precision at two-Michelin-starred SÉZANNE. Our show kitchen invites you to engage with the cooking journey, while Andre Fu’s interiors speak a language of relaxed luxury. With seasonally updated menus, an eclectic champagne selection, and classical desserts by our pastry team, there’s always something new to discover.

Awards

  • #17 on Asia’s 50 Best Restaurants List 2022
  • #82 on The World’s 50 Best Restaurants List 2022: 51–100
  • #2 on Asia’s 50 Best Restaurants List 2023
  • Best Restaurant in Japan on Asia’s 50 Best Restaurants List 2023

Hours

Lunch
Wednesday to Saturday, 12:00 noon – 1:45 pm (last seating)
Dinner
Wednesday to Sunday, 6:00 pm – 8:15 pm (Last seating)

Menus

Sample Menu
Reservations and Inquiries +81 3 5222 5810 Official website Email us

Featured Dishes

  • Crispy Skin Kinki Fish with Saffron
    CRISPY SKIN KINKI FROM ABASHIRI

    with Saffron from Oita

  • Shanghai Hairy Crab with Jura Yellow Wine Marinade, Koshihikari Rice
    Shanghai Hairy Crab

    Jura’s Yellow Wine Marinade, Koshihikari Rice

  • Whole young turnips with sake-kasu on round white plate
    Young turnips

    with Saku-Kasu

  • Radis Beurre
    Radish Beurre
  • Crème Brûlée Ice Cream
    Crème Brûlée Ice Cream

Chef’s Table

  • Chef?s Table private showroom with rectangular table, six armchairs, window to kitchen

    For a first-hand experience of an orchestra-like performance, reserve our Chef’s Table private dining room at SÉZANNE. Hosted by Chef Daniel Calvert, this gourmet feast is infused with the visual energy of our kitchen.

Meet the Team

Daniel Calvert

Chef
From a low-key commuter town in southeast England to star-studded kitchens in London, Paris, New York and Hong Kong, Daniel Calvert’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 three Michelin stars. Living and working across several of the world’s culinary capitals has made Daniel an open-minded chef, with a willingness to embrace versatile cultural influences and ingredients.

"Consistency is the key. Anyone can do something great once. Success lies in doing the same things over and over again, striving for excellence in every plate."

NOBUHIDE OTSUKA

Sommelier
A passion for food, drink and hospitality has imbued Nobuhide’s world for as long as he can remember. Nobuhide was first introduced to fine wines while in France – his school owned its own Château winery. Spending over 15 years at two Michelin-starred restaurants, Nobuhide steadily raised from assisting the sommelier to overseeing the restaurant as Maître d’Hôtel and became the head sommelier at Beige Alain Ducasse in Tokyo in 2012. Nobuhide works closely with the culinary team to understand the philosophy behind each dish at SÉZANNE, where he pictures the food and wine together as a full circle to provide a complexity of flavour working in perfect harmony.

“Where a wine comes from defines so much of it, of course – but so does where you are when you drink it.”

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