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
- One Michelin star on MICHELIN Guide Tokyo 2022
- Two Michelin stars on MICHELIN Guide Tokyo 2023
- #17 on Asia’s 50 Best Restaurants List 2022
- #37 on The World’s 50 Best Restaurants List 2023
- #2 on Asia’s 50 Best Restaurants List 2023
- Best Restaurant in Japan on Asia’s 50 Best Restaurants List 2023
Hours and information
- Lunch
- Wednesday to Saturday, 12:00 noon – 1:30 pm (last seating)
- Dinner
- Wednesday to Sunday, 6:00 pm – 8:00 pm (Last seating)
- Starting January 2024
- Lunch: Wednesday to Sunday, 12:00 noon – 1:30 pm (last seating) Dinner: Wednesday to Saturday, 6:00 pm – 8:00 pm (last seating)
- Children
- Children over the age of 13 are welcome.
- Dietary information
- Please note that we are unable to accommodate strict dietary requirements.
- Dress code
- SMART CASUAL; JACKETS OR COLLARED SHIRTS, CLOSE-TOED SHOES AND LONG PANTS ARE REQUIRED FOR GENTLEMEN
Menus
Featured Dishes
CRISPY SKIN KINKI FROM ABASHIRIwith Saffron from Oita
Shanghai Hairy CrabJura’s Yellow Wine Marinade, Koshihikari Rice
Young turnipswith Saku-Kasu
Radish Beurre
Crème Brûlée Ice Cream
Chef’s Table
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. Please contact us for more information on fees.
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Meet the Team
Daniel Calvert
ChefFrom 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
SommelierA 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.”
Events
- While supplies lastemail to reserve
Shanghai Crab Course
Savour the epitome of the season with our lunch or dinner course, highlighting the opulent flavours of Shanghai crab. Our carefully crafted menu is a symphony of aromas and tastes that reach their peak during this season. JPY 75,900. Menu is subject to change.
More Dining Options
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DetailsThe Bar and Champagne Lounge
Framed by gliding Shinkansen trains and the iconic Tokyo cityscapes, The Bar and Champagne Lounge is a stylish and intimate gathering spot to catch up, relax and dine in style. Perfect for after-work drinks, pre-dinner aperitivo or a nightcap, our bartending team presents creative cocktails and refined classics along with an eclectic selection of champagnes by the glass, curated by Sommelier Nobuhide Otsuka. Enhance your experience with caviar and delectable cuisine by internationally acclaimed chef Daniel Calvert.![]()
DetailsMAISON MARUNOUCHI
Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.![Japanese Breakfast on wooden tray with plant, window overlooking bullet trains]()
DetailsIn-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or quiet nights in, our in-room menu features everything from French cuisine to the Zen-like charm of a Japanese breakfast, making dining in your room a special occasion at any time of the day.
