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
- Ranked #17 on Asia’s 50 Best Restaurants List 2022
- Ranked #82 on The World’s 50 Best Restaurants List 2022: 51-100
Hours
- Lunch
- Wednesday to Sunday, 12:00 noon – 1:30 pm
- Dinner
- Wednesday to Sunday, 6:00 pm – 7:30 pm (Last seating)
Menus
Featured Dishes
CRISPY SKIN KINKI FROM ABASHIRIwith Saffron from Oita
Shanghai Hairy CrabJura’s Yellow Wine Marinade, Koshihikari Rice
Tsar Imperial Ossetra Caviarwith Avocado and Sudachi
Radish Beurre
Crème Brûlée Ice Cream
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.”
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.![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.![Row of four tables with four chairs each at Maison Marunouchi, floor-to-ceiling windows with views of downtown Tokyo]()
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.
