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Join Executive 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 & 2024
  • #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
  • #1 on Asia’s 50 Best Restaurants List 2024
  • Best Restaurant in Japan on Asia’s 50 Best Restaurants List 2024
  • #15 on The World’s 50 Best Restaurants List 2024

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)
Children
Children over the age of 13 are welcome.
Dietary information
Kindly note that dietary requests cannot be accommodated at SÉZANNE.
Dress code
Smart Casual: Gentlemen are required to wear jackets, collared shirts, long pants and close-toed shoes. Baseball hats, sleeveless tops, shorts and casual sandals are not permitted.
Location
Seventh Floor
Reservations and Inquiries +81 3 5222 5810 Official website Email us

Featured Dishes

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. Embark on an exclusive dining journey in this private space infused with the visual energy of our kitchen. Please contact us for more information on fees.

    Email us

Meet the Team

Daniel Calvert

Executive 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."

Executive Sous Chef Ashley Caley

Ashley Caley

Executive Sous Chef
Executive Sous Chef Ashley Caley comes to Tokyo from Sheffield, United Kingdom, where he first began his culinary career. Holding previous experiences at establishes such as Per Se in New York, Marcus Wareing at The Berkeley Hotel in London and Restaurant Sat Bains in Nottingham, Chef Caley was also a vital part of INUA’s opening team in Japan. With a keen eye for exceptional produce and all things seasonal, he brings to SÉZANNE a plethora of expertise and knowledge.

“The secret is to work with like-minded suppliers who are as passionate about their product as you are.”

NOBUHIDE OTSUKA

Sommelier
A passion for food, drink and hospitality has imbued Nobuhide Otsuka’s world for as long as he can remember. He was first introduced to fine wines while in France – his school owned its own Château winery. Spending over 15 years at the two Michelin-starred Beige Alain Ducasse in Tokyo, he steadily rose from assisting the sommelier as Commis de Rang to overseeing the restaurant as Maître d’Hôtel, eventually becoming the restaurant’s head sommelier in 2012. Otsuka 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 flavours working together 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.”

Assistant Restaurant Manager Vivian Chen in tan suit

Vivian Chen

Restaurant Manager
Born and raised in Taiwan, Restaurant Manager Vivian Chen earned her degree in Hotel Management at the Hong Kong Polytechnic University before moving to Tokyo. She has experience working at various hotels around the globe, which is where she discovered her passion for food and beverage. Having led the operations and openings for multiple dining venues in Hong Kong, Chen has an abundance of managerial experience under her belt, ranging from bars and bistros to Michelin-starred establishments.

“Always put yourself in other people’s shoes – imagine how it would make you feel.”

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