Three Michelin stars crown Sézanne Tokyo, where British chef Daniel Calvert orchestrates a culinary symphony that transcends borders on the seventh floor of Four Seasons Hotel Tokyo at Marunouchi. Asia's #1 restaurant in 2024 represents the pinnacle of contemporary French gastronomy, seamlessly weaving Japanese seasonality into classical technique with unprecedented sophistication.

Calvert's remarkable journey from The Fat Duck and Per Se to leading Belon in Hong Kong to Michelin stardom culminates at Sézanne, which opened in July 2021 and achieved three Michelin stars within three years—a testament to his borderless culinary philosophy. His neo-French approach embraces meaningful encounters across cultures, creating dishes where Akkeshi oysters meet beurre blanc and caviar, while Racan pigeon showcases the marriage of French technique with Japanese precision. The restaurant's rapid ascent through Michelin's ranks—from two stars in 2022 to three in 2024—reflects Calvert's unwavering commitment to consistency and innovation.

The seasonal tasting menus trace Calvert's global culinary odyssey, featuring signature creations like warm Akkeshi oysters with Ossetra caviar and Hokkaido crab preparations that demonstrate his mastery of both French foundations and Japanese ingredients. Each dish on the prix fixe menu tells a story of cultural exchange, where foie gras harmonizes with soy sauce and sake lees, creating a dining experience that feels both familiar and revolutionary. The restaurant's pastry program, visible through the dining room's glass-walled atelier, adds theatrical elements to the ultra-premium fine dining experience.

André Fu's interior design creates an intimate stage for Calvert's culinary theater, with approximately 40 seats arranged to showcase both Tokyo's glittering skyline and the kitchen's choreographed precision. The soft blush palette, Carrara marble decanter station, and seasonal floral installations by Nicolai Bergmann create an atmosphere of relaxed luxury that complements the restaurant's sophisticated service philosophy. Sommelier Nobuhide Otsuka curates an extensive champagne and wine program that honors Sézanne's French namesake while embracing international selections that pair seamlessly with Calvert's borderless cuisine.

Reservations at Sézanne require advance planning, with the restaurant's exclusive 40-seat capacity and private dining room consistently booked by Tokyo's most discerning diners and international gourmands. The restaurant's position within the Four Seasons ensures impeccable service standards that match its three-star culinary excellence, making every meal a celebration of cross-cultural gastronomy at its finest.