SÉZANNE Tokyo Awarded Third Michelin Star
Daniel Calvert becomes first British chef to win 3 Michelin stars abroad.
Daniel Calvert and team at SÉZANNE, Tokyo, are thrilled to have been awarded a third Michelin star less than four years after opening in the most recent edition of the Michelin Tokyo Guide. Awarded in October 2024, less than four years after the opening of the French restaurant at Four Seasons Hotel Tokyo at Marunouchi, the third star recognises the team’s incredible hard work and meteoric rise to success.
The restaurant was first opened in July 2021 by Calvert who, British born, arrived in Tokyo from Belon in Hong Kong, a restaurant which he took to #4 on Asia’s 50 Best Restaurants list. His vision for renewing classic French recipes using modern culinary techniques and Japanese influences quickly took hold, with the restaurant earning its first Michelin star less than 6 months after opening and a second star following in 2022. Along with a third star this year, SÉZANNE also placed first in Asia’s 50 Best Restaurant Awards in 2024.
Calvert’s cooking celebrates the diversity and exquisiteness of Japan’s produce, taking seasonal ingredients from prefectures across the country and celebrating them through refined techniques. Japan’s finest seasonal ingredients are celebrated through a series of ever changing omakase-style lunch and dinner menus, take the Hokkaido corn, for example, which Calvert slow dries for a week before the kernels are plucked to form a polenta which is leavened by a homemade yeast created some years ago. Premium fatty sanma, the quintessential fish of autumn in Japan, is a customary serving too, lightly marinated and served in a pastry with caramelised onions and green olives.
In his work, Calvert ingeniously spotlights his worldly culinary experiences while celebrating the fruits of Japan’s seasons. A Terrine of foie gras uses Chinese techniques and flavours, for example. The team marinates Japan-raised chicken in Chinese soy sauce and stuffs spices like star anise into the centre of the terrine which is served alongside a freshly-baked brioche. Chinese delicacy, Shanghai hairy crab, meanwhile, is marinated in French Jura region’s yellow wine, and served with Japanese short-grain rice, Koshihikari.
Commenting on the award, Calvert said: “We are deeply humbled and immensely proud to receive the most prestigious recognition in our industry. Thank you to the Michelin Guide for placing their trust in our commitment to excellence. This distinction belongs to every single member of our team who has poured their heart into our vision, and it is through their tireless devotion that we have achieved this monumental milestone. We are also deeply grateful for the support of our guests and partners who have been right there with us on this extraordinary journey.”
Looking over the iconic boulevards of Marunouchi, the dining room’s interiors balance simplicity with intricacy, creating a feeling of relaxed luxury. Curated by acclaimed designer Andre Fu, the design blends French craftsmanship with Japanese elements to set the stage for Chef Daniel’s cuisine. Guests can take a seat by the silk-lined French panels for an intimate meal, or dine by the sleek show kitchen for a closer connection with the cooking journey. A Chef’s Table Private Room offers guests the chance to experience the culinary performance first hand, hosted personally by Calvert.
