Sézanne
Tokyo
Beoordelingen
Love Stephen Lancaster’s fresh new artistry! I highly recommend this exquisite culinary experience. Each of our courses was prepared to absolute, delicious perfection - unpretentious beauty, complex and memorable. We were fortunate to meet Stephen, a humble master - energetic and deeply dedicated to serving in his significant new role. His bold approach to starting fresh with no “stars” is impressive and admirable and I feel confident that this “star” chef will earn new ones with brilliance, for Sezanne.
Late post, but Sezanne was such an amazing Michelin ⭐️⭐️⭐️ experience when it was still under founding executive chef, Daniel Calvert. Their tomato/basil dish was seasonal and we arrived just in time before they would stop serving it in their menu. The service was top notch, the food was plentiful, unique, creative and like nothing I’ve had before. Before leaving, we also had the honor of meeting Daniel in the kitchen. For a man of such high achievement, he was humble and friendly with a passion for cooking. We left feeling full of joy after such a wonderful and memorable experience.
I cannot believe that this is rated 4.4 on Google, this is a five star experience all the way! This is a three star Michelin restaurant and it showed! From start to finish this was an amazing meal . The first course was a cheesy bite sized morsel of warm, gooey mouthwatering deliciousness and was one of my favorite bites of the day. … one of my husband’s favorites was the carrot soup. The bread was fresh and flavorful.. another standout was the foie Gras and liver parfait with toasted scallops, it was savory and full of flavor. Each course was scrumptious and satisfying, but the star of the show was the duck. This duck literally melted in your mouth, I don’t think that it gets any better than this. I’m positive that this is where the stars were won for its Michelin rating. I have never eaten anything better! There were two desserts, one was a toasty, sweet bread with fruit in the middle and a warm custard poured on top. The second dessert was creamy milk chocolate. I ordered the wine pairing with my meal and every single wine on the list was a smashing success. We came here for lunch on a Sunday for lunch, they are not open for parties at two for dinner. The staff here treated us like royalty, they never rushed us, and they explained every dish to perfection. The chef came out and greeted our table at the end of the meal, which was an unexpected and lovely surprise. They sent us home with a chocolate salted brownie that was the perfect balance of salty and sweet. Yes, this place is expensive, we spent around 1400 USD, but we still felt like the splurge was worth it for this Michelin experience, which was one of a kind. It was my birthday and Sezanne made it an unforgettable day.
Dining at Sézanne is one of those experiences that’s difficult to put into words. The space is beautiful and thoughtfully designed. The service is, without exaggeration, among the most technically flawless I’ve ever experienced—precision, timing, and attention to detail are all impeccable. That said, it felt quite formal and distant; interactions were minimal and not particularly warm, which made the experience feel a bit rigid at times. The cuisine is meticulous and highly technical. Every dish is beautifully executed, balanced, and clearly the result of an extraordinary level of craftsmanship. Still, on a personal level, none of the dishes felt truly memorable. It leaned heavily toward technical perfection over emotional impact, and I found myself missing a bit more warmth or soul in the food. The wine pairing was also good but not exceptional to be honest. There were highlights: the bread was exceptional, and the opening bites—like the algae tart and pâté—were refined and elegant. The pigeon, however, was challenging for me. I understand it’s a classic and technically demanding preparation, but I found the flavor quite strong and the texture difficult to enjoy. I genuinely tried, but wasn’t able to finish it. My partner, on the other hand, really enjoyed it, so it likely comes down to personal preference. Dessert felt more restrained than expected for a three-star experience. It was good, but not particularly memorable. Meeting the chef and seeing the kitchen was a highlight, and the final touch—cookies to take home—ended up being one of the most memorable parts of the experience. Truly exceptional. Overall, a restaurant I deeply respect for its precision and discipline. I’d be very interested in experiencing more from this chef through different dishes or expressions of his cuisine!
Main positive here is service, top class. Food is good, worth the Michelin 3 star, number 8 of world best 50 2025. Silky, elegant, high level attention to detail. For me, impact on visual and favor can improve. Wine pairing is the relatively weak part, did a reasonable job with the standard pairing. A mix of big names and some relatively small producers. Either they can made it more local driven, which not many good wine made in Japan, or a more diverse, small quality producers to generate interest and talking points like other restaurant at this level. Overall happy, but there is not enough drive to push for a return.
