Experience Dining Excellence at Asia's Top-Ranked Restaurant

Tokyo is often considered the epitome of global dining excellence. British chef Daniel Calvert from Sézanne once compared it to the Champions League of cooking, emphasizing its top-tier status in the culinary world.

Calvert's restaurant, located in the Four Seasons Hotel Tokyo at Marunouchi, recently won the prestigious title of being the best restaurant in Tokyo and the entire region. This achievement was recognized at the Asia's 50 Best Restaurants for 2024 event last week.

The chef behind this remarkable accomplishment is from a small town south of London. He specializes in French cuisine, incorporating Japanese ingredients into his dishes while working in Tokyo.

Throughout his career, Australian Chef Shane Osborn has always been driven by a love for exploring different cultures and cuisines, shaping his global experience and trajectory.

In 2006, Chef Osborn hired Calvert to join the team at his renowned Pied à Terre restaurant in London, which holds two Michelin stars.

Daniel’s talent has been evident since he was young, and many people who have worked with him over the years have been expecting his journey to success. Osborn shared with CNN that Daniel's commitment to haute cuisine and his reverence for the profession make him an excellent representative for the industry. His cuisine and he himself stand out in a saturated global market.

British chef Daniel Calvert's resume includes stints in London, New York, Paris, Hong Kong and Tokyo.

British chef Daniel Calvert's resume includes stints in London, New York, Paris, Hong Kong and Tokyo.

SÉZANNE is proud to have Calvert on board. His impressive resume includes working at Chef Thomas Keller’s renowned Per Se in New York, where he made history as the youngest sous-chef at the age of 23 and was named Employee of The Year. Following this, he had the opportunity to work at Epicure in Paris, another prestigious three Michelin-starred restaurant.

His global culinary journey led him to Hong Kong, where he worked at the acclaimed Parisian bistro Belon. During his time there, he helped the restaurant earn a Michelin star and achieve fourth place on the list of Asia’s 50 Best Restaurants.

Now, in Tokyo, his unwavering focus on precision, quality, and attention to detail has resulted in him being awarded two Michelin stars in just three years, along with his most recent accolade.

Reflecting on his experiences, Calvert shared with CNN, “I’ve been fortunate to travel and make the right decisions at the right moments.”

Traveling and being open-minded has played a big role in our success. Making friends with people from different parts of the world has helped us learn and grow. As an Englishman traveling the world, we see ourselves as blank slates, ready to absorb new experiences and cultures.

Sézanne, named after a charming town in France's Champagne region, is located in Tokyo's bustling business district. Just a few floors below, you can catch a glimpse of Japan's famous high-speed shinkansen trains zooming into Tokyo Station.

Despite the hustle and bustle of the urban surroundings, the dining room designed by Hong Kong's André Fu exudes a sense of serenity and sophistication. The sleek and minimalist aesthetic offers a tranquil escape from the fast-paced city life outside.

Contemporary art, Baccarat crystal, and a Christofle champagne trolley create an elegant atmosphere for fine dining at this restaurant. Lunch menus start from 27,800 yen ($185), while dinner starts from 50,000 yen ($330). Despite the high prices, the young service team maintains a friendly and approachable attitude, serving guests with warmth, humor, and without any hint of stuffiness.

Sézanne's morel mushrooms with wild garlic and botan ebi.

Sézanne's morel mushrooms with wild garlic and botan ebi.

courtesy SÉZANNE

Calvert, along with his executive sous chef Ashley Caley and their team, focuses on creating dishes using the best available produce of the day. While some signature dishes are always on the menu, Calvert values serving unique and one-of-a-kind dishes to his guests.

"For me, the most crucial aspect is that our guests are enjoying a dish that is exclusive to our restaurant," he emphasizes.

Guests seated near the kitchen can observe the chefs in action, showcasing their concentration and dedication to their craft.

The meal begins with a gougère, a delectable choux pastry filled with rich 48-month aged Comté cheese. This dish serves as a perfect example of the chefs' skillful preparation with a touch of French flair.

Courtesy Villa Frantzén Restaurant & Bar

Related article

He booked a one-way ticket to Thailand the day after finishing high school. Now he’s a top Bangkok chef

One dish features shima ebi, a type of shrimp from Hokkaido, Japan, marinated in vin jaune wine from France's Jura region. The shrimp is then topped with a shimmering jelly made from the same wine, creating a visually stunning dish served on a silver platter.

Another dish showcases Amadai, also known as tilefish, sourced from Japan's Yamaguchi Prefecture. The fish is expertly cooked to achieve a perfect crispy skin and tender texture. It is then coated in a flavorful sauce made with lemon thyme, sake kasu (a byproduct of sake production), and juice from the fish bones, resulting in a truly exquisite culinary experience.

A morel mushroom filled with botan ebi and served with wild garlic and shrimp hollandaise sauce is a fragrant and earthy dish. It is topped with a thin disc that adds textural contrast, made using a technique that combines shrimp oil, morel mushrooms, flour, and bouillon for gyoza dumplings.

At Sézanne, every element on the plate serves a purpose, with flavor being the top priority. Unnecessary garnishes or extravagant decorations are not found here, ensuring that each component contributes to the overall taste experience.

A wide selection of Champagnes and legendary vintages, as well as alcohol-free pairings, are available to complement your meal. These drinks are carefully chosen by sommelier Nobuhide Otsuka.

Sézanne offers finely crafted neo-French cuisine made with top-quality local ingredients.

Sézanne offers finely crafted neo-French cuisine made with top-quality local ingredients.

courtesy SÉZANNE

Desserts at this place are just as impressive, especially the rice pudding that combines vibrant Japanese citrus with a light Italian zabaglione custard.

And let me tell you, it's not just good, it's stop-you-in-your-tracks kind of good. It's the kind of dessert that will make you drop your spoon in amazement.

As for the chef, Calvert is pleased to humbly accept the title of best restaurant in Asia with a hint of skepticism.

"I can confidently say that we have improved by leaps and bounds compared to last year," he expresses. "I'm not claiming that we are more deserving than others, but I truly believe that the hard work put in by our team this year has earned us this recognition."

We must ensure that the award does not alter things for Sézanne because our guests are our top priority. Our regular customers are important to us, and we want to continue providing them with exceptional service. Consistency is crucial in maintaining our standards. Achieving greatness once is easy, but true success comes from consistently delivering excellence.

Chris Dwyer is a food and travel writer. You can follow his adventures on Instagram @chrismdwyer.

Editor's P/S:

Daniel Calvert's journey to the top of Tokyo's culinary scene is a testament to his unwavering commitment to excellence and his passion for exploring different cultures. His ability to blend French techniques with Japanese ingredients has resulted in a unique and unforgettable dining experience at Sézanne. The restaurant's recent accolade as the best in Asia is a well-deserved recognition of Calvert's culinary prowess and the hard work of his team.

However, Calvert remains humble and focused on maintaining the high standards that have earned Sézanne its reputation. He understands that consistency is key to true success, and he is determined to ensure that Sézanne continues to provide its guests with an exceptional dining experience. The restaurant's emphasis on using the best available produce and its dedication to precision and attention to detail are all contributing factors to its ongoing success. program. Calvert's emphasis on creating exclusive and one-of-a-kind dishes for his guests sets Sézanne apart, ensuring that every visit is a culinary adventure. While acknowledging the prestigious award, Calvert remains grounded, prioritizing consistency and maintaining the exceptional standards that have earned Sézanne its acclaim.