SéZanne

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.

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.

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.

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.

I am left speechless (in a bad way) after dining at Sézanne. The amuse bouche and starters were excellent, particularly the scallop and pasta. Everything was beautifully presented. However the kinmedai and (two!) pigeon dishes were not good. As for the bewildering experience I had: when the waitress brought out the chocolate mousse cake, she accidentally dipped her long finger nail into it. Instead of acknowledging it, she walked off and I saw her scrape some mousse from under her nail. Disgusting! I wish I had stopped her but the other waiter was explaining the dessert so I remained seated. After he finished speaking I pointed out the dent she made in the cake. He apologised and immediately replaced it. I don't understand why the waitress didn't do this in the first place - she thought she got away without me noticing. Bizarre behaviour! I would've accepted her mistake if she'd owned up to it, but being dishonest is unforgivable. The floor manager was a little dismissive, claiming that she was a part-timer. He did waive the service fee but I would've appreciated a genuine apology. It's a shame because the two main waiters we had were delightful and the first half was great!