SÉZANNE Tokyo: A Culinary Journey of French Excellence and a Deep Dive into its Esteemed Wine Program. [ read the full champagne story ]
Estimated reading time: 7 minutes
SÉZANNE, nestled on the 7th floor of the Four Seasons Hotel Tokyo at Marunouchi, offers a captivating and luxurious dining experience in the heart of Tokyo. This three-Michelin-starred restaurant, led by Chef Daniel Calvert, showcases a vibrant take on French cuisine, artfully crafted and elegantly presented. Its reputation is solidified by numerous prestigious accolades, including being ranked #7 on The World’s 50 Best Restaurants List 2025, #4 on Asia’s 50 Best Restaurants List 2025, and Best Restaurant in Japan on Asia’s 50 Best Restaurants List for both 2024 and 2025. The restaurant has consistently received Michelin stars, earning one star in 2022, two in 2023 & 2024, and three in the MICHELIN Guide Tokyo 2025.
Chef Daniel Calvert: Gastronomic Profile and Philosophy
The culinary direction at SÉZANNE is firmly in the hands of Chef Daniel Calvert, whose team brings together a passion for gastronomy with award-winning experience gained across England, the US, Singapore, and Japan. Chef Calvert’s gastronomic philosophy is deeply rooted in his extensive culinary journey, which has taken him through various cities, including London, New York, Paris, and Hong Kong. His prix fixe menus are designed to trace the steps of this journey, intricately weaving and elevating the culinary cultures of these respective countries.
Calvert’s approach is characterized by a “borderless sensibility”. He adeptly combines classic French ingredients, such as foie gras and vin jaune, with distinct Japanese influences, incorporating elements like soy sauce and sake lees into his dishes. This fusion creates a unique and innovative interpretation of French cuisine. A key tenet of Calvert’s philosophy is consistency, which he emphasizes as crucial to success, meticulously fine-tuning his craft with each dish. He employs modern techniques to update classic French recipes, ensuring a light touch and precise plating. Menus change seasonally, starring the finest seasonal ingredients sourced from across Japan, promising new discoveries with every visit.
entity.
The pod cast – The wine list
episode 12.0
Sézanne
Tokyo – Japan
The Art
The Wine Program: A Curated Selection with a Strong Emphasis on Champagne
SÉZANNE features a meticulously curated selection of champagnes. The restaurant’s wine list is extensive, offering a broad range of red, white, and rosé wines from various esteemed regions, predominantly France, but also including Italy, Austria, Portugal, New Zealand, USA, and Japan. The wine list includes impressive depth in vintages and producers, showcasing both renowned names and perhaps lesser-known but equally significant bottles. The restaurant also provides facilities such as an “interesting wine list” and accepts credit cards.
A Big Focus on Champagne
The Champagne selection at SÉZANNE is notably comprehensive, offering a wide array of options across different styles, producers, and price points. The list details the Dégorgement date for many non-vintage (NV) Champagnes and vintages for others, along with their prices in Japanese Yen, followed by a parenthetical value that appears to include tax or service charge.
The Champagne list is organized into three main categories:
- Assemblage (Blended Champagnes): This section features a diverse range of producers, from iconic houses to smaller growers. Examples include:
- Veuve Clicquot-Ponsardin NV Yellow Label: ¥15,000 (¥18,975).
- Bollinger NV Spécial Cuvée: ¥24,000 (¥30,360).
- Louis Roederer NV Collection 244: ¥24,000 (¥30,360).
- Taittinger NV Prelude: ¥27,000 (¥34,155).
- Laurent-Perrier NV Grand Siècle No.25: ¥42,000 (¥53,130).
- Krug Grande Cuvée in several editions (172nd, 171st, 170th, 169th) ranging from ¥54,000 to ¥70,000 (¥68,310 to ¥88,550).
- Prestigious vintage bottles are also available, such as Bollinger 1990 RD for ¥350,000 (¥442,750) and Louis Roederer 2014 Cristal for ¥95,000 (¥120,175).
- High-end vintage Dom Pérignon options include the 2015 for ¥66,000 (¥83,490) and the 1995 Réserve de l’Abbaye for ¥550,000 (¥695,750).
- Larger format bottles (1,500ml) are also available, such as Jacquesson NV Cuvée 734 Dégorgement Tardifat ¥155,000 (¥196,075) and Bérêche NV Reflet d’Antan at ¥200,000 (¥253,000).
- Blanc de Blancs (White from White Grapes): This category exclusively features Champagnes made from white grapes, typically Chardonnay, highlighting their purity and elegance. Key offerings include:
- LE BRUN DE NEUVILLE NV Champagne Sézanne: ¥27,000 (¥34,155), a particularly relevant bottle given the restaurant’s name.
- RUINART NV: ¥31,000 (¥39,215).
- JACQUES SELOSSE NV Initial: ¥150,000 (¥189,750) and Substance at ¥290,000 (¥366,850), indicating a focus on highly sought-after grower Champagnes.
- Vintage Blanc de Blancs include Marguet 2018 Brut Nature Avize Grand cru for ¥35,000 (¥44,275) and Krug 2008 Clos du Mesnil for ¥380,000 (¥480,700).
- A rare and highly priced option is the ALAIN ROBERT 1989 Le Mesnil Réserve 1,500ml for ¥650,000 (¥822,250).
- Blanc de Noirs (White from Black Grapes): This section showcases Champagnes made from Pinot Noir and/or Pinot Meunier grapes, known for their richness and structure. Notable selections include:
- ULYSSE COLLIN NV Les Maillons Base 2018: ¥65,000 (¥82,225).
- LECLERC BRIANT NV Brut Zéro Blanc de Meuniers: ¥58,000 (¥73,370).
- VOUETTE & SORBÉE NV Brut Nature Fidèle: ¥32,000 (¥40,480).
- BOLLINGER 2013 Vieilles Vignes Françaises: A premium offering at ¥490,000 (¥619,850).
- Rosé Champagne: This category offers a selection of pink Champagnes, ranging from light and elegant to more structured styles. Options include:
- MOËT & CHANDON NV Rosé Impérial: ¥18,000 (¥22,770).
- BILLECART SALMON NV: ¥35,000 (¥44,275).
- BOLLINGER NV: ¥31,000 (¥39,215).
- LOUIS ROEDERER 2012 Cristal: ¥180,000 (¥227,700).
The extensive nature of the Champagne offerings, including multiple vintages and formats (750ml and 1,500ml), indicates a deep commitment to providing a top-tier sparkling wine experience that complements the sophisticated French cuisine.
[read the wine list @ Sézanne here]
Beyond the Menu: Interiors and Special Experiences
The dining ambiance at SÉZANNE is designed to create an atmosphere of relaxed luxury, with stunning interiors by Andre Fu. Guests can engage with the culinary journey in the open show kitchen, providing a first-hand experience of the “orchestra-like performance” of the kitchen team. For a more private and exclusive experience, SÉZANNE offers a Chef’s Table private dining room, which allows guests to embark on an exclusive dining journey infused with the visual energy of the kitchen.
A unique highlight of the SÉZANNE experience is its bread program. The corn sourdough, made from Hokkaido corn known for its sweetness, follows a meticulous process. Kernels are slow-dried for a week, then used to make polenta, which is naturally leavened with a homemade yeast created by Chef Daniel several years prior. These deep-hued, corn-flecked loaves are served with a salted and beautifully cultured fresh butter from Brittany.
Location and Hours
SÉZANNE is located at Pacific Century Place Marunouchi 1-11-1, Chiyoda-Ku, Tokyo, Japan 100-6277, within the Four Seasons Hotel Tokyo at Marunouchi.
The restaurant’s hours are:
- Lunch: Wednesday – Saturday from 12:00 pm – 1:30 pm (Last Seating).
- Sunday lunch is exclusively offered in July and August 2025, from 11:30 am – 1:00 pm (Last Seating).
- Dinner: Wednesday – Saturday from 6:00 pm – 8:00 pm (Last Seating).
- Sunday dinner is available from September 2025.
With its award-winning chef, innovative French cuisine, luxurious setting, and an exceptional wine program, particularly its deep selection of Champagnes, SÉZANNE stands as a premier dining destination in Tokyo.
