A British chef in a French restaurant in Japan together give us one of 2021’s most elegant and sophisticated openings. Daniel Calvert launched Sézanne in the Four Seasons Tokyo in July and his reputation for precision-led French cuisine and flawless produce has translated across borders - he was previously at Hong Kong’s Belon - with ease. Calvert, who has also worked at Thomas Keller’s Per Se and Epicure in Paris, calls his food timeless rather than traditional, and mixes French essentials such as comté and Normandy butter with local venison, chicken and seafood.
Subscribe to our newsletter for the latest news, exclusive insights.
Find us or Socials or Contact us and we’ll get back to you as soon as possible.
