Sézanne is the Michelin 3-star French restaurant of Four Seasons Hotel Tokyo at Marunouchi. Online reservation is straightforward. The dimly lit main dining room looks like a very spacious living room. The young international servers are polite and professional. There are only two omakase menus for dinner, namely Menu Sézanne (JPY 40,000/person) and Menu de Saison (JPY 80,000/person; seasonal additions being Shanghai Hairy Crab and White Alba Trulffle in November, 2024). In Hong Kong at least, during the hairy crab season, female hairy crabs from Shanghai are in their best condition for consumption during the first half of the season, and male crabs are at their best during the second half. According to the staff, the freshly “flown-in” hairy crabs from Shanghai served at the restaurants were all females! Since the hairy crab season in 2024 ended in early November, it made no sense for anyone to pay extra JPY 40,000 to taste dishes made from off-season female hairy crabs! As a 3-star restaurant, food quality is very inconsistent! One strange thing is that menus are not given to the guests until the bill has been settled. Highlights of the dinner include the fresh Kasugodai with Bafun Sea Urchin and Mitsuba, the bouncy Fugu from Yamaguchi Prefecture (not the “Fugu Shirako” part though), and the refreshing Marinated Ikura with Cucumbers and Horseradish! While most of the ingredients are from Japan, the only two meat dishes both display influence from Chinese cuisine. The chicken breast of the Ariakeyama Farm’s Bizen Shamo Poached in Yellow Wine (inspired by Shanghainese Drunken Chicken) and the duck breast of the Megumi Gamo from Aichi with Kintoki Carrot from Kyoto and “Sauce Meurette” (inspired by Peking Duck) are very juicy. However, the spätzle pasta dish served in the Megumi Gamo duck soup tastes repulsively rancid and oily, and the Jelly Fish “Niçoise” with Olives and Anchovies dish looks like something the chef decides to put together last minute ultilizing leftover ingredients. Worst part of the dining experience is the unimpressive champagne pairing (JPY 70,000/person)! Although well-known champagnes are inclusive in the pairing, the seasoning of the food more than often clashes with and hence ruins the champagne! It is obvious that there is not much communication between the chef and the sommelier! This is definitely unsatisfying for a meal that costs JPY 140,000/person! Disappointment is an understatement! Michelin should provide a detailed review on how Sézanne earned those 3 stars!

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My wife and I travel the world looking for incredible food, and when we came to Japan, we chose Sezanne because of its reputation for incredible food, great service, and an awesome chef who is approachable and friendly and made us one of the best meal we have ever had in any country! I would return to Japan to have Chef Daniel cook for us again!

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I had very high expectations coming to this restaurant, given that it has topped lists of the best restaurants in Asia and has acquired a third Michelin star. I wish I had not been disappointed but unfortunately it was not really the stellar experience I had anticipated. First, the welcome at the front was awful. Three ladies but nobody came to help me with my coat or bag. One couldn't find my booking, when three of our party had already arrived. We were in the chef's table room but were made to wait at a bar - not really a very welcoming comfortable place. There was really no hospitality to start. When all our party of six had arrived we were conveyed to the room. Watch out for the odd steps in different places - you might trip. The chef's table room is just a private room - not really a true chef's table. Okay, you sort of walk through the kitchen but the window into the kitchen is too high to watch any of the action. And surprisingly, the chef didn't even bother to come in to welcome us or see how the meal was progressing - Isn't the idea of a chef's table that you are essentially guests of the chef????? Why pay extra (and there is a Yen 101K extra charge for the room) when you don't even get that small courtesy??????? Shocking to me, frankly - and I have been a guest at chef's tables before. This was a real sign of disrespect. And did not give us the opportunity to pay our respects to the chef! The service also started with a weird marketing gimmick. I had already chosen the restaurant set menu (Yen50.6K). And yet the staff brought us a menu offering the set menu and their "menu de saison" with hairy crab and white Alba truffle (Yen101.2K). Why?????? This was a blatant attempt at upselling - no different in my view to a McDonald's counter staff asking if you would like to "supersize" your order of fries and a Coke!!!!! Also, it showed to my guests that I chose the cheaper menu and that I could have ordered the more expensive one. It didn't matter to my guests, but I could see a situation where the host might be embarrassed by this being made clear. We stuck to the originally chosen menu, which had multiple courses - all excellent dishes, I hasten to note. Standouts: the soft-shell turtle from Hiroshima with "fines heroes", the bien shamo poached in yellow wine, the animo with sauternes consommé and foie gras fat, and the hazelnut soufflé with fig jam ice cream. Yes, all excellent, but frankly not truly three-star outstanding, in my view. I did not find the tastes or taste/texture combinations all that challenging or innovative. I applaud the use of local ingredients but I did not find the dishes to be at the level of truly memorable. It was a birthday celebration so I had ordered a chocolate pistachio cake to top off the evening. Oddly, the kitchen could not handle putting the birthday greeting in Japanese - it had to be in Roman letters. So weird in Japan. And frankly, for what one is paying, it was odd that they could not accede to that request! There was no indication of the special occasion on menus handed out at the end of the meal - Why give out the menus at the end? Why not provide them to each person at the start? I guess my bottom line is that this was a very good restaurant - an excellent one - but in my mind, it rates only an "average" rating because it was supposed to be an experience of a lifetime - a true three-star experience, with memorable dishes, fantastic service, and a special occasion. That the chef never turned up at his own table spoke volumes. It was not special enough for him, and so it was not special for us. I would also note that I had asked if I could include two more guests on the booking to make us a group of eight. That request was denied, even though there was ample space for eight people in the room. Indeed, the restaurant's website now notes that the capacity of the room is eight. Again, where was the extraordinary attempt to cater to your guests that one might expect from a three-star rated restaurant?

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Came for lunch at 12pm and reservation was for 12.30pm. Was made to wait for 30mins until my time was ready. At 12.30pm we were ushered into the dining hall. There was a big group of 10 people (mostly Europeans) and the whole atmosphere was like a zoo. I gave my feedback to the restaurant manager about the noise level. The seating layout of the restaurant was kind of weird with the center island use as utensils storage and food placement. The guests tables were surrounding the island and we were made to sit against a wall. There was no menu and therefore making it difficult to decide what drinks to complement and to order. This is a French restaurant with an English chef using ingredients from China ? Interesting but we were expecting more wow factor. The food quality and ingredients were good. Though the pace of food can be erratic with minor gaps. The restaurant manager Mike was very attentive to details and engaging with customers. My favorite item for lunch was the soufflé.

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We had a lovely meal. The first several courses were amazingly delightful - especially the scallop course. One of my best bites of the entire trip actually. Scallop from Hokkaido with diced turnip and creamy rice topped with seafood foam. Citrus notes and tarragon. So comforting. Great rice texture. Homey, comforting, innovative. Additionally, the fresh musk melon ravioli stuffed with oysters, herbs and flowers and topped with caviar, mirin, cream oyster sauce. Lovely, light, sweet, salty. Definitely a highlight. The only reason for the 4 stars is that sometimes we felt ignored, and there were some long gaps between the tasting courses. Additionally, all other diners were invited into the kitchen, but we never were. No explanation for that and by the time we were leaving, we had such a long drawn out meal that we did not want to potentially wait any longer. There was more than 15 min between the last dessert item being removed and contact with anyone. And that contact was when I flagged someone down for the bill. Super sad to end on a disappointing note. Not sure what happened since the first half had an excellent flow and excellent attention.

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Definetly not a star level restaurant. Average starters - poor presentation. main course (deer from okinawa) - beef was tough as a shoe sole. I had to spit out the first bite because ist was so chevy. I asked the waiter for a new (better) one - instead she brought it back with the comment - the chef said it‘s ok. Unbelievable - what an arrogance! we‘ve paid about USD 1.500,- for three - with pairing wine for just 1. rip off! never again!

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This is a great and classy restaurant, but I would argue that it deserves just one of the two stars. Food and service is good, but I was not blown away, and had expected a bit more from both.

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Truly deserving of its 2 Michelin stars. Had the extended chef's menu. Very pleased with the menu. Very seafood heavy except for the pigeon. Flavors were so refreshing. Service was excellent. Beautiful restaurant. Highly recommend.

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