What is it like to dine at the Sezanne, the best restaurant in Japan?

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What is it like to dine at the Sezanne, the best restaurant in Japan?
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Ranked No. 2 on this year’s Asia’s 50 Best Restaurants list, fine dining juggernaut Sezanne in Tokyo, is the de facto best restaurant in Japan ‒ among some quarters, that is. Chef Daniel Calvert weighs in.

To add to it all, the impeccable service team enthralled our table with fascinating tales. For instance the main meat dish was venison procured from a hunter in Hokkaido who, get this, hunts with a bow and arrow. And in a masterful flex of his familiarity with Chinese ingredients after his years in Hong Kong, another showstopper was a Shanghai hairy crab cooked in yellow wine from the Jura region in France.

The spring menu also features a cornucopia of new dishes devised to showcase the range of Japan’s seasonal produce. I love the clean, briney taste profile of a tartlet filled with botan ebi mousse and topped with a generous heap of sought-after shiro ebi prawns that are lightly marinated with celery and lemon juice.

In 2021, chef Daniel Calvert decided to uproot from Hong Kong to Tokyo to launch fine dining restaurant Sezanne as he wanted to take on “a different challenge”. Calvert admits there is certainly pressure to deliver consistently exceptional food at every single service. “The restaurant is full every day, people are spending a lot of money and they come with expectations. It is kind of like doing a concert and you have to perform because that is expected,” he said.

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