Four Seasons Japan Collection
[Four Seasons Hotel Marunouchi Tokyo] “SEZANNE” ranked 15th in “World’s 50 Best Restaurants” in 2024
Ranked for the second time after last year
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Four Seasons Hotel Marunouchi Tokyo (Location: Chiyoda-ku, Tokyo, General Manager: Jens Wysick)’s signature French restaurant “SEZANNE” was selected as one of the 2024 “World’s 50 Best Restaurants” announced in Las Vegas on June 5th. I was selected in 15th place. This prestigious award celebrates the excellence of gastronomy from around the world by showcasing a selection of fine restaurants from around the world. Executive Chef Daniel Calvert, who attended the award ceremony, accepted this honor on behalf of SEZANNE.
[Image 1: https://prtimes.jp/i/80380/206/resize/d80380-206-b27f3960b7a5da33e444-1.jpg&s3=80380-206-bb4284f57598aad2426fcb96fb6af0c2-1919×1280.jpg] Comment from Executive Chef Daniel Calvert upon receiving the award. SEZANNE at Four Seasons Hotel Marunouchi Tokyo has been selected as one of the “World’s 50 Best Restaurants”. I am very honored to be able to share the stage with such wonderful restaurants and chefs. We would like to express our sincere gratitude to all our guests and partners for their continued support.
Comments from Jens Wysick, General Manager of Four Seasons Hotel Marunouchi Tokyo
I am very happy to be able to celebrate SEZANNE’s repeated honors. My heartfelt congratulations to Chef Daniel and the entire team. This award reflects the unwavering efforts of our team to provide an unparalleled dining experience to our guests every day.
Earlier this year, the signature French restaurant “SEZANNE” won first place in “Asia’s 50 Best Restaurants” in 2024, and has been named “THE BEST RESTAURANT IN JAPAN 2024″ for the second consecutive year. He also earned the title of It also currently has two Michelin stars. And this year, we were selected as the fifth restaurant in Japan to be selected as an honorary member of Les Grandes Tables Du Monde. ～The best gastronomic experience～
SEZANNE welcomes customers with an urban and dynamic dining experience and heartfelt, attentive hospitality. Executive Chef Daniel Calvert serves bold, delicate, and light French cuisine. We prepare original dishes using seasonal ingredients brought in from all over Japan. Complementing these dishes are the beautiful and diverse desserts created by Executive Pastry Chef Patrick Thibault. This is
complemented by an attractive Champagne selection and a wine list carefully selected by Chef Sommelier Nobuhide Otsuka. SEZANNE, which is also a KRUG ambassador, offers exclusive Maison Krug to its customers.
[Image 2: https://prtimes.jp/i/80380/206/resize/d80380-206-b1199b856dd576c9f167-2.jpg&s3=80380-206-1417e9f7fbee16ac8913f7bbffeff878-1919×1280.jpg ]
Since opening in July 2021, SEZANNE has established itself as a restaurant representative of Tokyo’s gastronomy scene. Designed by Hong Kong’s leading architect Andre Fu, the “Salon” is a luxurious and relaxing space where you can enjoy an aperitif while looking out at the cityscape, the contemporary “Main Dining” with a view of the immersive kitchen, and the chef’s skills. Composed of three different elements, the private “Chef’s Table” allows you to feel up close, guaranteeing the ultimate gastronomic experience.
[Image 3: https://prtimes.jp/i/80380/206/resize/d80380-206-c847b6af79113aab2e7b-3.jpg&s3=80380-206-64650d95e9c2a3e91c9ff8f7ee4393d8-1919×1280.jpg]
[Image 4: https://prtimes.jp/i/80380/206/resize/d80380-206-4c2402a417256fbda2d1-0.jpg&s3=80380-206-ed4e14a19501c4e1082dd60961d28dac-1280×1919.jpg] Executive Chef Daniel Calvert
From a small town in the southeast of England, Daniel has steadily achieved his dreams, going from a small town in southeastern England to a restaurant that attracts celebrities from London, Paris, New York, and Hong Kong. He honed his skills as a sous chef at three Michelin star restaurants, Per Se in New York and Epicure at Le Bristol in Paris. Daniel, who has gained experience in some of the world’s leading gastronomic cities, is an open-minded chef who has no prejudice against different cultures and can actively work with a variety of ingredients.
More details about this release:
https://prtimes.jp/main/html/rd/p/000000206.000080380.html