When it comes to global dining excellence, Tokyo reigns supreme. British chef Daniel Calvert, the mastermind behind Sézanne, a gem nestled within the Four Seasons Hotel Tokyo at Marunouchi, recently secured a coveted title: Asia’s Best Restaurant for 2024.
This accolade marks a monumental achievement for Calvert, who honed his craft in acclaimed kitchens across the world. His path to success is a testament to dedication and a passion for exploring diverse cultures and cuisines.
A Global Culinary Journey
Calvert’s journey began in London, where he worked under the esteemed Australian chef Shane Osborn at the Michelin-starred Pied à Terre. Osborn, impressed by Calvert’s inherent talent, knew he was destined for greatness. “Daniel’s dedication to the art of haute cuisine and his respect for the profession make him a true ambassador for the industry,” Osborn remarked.
Calvert’s resume boasts an impressive array of experiences, including a stint at the legendary Per Se in New York, where he became the youngest ever sous-chef at the tender age of 23, earning him the prestigious Employee of the Year award. His culinary pilgrimage then led him to Paris, where he graced the hallowed halls of Epicure, another three Michelin-starred establishment.
From Hong Kong to Tokyo: A Star Ascends
Calvert’s global journey continued in Hong Kong, where he spearheaded the contemporary Parisian bistro Belon, earning the restaurant a Michelin star and a place among the top 50 best restaurants in Asia. His unwavering focus on perfection, honed through years of experience, brought him to Tokyo, where he opened Sézanne.
Sézanne: A Culinary Oasis
Nestled in the heart of Tokyo’s bustling business district, Sézanne offers a sanctuary of sleek elegance and minimalist design. The restaurant boasts a serene atmosphere, a stark contrast to the frenetic energy of the city outside.
Calvert’s philosophy revolves around sourcing the finest seasonal produce, meticulously crafting each dish to deliver an unparalleled dining experience. “The most important thing to me is that the guest is having a dish that they can only have here,” Calvert emphasizes.
A Symphony of Flavors
Each course at Sézanne is a symphony of textures and tastes, meticulously crafted to evoke a sense of wonder and delight. A savory gougère, filled with aged Comté cheese, represents the pinnacle of French culinary technique.
A Japanese twist emerges in the form of shima ebi shrimp marinated in vin jaune wine and adorned with a shimmering jelly, highlighting the delicate balance of Japanese and French influences. Amadai, a delicate tilefish, is expertly cooked to perfection, its crispy skin a testament to Calvert’s masterful technique.
Beyond the Plate: A World-Class Experience
Sézanne’s commitment to excellence extends beyond the food. Sommelier Nobuhide Otsuka curates an exceptional drinks program, offering a selection of exquisite Champagnes and an array of alcohol-free pairings.
Desserts are equally captivating, showcasing a global culinary fusion. A rice pudding adorned with vibrant citrus segments and a light Italian zabaglione custard is a testament to the restaurant’s commitment to creating memorable dining experiences.
A Legacy of Excellence
Calvert humbly accepts the prestigious title of Asia’s Best Restaurant with a blend of pride and determination. “We can’t let this award change things for Sézanne because the most important thing is our guests,” he says. “We want to make sure that we are still there for them. Consistency is the key. Anyone can do something great once. Success lies in doing the same things over and over again, striving for excellence in every plate.”
Sézanne is not just a restaurant, it’s a testament to the pursuit of culinary excellence. Calvert’s unwavering commitment to crafting unforgettable dining experiences has earned him a well-deserved place among the culinary elite.
