SÉZANNE, Tokyo – 3* Michelin (first night!), #15 50Best, #1 in Asia
SÉZANNE, Tokyo – 3* Michelin (first night!), #15 50Best, #1 in Asia
by brooklynite
5 Comments
brooklynite
I was fortunate enough to dine at SÉZANNE on a unique evening, the first night of service after having received their third Michelin star. The entire staff was clearly giddy and perhaps even a little overly nervous. Before diving into the food, I must comment that the staff and service here were to me, perfect. It was formal but informal at the same time. All the wonderful trappings of 3* white glove with personality and open discussion about the restaurant and the dishes. My hats off to the staff for striking a perfect balance, in my opinion.
The highlight of the meal was saucework for me. Most dishes were accompanied by incredibly rich, diverse, layered sauces that elevated each dish. Servings that had two sauces worked perfectly together. Those based on proteins were somehow both light and heavy simultaneously. Really nice work here.
The dining room on the 7th floor of the Four Seasons presents an incredible view but that quickly falls into the background as you are enveloped by the comfortable, luxurious dining room and the view into the open kitchen.
Standout dishes for me included the foie gras canapè, Kasugoda with sea urchin (divine sauce), Drunken Chicken (not easy to pull off a cold chicken dish for most diners), the eel which balanced Japanese and French perfectly and I think defines the restaurant, the divine duck with perfect cook, insane skin and skin chips atop the potato and the soufflé with ample fig jam and ice cream presented tableside.
A friend asked me, “why are you going to Japan for French food?” As I discussed with Chef after the service, the “French” seems somewhat hidden to me in their food, showing hints of technique but letting Japanese ingredients shine through center stage.
5 Comments
I was fortunate enough to dine at SÉZANNE on a unique evening, the first night of service after having received their third Michelin star. The entire staff was clearly giddy and perhaps even a little overly nervous. Before diving into the food, I must comment that the staff and service here were to me, perfect. It was formal but informal at the same time. All the wonderful trappings of 3* white glove with personality and open discussion about the restaurant and the dishes. My hats off to the staff for striking a perfect balance, in my opinion.
The highlight of the meal was saucework for me. Most dishes were accompanied by incredibly rich, diverse, layered sauces that elevated each dish. Servings that had two sauces worked perfectly together. Those based on proteins were somehow both light and heavy simultaneously. Really nice work here.
The dining room on the 7th floor of the Four Seasons presents an incredible view but that quickly falls into the background as you are enveloped by the comfortable, luxurious dining room and the view into the open kitchen.
Standout dishes for me included the foie gras canapè, Kasugoda with sea urchin (divine sauce), Drunken Chicken (not easy to pull off a cold chicken dish for most diners), the eel which balanced Japanese and French perfectly and I think defines the restaurant, the divine duck with perfect cook, insane skin and skin chips atop the potato and the soufflé with ample fig jam and ice cream presented tableside.
A friend asked me, “why are you going to Japan for French food?” As I discussed with Chef after the service, the “French” seems somewhat hidden to me in their food, showing hints of technique but letting Japanese ingredients shine through center stage.
Full album of the meal: [https://imgur.com/a/s-zanne-tokyo-3-michelin-15-50best-1-asia-ZTNwekg](https://imgur.com/a/s-zanne-tokyo-3-michelin-15-50best-1-asia-ZTNwekg)
Looks amazing! How much was the price per person if you don’t mind me asking?
That duck looks absolutely unreal
I personally thought similar about going to a 3 star French restaurant in Japan, but this makes me think otherwise
Looks 😋 but What’s with that whole chicken
What do the people of Asia think that their alleged best restaurant is French?