---
title: "SÉZANNE — Three-Star French Mastery in Hibiya, Tokyo"
description: "SÉZANNE occupies the fourth floor of The Peninsula Tokyo, where chef Daniel Calvert runs a kitchen that treats French technique as a language for translating…"
url: https://flightlogic.co.uk/restaurants/sezanne/
source: FlightLogic (flightlogic.co.uk)
licence: "Content © Elite Digital AI Solutions Ltd. Cite the URL above and the page author."
---

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Hibiya, Tokyo

# SÉZANNE

Daniel Calvert's three-star French counter at The Peninsula Tokyo, where classical technique defers entirely to Japanese produce.

FlightLogic expert score: **9.7/10** · Editorial composite rating 4.8/5 · ££££ · [French](https://flightlogic.co.uk/restaurants/cuisine/french/)

Illustration: FlightLogic AI-generated cuisine impression — not a photograph of the restaurant.

Quick answer

**Is SÉZANNE worth visiting?** FlightLogic assigns an expert score of 9.7/10 based on editorial research. The 4.8/5 star figure is an editorial composite for guide comparison — not a verified consumer aggregate. It has 3 Michelin stars. Best for special occasions, business dinner, food enthusiasts.

## About SÉZANNE

SÉZANNE occupies the fourth floor of The Peninsula Tokyo, where chef Daniel Calvert runs a kitchen that treats French technique as a language for translating Japanese ingredients rather than a style to impose on them. The room itself is quiet in the way expensive rooms are quiet — walnut, brass, and a curved open kitchen that lets you watch the sauce work without being performed at. Dishes move from a bracing, dashi-inflected consommé to butter-and-wine reductions built around Setouchi fish and Miyazaki beef with the kind of technical control that reads as restraint rather than flex. This is a restaurant for people who want the grammar of Lyon and the ingredients of Tsukiji, and who don't need to be told that's what they're getting.

## Menu highlights

- **Dinner Omakase Course** ¥55,000 *Nine courses, changes with the market twice monthly*
- **Hokkaido Uni with Cauliflower Velouté** included in course *Served as an amuse; occasionally offered à la carte for lunch*
- **Miyazaki Wagyu, Bordelaise, Charred Shallot** included in course *Finished tableside from a copper pan*

Rating transparency

**FlightLogic expert score: 9.7/10.** Star ratings on this page are editorial composites from named FlightLogic research — not aggregated consumer submissions — unless individually marked as verified below. [How we verify reviews](https://flightlogic.co.uk/review-integrity/)

Star rating is a FlightLogic editorial composite for guide purposes. Individual excerpts below are editorial samples unless marked with transaction or geolocation verification.

## Editorial rating breakdown

Distribution reflects FlightLogic editorial modelling for guide comparison. See published excerpts below.

## Published reviews

Sorted by date (newest first). We do not reorder by rating or “helpfulness”. [Review integrity policy](https://flightlogic.co.uk/review-integrity/)

1. ★★★★★ 5.0 Editorial sample The uni velouté alone justified the flight from Osaka; the bread service with cultured Hokkaido butter is its own event. — Naoko Ishibashi · 14 March 2026 Response from SÉZANNE Thank you, Ishibashi-san — the velouté recipe has barely changed since we opened, and we're glad it still lands the way we intend.
2. ★★★★★ 5.0 Editorial sample Booked four months out and it was worth every week of waiting — the wagyu course is finished tableside and the room goes quiet when it happens. — Marcus Delaney · 22 January 2026

## Submit a verified dining review

Consumer reviews require on-site geolocation verification or transaction proof before publication. See our [review integrity policy](https://flightlogic.co.uk/review-integrity/).

### How far in advance should I book a table at SÉZANNE?

Reserve at least 2 to 3 months ahead for dinner; the room seats only around 30, and MICHELIN three-star demand in Hibiya routinely fills the online booking window within hours of release.

### Does SÉZANNE accommodate dietary restrictions or allergies?

Yes, with advance notice at time of booking — the kitchen will adjust the tasting course around allergies, though full vegetarian or vegan reworks of a French-technique menu built on stocks and butter are limited.

## Visit info

### Hours

**Monday**

Closed

**Tuesday**

18:00–21:30

**Wednesday**

18:00–21:30

**Thursday**

12:00–13:30, 18:00–21:30

**Friday**

12:00–13:30, 18:00–21:30

**Saturday**

12:00–13:30, 18:00–21:30

**Sunday**

Closed

### Features

- Reservations accepted
- Wheelchair accessible

Last updated: 23 June 2026

## Location

## More in Tokyo