Four Seasons Hotel at Marunouchi TOKYO Tokyo’s new dining destination showcases technique-driven French cuisine from chef Daniel Calvert within an interior setting by André Fu. Words: Heleri Rande Photography: Courtesy of Four Seaons Hotels & Resorts
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f someone asks you to come and cook in Tokyo, you don’t say no,” remarks chef Daniel Calvert, who heads up the recently opened French fine-dining restaurant Sézanne and
its casual bistro cousin Maison Marunouchi at Four Seasons Hotel Tokyo. Designed by André Fu, the 57-key property offers a personalised and intimate experience throughout, a philosophy that extends to the dining concepts. “Our guests can expect extraordinary drinks and dining, delivered in a wonderfully warm and inviting ambience,” says General Manager Charles Fisher. Chef Calvert is no stranger to creating high-end dining experiences, having worked at some of the best kitchens in the world – The Ivy and Pied à Terre in London, Per Se in New York, Epicure at Le Bristol in Paris and most recently, Belon in Hong Kong, which reached number four on Asia’s 50 Best Restaurants list under his direction. Being the youngest sous chef at Michelin-starred Per Se – Thomas Keller’s New York outpost – taught Calvert how to run a restaurant and about plating and aesthetics, while his years at Le Bristol allowed him to hone French cooking techniques and instilled in him a deeper love of local produce. These experiences came together at Belon in Hong Kong and underpin the cooking at both Sézanne and Maison Marunouchi in Tokyo.
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