Sézanne at the Four Seasons Hotel Tokyo at Marunouchi has become Japan's newest three-Michelin-starred restaurant after the release of the Michelin Guide to Tokyo 2025 serving modern French cuisine under the guidance of Executive Chef Daniel Calvert Sézanne had attained and maintained two stars for the last two years The third star will come as no surprise to many It brings the total number of three-star restaurants in Tokyo to 12 Calvert started his culinary journey at a young age entering the kitchen at just 16 at the The Ivy in London Calvert aspired to culinary excellence and his ambition brought him across the Atlantic to work under Thomas Keller at Per Se before travelling to Hong Kong and eventually Japan Calvert's cooking is focused on the essentiality of ingredients While still relatively young at 35 years of age Calvert has shown astonishing artistry and a relentless consistency in his approach with a seemingly limitless potential to what he can achieve in the kitchen While Calvert and Sézanne shine at the pinnacle of the Michelin Guide to Tokyo 2025 one new two-star and 13 new one-star restaurants take the total number of starred restaurants in the city to 170 maintaining its place as the most starred city in the world See all the new starred restaurants in the Michelin Guide to Tokyo 2025 below Please upgrade your browser to improve your experience SÉZANNE is newly awarded Three MICHELIN Stars in the 18th edition of the MICHELIN Guide Tokyo One restaurant newly awarded Two MICHELIN Stars and 13 restaurants newly receive One MICHELIN Star The MICHELIN Green Star highlights the eco-friendly initiatives of one new restaurant Three Special Awards presented to talented professional including the debut of the Sommelier Award in Japan Michelin is pleased to present the 2025 restaurant selection of the MICHELIN Guide Tokyo The 18th edition of the Guide dedicated to Japan’s capital city recommends a total of 507 restaurants of which 170 Starred establishments and 110 Bib Gourmand representing all together 34 different types of cuisine this year’s edition sees SÉZANNE promoted to Three MICHELIN Stars Tempura Motoyoshi promoted to Two MICHELIN Stars and 13 restaurants newly awarded One MICHELIN Star The MICHELIN Green Star also highlights the virtuous commitments of one new restaurant: Daigo three Special Awards were given to talented professionals: the MICHELIN Mentor Chef Award the MICHELIN Service Award and the new MICHELIN Sommelier Award presented for the very first time in Tokyo Some of the most prominent hotels in this selection in Japan include intimate design boutique hotels and unique establishments from the “Plus” collection The MICHELIN Guide, which is a benchmark in the world of gastronomy, is now setting a new standard for hotels. Visit the MICHELIN Guide website or download the mobile app — free of charge — to discover all the MICHELIN Guide selections and book unforgettable hotels and restaurants The MICHELIN Guide Tokyo 2025: 507 recommended restaurants of which: - 12 Three MICHELIN Stars restaurants (of which 1 new) - 26 Two MICHELIN Stars restaurants (of which 1 new) - 132 One MICHELIN Star restaurants (of which 13 new) - 110 Bib Gourmand restaurants (of which 13 new) - 227 Michelin-selected restaurants (of which 41 new) - 12 MICHELIN Green Star restaurants (of which The MICHELIN Guide Tokyo selection is available free of charge on both the MICHELIN Guide website www.guide.michelin.com and app (available for iOS and Android) Related articles： 13 New Bib Gourmands Announced for MICHELIN Guide Tokyo 2025 based on what's freshest at his local farm Her fully Italian wine list is farmer first and blends perfectly with rustic Italian cooking The general manager of the nearly 20-course tasting menu can make time stand still A host of new wallet-friendly spots join the Florida selection From listening bars to neighbourhood restaurants explore all the top recommendations from Chishuru’s Adejoké Bakare One of the most prominent chefs serving Indian cuisine talks India and his New York What the MICHELIN Guide Inspectors Saw in 2025 The Mexican capital takes center stage alongside the culinary world's top talents From Texas Barbecue to Mexico City's cutting-edge dining these new MICHELIN Guide hot spots promise unforgettable vacations and world-class cuisine These are the best lake vacations for a summer break from Lake Tahoe in the US to Lake Como in Switzerland and the MICHELIN-recommended restaurants and bolt holes to bed down in when you visit where do fashion’s biggest names retreat for a bite and a bed We imagine the post-Gala sanctuaries of the chicest attendees these iconic chefs mentor professional chefs who have an ego Who knew brisket and biscuits could be so good From tartan fabrics and stag antler furnishings to rare Scotch whiskies and castle views you'll have no doubt which country you're in when staying at these Michelin-Key hotels she has championed America’s farm-to-table movement for 54 years The self-proclaimed “unofficial talent scout” shares his local favorites from the city he calls home When you want to dress up and enjoy a night out on the town Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels The 18th edition of the Guide dedicated to Japan\u2019s capital city recommends a total of 507 restaurants this year\u2019s edition sees S\u00c9ZANNE promoted to Three MICHELIN Stars The MICHELIN Green Star also highlights the virtuous commitments of one new restaurant: Daigo Some of the most prominent hotels in this selection in Japan include intimate design boutique hotels and unique establishments from the \u201cPlus\u201d collection The MICHELIN Guide, which is a benchmark in the world of gastronomy, is now setting a new standard for hotels. Visit the MICHELIN Guide website or download the mobile app \u2014 free of charge \u2014 to discover all the MICHELIN Guide selections and book unforgettable hotels and restaurants The MICHELIN Guide Tokyo selection is available free of charge on both the MICHELIN Guide website www.guide.michelin.com and app (available for iOS and Android) Related articles\uff1a 13 New Bib Gourmands Announced for MICHELIN Guide Tokyo 2025 Top Image: \u24b8 H\u00e9ritage by Kei Kobayashi In a nutshell: Located on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi this French restaurant invites diners to engage fully with the culinary journey from the special Hokkaido scallops with horseradish and wasabi leaf oil through the eclectic Champagne selection and classical desserts Sezánne debuted on The World’s 50 Best Restaurants list in 2023 and was crowned the No.1 spot at Asia’s 50 Best Restaurants 2024 New York and Hong Kong before moving to Tokyo in 2021 His diverse experience has turned him into an open-minded chef with an appetite to embrace different cultures and ingredients changes according to the ingredients available but could include memorable flavours such as duck foie gras slow-poached with chicken leg and soy sauce Calvert sources Akkeshi oysters to serve with white asparagus and borage A mouth-watering crispy skin amadai fish from Yamaguchi is also among recent dishes while sauternes ice cream with saffron from Saga may provide the perfect sweet ending to the dining experience Inside the restaurant: The modern dining room flawlessly fuses European style with Japanese materials The pink and blue pastel tones of the chairs combine with the cream interior and vibrant green of the natural flowers Chef’s table: If you’d like a more personalised experience with an intimate chef’s table hosted personally by chef Calvert Today's print edition Home Delivery The executive chef of Sezanne, the innovative French fine dining sanctuary located inside Four Seasons Hotel Tokyo at Marunouchi, was awarded a third Michelin star last month a remarkable achievement in any event — but even more so since Sezanne opened just over three years ago.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); there's a sense of validation,” Calvert the first British chef based overseas to receive Michelin’s highest honor In a time of both misinformation and too much information quality journalism is more crucial than ever.By subscribing Your subscription plan doesn't allow commenting. To learn more see our FAQ Sponsored contents planned and edited by JT Media Enterprise Division Look out for your first newsletter in your inbox soon We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Tokyo It’s that time of year again – the Michelin Guide Tokyo 2025 has just been announced and we have good news Tokyo continues to live up to its reputation by holding the highest total number of Michelin stars in the world our beloved city goes on to add 13 restaurants to the one-star list while two Michelin favourites are promoted with additional stars.  The most exciting news from the 18th edition of the 2025 Michelin Guide is the promotion of Sézanne, which is newly awarded with three Michelin stars. The modern French restaurant at the Four Seasons Hotel Tokyo at Marunouchi is helmed by executive chef Daniel Calvert who led the restaurant to receive its first Michelin star in 2022 Having earned and maintained its two-star status for the last two years the restaurant is now a distinguished three-star dining experience bringing Tokyo’s three-star restaurant count to a total of 12 Along with Sézanne, Tokyo's Tempura Motoyoshi is also promoted this year the restaurant is known for its exceptional and innovative take on the classic Japanese dish Tokyo now has a total of 26 two-star restaurants in the guide 13 restaurants in Tokyo have received one Michelin star Tokyo now has a total of 132 one-Michelin-star establishments Here are the new restaurants that made the list: the 2025 guide also includes 110 Bib Gourmand restaurants – 13 of which are new additions – as well as 227 Michelin-selected restaurants recommended for their quality cuisine There are also 12 Michelin Green Star restaurants commended for their eco-friendly initiatives For more information on the 2025 guide, visit the website Here’s the official 2024 autumn leaves forecast for Japan Gakugeidaigaku is one of the world’s coolest neighbourhoods in 2024 These Kyoto attractions are hosting Naked digital art experiences in autumn The pagoda at Kumano Nachi Taisha shrine is currently covered in scaffolding FamilyMart convenience stores to remove all eat-in spaces Want to be the first to know what’s cool in Tokyo? Sign up to our newsletter for the latest updates from Tokyo and Japan. facebooktwitterpinterestinstagramAbout us from hard-to-book (but worth the trouble) sushi counters and Chinese spots to stand-out pizza and burger concepts Courtesy Sézanne/Four Seasons Hotel Tokyo At MarunouchiSézanneLocated on the seventh floor of the Four Seasons Tokyo Marunouchi Sezanne is a cool-toned sanctuary dedicated to modern elegance with Zen-inspired motifs and contemporary artwork by Annie Morris The Champagne trolley showcases rare vintage bubbly like 1964 Dom Perignon and 1978 La Grande Dame The wine list features inspired choices like red from Jura and digestifs include ratafia de champagne This may be the least pretentious high-brow restaurant in Tokyo thanks to the warm but professional service led by Maire Hotel Simone Macri Address: 1 Chome-11-1 Marunouchi, Chiyoda City, Tokyo 100-6277Website: sezanne.tokyo shows his creativity in dishes such as charcoal-grilled tuna with pine-nut sauce and tomato confit and saffron-scented paella shaped into onigiri rice balls and served with a sauce of shrimp bisque Address: 〒102-0085 Tokyo, Chiyoda City, Rokubancho, 4−3, Gems Ichigaya, 1階Website: tablecheck.com Tempura MotoyoshiChef Motoyoshi's deep-fried delicacies are fantastically light, sheathed in a crisp coating of golden batter that owes its crunch to a mixture of canola and sesame oil. He has a knack for vegetables, which he ferries from Tsukiji market on the back of his motorbike every day. Among his signatures are succulent Takagime peppers from Kyoto pudding-like croquettes of sweet Japanese corn Address: 〒150-0021 Tokyo, Shibuya City, Ebisunishi, 2 Chome−8−11, Granbell Ebisu IV, 3階Website: motoyoshi-1120.com combines traditional and modern techniques into a highly personal style of kappo-ryori (kaiseki’s less formal cousin) The tasting menu sparkles with dishes that are almost too pretty to eat and the short and sweet drink menu is all about approachable sake and wine Address: 6 Chome-3-9 Akasaka, Minato City, Tokyo 107-0052Website: shirosaka.jp or put your trust in the personable and helpful servers; an omakase tasting menu is available for ¥20,000 per person layered on rice boiled in genmai-cha (roasted rice tea) and the thinly sliced sirloin dipped in raw egg are all-around crowd pleasers You’ll need a beer to wash down the garlicky kimchee Address: 〒108-0072 Tokyo, Minato City, Shirokane, 3 Chome−1−1 第一麻布ビル 1FWebsite: valuet.co.jp Courtesy ÉtéétéWith a single marble table and speakeasy-style unmarked entrance Shoji rose to fame on the back of her stunning couture-inspired cakes – edible artworks based on patterns by Chanel and Louis Vuitton But her savoury creations deserve equal praise: Signature dishes include delicate tilefish with crispy scales in clam broth and tender slices of abalone layered over deep-fried bamboo shoots Address: 1 Chome-2-6 Tomigaya, Shibuya-ku, Tokyo, Tokyo 151-0063Website: ete.rest Brian FinkeKotaroThere’s no menu at this chilled-out izakaya so state your preferences and let patron-chef Kotaro Hayashi choose something for you The food respects tradition but is not bound by it and Hayashi’s hipster-like affinity for the handcrafted comes through in every dish The meal ends with hand-cut udon noodles made fresh every day – sometimes topped with daikon Address: 28-2 Sakuragaoka-cho Mikasa Bldg 1F, Shibuya 150-0031 Tokyo PrefectureWebsite: facebook.com Kanda has held on to its Michelin stars since 2008, when the Red Guide first landed in Tokyo. Born into a family of traditional Japanese chefs, Hiroyuki Kanda complements his classical training with ideas he picked up while working in France in his 20s Sweet peaches nestle against silky tofu under a spoonful of caviar; bursts of acidity offer a high-toned counterpoint to the umami depth in a dish of abalone over somen noodles in a chilled broth We’d happily devour Kanda’s pressed sushi with horse mackerel or the clay-pot-cooked rice All is served on lacquerware from the Edo era Scoring a reservation here – one of Tokyo’s most difficult-to-book tables – is reason enough to celebrate Courtesy IshikawaIshikawaLike all kaiseki restaurants It has held onto its three Michelin stars since the red book made its Tokyo debut in 2008 and the super-refined cuisine features top-quality Japanese ingredients The 10-course tasting menu is a paean to the seasons: baby sweetfish the size of your pinky in summer and deep-fried croquettes made with sea turtle and lotus root in winter Ishikawa has a winning way with grilled fish which pairs with the impressive selection of sake and wine horsehead snapper was buttery with perfectly crisped skin Address: 〒162-0825 Tokyo, Shinjuku City, Kagurazaka, 5 Chome−37 高村ビル 1fWebsite: kagurazaka-ishikawa.co.jp Tonki still serves tonkatsu (breaded pork cutlets) the way it did when the restaurant first opened in 1939 with its blonde-wood interior and rows of half-dome pendulum lights The restaurant features a wide-open kitchen surrounded by wooden counters on three sides where a brigade of assiduous chefs with white caps work in assembly-line fashion Address: 1 Chome-1-2 Shimomeguro, Meguro City, Tokyo 153-0064Website: instagram.com presented alongside craft beers sourced mainly from small Japanese producers Address: 1 Chome-17-22 Meguro, Meguro City, Tokyo 153-0063Website: locale.tokyo Follow the line (it’s a long one) down a rickety set of stairs to the weathered basement digs of Tachigui Sushi Akira the casual little sister of renowned Sushi Shoryu and one of the best restaurants in Tokyo a young sushi chef stands behind a wooden counter in a closet-sized space that can fit six to seven customers at a time As the name – translated literally as “eat while standing” – suggests But this quintessentially Tokyo scene is the stuff that movies are made of The restaurant uses the same pristine seafood as its progenitor but a meal with drinks will cost less than half of what you’d pay at Shoryu The daily menu lists around 20 kinds of fish from golden eye snapper and top-grade bluefin tuna to nodoguro (black throat perch) and delicate shiro-ebi prawns from the deep waters off the coast of Toyama Prefecture Address: 〒105-0004 Tokyo, Minato City, Shinbashi, 3 Chome−8−5, Le Gratteciel, 号 B1Website: instagram.com go for the soba with pureed okra in a chilled dashi broth Address: 1 Chome-6-5 Kamezawa, Sumida City, Tokyo 130-0014Website: edosoba-hosokawa.jp Step through the automatic doors of what appears to be just another storefront near the Olympic Stadium and you're transported to a minimalist sanctuary The light wood interior evokes a high-end sushi counter rather than your typical ramen-ya there's also a private room with its own hidden door connecting directly to the parking lot after retiring from his referral-only yakitori restaurant Yakitori Shinoda in upscale Azabu-juban chef Shigeharu Shinoda pivoted to showcase his poultry prowess in a new format His signature tori paitan ramen – "paitan" referring to the milky-white creamy chicken broth – arrives with a frothy soup that delivers an immediate hit of umami without any gaminess don't overlook the oyakodon (chicken and egg rice bowl) or the chicken nanban set meal featuring crispy fried chicken topped with a house-made egg tartar sauce Address: Ramen Shigeharu, 〒150-0001 Tokyo, Shibuya, Jingumae, 3 Chome−35−2 Croce Jingumae, 1FWebsite: chicken-s.com DenWhile some miss the quiet intimacy of Den’s original location (a two-story house in the off-the-beaten-track neighbourhood of Jimbocho) no one can resist the convivial charm of its new digs in central Tokyo “I wanted to create a more family-like atmosphere where everyone can be together,” says chef-patron Zaiyu Hasegawa of the new location wooden table that can seat 12 – maybe more – as well as a couple of small tables Address: Architect house hall JIA, 2-3-18 Jingumae, Shibuya Ku, TokyoWebsite: jimbochoden.com The distinctive bases are made with a ratio of 80 per cent water to 20 per cent flour and fermented for two days resulting in an exceedingly crisp and airy baked crust The discs provide fittingly versatile canvases for seasonal produce A summer speciality is layered with zucchini puree and zucchini blossoms; fragrant sliced porcini mushrooms adorn Cason’s autumn signature the restaurant offers omakase menus that come with 10 dishes including appetisers cooked in the pizza oven With a worn wooden counter and a handful of small tables old-school watering hole invites a crowd as eclectic as the music which swings from '90s hip-hop to J-pop and Diners gravitate here for chef Masato Takano's satisfying seafood dishes and extensive Come here to drink a little too much and laugh a little too loud Address: 106-0031, 2-13-15, Minato- ku, Tokyo西麻布, Pearl Heights B1Website: ippo-nishiazabu.jimdofree.com Brian FinkeToritamaThe first thing you notice when you slide open the door to this yakitori specialist plonked beneath a highway overpass in Shirokane is the hiss and pop of succulent chicken pieces slow-roasting over binchotan charcoal embers with two charcoal grills and several black stools around the counter there are up to 40 chicken parts for diners to choose from Courtesy of L'EffervescenceL'EffervescenceA connection to land is the cornerstone of chef Shinobu Namae’s genre-blurring haute cuisine which he describes as "post-colonial cooking." In simplest terms he applies modern French techniques to Japanese ingredients and his signature dish couldn't exemplify that more: a tender is sautéed in butter and sprinkled with brioche crumbs Address: 2 Chome-26-4 Nishiazabu, Minato City, Tokyo 106-0031Website: leffervescence.jp On the ground floor of Hotel S in Roppongi Address: 1 Chome-11-6 Nishiazabu, Minato City, Tokyo 106-0031Website: pocket-concierge.jp Nihonryori RyuginRyugin’s name means “dragon’s voice,” and chef Seiji Yamamoto’s revolutionary approach to traditional kaiseki – he once used a CT scanner to examine the skeleton of a pike eel – has made him a living legend he's adopted a more subdued aesthetic but his highly refined dishes prove that he’s still at the top of his game and his product-driven and cleverly technical dishes are meant for serious foodies Address: 〒100-0006 Tokyo, Chiyoda City, Yurakucho, 1 Chome−1−2 東京ミッドタウン日比谷 7階Website: nihonryori-ryugin.com Yasuyuki TakagiTempura FukamachiThe unassuming location of Fukamachi belies its illustrious reputation as one of Tokyo’s best tempura restaurants with 12 seats at an L-shaped counter and a couple of narrow tables do as the locals do and order a bottle of Kirin and sip your beer as you watch the chefs masterfully prepare your meal Address: Rbm Kyobashi Bldg., 101 2-5-2AM Kyobashi, Chuo City, Tokyo 104-0031Website: autoreserve.com Nacasa & Partners inc.Hiroo OnogiThe first thing you see when you step through the entrance of Onogi is an uprooted tree suspended by fishing wire like a giant piece of ikebana Those beguiling naked branches encapsulate chef Shigeki Onogi’s product-driven style of cooking which strikes the perfect balance between creative and comforting open kitchen space makes you feel right at home Address: 〒150-0012 Tokyo, Shibuya City, Hiroo, 5 Chome−8−11 バルビゾン２２番館 2ＦWebsite: discovery-t.com Courtesy HeichanHeichanOden – a homey meal of seafood meat and vegetables simmered in dashi broth – is the ultimate Japanese comfort food But chef Ippei Matsumoto has made it the star of a kaiseki-style menu at this casual fine-dining newcomer Matsumoto’s parents ran an oden joint in his native Wakayama and Heichan is a love letter to his heritage Clever variations on the recipe come in many guises: as a colourful salad enlivened with a hit of hot mustard or tucked into a spring roll stuffed with dangerously hot The main dish is a largely unadorned yet dignified trio of konjac jelly nestled against a chicken meatball and a fish dumpling which is based on the chef’s family recipe Address: Heichan, 〒103-0022 Tokyo, Chuo City, Nihonbashimuromachi, 1 Chome−12−10 B1FWebsite: heichan.jp On the second floor of what looks like a repurposed residential building near Nishiazabu Crossing sake guru Marie Chiba has opened one of the city’s trendiest sake bars A pink-and-blue neon sign bearing the enigmatic words “strawberry meeting” (a pun on a Japanese aphorism about once-in-a-lifetime encounters) casts a cotton candy glow over the curved wooden counter but Chiba has set aside a standing-only space in front of the sake refrigerators for a few walk-ins (though it’s better to call ahead even for these coveted spots) and Chiba offers suggestions for each dish You can simply leave the menu in her hands a soft-boiled egg enveloped in squid-ink mayonnaise and the deep-fried ham katsu stuffed with blue cheese Address: 4-11-28 2F Nishiazabu, Minato-ku, TokyoWebsite: instagram.com Masashi KumaTenoshimaRyohei Hayashi spent 13 years cooking at the highest level at the three-starred kaiseki restaurant Kikunoi in Kyoto his approach to Japanese cuisine balances elegance with accessibility and warm hospitality in a minimalist setting with earthen walls made with sustainable seafood and ingredients from the Seto Inland Sea One of Hayashi’s specialities is seasonal pressed sushi topped with marinated mackerel or anago sea eel brushed with sweetened soy Address: 〒107-0062 Tokyo, Minato City, Minamiaoyama, 1 Chome−3−21 南青山 1-55ビル 2階Website: tenoshima.com Chef Takaaki Sugita started working in the sushi world when he was in high school His style is traditional but subtly innovative as evidenced by his experimentations with fish maturation times to bring out the buttery richness of bonito and the silky texture of thinly sliced sardine His signature is the luxuriously creamy ankimo (monkfish liver) pate steeped in sweetened soy sauce and dabbed with wasabi – the perfect accompaniment to sake Courtesy NarisawaNarisawaTwo-Michelin-starred Narisawa was the first entry from Japan to make it into the list of the World’s 50 Best Restaurants in 2009 and chef Yoshihiro Narisawa is in fine form A pioneer of the farm-to-table movement in Japan chef Narisawa emphasises sustainable ingredients in innovative dishes that draw inspiration from Japanese The effortlessly bilingual staff – still a rarity in Tokyo – explains each course in detail but stops short of delivering a tableside lecture Address: 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2 Chome−6−15 南青山ガーデンコートWebsite: narisawa-yoshihiro-en.com the younger sib of popular izakaya Sakai Shokai hits the sweet spot between a casual pub and a sophisticated Japanese restaurant To the left of the sliding-metal-door entrance wine and spirits where you can have a drink while you wait to get in (it’s always busy) or after dinner Seasonal seafood and vegetables feature prominently in dishes such as grilled baby corn brushed with soy sauce and butter or baby sweetfish and burdock root tempura in the summer The thick and succulent panko-crusted ham katsu (cutlet) served with tangy Worcestershire-based sauce as is Sakai’s signature assortment of sashimi from Kyushu and a trio of obanzai starters like fresh persimmon in creamy tofu sauce laced with miso Address: 1 Chome-12-15 Hiroo, Shibuya City, Tokyo 150-0012Website: sakai-shokai.jp A latticed wooden sliding door behind a simple white noren curtain there's little to suggest that this humble ramen joint is a Michelin-starred restaurant – apart from the line understated space looks more like a sushi bar than a noodle shop with six white chairs in front of the wooden counter Ramen is chef Yasushi Matsumura's second career his fascination with the noodle dish took him all over the country to learn the secrets of each region's broth Matsumura combines the breadth of his ramen knowledge with techniques gleaned from the French kitchen His broth is a luxurious consomme crafted from Nagoya chochin chicken Address: 〒104-0061 Tokyo, Chuo City, Ginza, 3 Chome−14−2 第一はなぶさビル 1階Website: katsumoto-japan.com Courtesy TousenkakuTousenkakuThe moody interior of this contemporary Chinese restaurant from Ryoji Hayashi with several private dining rooms hidden behind dark wood panels and grey stone walls The menu offers a dizzying array of Chinese classics prepared with Japanese precision and panache – the silkiest steamed chicken with scallion sauce and a perfect cube of daikon radish cake fried to a golden crisp Can’t choose between the Peking duck – rolled into thin crepes with slivers of cucumber and hoisin sauce – and the slow burn of Mapo tofu Order the Peking Duck chef's menu and get it all Address: 〒106-0032 Tokyo, Minato City, Roppongi, 4 Chome−8−7 六本木嶋田ビル B1FWebsite: tousenkaku-tokyo.com The sliding door of Censu reveals a cedar-wood haven where Hong Kong meets Tokyo – neon tubes and paper lanterns illuminate skull-print pillows while 90s hip-hop provides the soundtrack to chefs working in the compact open kitchen Chef Fumiyuki Kinsu's menu seamlessly melds Japanese The addictive cheeseburger spring rolls exemplify his playful fusion approach while the “unigiri” – grilled rice ball topped with sea urchin and shiso in abalone broth – showcases culinary wordplay and technique The katsuo tataki (seared bonito) sprinkled with marinated red onions and served with smoky eggplant sauce demonstrates Kinsu's ability to blend traditional Japanese flavours with global accents Staff navigate the space with relaxed confidence offering insightful context for dishes without disrupting the casual izakaya spirit Their enthusiasm makes first-time visitors feel immediately at home Counter seating provides the best view of chefs at work while the second-floor terrace seating is lovely during the warmer months Address: Censu, 2 Chome-12-9 Jingumae, Shibuya, Tokyo 150-0001, JapanWebsite: censutokyo.com MazMaz TokyoMaz, the younger sibling of Peruvian chef Virgilio Martinez’s flagship restaurant Central in Lima, only opened in July 2022 but has already become a destination for globe-trotting gastronomes and Japanese diners with adventurous palates The seasonal menu explores Peru’s biodiversity through nine courses based on the country’s various altitudes the Peruvian coastline is represented by an elaborate dish of cuttlefish and baby eel bathed in a sauce made from cuttlefish tentacles and covered with a crispy net made from seaweed and squid ink The composition is crowned with grilled firefly squid and a cactus leaf Coated with fine strands of turmeric-infused cacao butter a frozen mousse stuffed with bittersweet hyuganatsu citrus and perfumed with lemongrass stands in for the high-altitude region between the Andes and the Amazonian jungle or to impress a date with your knowledge of Peruvian food culture Address: 〒102-0094 Tokyo, Chiyoda City, Kioicho, 1-3 東京ガーデンテラス 3FWebsite: maztokyo.jp Omino KamiyachoTokyo HalfieOmino KamiyachoYakitori chicken meat is generally confined to wings dozens of parts can be enjoyed (sometimes even raw!) Omino Kamiyacho serves an omakase-style course alternating between various parts of datedori chicken from Fukushima and seasonal vegetables A very welcoming Yakitori Master Masayoshi Omino carefully grills each skewer with kishu-binchotan – known to be the pinnacle of white coal – from Wakayama prefecture accurately controlling the temperature with a large shibu-uchiwa fan made of bamboo and washi paper he brushes each ingredient with his prized sauce that has been passed down for nearly four decades – this infuses the umami from each dish into the sauce itself while enhancing its flavours Whenever he creates a new batch of sauce with soy sauce mirin (sugary rice wine) and granulated sugar he adds a portion from a previous batch through a process called tsugitashi yakitori can most certainly only be served at this standard in Japan Address: Tokyu Reit Toranomon Building 104, Toranomon 3-171, Minato-ku, Tokyo 105-0001Website: None; book online via Omakase The signature pressed mackerel sushi atop saffron and sesame-infused rice showcases his cross-cultural approach Other standouts include the tender squid with Timut pepper on sweet slow-cooked leek medallions with miso sabayon plump clams with pea-and-butterburr “risotto,” and a black sesame tarte topped with kumquat and black truffles – dishes that defy categorisation as mere fusion Address: Kibun, 〒106-0031 Tokyo, Minato City, Nishiazabu, 4 Chome−11−28 2FWebsite: kibuntokyo.com FlorilègeFlorilègeFlorilègeThe modern French restaurant is another global favourite serving beautifully presented dishes in the extended counter integrated with the open kitchen Its name derives from the French word for “anthology” and Head Chef Hiroyasu Kawate intricately curates an omakase course with a collection of poetic creations with an ever-evolving innovative menu and conscientiously chosen seasonal ingredients Since relocating to the brand new Azabudai Hills their focus on "sustainability" is more prominent than ever with an increased emphasis on plant-based components Tucked away on a quiet corner of Motoazabu Sushi Shunji reveals itself as an exercise in restraint elegant space centres around a beautiful wooden counter that frames the open kitchen like a stage a trusted protégé of the legendary Takashi Saito presents Edomae-style sushi that balances traditionalism with subtle innovation As the first to strike out on his own with his mentor's blessing in 2020 expectations run extraordinarily high – and Hashiba meets them His omakase experience flows with a deliberate rhythm alternating between light and rich flavours You might be served the world’s fattest roll of sweet tender abalone in a sauce enriched with its liver Address: Sushi Shunji, 〒106-0046 Tokyo, Minato City, Motoazabu, 3 Chome−6−34 カーム元麻布 1FWebsite: sushi-shunji.tokyo Other signatures include their chicken wings stuffed with foie gras and their A5 rank Sendai Wagyu Chateaubriand cutlet sandwich Perched on the fifth floor of Tokyu Plaza Harajuku Pretty Pork Factory announces its porcine obsession with pig-pink booths and playful neon swine signage After tasting over 100 different pork varieties across Japan chef Chunshin Ko created the first Pretty Pork Factory in the Kabukicho neighbourhood in 2021 The shabu-shabu sets present flights of premium cuts to swish through bubbling broth while their Japanese take on Korean samgyupsal cleverly swaps kimchi for wasabi But the star is the tonkatsu – rarified breeds like Tokyo X encased in shattering golden panko served with a trio of dipping sauces that accentuate these exceptional cutlets The vibe skews young but remains democratic – pig appreciation transcends demographics Address: Pretty Pork Factory, 〒160-0021 Tokyo, Shinjuku City, Kabukicho, 1 Chome−10−3 G3, 2階Website: prettyporkfactory.com AldebaranTokyo HalfieAldebaranAldebaran is a local favourite spot for high-quality Wagyu burgers ‘The Burger Master’ Makoto Kaya carefully grills each Hitachi Beef patty on the same teppan iron plate that has been used since the store first opened in 2018 – this enhances the umami flavours of the wagyu southern sauce and more; guests are asked to pre-order their burger of choice when making their reservation Note that you will need to communicate in advance if you want your burger to be cut in half as they are prepared differently from whole burgers for consistency in flavours As Kaya prepares each dish before the seating arriving on time is essential to ensure the burger is enjoyed at its best grab a paper bag to prevent the delicious juice from dripping and prepare to enjoy what may be the best burger of your life Address: Sanki Building 3F, Azabujuban, Minato-ku, Tokyo 106-0045Website: instagram.com; book via DM on Instagram On the side streets of the Akasaka business district Makiyaki Onodera Unagi represents the Onodera Group's latest venture bringing their Michelin-starred firewood expertise to Japan's beloved summer delicacy The low-key space reflects a serious culinary approach without the fuss Chef Keiichi Terada applies his four consecutive years of Michelin-starred grilling prowess to domestic eel with remarkable results The signature kabayaki unagi arrives with Terada's custom sauce adding fruity complexity to the savoury condiment the shirayaki showcases the eel's natural flavours Even simple sides like edamame and smoked potato salad carry the aromatic signature of Terada's firewood but a great alternative is their selection of Japanese whisky highballs particularly the original version infused with shari (pickled sushi ginger) that cuts through the rich eel with bright precision Address: Makiyaki Onodera Unagi, 〒107-0052 Tokyo, Minato City, Akasaka, 4 Chome−2−8 カランドリエビル １ＦWebsite: tabelog.com Udatsu SushiUdatsu SushiUdatsu SushiBest Tokyo restaurant for: a contemporary sushi experience With the Japanese capital offering thousands of sushi restaurants narrowing down which one to visit can be intimidating where you can enjoy immaculately prepared sushi with a modern touch The gallery-inspired interiors showcase decorative contemporary artworks juxtaposing a traditional hinoki wood counter Udatsu carefully selects his ingredients from the renowned Toyosu fish market every morning he prepares two types of shari by blending a combination of vinegar with freshly cooked rice (specially designed and harvested at his hometown in Kunitachi); each batch is chosen in accordance with the flavours of each neta (sushi toppings) a stunning roll consisting of raw sardines served on an exquisite handmade Murano Glass plate with multicoloured millefiori The course is filled with entertainment elements too – you can expect a smokey performance as he braises marbled toro (fatty tuna) with scorching hot charcoal he also offers a unique vegetarian omakase – make sure to book at least two days in advance Address: Kamimeguro 2-48-10, Meguro-ku, Tokyo 153-0051Website: udatsu-sushi.jp in the backstreets of Tokyo's hipster neighbourhood Yoyogi Uehara the understated elegance of the space serves as a canvas for Chef Toshi Akama's culinary artistry The restaurant's centrepiece – a charcoal grill that smoulders with red-hot embers – hints at the slow-burning creativity that defines the spice-forward approach to fine dining Akama's thoughtful incorporation of global spice profiles creates eye-opening dishes that never overwhelm the palate Standouts include a delicate roasted pine nut tofu custard served with fatty sakura trout from Toyama cured in a mixture of pine shoots and sansho Japanese pepper; the Kirishima Kurobuta Beignet featuring smoked pork shoulder confit with spring greens from Chiba in a light corn batter; and a dessert showcasing vibrant Aichi rhubarb poached with dune berry and hibiscus paired with an earthy Malabar peppercorn and olive oil ice cream Address: Ukiyo, 〒151-0064 Tokyo, Shibuya, Uehara, 1 Chome−32−3 Cabo, 1FWebsite: instagram.com/ukiyo_tky YamaYamaYamaBest Tokyo restaurant for: assiette dessert Specialising in assiette dessert (dessert course), owner-chef Koichi Katsumata is guaranteed to blow your mind with one-of-a-kind dishes. Having relocated to a brand new venue in Shirokane in November 2022 the restaurant has upgraded to an even more luxurious vibe showcasing its stunning collection of antique glassware the menu is updated to feature seasonal fruits and ingredients that are carefully selected – Katsumata can source the best through his meaningful relationships with farmers The course is elegantly constructed with delicate flavours and thoughtfully calculated tea pairings – the attention to detail here is on a whole new dimension you may get lucky if you request a table far enough in advance Each creation incorporates seasonal Japanese ingredients and techniques: think chilled capellini with delicate aori-ika squid and shiso flowers and pillowy gnocchi made with beniharuka sweet potato covered with truffles and Jerusalem artichoke crisps Address: Primo Passo, 〒104-0045 Tokyo, Chuo City, Tsukiji, 1 Chome−5−11 Acn Tsukiji Bldg., B1FWebsite: ppasso.jp where chef Hidehito Hirayama previously trained The homemade pasta is prepared by rolling a batter of finely ground Italian flour and egg yolk into a single long sheet it is lightly boiled for half a minute before cooking with rosemary-infused fermented butter and olive oil and finally topped with either truffles or aged cured ham and parmesan cheese Yakiniku translates to “grilled meat” and refers to Japanese-style BBQ; traditionally it was a very casual cuisine with customers grilling their meat at their seats the DJ-turned-owner and chef Hideyuki “Vanne” Kuwahara (more widely known as “Vanne-san”) pioneered a higher-end remix of the genre – an omakase-style course with dedicated staff attentively cooking each piece of carefully selected quality wagyu on a grill built into the table in front of guests Their signature zabuton-no-sukiyaki is one of their most famous original dishes consisting of thinly sliced premium shimofuri (marbled beef) chuck flap that is lightly braised and served with a slightly sweet special sauce and raw egg yolk Another favourite is their katsu sando – a chateaubriand cutlet sandwich – served in their Omakase Special Course Your browser does not support JavaScript, or it is disabled．Please check the site policy for more information The Michelin Guide Tokyo 2025 once again shows that the Japanese capital continues to offer gastronomic delights to discerning visitors and locals alike Establishments with the highest three-star rank still number 12 including newcomer Tempura Motoyoshi in Shibuya Ward a restaurant in Minato Ward focusing on desserts the Michelin Guide has changed from simply evaluating restaurants to trying to bolster the industry by offering information through an app that allows users to find restaurants The recipient of the Sommelier Award that was created this year to cast light on people working in the industry was Eiji Wakabayashi general manager and chef sommelier of Esquisse The Service Award went to Rie Yasui of Cycle in Chiyoda Ward “I have worked hoping for our guests to not only tell us the food was great but also that the meal was entertaining,” she said Shinji Kanesaka of Sushi Kanesaka in Chuo Ward received the Mentor Chef Award created to commend chefs who make efforts to foster new generations of chefs Although Kanesaka was absent from the ceremony “to stand at the counter as usual,” he sent a video message: “The sushi industry is in danger of extinction,” he said “Total dedication is the way to pass the baton to the next generation,” he added The three-star restaurants listed in Michelin Guide Tokyo 2025 Michelin Tokyo picks sushi shop for 1st new 3-star eatery in 3 years Michelin Tokyo awards 3 stars to Chinese eatery for 1st time Michelin Tokyo picks same eateries as last year for 3 stars Michelin Guide recognizes 85 restaurants in Nara Prefecture Information on the latest cherry blossom conditions Please right click to use your browser’s translation function.) A series based on diplomatic documents declassified by Japan’s Foreign Ministry Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life A series about Japanese-Americans and their memories of World War II In-house News and Messages No reproduction or republication without written permission Pioneering engineered materials for more than 130 years Michelin is building a world-leading manufacturer of life-changing composites and experiences Michelin puts sustainability at the heart of all its decisions.  Drawing on its deep know-how in engineered materials and polymer composites Michelin is constantly innovating for a more sustainable world.  Access all our financial and non-financial figures Follow all the news about Michelin and its universe.  1 restaurant newly awarded Two MICHELIN Stars and 13 restaurants newly receive One MICHELIN Star including the debut of the Sommelier Award in Japan  The MICHELIN Green Star also highlights the virtuous commitments of one new restaurant:  Daigo International Director of the MICHELIN Guide states: “As the first Asian city to be included in the MICHELIN Guide Tokyo has since become the city with the highest number of both Starred and Green Starred restaurants globally Renowned for its incredibly diverse food offerings Tokyo is a world metropolis where gastronomic cultures have always converged where the most innovative restaurant concepts are born and where the latest culinary trends take shape we are pleased our 2025 restaurant selection featuring no fewer than 507 remarkable establishments has been enriched with new categories of eateries recommended by our inspectors for the first time as illustrated by the promotion of SÉZANNE to Three Stars." within the One MICHELIN Key Hotel Four Seasons Marunouchi Tokyo SÉZANNE pays tribute to French cuisine with a modern twist Initially awarded One MICHELIN Star in the 2022 edition of the Guide SÉZANNE exemplifies the remarkable and rapid evolution of its culinary offerings the restaurant blends French ingredients with Japanese influences Alongside the restaurants that have maintained their Three MICHELIN Stars from last year this new promotion brings the total number of Three Star restaurants in the MICHELIN Guide Tokyo 2025 to 12 whose talent and creativity have opened up a whole new world of tempura techniques Tempura Motoyoshi is a flagship destination for exceptional and innovative tempura each dish presented by the chef from the open kitchen at the counter is a masterpiece worth a special detour 26 restaurants are recommended with Two MICHELIN Stars in the new edition of the MICHELIN Guide Tokyo the MICHELIN Guide Inspectors have added 13 restaurants to the One Star family These include three restaurants promoted to Star level and 10 establishments that join the selection directly with One MICHELIN Star The three promoted restaurants are Primo Passo known for its refined Italian pasta dishes served in small portions with Japanese twists; Yakitori Takahashi which specializes in perfectly cooked chicken yakitori; and Héritage by Kei Kobayashi a contemporary French restaurant overseen by the renowned Chef Kei Kobayashi the MICHELIN Guide Inspectors were impressed by the quality and consistency of 10 other restaurants which they have directly added to the selection with One MICHELIN Star a dessert-only restaurant that offers delicate elegant creations based on local seasonal fruits Yama is the very first dessert restaurant to be recommended in the MICHELIN Guide Tokyo since its inception Japanese cuisine is particularly well-represented among the newly starred restaurants Highlights include outstanding tuna sushi at Sanosushi and other traditional flavors and specialties at Kappo Muroi four restaurants specializing in modern French cuisine—often incorporating Japanese ingredients—are newly awarded One MICHELIN Star: CYCLE by Mauro Colagreco blending French and Japanese cuisines to create a remarkable culinary fusion With these 13 newly awarded restaurants joining those from last year that have maintained their distinction the MICHELIN Guide Tokyo 2025 now includes a total of 132 One Star establishments Bringing the total number of Tokyo restaurants awarded the MICHELIN Green Star to 12 one new restaurant joins this prestigious group: Daigo Recognized for its inspiring and remarkable commitment to sustainability Specializing in Shojin cuisine—a traditional vegetarian Japanese cuisine once favored by ascetic Buddhist monks—Daigo exemplifies a thoughtful Highlighting restaurants that offer very good food at moderate prices the Bib Gourmand is a must-follow distinction for gourmets seeking excellent yet accessible meals the MICHELIN Guide Inspectors have added 13 new establishments to their Bib Gourmand selection 110 restaurants are recommended with the Bib Gourmand distinction in the MICHELIN Guide Tokyo 2025 The Star and Bib Gourmand selections are complemented by an additional list of 227 selected restaurants which the MICHELIN Guide Inspectors recommend for their quality cuisine Committed to recognizing talented professionals in the restaurant industry and highlighting the special skills that contribute to creating exceptional gastronomic experiences beyond the kitchen the MICHELIN Guide presented three Special Awards General Director and chef-sommelier of the Two MICHELIN Star restaurant ESqUISSE Eiji Wakabayashi has dedicated himself to advancing wine culture in Japan and appears on cooking TV programs to showcase the art of pairing food and fine wine His knowledge and expertise are matched by his ability to read the tastes of his guests and enhance their dining experience with thoughtful The MICHELIN Mentor Chef Award was given to Shinji Kanesaka from the Two MICHELIN Star restaurant Sushi Kanesaka Kanesaka has expanded his business across Japan His commitment to mentoring the next generation of chefs has seen many of his students thrive internationally Through his mastery of sushi techniques and the incorporation of traditional Japanese décor and tableware in his restaurants Kanesaka has played a key role in promoting Japanese culture worldwide the MICHELIN Service Award went to Rie Yasui General Manager of the newly Starred restaurant CYCLE by Mauro Colagreco she works closely with the chef to lead the team and ensure guests feel welcomed Known for her warm hospitality and friendly demeanor Rie Yasui makes guests feel at ease with her natural charm and ability to connect with guests from all over the world make her a deserving recipient of the Service Award The Tokyo restaurant selection joins the MICHELIN Guide selection of hotels which features the most unique and exciting places to stay in Japan and throughout the world or download the free app for iOS and Android to discover every restaurant in the selection and book an unforgettable hotel 12 Three MICHELIN Stars restaurants (of which 26 Two MICHELIN Stars restaurants (of which 132 One MICHELIN Star restaurants (of which 227 Michelin-selected restaurants (of which 12 MICHELIN Green Star restaurants (of which Pioneering engineered materials for more than 130 years Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world Drawing on its deep know-how in polymer composites Michelin is constantly innovating to manufacture high-quality tires and components for critical applications in demanding fields as varied as mobility The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by The MICHELIN Guide Powered by Grantham Journal, Rutland & Stamford Mercury, Spalding Guardian and Lincolnshire Free Press Home   Spalding   News   Article An Easter Bonnet competition was among the attractions at an Easter egg-stravaganza held at the Sezanne Walk Community Centre on Saturday A performance from the John Bland Memorial Choir and refreshments were also among the attractions at the Spalding centre South Holland and the Deepings MP Sir John Hayes judged the bonnet competition "Collaborations and four-hands dinners — we don't do these things too often." Chef Daniel Calvert doesn't mince words spelling out his stance on inviting other chefs to work with him in his kitchen.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); For the full 1-50 list, click here 2024 /PRNewswire/ -- Sézanne in Tokyo was named The Best Restaurant in Asia sponsored by S.Pellegrino & Acqua Panna at the live awards ceremony for Asia's 50 Best Restaurants 2024 The prestigious ceremony was held in collaboration with host destination partners Ministry of Agriculture Food and Rural Affairs (MAFRA) and the Seoul Metropolitan Government Created from the votes of Asia's 50 Best Restaurants Academy an influential gender-balanced group of 318 experts made up of food writers and critics restaurateurs and regional culinary leaders this year's list includes restaurants from 19 cities across the region and eight new entries Sézanne offers neo-French cuisine that showcases modern classics with expert precision incorporating high-quality Japanese ingredients Situated on the seventh floor of Four Seasons Hotel Tokyo at Marunouchi the restaurant draws inspiration from the eponymous town in France's Champagne region The dining experience includes an extensive selection of rare champagne bottlings artisanal sparkling wines and vintage cuvées Director of Content at Asia's 50 Best Restaurants says: "We extend our sincere congratulations to the esteemed restaurants featured on this year's ranking — a true example of the vibrancy and diversity of Asia's culinary landscape Special acknowledgement is in order for the entire Sézanne team: its impeccable cuisine hospitality and innovative approach has resulted in the restaurant becoming a must-visit destination." Media centre: https://mediacentre.theworlds50best.com was announced at a live awards ceremony on April 29 Die Liste der North America's 50 Best Bars April 2025 im Rahmen einer Live Preisverleihung im JW Marriott Parq.. Art Restaurants Food & Beverages Travel Do not sell or share my personal information: Our inspector shares their notes on the French-Japanese restaurant’s dishes A perfect marriage of French sensibilities and Japanese influences, SÉZANNE is a reflection of executive chef Daniel Calvert’s global experience and dedication to interweaving different cuisines and cultures SÉZANNE takes the traditional fare of France and enhances it with a modern interpretation It is a conviction that has led to the meteoric rise to fame and success earning the restaurant a MICHELIN Star just six months after opening in 2022; a second star a year after; and a third a year after that SÉZANNE has soared and risen to cement its place among the top restaurants in the world We speak to one of our inspectors about their notes on the restaurant’s dishes SÉZANNE is located in the Four Seasons Hotel Tokyo at Marunouchi which is  cheek-and-jowl with the station building and tracks of Tokyo Station Amidst the hustle and bustle is the hotels understated entrance Enter and take the elevators to the seventh floor where you will be greeted the front of house.  designed by Hong Kong-based designer Andre Fu soothes the eye with its Champagne-themed color scheme matte finish wooden floors and light-toned carpets and chairs slips in and out of view through lace curtains The chic interior sports a stylish modern vibe with a relaxing atmosphere as if invited into the home of a well-heeled friend Baccarat candles adorn leather-covered tables Accents such as Christofle silverware and Raynaud white porcelain exude the esprit of a French dining establishment,” our inspector shares The Gougères (cheese puffs) of Comté cheese have been an indispensable amuse-bouche since the restaurant’s opening in 2021 Comté cheese is aged for years and served warm to draw out its rich flavour “The varying amuse-bouche are served as round bite-sized pieces on three white porcelain plates It is worth noting that all of SÉZANNE’s serving dishes are white immaculate image that places the cuisine on a lofty pedestal,“ our inspector shares Chef Calvert’s passion for combining flavors and techniques from different cuisines and cultures is seen in the appetiser: a terrine of foie gras arranged using Chinese culinary methods “Japan-raised chicken is marinated in Chinese soy sauce and spices such as star anise and stuffed into the centre of the terrine Chef Calvert’s ingenuity in mining his Hong Kong experience to create this unique work is an inspiration The terrine is accompanied by a fresh-baked brioche attesting to the importance of classic combinations,” our inspector shares “The main dish is duck raised in Toyohashi The dish consists of duck dried for several days The generous serving of duck-liver sauce is rich and the Dijon mustard is emulsified to silky smoothness. The accompaniment varies by season For my visit, it was asparagus dressed with potato and lardo The originality of integrating Peking Duck techniques in a classic French duck dish is striking In addition the restaurant will serve duck bone soup or stew of duck thigh in the middle of this course as well as respect for both the ingredients and producers.” SÉZANNE has consistently evolved since the day it opened It is evident that Chef Daniel Calvert has gained a deep appreciation of the importance of seasonality in Japan Calvert naturally began incorporating classics such as soy sauce and miso into his menus “Grounded in French cooking but fused with the culinary cultures of many nations Calvert’s offerings have story arcs all their own The delicate cuisine of SÉZANNE is the product of a team of professionals who prepare with precision and trust each other implicitly several inspectors from around the world sampled SÉZANNE’s wares The three-star achievement is a testament to the team’s collective efforts,” our inspector shares Singapore’s bustling melting pot of multiethnic cuisines wouldn’t be complete without a dazzling — and often Discover which dishes our MICHELIN inspectors loved in this year’s selection From old-time spots that have been renewed to Daniel Boulud's first steakhouse these 16 new additions will keep you satisfied explore some of its best MICHELIN Guide dining spots and uncover its hidden gems From exquisite cuisine to artisan treasures get to know the Tuscan city like a local with our handy guide for a curated taste of Florence’s finest One of the world’s most celebrated chefs discusses his legacy Marseille is a crossroads of culture and cuisine shaped by 2,600 years of migration and maritime trade From its Greek founders to waves of immigrants from Italy each community has left an indelible mark on the city’s dynamic food culture Spend the May bank holiday weekends relaxing in the best London parks followed by top-notch cuisine at MICHELIN Guide restaurants – and if you’re visiting from afar Get away from the big city with these day-long excursions to some of the UK's top destinations innovative chefs are defying expectations with fusion food that elegantly blends together distinct national cuisines The results are as compelling as they are delicious By continuing I accept the Terms & Condition and Privacy Policy. A perfect marriage of French sensibilities and Japanese influences, S\u00c9ZANNE is a reflection of executive chef Daniel Calvert\u2019s global experience and dedication to interweaving different cuisines and cultures S\u00c9ZANNE takes the traditional fare of France and enhances it with a modern interpretation S\u00c9ZANNE has soared and risen to cement its place among the top restaurants in the world We speak to one of our inspectors about their notes on the restaurant\u2019s dishes S\u00c9ZANNE is located in the Four Seasons Hotel Tokyo at Marunouchi Accents such as Christofle silverware and Raynaud white porcelain exude the esprit of a French dining establishment,\u201d our inspector shares The Goug\u00e8res (cheese puffs) of Comt\u00e9 cheese have been an indispensable amuse-bouche since the restaurant\u2019s opening in 2021 Comt\u00e9 cheese is aged for years and served warm to draw out its rich flavour \u201cThe varying amuse-bouche are served as round It is worth noting that all of S\u00c9ZANNE\u2019s serving dishes are white immaculate image that places the cuisine on a lofty pedestal,\u201c our inspector shares Chef Calvert\u2019s passion for combining flavors and techniques from different cuisines and cultures is seen in the appetiser: a terrine of foie gras arranged using Chinese culinary methods \u201cJapan-raised chicken is marinated in Chinese soy sauce and spices such as star anise and stuffed into the centre of the terrine Chef Calvert\u2019s ingenuity in mining his Hong Kong experience to create this unique work is an inspiration attesting to the importance of classic combinations,\u201d our inspector shares \u201cThe main dish is duck raised in Toyohashi as well as respect for both the ingredients and producers.\u201d S\u00c9ZANNE has consistently evolved since the day it opened Pursuing Japan\u2019s high quality ingredients \u201cGrounded in French cooking but fused with the culinary cultures of many nations Calvert\u2019s offerings have story arcs all their own The delicate cuisine of S\u00c9ZANNE is the product of a team of professionals who prepare with precision and trust each other implicitly several inspectors from around the world sampled S\u00c9ZANNE\u2019s wares The three-star achievement is a testament to the team\u2019s collective efforts,\u201d our inspector shares Need to know: To dine at Sézanne is to experience the epitome of culinary sophistication Opened in July 2021 on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi with British chef Daniel Calvert at the helm it immediately wowed diners with its immersive neo-French style infused with meaningful tributes to Asia’s rich culinary cultures.The experience: Walk through the buzzy Maronouchi Bistro – whose menu is also curated by Calvert – to reach the doors of Sézanne’s elegant dining room Large windows afford it plenty of natural light; later Tokyo’s skyline swoops in to provide a mesmerising nightscape Each of the comfortable seats enjoys a view of the glass-walled kitchen from which your culinary wonders will emerge Tell me about the menu: Chef Calvert’s cooking is enriched by his experiences across Asia It’s in the unique combinations resulting from these encounters that his style stands out The 12-course tasting menu features the likes of bouillabaisse with saffron from the Saga Prefecture and fugu from the Yamaguchi Prefecture cooked on the bone with fugu shirako (pufferfish milt) and roasted kegani sauce (horsehair crab) Team effort: Calvert – whose CV includes leading Belon in Hong Kong to No.4 in Asia’s 50 Best Restaurants as well as manning the pass at Epicure in Paris and Per Se in New York – never misses a chance to share Sézanne’s success with his team This doesn’t only include executive sous chef Ashley Caley sommelier Nobuhide Otsuka and restaurant manager Vivian Chen whose names are proudly presented on the menu For bubbles lovers: True to the town from which it borrows its name Sézanne features an extensive list of champagnes for all budgets and tastes Tokyo is often touted as one of the greatest cities in the world for gourmands. With the release of the Michelin Guide Tokyo 2025 tourists and residents alike have a refreshed map for exploring the wide-ranging gastronomic pleasures of the Japanese capital A total of 170 establishments have been awarded Michelin stars while 110 more have earned the Bib Gourmand distinction that indicates quality cuisine at moderate prices.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); show that the highest echelons of Tokyo’s restaurant scene are split fairly evenly between Japanese and French fare Sponsored contents planned and edited by JT Media Enterprise Division. NewsletterLearn more about the best restaurants Emma Sleight - 26/03/2024 The restaurant is helmed by chef Daniel Calvert whose immersive neo-French style is intertwined with culinary references he’s sourced reverently from across Asia delivered with impeccable hospitality in a stunning dining room designed by André Fu have wowed and wooed guests since Sézanne opened just three years ago “It's amazing because I have been in Asia for about six or seven years now and when I moved to Asia I never thought I would even be in the list let alone on top of it – it’s an incredible achievement for all of us at Sézanne,” says Calvert in an exclusive interview with 50 Best immediately after the awards ceremony.Calvert opened Sézanne in 2021 after years working at some of the world’s finest restaurantsSézanne burst onto Asia’s 50 Best Restaurants 2022 list at No.17 before soaring even higher the following year to secure the No.2 spot in 2023 This year marks its latest and greatest leap as it reaches the pinnacle of culinary achievement in Asia “Japan is the Champions League of cooking and to be nominated in the list with all those great chefs is remarkable but for so many people to have voted for us this year to be number one is mind-blowing I am a little sheepish about it but it is very One of the most treasured features of Sézanne is its meaningful blend of culinary cultures that flows through every aspect of the restaurant The restaurant was named after a medieval town in France in one of the only five regions that are officially allowed to produce champagne This heritage is reflected in its wine list which features an extensive selection of rare champagne bottlings artisanal sparkling wines and vintage cuvées expertly curated by sommelier Nobuhide Otsuka “I firmly believe in the power of relationships and that comes down to the team that we work with – the suppliers and the producers and the purveyors we work with and are loyal to The guests who have come in again and again I think that is the hallmark of our success,” says Calvert.Sézanne’s neo-French dishes often use Japanese produce Calvert creates cross-cultural masterpieces that weave contemporary French cooking with thoughtful influences gleaned from his experiences across the Asian continent – and he uses Japanese produce to make them This is exemplified by a dish of Japanese duck from Aichi cooked two ways: one Peking-style with crisp golden skin and the chef’s own take on a sauce meurette; the second serving sees the duck mixed into a creamy curried risotto Calvert takes strawberries from Fukoaka and serves them alongside a rich burrata cheese It’s this melding of different elements from across the world that Calvert credits as the secret to its success: “I think that gives us our character they need to give their personality to their food this is a dish by Sézanne’ and if you don’t have that character then there’s no impact I think those three things are the most important things in a restaurant and that is our focus,” Calvert explains.The minimalist dining room of Sézanne is the handiwork of renowned designer André Fu“The 50 best community has done incredible things for my career since I was in Hong Kong The restaurant [Belon] was not particularly performing well until the 50 Best awards came along and then it’s a real community.”Calvert says in a message to tonight’s chefs: “Congratulations to all the chefs tonight There are so many restaurants in Asia – there’s about a million in just the neighbourhood we are in in Tokyo – so the fact that they are one of 50 restaurants in the whole of Asia on the list and part of the community The coveted title of Asia’s Best Pastry Chef, sponsored by Valrhona is awarded to Mineko Kato from Tokyo’s Faro whose culinary philosophy is rooted in creating a harmonious co-existence between humanity and nature through food your inside line on the world’s leading restaurants Michelin has selected "SéZANNE" as a three-star restaurant for "MICHELIN Guide Tokyo 2025." called Hotel Four Seasons Marunouchi Tokyo He specializes in contemporary French cuisine under head chef Daniel Calvert Cézanne grew up with one Michelin star in 2022 and two Michelin stars in 2023 Cézanne created an outstanding and sophisticated creation by mixing French ingredients and Japanese influences This news is unfortunate compared to the reality in Korea where there are no three-star Michelin restaurants This is because chef Ahn Sung-jae's "Massu" who recently appeared in the cooking entertainment show "Black and White Chef" has the largest number of Michelin stars in the world with 13 three-star restaurants according to Timeout and other foreign media There is another restaurant that received an additional star for this announcement Tempura Motoyoshi was promoted from one star to two the restaurant presents fried foods using liquid nitrogen the announcement included the △ Michelin Green Star △ Bib Gourmand Selection △ Michelin Mentor Chef Award △ Michelin Sommelier Award △ Michelin Service Award ※ This service is provided by machine translation tool Register  Login He joins a growing number of British chefs to have won stars overseas Daniel Calvert has become the first British chef to lead a restaurant which has won three Michelin stars outside the UK The executive chef at Sézanne in Tokyo oversaw the restaurant win the maximum star rating in the most recent edition of the Michelin Tokyo Guide It comes less than four years after the French restaurant opened at the Four Seasons Hotel Tokyo at Marunouchi British-born Calvert worked at the Ivy and Michelin-starred Pied à Terre in London before moving to the US to join Thomas Keller’s three-Michelin-starred Per Se in New York From there he joined three-starred Epicure at Le Bristol in Paris before cooking at one-starred Belon in Hong Kong and moving to Japan to open Sézanne in 2021 His constantly changing omakase-style lunch and dinner menus combine French recipes with modern techniques and Japanese and Chinese influences is lightly marinated and served in pastry with caramelised onions and green olives Chinese delicacy Shanghai hairy crab is marinated in yellow wine from the French Jura region and served with Japanese short-grain rice Calvert said: “We are deeply humbled and immensely proud to receive the most prestigious recognition in our industry Thank you to the Michelin Guide for placing their trust in our commitment to excellence “This distinction belongs to every single member of our team who has poured their heart into our vision and it is through their tireless devotion that we have achieved this monumental milestone." Calvert joins a growing number of British chefs to have been recognised by the Michelin Guide overseas Gordon Ramsay became the first British chef to win two stars in France in 2017 for Le Pressoir d’Argent in Bordeux His Versailles restaurant Ramsay au Trianon also holds a single star Earlier this year Simon Rogan’s Ion Harbour became the first restaurant in Malta to win two Michelin stars, while Jason Atherton’s Row on 45 restaurant entered the Michelin Guide Dubai with two stars who have three-Michelin-starred restaurants in the UK have both opened outposts in Australia but cannot boast any stars at the restaurants as the country is not covered by Michelin Sign Up Jacobs Media is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU. © 2025 Jacobs Media In a nutshell: Located on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi, this French restaurant invites diners to engage fully with the culinary journey, from the special Hokkaido corn bread slow-dried for a week, through the eclectic champagne selection and classical desserts. It’s a head-turning combination that earns Sezánne its debut into The World’s 50 Best Restaurants 2023. About the chef: Born in Surrey, England, chef Daniel Calvert worked across London, Paris, New York and Hong Kong before moving to Tokyo in 2021. His diverse experience has turned him into an open-minded chef with an appetite to embrace different cultures and ingredients. Inside the restaurant: The modern dining room flawlessly fuses European style with Japanese materials. The pink and blue pastel tones of the chairs combine with the cream interior and vibrant green of the natural flowers, creating an opulent yet relaxed space. Chef’s table: If you’d like a more personalised experience, choose the private dining area, with an intimate chef’s table hosted personally by Chef Calvert. Pacific Century Place Marunouchi 1-11-1 Marunouchi, Chiyoda-Ku, Tokyo, Japan 100-6277 Connecting decision makers to a dynamic network of information, people and ideas, Bloomberg quickly and accurately delivers business and financial information, news and insight around the world Singapore and Bangkok restaurants were also big winners in this year’s Asia 50 Best Awards Last year’s No. 1 restaurant, Le Du in Bangkok, dropped to 12th. Nusara 3 restaurant also by chef Thitid “Ton” Tassanakajohn which serves French cuisine from the Four Seasons Hotel Tokyo at Marunouchi Hot off the tails of Tokyo’s 2024 Michelin Guide is another highly anticipated list ranking the best restaurants in Asia. Unveiled on March 26 at a ceremony in Seoul, South Korea was the 2024 edition of Asia's 50 Best Restaurants Taking the top spot on Asia’s 50 Best Restaurants 2024 list is Tokyo’s very own Sézanne the dynamic French restaurant at Four Seasons Hotel Tokyo at Marunouchi but it has now clinched the coveted number one title Following Sézanne in second place is another Tokyo institution, Florilège The restaurant recently relocated to a new home in Azabudai Hills and continues to evolve its menu with a focus on plant-based sustainability Here’s a breakdown of all the restaurants in Japan that are ranked in the 2024 list of Asia’s 50 Best Restaurants: See the full list of Asia's 50 Best Restaurants 2024 here Cherry blossoms in Tokyo are arriving later than forecast this year This touring Ghibli exhibition is now in Yokosuka, just outside of Tokyo Ashikaga Flower Park’s famous wisteria festival is returning in April 2024 Get a free and amazing view of Tokyo Tower from this Azabudai Hills building Uniqlo is getting an arcade game in its Harajuku store this month Want to be the first to know what’s cool in Tokyo? Sign up to our newsletter for the latest updates from Tokyo and Japan. This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Distinguished British chef Daniel Calvert heads up Sézanne in Four Seasons Hotel Tokyo at Marunouchi, crafting dynamic French cuisine in an elegent space of soft palate and marble by architect and interior designer André Fu.  The view from Sézanne just adds to the experience as large windows look out onto the train tracks going in and out of Tokyo Station, with the skyscrapers of Marunouchi glittering in the background. Calvert came to Tokyo's dining scene from Hong Kong, where he was previously head chef at Michelin-starred Belon. Desserts at Sézanne are created by pastry chef Elwyn Boyles while the restaurant’s changing selection of wine, sake and champagne is curated by sommelier Nobuhide Otsuka. JapanChevron TokyoChevron ChevronChevronPhotosSave this storySaveSave this storySavecuisine What were your first impressions when you arrived Sézanne has become Tokyo’s latest three-Michelin-starred restaurant Its reputation attracts a mix of serious food geeks and trophy diners and Champagne features prominently on the drinks list Start with a glass of the Sezanne private-label bubbly and then choose from a wine selection that includes inspired choices like whites from Alsace and reds from Jura Give us the lowdown—especially what not to miss And how did the front-of-house folks treat you? This may be least pretentious high-brow restaurant in Tokyo. up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world exclusive experiences and our expertly curated destination guides reviews of rare spirits and delicious cocktail recipes pioneering yacht builds and boundary-pushing private jets Explore the worlds of haute horology and fine jewelry as well as carefully selected style guides Explore the finest properties on the market standout interior styling and architectural wonders From science-backed retreats to traditional spas Be inspired by our conversations with Leaders in Luxury Elite Collections is a trusted distinction of excellence Get insider access to luxury’s best-kept secrets and exclusive offers Elevate your inbox with the best in refined living Thank you for subscribing to our newsletter.You will recieve a confirmation shortly Restaurant of the Week: Chef Daniel Calvert celebrates Japanese ingredients through a classic French lens Having opened less than 12 months ago inside the illustrious Four Seasons Tokyo Daniel Calvert’s Sézanne restaurant has had a first year that many chefs could only dream of With a few awards under its belt and a reputation to be reckoned with Sézanne is coming up to its second year as one of the must-visit destinations on Tokyo’s formidable dining scene [See also: The 19 Best Restaurants in Tokyo] Chef Calvert’s culinary experience includes stretches at some of the best restaurants in the world / ©Sézanne Back in Europe, he headed to the culinary capital of Paris, where he did a placement at Epicure at Le Bristol. Before taking the helm at Four Seasons Tokyo’s signature restaurant, Calvert also headed the kitchen at Hong Kong’s Belon which he elevated to hit fourth place on the Asia’s 50 Best Restaurants list Calling on the skills he garnered in some of the best kitchens in the world Calvert’s cuisine commandeers innovative culinary techniques and regional flavors to add a modern spin on traditional French recipes While he may only be in his first year in the city Calvert’s influence is clearly already making waves on the Tokyo fine dining scene “We are thrilled and honored to be chosen as one of Asia’s 50 Best Restaurants,” he said “This recognition is a result of the team-oriented culture of Sézanne starting in the kitchen and mirrored in the dining experience created by Simone Macri It means a great deal to us to have gathered such support in a new city We look forward to working even harder for Tokyo.” [See also: The Most Anticipated Restaurant Openings of 2022] Botan Ebi shrimp and yellow celery topped with Tsar Imperial Ossetra caviar / ©Sézanne The Sézanne experience is delivered in the traditional Japanese omakase-style of dining / ©Sézanne Sézanne’s menu is naturally rooted in French classics but Calvert has deftly absorbed the signature flavors of Japan as well as celebrated the county’s diverse bounty of ingredients Championing Japanese ingredients means the offering changes regularly according to the seasons but signature dishes have included a delicate White asparagus soup with Shiro Ebi (white shrimp) and Piedmont hazelnuts; Hokkaido corn sourdough which is made with a homemade yeast cultivated by Calvert several years ago; and Botan Ebi shrimp and yellow celery topped with Tsar Imperial Ossetra caviar The Sézanne experience is delivered in the traditional Japanese omakase-style of dining whereby guests’ individual tastes and preferences are used to carve out a personalized culinary menu promising nothing short of an epicurean adventure [See also: The Chefs with the Most Michelin Starred Restaurants] The restaurant’s design is modern and clean / ©Sézanne Sézanne’s distinct interiors were created by revered designer and architect André Fu who was also responsible for creating sumptuous suites at London’s The Berkley hotel the Akira Back restaurant at Four Seasons Seoul and The Waldorf Astoria Bangkok with French detailing accented by artistic Japanese touches with off-white walls and sandy carpets sitting alongside flashes of pastel pinks blues and greens; this is understated luxury design at its finest Each table is carefully spaced to create an unrivaled sense of intimacy for each party Positioned right beside the kitchen action this is the perfect place to witness Calvert and his team as they create culinary magic Each table is carefully spaced to create an unrivaled sense of intimacy for each party / ©Sézanne sezanne.tokyo Located on the seventh floor of Four Seasons Hotel Tokyo at Marunouchi, the two-Michelin-star restaurant offers a dining experience with classically rooted modern French cuisine by British chef Daniel Calvert Tokyo is also the location of the second-placed restaurant on the list while Asia's 50 Best Restaurants veteran Gaggan Anand's eponymous restaurant in Bangkok came third The ceremony announcing the countdown from 50-1 took place at the Four Seasons in Seoul South Korea featuring the usual presentations as well as the opportunity to remind the audience and the thousands streaming the event around the world of the winners of the individual awards that were announced in the run-up to the event.  Chef Pichaya 'Pam' Soontornyanakij was recognized as Asia's Best Female Chef 2024 for her take on Thai-Chinese cuisine Lamdre in Beijing was named the 2024 One to Watch recognized for owner Zhao Jia's culinary philosophy of deliciousness drawing inspiration from the Tibetan Buddhist meditative system after which it is named This year the Icon Award was given to chef-owner Danny Yip of the celebrated Cantonese restaurant The Chairman in Hong Kong Yipp has dedicated years to creating a fine-dining institution that connects people through food and a network of conscious producers In a city where people mind their own business The Chairman stands out as a force for human connection making Yip a worthy award recipient The Chairman placed at number four on the list making it the highest placed Hong Kong restaurant.  See the full list of Asia's 50 Best Restaurants below: Daniel Calvert is Executive Chef of SÉZANNE which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023 his experiences around the world and what he would say to young chefs Japan is the only place in the world where you can live surrounded by food and traditions nurtured by the four seasons with ingredients from the sea and mountains I am very happy to find myself in such a blessed environment I've lived in places like England and Hong Kong cooking in a city like Tokyo that mainly uses domestic ingredients has changed the way I think about food and cooking domestic and international guests visiting Tokyo place great importance on the origin I didn't know there are so many kinds of gibier in Japan In New York I learnt how to work professionally In London I learnt how to work quickly and efficiently In Hong Kong I learnt how to be a chef who’s not just in the kitchen but developing relationships with guests and building a foundation and a reputation I think Tokyo is one of the most competitive cities in the world when it comes to restaurants and chefs In such a city if I can make an impact as a chef while also influencing younger chefs then I will feel I have achieved a lot here If someone asks a chef “Would you like to cook in Tokyo?” they should always say “yes” Chef Kawada of Sazenka His Chinese cuisine is astonishingly original in terms of elegance he has never deviated from the framework of Chinese cuisine It is always difficult when you start out as a chef It's a very lonely profession where you work long hours and don't make much money I didn't have time to hang out with my friends or have much spare time but I think that triggered me to work harder than anyone else and to really push myself I think I've spent most of my life cooking at the expense of other things so I'm going to make sure it’s worthwhile and prove that the time was not wasted it can be said that it’s a benchmark for knowing whether you are doing the right thing and heading in the right direction it was also a guide to tell me where to work and from whom I should learn For me, being a chef is about responsibility. I am responsible for food, for restaurants and for teaching and training the team. When they leave SÉZANNE's kitchen and I send them out in the wider world I want to make sure they know more than when they first came here Young people need to understand that they can only achieve their goals by working hard RELATED: 422 restaurants, including 2 new Two Starred establishments, spotlighted in the MICHELIN Guide Tokyo 2023 セザン／SÉZANNE Escondido brings authentic Mexican cuisine to Korea Being a female chef in the culinary world is no easy feat We asked female chefs leading MICHELIN Star restaurants in Thailand to spill their best-kept secrets What happens when a restaurant has attained three MICHELIN Stars Described as the pinnacle of culinary achievement many chefs will say that achieving the coveted accolade is just the beginning where the food scene is both ruthless and exhilarating the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there Guillaume Galliot has distilled a unique set of values and philosophies for leading a team at Caprice as well as emphasis on both theoretical knowledge and practice experiences simultaneously modern and steeped in tradition… Hong Kong has endeared international travellers over the years with its many charms This might be the best year to book a trip to this fabulous metropolis as new attractions have taken its allure to another level Here is the full list of the MICHELIN Guide Hong Kong & Macau 2025 categorised by MICHELIN Stars The newly awarded restaurants are underlined and linked back to their respective restaurant pages Find out what impressed our MICHELIN inspectors in the newly awarded and promoted Starred restaurants in Hong Kong and Macau Why choose between a luxurious stay and a world-class meal when you can have both These MICHELIN Key hotels in Japan and Thailand are home to MICHELIN-Starred restaurants offering the perfect blend of impeccable hospitality and cuisine Discover unique ways to experience Tokyo’s winter charm—from glittering lights to gourmet delights—according to a local A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts The Huaiyang Garden in Macau has earned two MICHELIN Stars for its exceptional take on this cuisine We spoke with inspectors to gain exclusive insights into their experience and the reasoning behind the restaurant's two stars Understated yet unwavering in its commitment to quality one-MICHELIN-starred restaurant Arcane has cultivated a truly unique identity Godenya provides an experience that revolves around sake inviting guests to savour the subtle art of pairing it with exquisitely crafted dishes We had the opportunity to speak to our MICHELIN Guide Inspectors and the dishes that left a lasting impression a dessert-focused restaurant earned a MICHELIN Star Chef Koichi Katsumata redefines fine dining through an eight-course dessert experience proving that sweets can be just as sophisticated as savory cuisine The first provincial selection of the MICHELIN Guide in mainland China and 2 professionals honored with Special Awards Actor and idol Yuta Tamamori shares his favorite Tokyo addresses with MICHELIN from third-wave coffee spots to serene hotel restaurants The 2025 MICHELIN Guide Thailand showcases a total of 462 dining venues: 1 first-ever Three MICHELIN Stars By continuing I accept the Terms & Condition and Privacy Policy. In Hong Kong I learnt how to be a chef who\u2019s not just in the kitchen but developing relationships with guests and building a foundation and a reputation If someone asks a chef \u201cWould you like to cook in Tokyo?\u201d they should always say \u201cyes\u201d Chef Kawada of Sazenka His Chinese cuisine is astonishingly original in terms of elegance so I'm going to make sure it\u2019s worthwhile and prove that the time was not wasted it can be said that it\u2019s a benchmark for knowing whether you are doing the right thing and heading in the right direction For me, being a chef is about responsibility. I am responsible for food, for restaurants and for teaching and training the team. When they leave S\u00c9ZANNE's kitchen and I send them out in the wider world that \u2018dream\u2019 you had will come true \u30bb\u30b6\u30f3\uff0fS\u00c9ZANNE SEOUL: French restaurant Sézanne in Tokyo clinched the title of The Best Restaurant in Asia during the highly acclaimed Asia’s 50 Best Restaurants 2024 awards ceremony in Seoul early this week Named after a medieval town in the Champagne region of France Sézanne debuted on Asia’s 50 Best Restaurants in 2022 at No.17 the 2nd and 8th position also went to Tokyo-based restaurants Florilège organized in SEOUL in partnership with the Ministry of Agriculture showcased a stellar line-up of culinary excellence Handpicked by Asia’s 50 Best Restaurants Academy a diverse collective of 318 esteemed individuals encompassing food critics this year’s compilation spotlights dining establishments from 19 cities across the continent with the addition of eight remarkable newcomers Seroja earns the distinguished title of this year’s Highest New Entry Award showcases flavours from the Malay Archipelago at Seroja through meticulously curated multi-course tasting menus while Les Amis secures No.38 to round up Singapore’s formidable culinary presence under the guidance of the esteemed former Asia’s Best Female Chef Johanne Siy concluding Singapore’s representation on the list the culinary scene shines bright with a total of eight esteemed restaurants making the cut Gaggan Anand’s intimate 14-seater chef’s table experience takes the lead at No.3 honoured this year as the recipient of the Gin Mare Art of Hospitality Award Sühring makes an impressive ascent to No.7 closely trailed by the former No.1 Le Du at No.12 with chef-owner Pichaya ‘Pam’ Soontornyanakij crowned as Asia’s Best Female Chef 2024 Samrub Samrub Thai re-enters the rankings at No.29 housed in the experiential setting of chef-owner Chudaree ‘Tam’ Debhakam’s family home Hong Kong shines with six esteemed positions on the list with The Chairman leading the way at No.4 under the expert guidance of chef and owner Danny Yip Yip’s outstanding dedication to promoting Cantonese cuisine globally earns him the prestigious Icon Award where Vicky Cheng’s Chinese establishment secures the coveted Highest Climber Award 2024 The remaining Hong Kong entries showcase notable movements with Neighborhood at No.16 soaring 13 spots followed by Mono at No.27 advancing a remarkable 14 positions Completing the city’s impressive representation is the newcomer where Argentinian-born chef Agustin Balbi presents a tantalizing blend of Japanese and Spanish culinary influences In addition to Sézanne claiming the top spot as The Best Restaurant in Asia Tokyo is home to four other notable establishments on the list captivating diners with chef Hiroyasu Kawate’s innovative French-Japanese fusion cuisine Tokyo’s acclaimed eateries also include the esteemed Den at No.8 and the elegant Sazenka rounding out the city’s presence at No.39 The host city Seoul proudly secures four coveted positions on the list renowned for its seasonally inspired Korean fare Re-joining the rankings at No.18 is 7th Door Completing Seoul’s culinary showcase is Mosu at No.41 with chef-owner Sung Anh rightfully honoured with the Inedit Damm Chefs’ Choice Award Shanghai demonstrates its culinary prowess with representation across four esteemed positions These newcomers include the recently unveiled Ling Long at No.36 chef Jason Liu’s Shanghai rendition of the renowned fine Chinese dining experience 102 House at No.40 serves up exquisite Cantonese banquet cuisine and Meet The Bund at No.50 offers a taste of Southern Fujianese culinary delights within Shanghai’s vibrant Bund Finance Center Logy makes a return to the rankings at No.22 while Kevin Lu earns the prestigious Beronia Asia’s Best Sommelier Award for his exceptional wine program Mume ascends 11 places to claim the No.34 spot and JL Studio from Taichung re-enters the list impressively at No.33 Four distinguished Japanese cities each showcase an outstanding dining establishment on the list: La Cime from Osaka secures the No.9 position followed by Villa Aida from Wakayama at No.35 Fukuoka introduces a captivating addition with Goh at No.45 and Cenci from Kyoto graces the list at No.47 and Chennai each proudly boast one renowned restaurant on the esteemed list: Masque takes its place at No.23 and Avartana represents Chennai with distinction at No.44 Jakarta’s August has made an impressive debut in the top 50 claiming the No.46 spot after securing last year’s coveted One to Watch Award Anan Saigon represents Ho Chi Minh City gracefully at No.48 while Manila’s Toyo Eatery ascends a notable 18 positions to land at No.24 Macau joins the list with the newcomer Chef Tam’s Seasons at No.49 special recognitions were also bestowed upon deserving recipients Haoma in Bangkok is honoured with the Sustainable Restaurant Award and secures a spot as a new entry on the expanded 51-100 list at No.90 a distinguished recipient of the Champions of Change awards within The World’s 50 Best Restaurants 2021 Haoma stands out as a vocal advocate for farm-to-table practices and zero-waste cooking cultivating its ingredients in an eco-conscious manner By employing hydroponics and sourcing ingredients from local organic farms Mineko Kato of Tokyo’s Faro earns the prestigious title of Asia’s Best Pastry Chef Kato’s culinary philosophy centers on fostering a harmonious relationship between humanity and nature through her creations the Director of Content at Asia’s 50 Best Restaurants expresses his admiration for the diverse selection of outstanding dining establishments across 19 Asian cities welcoming eight exciting newcomers to the list He commends the restaurants featured for their contribution to the vibrant and diverse culinary scene in Asia A special recognition is dedicated to Sézanne and its team for their outstanding cuisine establishing the restaurant as a must-visit destination The unveiling of the 2024 Asia’s 50 Best Restaurants took place on March 26 at a live awards ceremony held at the Grand InterContinental Seoul Parnas in Seoul Preceding the awards ceremony were various engaging events including the #50BestTalks forum titled ‘Food of the People’ 50 Best Signature Sessions featuring collaborative dining experiences with local talents a Chefs’ Feast spotlighting South Korea’s culinary excellence (Awarded the ‘Best food writer in the country’ by the Indian culinary forum and website in this browser for the next time I comment Daniel Calvert began his culinary journey in London working at renowned restaurants such as The Ivy where he became the sous chef at Per Se at just 23 years old a role that marked the beginning of his international recognition Further honing his skills in Paris at Epicure Calvert later reached the pinnacle of his career in Hong Kong as the chef at Belon elevating the restaurant to fourth place in the Asia's 50 Best Restaurants rankings After making an indelible mark in Hong Kong drawn by the competitive gastronomic scene and access to top-tier ingredients his meticulous approach and relentless pursuit of excellence resulted in three Michelin stars in 2024. In the same year it was ranked number one in Asia's 50 Best Restaurants His cuisine is renowned for the use of high-quality ingredients and an obsessive attention to detail traits that distinguish him as one of the world's top chefs Calvert has a unique approach to the restaurant opting to change dishes whenever he feels inspired to preserve the originality and authenticity of his culinary offerings His philosophy focuses on constant innovation and authenticity traits that have made him a pioneer in global gastronomy Glowing reviews and international awards have solidified his reputation but it is his willingness to continue exploring and innovating that keeps him at the forefront of the industry Calvert remains open to new challenges and opportunities including exploring creative roles outside of traditional cooking His passion for creativity and detail suggests a bright and ambitious future Daniel Calvert is more than a chef; he is a visionary who continues to redefine the boundaries of modern cuisine he has demonstrated that perfection is paired with a profound cultural and social impact leading the evolution of gastronomy with a fresh and innovative vision Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy Good friends often make great collaborators. When chefs Daniel Calvert and Danny Yip met in person for the first time by chance at a restaurant in Kyoto in 2018 Calvert was already a regular at The Chairman Yip’s renowned Cantonese restaurant in Hong Kong’s Central district “The first meal that I ever had in Hong Kong was at The Chairman,” Calvert recalls “I sat at the table by the door and had the flower crab It was perfect.”googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); The experience marked Calvert’s 2016 arrival in the city as the new head chef of the trendy neo-bistro Belon the acclaimed contemporary French restaurant inside the Four Seasons Hotel Marunouchi still remembers the flavor of The Chairman’s steamed crab ladled with aged Shaoxing wine and finished with chicken oil Mark Sansom - 24/06/2021 After leading Hong Kong bistro Belon to a record-high No.4 spot in Asia’s 50 Best Restaurants 2020, British chef Daniel Calvert took his leave to open Sézanne in Tokyo this June As he launches the restaurant promising to be the pinnacle of an already glittering career Calvert looks back to talk premature resignations wooing the Rolls Royce crowd and how Thomas Keller taught him to hold himself like an executive In January 2018, Daniel Calvert was ready leave Hong Kong. His resignation was drafted, printed and enveloped, ready to pass to his boss at Black Sheep Restaurants, the owners of Belon rather just not progressing as quickly as he might have liked He had taken over an empty restaurant with a poor reputation and set about rebuilding it from the ground up but it didn’t translate to a full reservations’ diary Holding himself accountable and following disagreements with his superiors steeled himself for the meeting with his managers Idly opening the restaurant’s email account to scan lunch bookings that day The message informed him that Belon had been voted onto the list of Asia’s 50 Best Restaurants 2018 – enough encouragement to ensure the waxy seal of the envelope was never broken the Hong Kong restaurant Calvert departed to launch Sézanne “From the moment we received that email the business changed completely,” says the 33-year-old chef “I had never intended to stay long in Hong Kong; I actually kept my apartment in Paris.” That alert from 50 Best saw Belon ranked No.40 in 2018 which marked the first in a cavalcade of accolades positive reviews rained down and these were proceeded by the Highest Climber Award as part of Asia’s 50 Best Restaurants 2019 where Belon rose 25 places to take the No.15 spot “When the guys in their Rolls Royces started pulling up outside I knew we were onto something,” recalls Calvert “There’s a certain bracket of the Hong Kong dining scene that is very elite and they are some of the most knowledgeable diners in the world eaten the world’s best food and enjoyed the finest wines It was very rewarding to watch these people come in and sit at my counter to trust my food to be enjoyed with a $4,000 bottle of wine.” one of the dishes that helped make Calvert's nameThe convoy of supercars didn’t arrive overnight “Our little bistro probably went a lot further than anyone expected,” says Calvert “There was a time when we would have just four covers on a Saturday night It’s mentally very difficult to run an empty restaurant I would look at my team getting ready for service every day only to throw the food in the trash at the end of the night I am a stickler for everything being fresh every day and I just can’t work in any other way “You just never know who is going to walk in that door and how that meal might change things Imagine if I decided not to make the sauce fresh that day the diner would know that and taste the difference; I could not live with myself is what Belon was about: we weren’t shooting things out of rockets we were just doing things correctly every day.” Belon translated the zeitgeist of Hong Kong’s restaurant evolution in the 2010s It was a city finding its feet as an international dining institution with a kaleidoscope of culinary influences channelled by imported chefs and the ingredients they brought with them simple flavour combinations using great produce And we were extremely consistent at that – which I think resonates with Hong Kong because there are a lot of inconsistent restaurants here One time you go to a place and it is great; the next when you bring your friends “I think Belon touched a lot of people in a lot of ways but it represented a moment where everything really came together I look back a few years on now and think ‘Wow You just think about getting ready for lunch service.” Calvert speaks with the gravitas of a chef twice his age He ponders meaningfully before answering questions as if selecting a card from his mental Rolodex of experience before elucidating a point linked to his schooling as a chef he has some of the best formative kitchen experiences to draw from Calvert enlisted to cook for free at London’s theatreland grand dame A far better restaurant than the sum of its newspaper gossip section headlines high-quality bistro-leaning food to 500 covers a day He also worked at one of London’s finest French fine diners in Pied à Terre and its sister restaurant In 2009 he moved to the US to join Thomas Keller’s genre-defining Per Se in New York where aged 23 he was the youngest chef to ever be named Keller’s sous he moved to Paris for a stint at Le Bristol’s Epicure considered by many as one of the finest archetypes of French fine dining in operation today where Calvert spent five years It’s a venerable CV by anyone’s reckoning but what did Calvert take from his spells at these seminal kitchens “It was at Per Se where I really learnt how to work like a professional,” he answers “Thomas taught me how to hold myself as a manager and showed me that cooking could be a white-collar job; he made you feel like an executive there was great emphasis on holding yourself upright and maintaining standards of poise and behaviour “The unashamed luxury in the place was insane The volume of caviar was incredible and it was all about showing generosity to the guest I’m a generous person and I’ve really tried to take that with me everywhere I’ve worked: it’s always better to give a little too much rather than to err on the side of caution as this is what the guest will remember “Although it was at Epicure where I really learnt to cook,” Calvert says because I was a sous chef before I left Per Se We had the same number of cooks at Epicure as we did at Per Se but would only serve 35 guests [Per Se seats 100].” Paris's Epicure and the turbot dish Calvert would prepare to order “I worked at that restaurant for two years and not once did I see anything leave the kitchen that should not have I would work the fish station and – I don’t want to sound like a hero or anything – but I cooked every single one of those turbot portions like my life depended on it carve the fillets and then make the sauce to order every single time There wasn’t a pot of it available to reheat.” Big in Japan In search of a fresh challenge and a move back into a pure style of fine dining in the city’s outpost of the Four Seasons hotel comes with all the trappings you might expect from a restaurant that has its sights set on the upper echelons of the 50 Best lists The ingredients in the kitchen are handpicked from the finest producers in Japan with flourishes imported from artisans Calvert has met on his travels “No one will ever get bored of drinking out of a Baccarat champagne flute,” he confirms “I want guests to feel luxury across the board I’m cooking a timeless cuisine in a timeless restaurant and I hope that it will be around for a long time but I want people to feel my personality through my food I was trained in these fine palaces of cuisine and I am ready to start doing some very fine things here in Japan.” Okinawa corn sourdough with Normandy butterHow this finery will be reflected on the plate local Shamo chicken is poached in yellow wine and stuffed with girolle mushrooms; Okinawa corn sourdough comes with Normandy butter; Miyazaki mango is paired with Chantilly cream – an idea of how Calvert will be fusing local products with international flavour “I don’t want to start using abalone and similar ingredients just because I’m in Japan – if you use what’s conventional to you European turbot is better than Japanese turbot I’ll be making the most of the amazing Japanese produce throughout the menu I only have around 30 Matsutake seasons in my career So I will do everything I can to make this season’s Matsutake dish a little bit better than the last.” Miyazaki mango with Chantilly creamFor Calvert each element plays into creating a restaurant which makes dining out an ‘event’ “I want to give people an occasion to put on a jacket and enjoy themselves,” he says “The pandemic has been terrible for everyone I want to create an environment where people can put on their best clothes come out for dinner and really relish the experience As the former head chef of neo-Parisian restaurant Belon in Hong Kong 4 at the Asia’s 50 Best Restaurants in 2020 33-year-old Daniel Calvert was on top of his game But instead of doing what any sensible chef would have done which was to continue helming this popular establishment he packed his bags instead and moved to Tokyo “I had been using Japanese ingredients in Hong Kong but would like to know more about their provenance,” explains Calvert who arrived in Tokyo last November and has already explored many prefectures in Japan to discover “Sushi Saito” quality fish a well as meet and develop close relationships with seafood suppliers where he has fond memories of visiting his grandparents at their holiday home Related: Le Bristol Paris’ Chef Éric Fréchon Shares Simple Recipes to Try With Your Kids Ahead of the summer 2021 opening Calvert enthuses that he has been visiting many restaurants in Japan to “adopt my palate to the Japanese flavour balance.” He was quick to note that he doesn’t want to do “easy fusion” where he just uses Japanese ingredients “It needs to be based on one’s understanding of the culture.” Calvert offered excited gourmands a sneak peek of Sézanne with a collaboration menu between him and Asia’s Best Pastry Chef 2020 Natsuko Shoji who is behind the famed six-seat omakase restaurant Été in the Shibuya neighbourhood “We have many things in common such as a deep respect for craftsmanship,” Shoji tells Tatler Dining and it was reflected in their 14-course menu comprising their signature dishes One of the most impressive dishes on the menu was the saba (mackerel) escabeche created by Calvert who learned how to cure fish from a sushi chef Another stellar creation of his was the Drunken Chicken inspired by the famous Chinese dish he tasted in Hong Kong “Chinese wine is usually used for this dish but I found a similarity with Jura wine,” adds Calvert who marinated the chicken in Jura wine for a week The marination was used as the base for the triple chicken consommé Related: Hashida Singapore Returns in January 2021 With Fresh Perspectives on the Modern Sushi Experience With a couple more weeks to go before Sézanne officially opens its doors Calvert shares that he would be serving “dishes like sudachi and Petrossian caviar He is committed to changing his menu regularly depending on what’s available in the market to ensure he has something new and exciting to offer guests In terms of the restaurant design, Calvert has tapped designer André Fu to create a calm and serene restaurant that takes cues from a zen garden And in order to express the minimal beauty of Japanese culture he will showcase his creations in simple Christofle white plates and Baccarat glasses Calvert has also assembled some of the renowned names in the F&B industry to ensure a top-notch service at Sézanne. Simone Macri, ex-restaurant manager of Jaan by Kirk Westaway has joined the team as its maître d'hôtel With a driven chef and an equally talented team Sézanne is ready to make a splash in Tokyo’s vibrant scene Victor Sanchez not thinking about contract as Olimpija chase double Slovenia’s top youth prospect Tian Nai Koren headed to Club Brugge Slovenian second-tier club Tabor Sežana has made a surprising signing bringing in former Premier League star Saido Berahino Once considered a rising star in English football the 31-year-old forward is now looking to revive his career in Slovenia’s second division While Berahino is a shadow of the player once valued at €15 million it is rare to see a footballer of his pedigree land in Slovenia—especially at a second-division club and he had been without a club since November "I'm excited to be part of a team fighting for promotion We have a lot of young and talented players who have done a great job so far and now it’s time for us to come together as a team and push for our goal—promotion," said the Burundi international Tabor Sežana currently sits third in the Slovenian second division well in contention for a potential return to the top flight Nogomania.com is a premier destination for football enthusiasts delivering fresh and in-depth content from the heart of the Ex-Yu region's football scene Located on the 7th floor of the Four Seasons Hotel Tokyo at Marunouchi With an interior courtesy of Hong Kong designer André Fu it was the city’s most hotly anticipated new restaurant of the year British chef Daniel Calvert boasts an impressive CV: Pied à Terre (London) Per Se (New York) and then Epicure (at Le Bristol Hotel leading Belon to the No.4 place on the Asia’s 50 Best Restaurants 2020 list Calvert’s modern French cuisine ranges from escabeche of lightly smoked mackerel to gamecock marinated in vin jaune Roast Hokkaido venison has also become a constant on his menu The name says it all: Sézanne draws inspiration from the town of the same name in France’s Champagne district Its considerable cellar of high-end bubbles ranges from artisanal sparklers to vintage cuvées served from a dedicated trolley wheeled to your table Bistro specials: Calvert also oversees the menu at the hotel’s all-day bistro overlooking the Shinkansen tracks near Tokyo’s central station steak frites and Southern-style crispy fried chicken these are also available as room service for hotel guests there’s something to celebrate — and it’s not just the recent lifting of the ban on alcohol in restaurants and a considerable drum beat of anticipation Any new high-end French restaurant in Tokyo is big news among the city’s well-heeled gastronomes But Sezanne’s official unveiling on July 1 inside the plush Four Seasons Hotel Tokyo at Marunouchi means much more than just the birth of a fine-dining venue It signals the arrival of a young chef of considerable accomplishment.googletag.cmd.push(function() { googletag.display('div-gpt-ad-1499653692894-0'); }); Daniel Calvert has worked in restaurants for more than half his life he started his career in London (including at the two-Michelin-star Pied a Terre) rising through the ranks in New York (Per Se; three stars) and then Paris (Epicure at Le Bristol; also three stars) But it was his five-year tenure in Hong Kong at Belon — leading the neo-Parisian bistro to fourth place on the Asia’s 50 Best Restaurants list and gaining a Michelin star of his own — that really put his name on the map It's gibier. I didn't know there are so many kinds of gibier in Japan. In addition, the quality and supply are stable.READ: Phad Kaprao - How The Japanese Have Embraced The Thai Favourite How a young Greek chef has made a mark on the vibrant culinary scene of the Land of Smiles the chef and restaurateur behind MICHELIN-Starred Row on 5 and a whole lot more shares his top London recommendations Discover the best of the 2025 Paris restaurant scene and a whole host of new MICHELIN-Star restaurants A MICHELIN Guide Inspector delves into every detail of their visit to the brilliant OMA in Borough Market Our Inspectors pull back the curtain on what makes this plant-based restaurant such a special dining experience With the new MICHELIN Stars for 2025 unveiled it’s time to dive into why the UK & Ireland should be on any self-respecting A MICHELIN Guide Inspector reports back on one of London’s most talked-about restaurants giving an expert’s view on just how good it is By continuing I accept the Terms & Condition and Privacy Policy. What is your favourite Japanese ingredient?It's gibier (game) In Hong Kong I learnt how to be a chef who’s not just in the kitchen but also developing relationships with guests and building a foundation and a reputation if I can make an impact as a chef while also influencing younger chefs then I will feel I have achieved a lot here If someone asks a chef: “Would you like to cook in Tokyo?” they should always answer: “Yes” Chef Kawada of Sazenka it can be said that it is a benchmark for knowing whether you are doing the right thing and heading towards the right direction For me, being a chef is about responsibility. I am responsible for food, for restaurants, and for teaching and training the team. When they leave SÉZANNE's kitchen Read what our MICHELIN Guide Inspectors have to say about SÉZANNE Chef-proprietor Aidan Low of MICHELIN-Selected restaurant Akar in Kuala Lumpur unearths a host of native Malaysian gems inviting diners to marvel at uncommon ingredients of the country's indigenous culinary landscape By continuing I accept the Terms & Condition and Privacy Policy. In Hong Kong I learnt how to be a chef who\u2019s not just in the kitchen If someone asks a chef: \u201cWould you like to cook in Tokyo?\u201d they should always answer: \u201cYes\u201d Chef Kawada of Sazenka For me, being a chef is about responsibility. I am responsible for food, for restaurants, and for teaching and training the team. When they leave S\u00c9ZANNE's kitchen Read what our MICHELIN Guide Inspectors have to say about S\u00c9ZANNE 2 on this year’s Asia’s 50 Best Restaurants list is the de facto best restaurant in Japan ‒ among some quarters Chef Daniel Calvert and one of his creations - heirloom tomato tart with garden basil and burrata First things first, Daniel Calvert, the British chef of Sezanne, which has been named The Best Restaurant in Japan in Asia’s 50 Best Restaurants 2023 list “I could never call myself the best in Japan it is a ridiculous thing to say,” said the 35-year-old culinary maestro helming the uber buzzy Sezanne which is located at the swanky Four Seasons Hotel Tokyo at Marunouchi there are a lot of great restaurants in Japan.” Sezanne is ahead of other Japanese restaurants including Den (No “The 50 Best list is based on meals that people have enjoyed and restaurants that have been well talked about in the last 12 months It does not necessarily mean we are the best in Japan ‒ we just got the most votes this year,” he elaborated I think we have been one of the most talked about restaurants this year so if we look at it from that perspective The restaurant also made its debut on the World’s 50 best Restaurants 2023 list at No 37 and earned a coveted second Michelin star in late 2022 ‒ all achievements which were garnered within two years of its opening even if one were to take the “Best Restaurant in Japan” accolade with a pinch of salt it is undeniable that there is something special about Sezanne that has led to it standing out among other culinary giants in a country that many consider to be the pinnacle of dining Lovers of gastronomy may have previously experienced Calvert’s culinary genius at Hong Kong’s Parisian-style bistro Belon which earned a Michelin star in 2019, making him the youngest chef in Hong Kong to garner a Michelin award He has also worked at London’s Pied a Terre New York’s Per Se and Paris’ Epicure at Le Bristol Hotel In 2021, Calvert decided to uproot from Hong Kong to Tokyo to launch fine dining restaurant Sezanne as he wanted to take on “a different challenge”. “Tokyo really is the Champions League of cooking. Everyone has great products so it is a level playing field and it is the technique and skills of the chef to push things forward in such a highly competitive city. I felt I needed to prove myself here,” he said. “The trick was, how do we get diners to want to eat with us?” View this post on Instagram A post shared by SÉZANNE (セザン) (@sezannetokyo) His answer: “We try to give people dishes that they cannot have elsewhere. There are so many European restaurants around the world that if you eat out a lot, you would probably be able to identify some trends. I try to avoid these trends and produce dishes that have meaning to me and make sense for the restaurant in Tokyo. You can only have these dishes here and that is the whole point.” Indeed, while the restaurant is billed as modern European or neo-French, it would be an oversimplification to label it as such, especially because of how Calvert incorporates Japanese and Asian ingredients and flavours in his food. When I was hosted for a meal at Sezanne during a business trip to Tokyo last November, I immediately fell in love with the zen-like sculptural quality of the chef’s precision plating. There are also no set menus. Instead, on any given day, the kitchen even whips up different dishes for different tables, depending on diners’ preferences. View this post on Instagram A post shared by SÉZANNE (セザン) (@sezannetokyo) the impeccable service team enthralled our table with fascinating tales For instance the main meat dish was venison procured from a hunter in Hokkaido who And in a masterful flex of his familiarity with Chinese ingredients after his years in Hong Kong another showstopper was a Shanghai hairy crab cooked in yellow wine from the Jura region in France Half a crab’s worth of meat per guest is then mixed with koshihikari rice and served in a delicate tart shell It goes without saying that every bite is deliciously complex and yet also allows the natural flavours of these seasonal ingredients to shine - a Japanese philosophy through and through I promised myself I would be back for more which was exactly what happened in late spring on a spontaneous vacation to the Japanese capital city my cheerful hostess kicked off the evening by inquiring about my previous dinner at Sezanne I am surprised to be served one of my favourites which is prized for its fatty flesh and sweet flavour the fillet is carefully cooked on a hot pan with its skin and scales intact to bring a delightful crunch and textural contrast to the juicy flesh A saffron sauce with tomatoes and clam jus adds even more depth of flavour The spring menu also features a cornucopia of new dishes devised to showcase the range of Japan’s seasonal produce briney taste profile of a tartlet filled with botan ebi (shrimp) mousse and topped with a generous heap of sought-after shiro ebi prawns that are lightly marinated with celery and lemon juice After savouring the light frothiness of a deceptively simple Yamanashi corn soup that is dressed up with drizzles of pepper oil before going into raptures over a Sezanne classic ‒ an avocado served with a heap of Kristal caviar with dashi cream and a squeeze of sudachi citrus for a Japanese twist I may never be able to eat a regular avo on toast ever again Calvert admits there is certainly pressure to deliver consistently exceptional food at every single service people are spending a lot of money and they come with expectations It is kind of like doing a concert and you have to perform because that is expected,” he said Calvert says he does his best to “focus on one thing at a time” it may be another piece of fish but for the guests it is their piece of fish and you know that they are really excited for it so there is no excuse really to take your eye off the ball.” View this post on Instagram A post shared by SÉZANNE (セザン) (@sezannetokyo) A standout pairing by the sommelier is an inspired 23-year-old Chateau Musar Gaston Hochar from Lebanon with sufficiently robust flavours to complement a dish of Hokkaido scallops with buckwheat galette with a rich Dessert continues to delight the palate with an ingenious Miyazaki mango served with shortbread Chantilly cream It looks like a freshly cut slice of fruit but hidden underneath the top layer of flesh is a frozen citrusy meringue that brings a different dimension to this sweet treat I am ready to roll out of the door but I cannot leave without gleaning one more bit of foodie insight from Calvert himself What are his favourite off-duty food haunts in Tokyo “There is a great place called Kyorakutei in my neighbourhood which makes soba in-house and we eat there maybe two or three times a month the quality is so high even compared to Italy ‒ one of my favourites is Pizza Studio Tamaki.” You know the drill ‒ add these to your Google Maps right away for future reference the next time you visit Tokyo We know it's a hassle to switch browsers but we want your experience with CNA to be fast Sézane a ouvert ses portes le 28 février à Marseille L’enseigne de prêt-à-porter féminin chic et élégante a racheté le bail commercial de Scotch & Soda rejoignant ainsi des marques du même acabit le long de la rue Fondée en 2013 par Morgane Séza-Lory uniquement sur internet, l’enseigne a d’abord misé sur la capitale pour se développer avant de s’installer en région dans les grandes villes à Lyon Son arrivée à Marseille est donc assez tardive. Mais pour célébrer cette première, la marque organise un grand jeu concours pour remporter un bon d’achat Sézane de 1000 euros à partager entre les gagnants la marque a su développer une forte communauté « Sézane va amener du flux dans le centre-ville » qui assure solliciter l’entreprise depuis plusieurs années L’élue souhaite ainsi affirmer une politique commerciale priorisant l’installation de nouvelles enseignes textiles plutôt que la restauration « qui vient naturellement » a en effet changé de visage avec l’arrivée de nouveaux restaurants Dans les prochains mois, la Ville espère attirer d’autres enseignes de prêt-à-porter comme Sœur et Bobbies Afin de tenter de compenser le départ des Galeries Lafayette du Centre Bourse Cover (Photo: Shigeru Tanaka/Nanzuka) (Photo: Shigeru Tanaka/Nanzuka) Whether you’re lucky enough to be able to visit these enticing spots imminently or if you’re simply adding them to an ever-lengthening ‘to try’ list once Asia’s skies open up to travel these new Tokyo dining experiences will be worth the wait Don't miss: Villa Frantzén, Chef Björn Frantzén’s Newest Restaurant, Opens in Bangkok Above Japanese art dealer NANZUKA and acclaimed Sushi Saito have come together to create a stylish (Photo: 3110NZ by LDH Kitchen/Instagram) Japanese art dealer NANZUKA and acclaimed Sushi Saito have come together to create a stylish There are few places in the world where one can enjoy sushi while surrounded by cool, contemporary art. 3110NZ, a collaboration between former three-Michelin-starred Sushi Saito and acclaimed art dealer Nanzuka gives customers an experience that is both aesthetically pleasing and delicious.  By day, the venue, which was designed by New York design studio Snarkitecture operates as a public art gallery; the cavernous space with its extensive walls displays exhibitions that change every six to eight weeks high-quality seafood is served from behind a single sushi bar located in the centre of the gallery seating just eight lucky guests Related: A Tokyo Art Gallery Transforms Into A Sushi Restaurant At Night Above The Crunch Part of the Lasagna (Photo: Gucci) The Crunch Part of the Lasagna (Photo: Gucci) Opened in 2021, Gucci Osteria can be found in Tokyo’s bustling shopping district of Ginza Part of a series of contemporary Italian restaurants launched by renowned chef Massimo Bottura Gucci Osteria Tokyo was the third to open; the first launched in Florence in 2018 and has already been awarded its first Michelin star while the second opened in Beverly Hills in 2020.  The much-anticipated menu at Gucci Osteria Tokyo was designed by Bottura and Karime Lòpez the head chef of Gucci Osteria in Florence It continues the common theme of celebrating the “varied and unique identity" of its locale "while sharing a culinary philosophy that rides the wave of the seasons with creativity Above A selection of new dishes at Maz A selection of new dishes at Maz Distinguished chef Virgilio Martinez, best known for his restaurant Central in Lima brings his love for Peruvian ingredients and nature to Tokyo at Maz a focus on appreciating and celebrating nature’s gifts comes to the fore as well as spotlighting unique yet little-known Peruvian ingredients through the use of modern culinary techniques Martinez hopes to connect diners in Tokyo to native farmers and villagers in Peru His deep admiration of their connection to nature fuels his support for their “organic He hopes to show the world the true quality of Peruvian ingredients and motivate others to support Peruvian farmers as he has Read more: A Food Lover's Guide to London Above Daniel Calvert and the team at Sézanne Daniel Calvert and the team at Sézanne Bringing together a mastery of culinary techniques and comprehensive study of Japanese cuisine and culture, Daniel Calvert, the former head chef of Belon in Hong Kong, now helms Sézanne at the Four Seasons Hotel Tokyo at Marunouchi luxurious restaurant was designed by acclaimed Hong Kong designer André Fu who took inspiration from a zen garden to create the calm serene atmosphere of the French restaurant Calvert visited different parts of Japan to gain an intimate understanding of Japanese ingredients Highlights of his carefully crafted menu include Okinawa corn sourdough with Normandy butter and Golden Ossetra caviar with avocado and sudachi Calvert is committed to changing his menu regularly to focus on seasonal ingredients and ensure exciting new experiences are presented to diners.  Pacific Century Place Marunouchi 1-11-1 Marunouchi Above Highlights of Peter Luger Steakhouse's menu (Photo: Peter Luger Steakhouse) Highlights of Peter Luger Steakhouse's menu (Photo: Peter Luger Steakhouse) A legend in New York, Peter Luger Steakhouse’s famed cuts of superior beef––including the restaurant’s signature porterhouse steak––will soon be available to meat lovers in Tokyo the renowned steakhouse serves high quality dry aged beef packed with umami flavour.  The design of the three-story steakhouse in Tokyo mirrors the Brooklyn building where Peter Luger Steakhouse first appeared an open kitchen and balcony seats with a theatre-like layout to ensure an evening out at Peter Luger’s is more than just a meal See also: A Food Lover’s Guide to Bali Thailand has 8 restaurants on the 1-50 list NEWSPAPER SECTION: Guru Sezanne in Tokyo under the help of chef Daniel Calvert took the top spot at Asia’s 50 Best Restaurants 2024 in Seoul Thailand did not fair too badly with eight restaurants on the 1-50 list I have the greatest comeback story in the last six years because I have been off the list and back in again I have seen people's faces change towards me — the way they behave with me — when I was No.1 and when I was not on the list.  and it’s only been a year and a half and we are back on the list.  “I think this is a big point to prove that even those people who are legendary like David Thompson or other chefs that  they still can make a comeback The world has gotten more way more competitive and that's a good thing You have so many younger chefs like Tam from Baan Tepa and Chalee from Wanayook Now we have eight restaurants from Thailand and that is great I think that is important more than just one restaurant.  “What the awards does for Indian food is make it even more exotic outside India you have restaurants like Gaa and Inddee that are fine dining and four others who are not even given any accolades Every week there is an Indian restaurant opening in Bangkok All this makes Indian food exotic outside India You see this trend everywhere in the world Indian food has become fine dining and it’s not limited to Japanese Last year’s No.1 Le Du dropped to No.12 chef Thitid “Ton” Tassanakajohn’s other restaurant Nusara also took home the Art Of Hospitality Award.  “The 50 Best awards for me is not just about the list which is why I look forward to the awards every year,” says chef Ton.  “While it would be nice to be No.1 again it’s about Thailand being in the spotlight Last year was super crazy; a lot of which was brought about from being awarded the No.1 spot But the minute the reservations start pouring in it got less and less fun because all the diners  come with a lot of expectations this helps us chefs to push ourselves to be better We don’t want people to come and feel disappointed It’s also a good thing for Bangkok and the country Though there are a lot of restaurants from Thailand on the list we are still not as many as those from Singapore “The 50 Best award represents something positive which is why I love them so much,” he added.   Other Bangkok restaurants on the list are Suhring at No.7;  Sorn at No.11 Potong at No.17; Samrub Samrub Thai at No.29 and Baan Tepa at No.42.  As chef Prin Polsuk from Samrub Samrub Thai puts it the food we serve is from our hard job and long hours but the last two ingredients before we serve it is happiness and love that we put in every plate And that’s what it’s all about.  Visit the complete list at theworlds50best.com By subscribing, you accept the terms and conditions in our privacy policy.