Fine Dining Near Me in Marunouchi: Sézanne Under New Chef Stephen Lancaster

Since April 1, 2026, Sézanne has been run by Stephen Lancaster, the British chef behind Poise in Singapore, after Daniel Calvert left the kitchen he opened in July 2021. The room is on the seventh floor of Four Seasons Hotel Tokyo at Marunouchi, Pacific Century Place Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo 100-6277, and the full Menu Sézanne costs ¥56,925 with service and tax included. If you search fine dining near me at Tokyo Station, note it still ranks No.16 on Asia's 50 Best Restaurants 2026.

The hotel says it is a four-minute walk from the Yaesu South Exit of Tokyo Station, the terminus for the Shinkansen, the Narita Express and the main commuter lines, so a guest arriving by bullet train can be seated within ten minutes of stepping off the platform. Tokyo Metro riders can use the Marunouchi Line, which also stops at Tokyo Station. Drivers park in the Pacific Century Place garage at ¥320 per 30 minutes, with up to four hours free for restaurant guests.

Finding the door is the tricky part. The Tokyo Gourmet blog, reviewing a June 2026 lunch, warns that the hotel has no grand entrance and sits squeezed between an underground car park beside the station and an office tower, so it is easy to walk straight past. Once inside, take the lift to the seventh floor and walk through the hotel's bistro, Maison Marunouchi, to reach Sézanne's doors.

Sézanne opened in July 2021 with British chef Daniel Calvert, who had taken Belon in Hong Kong to No.4 on Asia's 50 Best and worked at Epicure in Paris and Per Se in New York. His own site says Sézanne earned three Michelin stars within three years, reached No.1 on Asia's 50 Best and, in 2025, No.7 on the World's 50 Best. The name comes from the town in Champagne, which explains the long champagne list.

Four Seasons announced on February 3, 2026 that Stephen Lancaster would take over from April 1, chosen by Calvert himself. Lancaster trained at Midsummer House in Cambridge and Drakes at The Clock House, cooked at Dinner by Heston in Australia and Oaxen Krog in Stockholm, then helped Saint Pierre in Singapore win a second star. Poise, his own Singapore restaurant opened in 2022, earned a star in its first year.

Calvert left at the end of March and opened his own Chez Calvert at Azabudai Hills on October 1, 2026. Sézanne itself no longer appears in the Michelin Guide's online selection, so the three stars on Calvert's own site describe his years in this kitchen, not the room as it is today. Judge the Lancaster era on its own food rather than on the old awards.

Lancaster's calling card is Nordic-style preservation learned at Oaxen Krog: fermentation, ageing and pickling, which he says he uses with restraint rather than for bold intensity. The June 2026 lunch reviewed by The Tokyo Gourmet still opened with 48-month aged Comté, now poured as liquid cheese into a croustade made with Yebisu beer and topped with truffle, a nod to the Calvert-era opener.

Other plates that day included a spoon of shiro ebi with tomato and cucumber, chicken liver parfait dipped in Sauternes jelly inside a grape pastry case, and shiro amadai with truffle, fermented carrot and a foie gras sauce. Brittany pigeon arrived twice, first roasted with Madeira sauce and plum, then as a ramen of potato noodles, pigeon broth and the heart. The hotel's current featured dishes also list Hokkaido kegani with Provence green asparagus and Kristal caviar.

The plate everyone mentions is dessert: Oscietra caviar with buttermilk and white chocolate, listed among Sézanne's featured dishes and called possibly the best sweet course the blogger had eaten there. Executive pastry chef Nicolas Maugard brings almost 30 years in Michelin-starred and hotel kitchens. One change regulars notice is the bread: the house sourdough has been replaced by a brioche served with Bordier butter.

TableCheck lists two menus. Menu du Jour, an introduction to Lancaster's cooking served only at lunch, is ¥27,830. Menu Sézanne, the longer tasting with extra courses, is ¥56,925 and runs at lunch and dinner from Wednesday to Sunday and on holidays. Both prices include service and tax. Dinner reservations go through OMAKASE; the platform needs at least two diners, so solo guests should phone or email instead.

The house rules are strict. Cancelling within seven days of your date costs 100% of the booking, a credit card form must be returned once the booking is accepted, and guests arriving more than 15 minutes late may not receive every course. Men need a jacket or long-sleeved collared shirt, long trousers and closed shoes. Perfume is discouraged, children under 13 are not admitted, and parties of five or more book by email.

Hong Kong designer André Fu planned the room as well as the rest of the hotel, which occupies seven floors of a 31-storey tower. Sézanne has 38 seats in its dining area, a 20-seat salon and a six-seat Chef's Table room that looks into the kitchen. Asia's 50 Best notes that every seat faces the glass-walled kitchen, and that big windows give daylight at lunch and the Tokyo skyline after dark.

This is not the place for anyone with allergies or a restricted diet. The booking page says plainly that Sézanne cannot accommodate dietary restrictions, allergies or dislikes, offers no substitutes, and may decline vegans, vegetarians and pescatarians. Skip it, too, if you want to relive Calvert's food: the menu is entirely new, and the June review clocked nine courses in 75 minutes, against more than two hours under the old regime.

Before a weekend lunch, walk west across Marunouchi to the East Gardens of the Imperial Palace, laid out on the old Honmaru and Ninomaru compounds of Edo Castle and open free since 1968. In October the gates close entry at 4pm, and the gardens shut on Mondays and Fridays. Enter through Ote-mon Gate and climb to the Tenshudai, the stone base of the former castle keep.

On the way back, look at Tokyo Station's Marunouchi side, the red-brick building designed by Tatsuno Kingo that opened on December 20, 1914; the Yaesu side facing the hotel followed in 1929. If Sézanne is full, Esquisse, on the ninth floor at 5-4-6 Ginza, is a short taxi ride away. Lionel Beccat names its dishes after the 24 solar terms of the traditional calendar, and it closes Wednesdays and Thursdays.

Sézanne, 7F Four Seasons Hotel Tokyo at Marunouchi, Pacific Century Place Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo 100-6277. Phone 03-5222-5810, email sezanne.marunouchi@fourseasons.com. Dinner Wednesday to Sunday, last seating 7:30pm; lunch late in the week, last seating 1pm; closed Mondays, Tuesdays and on October 28. Menu Sézanne ¥56,925, Menu du Jour ¥27,830 at lunch, service and tax included. Garage ¥320 per 30 minutes, four hours free for diners, ¥5,500 a night for hotel guests.