This summer, discover Tokyo’s most-anticipated epicurean hub at Four Seasons Hotel Tokyo at Marunouchi. Set to open its doors in June 2021, the new dining destination will consist of two distinct venues: Sézanne, a French fine-dining restaurant, and Maison Marunouchi, a lively French bistro.
“We’re very excited to bring a new addition to the incredible gastronomic scene of Tokyo, and particularly Marunouchi,” says General Manager Charles Fisher.
“Our guests can expect extraordinary drinks and dining, delivered in a wonderfully warm and inviting ambience.” Indeed, in keeping with the Hotel’s ultra-boutique tenor (the Marunouchi property has just 57 rooms and suites), the culinary journey promises to be intimate, engaging and deeply personalised.
With a Michelin star under his toque, Chef Daniel Calvert from the UK is the lynchpin of this ambitious new offering. Coming from Belon in Hong Kong, which he led to #4 on Asia’s 50 Best Restaurants list, Chef Daniel has centred his vision for Sézanne around dynamic, technique-driven French cuisine. With a focus on updating classic recipes, dishes are crafted with a light touch and plated with flawless precision. “Everything on the plate is there for a reason,” remarks Chef Daniel. Diners will also be able to explore an eclectic collection of Champagnes and artful desserts by Pastry Chef Elwyn Boyles.
The high-concept cuisine is complemented by thoughtful interiors, brought to life by Hong Kong-based André Fu. “The mindset here is very different from a typical hotel restaurant,” explains the acclaimed designer, noting the “hidden gem” feel evoked by an array of distinct seating areas – each one carefully curated with signature touches.
Effervescent colours flow into sculpturally fluid silhouettes, setting a tone that is contemporary yet relaxed: “a quiet elegance that’s designed to welcome, not overwhelm.” André employs subtle Japanese detailing, from eucalyptus wood to Zen garden motifs and local artisan-made mud paint, to evoke an almost-poetic sense of place.
Over at Maison Marunouchi, Chef Daniel and his team will serve up fresh interpretations of bistro fare against spectacular views of Marunouchi and Tokyo Station. With concept-driven dining all the way from breakfast through dinner, this sociable spot is set to become a mainstay for in-house guests and the local community alike. “Our menu here is highly approachable,” says Chef Daniel. “We want Tokyo to enjoy our world-class hospitality at any time of the day, whether it’s a breakfast meeting, afternoon tea or post-work drinks.”
The aesthetic at the bistro echoes the energy and vitality of the high-speed Shinkansen trains in the backdrop. Featuring an interplay of tangerine orange and British racing green, André’s vibrant palette is anchored by Thonet chairs and a communal table at the centre. Framed by the glittering Tokyo skyline, the iconic bar will serve classic cocktails and a changing selection of wines.
“What sets apart our upcoming dining destination is that every single element builds towards Chef Daniel’s vision,” explains Charles. “Not just the ingredients and menus but also the layout, the décor, the style of service – even the uniforms! All the pieces of the puzzle fit together seamlessly. We can’t wait for our guests to experience the result of this exceptionally collaborative process.”
Reservations for Sézanne and Maison Marunouchi will open in May 2021.
KeiKei is a London-based award-winning journalist and videographer with a degree in Broadcast Media and Journalism from the University of the West of Scotland and an extensive reporting background in news, entertainment, travel, and lifestyle.
KeiKei has travelled the globe interviewing, reporting and reviewing. Her work has been published in worldwide media outlets including, The New York Post, The Guardian, The Mirror, The Daily Mail, National Geographic and Conde Nast publications.
