Daniel Calvert’s French restaurant at Four Seasons Tokyo declared one of Asia’s 50 Best.

Being declared one of Asia’s 50 Best Restaurants in the awards scheme of the same name is a hell of an achievement. Being declared one of Asia’s 50 Best Restaurants when you’ve only been open a year though? Chapeau, M. Calvert. Chapeau.

Saying that, did you write a headline with a Leonard Cohen pun in it? Exactly. I think we all know who the true genius is here. Cough.

So, yes, SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi has been named the 17th best restaurant in Asia. Oh, and it’s already got a Michelin star. To say Daniel is having a good year would be something of an understatement.

“We are thrilled and honoured to be chosen,” said Chef Calvert. “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.”

British chef Calvert comes to Tokyo from Belon in Hong Kong (a restaurant he took to #4 on the list), after a career that also took in roles at Per Se in New York City and at Epicure at Le Bristol in Paris. His cooking at SÉZANNE celebrates the diversity (and exquisiteness) of Japan’s produce, taking seasonal ingredients from prefectures across the country and celebrating them through refined techniques. Wine pairings are from Krug ambassador Nobuhide Otsuka. Desserts are by Pastry Chef Elwyn Boyles, and the restaurant interiors come from designer André Fu.

For details and bookings – because, let’s face it, we all want to go – take a look at their website