After training at famous restaurants in London, NY and Paris, the chef's restaurant ranked 4th in the best Asian restaurant in Hong Kong. Although he was the person himself, he felt like a friendly young man, and the staff also enjoyed the meal in a peaceful mood with a slightly natural customer service (laughs).
The menu is not decided in advance, and even on the same day, the development will differ depending on the table. Improvisation!
序盤はなんというか、野菜のちょっとしたえぐみや苦味、その食材の特性そのものを消すことなくさらけ出すような料理で久々に外人の作る料理食べたなぁと変な感慨に耽ってしまった。鯖に異様なこだわりがあるようで、良い鯖がない時は出さないというエスカベッシュも然り。
トマトを敷き詰めたタルトはなんとも鮮やかな味。丸鶏の状態をまずご披露し切り分ける軍鶏のポシェはしっとり滋味深い。もっといっぱい食べたい（笑）。
And it becomes silent with venison. The ultimate in sophistication. The best venison in my life. Dessert is also very satisfying.
I want to go abroad.

https://www.fourseasons.com/jp/tokyo/dining/restaurants/sezanne/