Opened in July 2021 on the 7th floor of the Four Seasons Hotel Marunouchi Tokyo, 'SÉZANNE' quickly earned a Michelin star and ranked 17th in Asia's 50 Best Restaurants 2022. The chef, Daniel Calvert, presents dishes on white plates like a stage, showcasing his intricate culinary skills. Each dish is meticulously crafted with precise cuts, layering of ingredients, and attention to detail. One standout dish is the Foie Gras Persillé, featuring thinly sliced foie gras rolled and served with green peas, Iberico ham, and brioche. The use of high-quality ingredients, such as giant morel mushrooms from Yunnan Province, adds to the restaurant's appeal. The menu also includes dishes like the Hokkaido Botan shrimp sandwich and the Holoholo chicken with Madeira sauce. The overall dining experience at SÉZANNE is characterized by the chef's refined technique, quality ingredients, and flavorful sauces that complement each dish perfectly.

Second visit. I came here for the first time in March for my friend's birthday celebration and was very impressed, so this time I asked to be taken here for my birthday celebration. I made the reservation three months in advance. I had considered "L'Osier" and "Narisawa" as other options, but they are closed on Sundays so I had to give up on them. I try to avoid important events on weekdays because I never know what might happen at work. Last time, I came for Sunday lunch, but they no longer serve lunch on Sundays due to low demand. The price for the same course has also increased by 7000 yen since March, which is quite a jump. Recently, they were upgraded from one Michelin star to two Michelin stars, but at this rate, they might get three stars next year and the course price will skyrocket even more. When we arrived 10 minutes before the dinner opening time on Sunday, we were seated at a reception-like area in front of the main dining area for a short wait before being guided to our table right on time. The atmosphere inside the restaurant was completely different from my last visit during the day, with moody lighting and all the windows covered with lace curtains, so there was no view of the night skyline. Surprisingly, about 80% of the customers were foreigners, mostly Europeans, Koreans, Singaporeans, and Hong Kongers, some of whom were staying at the Four Seasons Hotel judging by their casual attire like parkas, denim, and sneakers. Although I usually don't go to French restaurants with stars, I have never seen such a foreigner-dominated French restaurant before. I noticed that the tables were spaced very far apart, probably about three times the distance at L'Osier. It's hard to notice because of the large tables, but the spacing is quite wide. I was seated at the same table facing south as last time, and the ambiance was comfortable with a sommelier, whom I have known since my French restaurant days, accompanying us, making me feel at ease. As for the food, I have been drawn to the taste of foreign chefs, such as Jerome Chef from the modern Spanish restaurant "Tingana" in Ichigaya, so I was excited to try Daniel Chef's British perspective. The sauces were delicious, just like last time. The classic category of sauces was distinctly different from those of Japanese chefs, with a taste I had never experienced before. I couldn't resist and drank all the extra sauce they provided, which was a delight for a sauce lover like me. This time, there were unexpected ingredients for a French restaurant, such as Shanghai crab, softshell turtle, and salmon roe. The Shanghai crab made with Vin Jaune instead of Shaoxing wine was a masterpiece that blew me away. It was truly a taste that could only be experienced in Hong Kong. Some dishes overlapped with the ones from my last visit, so the overall level of excitement was slightly lower, but I still left feeling incredibly satisfied. I didn't feel as uncomfortably full as last time, and I reached a comfortable level of fullness with the desserts and mignardises. According to the staff, they were fully booked until January as soon as they received their two Michelin stars, showing the significant influence of Michelin, especially among foreigners. Today's course, including tax, was 34,000 yen (15% service charge excluded), and the menu was as follows: 1. Gougeres with 48-month aged Comte cheese - The depth and rich flavor of the 4-year aged Comte cheese were unmatched. 2. Radish - The bitterness of the radish was stronger and had a wild taste compared to March. 3. Pacific saury, caramelized onion, green olive - A complex taste that cannot be described, but it was delicious and touched my senses. 4. Spiny lobster, celery - The spiny lobster was delicious, just like the lobster last time. 5. Hokkaido salmon roe, cucumber, horseradish - The use of Vin Jaune instead of Shaoxing wine for the Shanghai crab was exceptional, and I was blown away by the taste.

SÉZANNE is a French restaurant located in the Four Seasons Hotel Marunouchi. I visited during the day because it was difficult to get a reservation for dinner, but the menu was the same as in the evening. The interior, predominantly white, had a surprisingly casual atmosphere, with the background music playing at a high volume. Although it was not an open kitchen, there was a glass boundary between the kitchen and the dining area, giving a glimpse of the cooking process. The British chef, who had achieved success in Hong Kong at a young age, came to Japan when this restaurant opened in 2021. We started with the classic Comté cheese gougeres. The lightly fried dough was soft, and the cheese inside was moist. The "Sanma onion caramelized green olive" featured high-quality, fatty Pacific saury marinated lightly. It was served on a pastry base, allowing for a variety of textures. The "Jellyfish with olives and anchovies" was a unique dish, featuring jellyfish and olive oil, creating a taste different from Chinese cuisine. The "Heirloom tomato tart with garden basil and burrata cheese" had a tangy tomato flavor with a delicate balance of basil and cheese. The "Kinmedai bouillabaisse" was a standout dish, with crispy-skinned kinmedai and a flavorful seafood-based sauce. The sauce could be refilled to suit personal preference. The "Matsutake mushroom wrapped in ginkgo" did not have a strong aroma due to the use of Chinese matsutake, and the large pastry on top dominated the dish. The "Hokkaido salmon roe with cucumber and horseradish" had a simple combination of salmon roe and cucumber. The "Racan pigeon with girolle mushrooms" was excellent, with perfectly cooked pigeon and two delicious sauces. The meal ended with a refreshing "Fukuoka Meyer lemon with lemon thyme" and a sweet "Fukuoka fig with coconut and fig leaf." The dishes were creative, incorporating unexpected ingredients and cooking methods. While some dishes lacked refinement, there were also impressive plates. The fundamental cooking techniques were strong, and the sauces were delicious. I made a reservation online about a month in advance, mentioning my companion's oyster allergy. However, the restaurant's response in an email the next day was disappointing, stating that they could not guarantee accommodations for allergies due to their daily changing menu. Despite this, I decided to go ahead with the reservation, prepared to eat the oysters myself if they were served. Fortunately, the oysters did not appear, but the lack of consideration for allergies was concerning. The service on the day of the visit was good, and the food was quite delicious, making it a good choice for those without allergies.

I made a reservation in a hurry as this wonderful restaurant has become a sought-after spot once again. Currently, they have a summer menu. I heard they will soon start serving Shanghai crabs and I envy those who get to try them. The dress code at this restaurant is strict. Despite the scorching heat outside, my companion is wearing a long-sleeved shirt. As I enter, I notice that the air conditioning could be colder, but everyone inside is dressed in long sleeves. The interior is surprisingly simple and chic, not overly luxurious, but I imagine it creates a nice atmosphere at night with its large windows. The Japanese hostess is pleasant and young, promising for the future. The foreign staff, however, provide service that leaves something to be desired. As for the food, it gives off a refreshing impression with a skillful use of acidity. The matsutake mushrooms from China are exquisite. The sauce on the tomato tart is delicious. The innovative use of sauce in the dishes is impressive. They combine high-quality ingredients to create fantastic dishes without using expensive ingredients. The presentation, such as slicing the tart in front of us or unwrapping a package right before serving, adds a touch of hospitality and entertainment. They could enhance the service and atmosphere to give it a more upscale feel. Overall, it was a delightful experience, especially with the parting gift they gave us.

SEZANNE, first visit! Michelin 2-star, Asia's 50 Best Restaurants 2nd place. One of the most dynamic French restaurants in Tokyo. The interior is very elegant and beautiful. The spacing between tables is wide, creating a calm atmosphere. You can see the kitchen through large windows from inside, with a quiet and orderly atmosphere. The staff are all very kind. Each dish is delicately and beautifully presented, with various ingredients creatively prepared, all with a rich flavor. Many dishes come with delicious sauces that are not heavy but have a rich and intense flavor, perfect for dipping bread. - Comte cheese amuse-bouche: A rich and delicious 48-month aged Comte cheese. Paired well with champagne, but would definitely be great with red wine. - Shrimp tart: Generously topped with white shrimp from Toyama prefecture and button shrimp from Hokkaido. The combination of button shrimp as a binder for the white shrimp creates a luxurious taste that overflows with shrimp umami. - Sweet corn soup: Made with sweet corn from Gunma prefecture, it is very smooth with plenty of red bell pepper and corn kernels inside, making it incredibly delicious. - Jellyfish: A unique combination of jellyfish and tuna cream, with olives and anchovies inside. The crunchy texture of jellyfish is innovative in French cuisine. - Bread: Barley bread with a crispy exterior and moist interior. Paired with Bordier butter from Brittany, it was so delicious that I finished it all. - Pigeon: A beautifully prepared pigeon meat with only the most delicious parts. Aged for about 10 days in Vin Jaune (yellow wine). I wanted to eat more of this! - Kinmedai bouillabaisse: The collar is crispy on the outside and fatty inside. The sauce is exquisite, and the round potatoes as a side are unusual. - Water eggplant mille-feuille: Water eggplant stacked in layers with Iberico ham on top. The precision of the knife work is wonderful. - Scallop: Defying the norm of serving scallops whole, it is presented in a triangular shape on a buckwheat galette with sea urchin on top. The sauce is also incredibly delicious. - Venison: Beautiful lean venison meat that is undeniably delicious. Goes very well with red wine. The side of girolle mushrooms is also delicious. - Lemon dessert: Arrives elegantly stacked on three levels, with the refreshing acidity of Meyer lemon from Fukuoka. - Fig dessert: A coconut-based dessert topped with fresh figs. The green powder is made from fig leaves. It is very satisfying. - Tea sweets: Tea sweets, including a refined crème brûlée inside an eggshell, are delicious. It was a very pleasant and luxurious experience, with incredibly delicious food. I will definitely visit again!

I recently visited Cezanne on August 6th. There are a few dishes that I really like, especially the chicken main course. However, one thing my friend and I noticed is that there is quite a lack of consistency between dishes. More than half of the dishes have strong flavors. While each dish may be representative on its own, when they come out one after the other, especially during the summer, I didn't enjoy it as much with my palate. I really enjoyed Belon in Hong Kong and came with high expectations, but I have to say I was a little disappointed.

I had always wanted to go to Sezan, and that day I had dishes such as "corn," "water eggplant and ham," "tomato tart," "Lacan pigeon," "yellowtail," "scallops galette with sea urchin," and "beautifully arranged chicken." For dessert, I had "lemon and lemon thyme" and "mango and creme chanti." To finish, I had a drink and sweets. Thank you for the feast!

I visited this restaurant for the second time and was extremely satisfied with the dishes that surpassed my previous visit. The high-quality ambiance, excellent service, and delicious food made my dining experience truly enjoyable. The use of bold ingredients combined with delicate cooking techniques resulted in visually stunning and incredibly tasty dishes. The incorporation of Japanese ingredients such as white shrimp and Botan shrimp into French cuisine was impressive. The attention to detail and refusal to compromise on taste, such as finishing with French techniques, was truly remarkable. I look forward to returning to try more dishes, especially looking forward to dishes like ikura and Shanghai crab in the winter. The bill was also reasonable even without adding extras like truffles. Thank you for a wonderful meal.

The jellyfish has become French. It's definitely French. There is no sense of incongruity, with Chinese ingredients present. However, it's still French. It was magical again today. The tomato tart is sweeter than last year. It leaves a more intense impression than last year. The evolution continues. The corn soup is sweet and spicy. The cold corn soup, so sweet, that I've been enjoying recently, had a hint of spiciness added, which made it more balanced. This soup was also very delicious. This fried dish made with sea cucumber intestines. It's rare for a Japanese person to be able to write the kanji for sea cucumber intestines. It has a strong umami flavor, so you might think of fish roe or liver, but when combined with zucchini, it was also very much in the French style. Truly a fusion of East and West. At Aman Resorts, when there is a good Caucasian chef, the local Asian cuisine becomes very refined. It often tends to be less spicy, but Daniel Chef's background via Hong Kong has led to a rediscovery and reconstruction of Asian ingredients. It was a discovery that could be called "Records of the Eastern World". By the way, the Shanghai crab from last year was a shock that had been building up for several years.

On the 7th floor of a building in front of Tokyo Station, there is a highly rated restaurant by Michelin, Tabelog, and Asia's Top 50 for lunch. The chef, who is originally from the UK, honed his skills by working 16 hours a day at Per Se in NY and Epicure in Paris. The food is undeniably delicious. Even during lunch, you can hear the chef giving orders in the kitchen. They offer a variety of expensive wines by the glass, and the sommelier seems to be influenced by "Kami no Shizuku" as they have a list that includes only Chateau Musar from Bekaa Valley, including the pricey Millennium model which was also expensive in Lebanon. The restaurant has a relaxed atmosphere with a similar number of staff and customers. The interior design was done by a designer from Hong Kong. It's worth noting that if you call the hotel directly, you can reserve a table for one person, which is not available online, especially during weekdays for lunch or dinner.

I had a meal in July 2023 with a truffle course, which included: - Comte cheese quiche - Tart of white shrimp and button shrimp - Corn soup - Tart of heirloom tomatoes - Saffron sauce with rockfish - Truffle pasta - White sugar venison with artichoke - Muscat grape, basil, and champagne - Truffle milk crepe - Mini desserts

"SEZANNE" is a French restaurant located in Kyobashi, which has been awarded the 2023 Food Log Silver and Top 100 Restaurants. They have also received two Michelin stars and ranked 2nd in Asia's Top 50 Restaurants. The head chef, Daniel Calvert, is known for creating delicate and exquisite French cuisine. The restaurant is located on the 7th floor of the Four Seasons Hotel near Yaesu South Exit of Tokyo Station. The ambiance is luxurious yet casual, with friendly service. The menu includes dishes like Conte cheese galette, white shrimp and button shrimp tartlet, Iberico pork mille-feuille, Yamanashi corn potage, tomato tart, roast chicken, grilled kinki fish with potatoes, black truffle tagliolini, venison, grape and basil sorbet, Miyazaki mango creme chantilly, tiramisu, and ice coffee. Each dish is artfully presented and delicious, embodying the essence of making people happy. Overall, it is a wonderful restaurant with impeccable food, service, and atmosphere. Highly recommended for food enthusiasts.

- Dinner Course - ◆ Comte cheese gratin ◆ Toyama white shrimp, celery, Hokkaido button shrimp ◆ Crystal caviar, avocado and vinegar citrus ◆ Osaka eggplant, Iberico ham, extra virgin olive oil ◆ Sweet girl ◆ Malted barley sourdough, Brittany butter ◆ Air room tomato tart, garden basil and burrata cheese ◆ Poached Miyazaki chicken from Ariakeyama farm, Vanjonne ◆ Hokkaido kinmedai, saffron ◆ Hokkaido scallop, galette, sea urchin ◆ White bran deer meat, girolle mushroom ◆ Kyoho grape, basil and champagne ◆ Mango from Miyazaki, shortbread, creme chantilly ◆ Tiramisu ice cream ◆ Cherry blossom tart ◆ Chocolate brownie ◆ Comte cheese gratin Starting with a greeting from the chef, we begin with the Comte cheese gratin. It has a rich, mellow flavor with a matured depth that sets it apart from your average gratin, showcasing the high level of our restaurant. ◆ Toyama white shrimp, celery, Hokkaido button shrimp A tart with a mousse made of button shrimp, topped with plenty of white shrimp and flavored with Meyer lemon and celery. The refreshing aroma of Meyer lemon and the rich scent reminiscent of oranges perfectly complement the round umami of the shrimp, with a fruity sweetness that lingers. ◆ Crystal caviar, avocado and vinegar citrus A dish with avocado mousse enhanced with white dashi, sandwiched between thinly sliced avocado on tortilla. The clear sweetness of the white dashi that blends with the avocado, and the crispy tortilla that adds texture, create a harmonious balance. ◆ Osaka eggplant, Iberico ham, extra virgin olive oil A dish with thinly sliced eggplant and mousse layered like a mille-feuille. The fresh sweetness of the eggplant, the fragrant olive oil, and the rich aroma of the Iberico ham harmonize beautifully, creating a refreshing sweetness and a lingering flavor. ◆ Sweet girl A chilled soup made with Yamanashi corn. As the name suggests, it has a very high sugar content, with a bursting sweetness in every bite that exudes strength. The soup is garnished with paprika oil, adding a fruity sweetness and a hint of nuttiness. ◆ Malted barley sourdough, Brittany butter Sourdough made with yeast brought back from Hong Kong has a firm crust and a chewy texture that is a wonderful accent. When generously spread with Brittany butter, it becomes irresistibly delicious, and I ended up eating three slices. ◆ Air room tomato tart, garden basil and burrata cheese The acidity and sweetness of the tomatoes, slow-cooked in the oven, make you feel a little giddy. The fresh aroma of basil and the cheese sauce combine to create a taste reminiscent of Margherita pizza. ◆ Poached Miyazaki chicken from Ariakeyama farm, Vanjonne Inspired by a drunken chicken encountered in Hong Kong, this dish has a complex aroma of Vanjonne that is both intriguing and subtle, creating a delicate lingering taste in the jelly-like chicken skin fat. The breast meat, paired with mushroom mousse, complements the umami perfectly. This traditional Hong Kong dish has been beautifully transformed into a French dish. ◆ Hokkaido kinmedai, saffron The crispy texture followed by the rich, unclouded fat of the fish melts in your mouth like candy. The rich sauce with the umami of clams and seafood, along with the exotic aroma of saffron, is a smashing hit of irresistible deliciousness. Moreover, all the dishes from here on come with the sauce on the side, so you can create your own sauce. A thoughtful design that classical music lovers will rejoice in, making it impossible to stop eating bread. ◆ Hokkaido scallop, galette, sea urchin A dish with scallops wrapped in buckwheat flour galette. The moistness of the scallop, with a touch of mikiyui, is complemented by the ==========

Congratulations on winning the Top 2 of Asia's 50 Best Restaurants. It was my first visit in a year, and as usual, there were many foreign guests. The dishes were delicate creations that elevated Japanese ingredients to a world-class level. The menu included dishes such as Comte cheese gougere, tartlet with white shrimp and botan shrimp, millefeuille of water eggplant, Yamanashi corn potage, tomato tart, scallop galette, pigeon with morel mushroom pilaf, palate cleanser of Kyoho grape and basil sorbet, and mango creme chantilly.

Ranked 2nd in Asia's Best Restaurants 50 in 2023 and also listed in the top 100 of the World's Best Restaurants 2023, this restaurant had always been a place I wanted to visit due to its proximity to my workplace. When I finally got the chance to visit, I was impressed by the high-class yet casual atmosphere and the relaxed service. I opted for the course with half-pairing. It's often said that restaurants that win titles are more than just "delicious," and I couldn't agree more. However, this restaurant's "delicious" was truly exceptional. The ingredients were top-notch, and the combination with the sauces was superb. It's hard to put into words. It's like Audrey Hepburn in a simple dress with light makeup – effortlessly beautiful. The presentation was also outstanding, making you instantly want to dig in. The timing of the dishes being served was also perfect. The selection of Champagne and wines was excellent. I could see why this restaurant is recognized worldwide, and I realized that "being delicious is a given" doesn't quite capture the exceptional level of deliciousness here. Thank you for the wonderful meal.

Day use, 2 people, ordered MENU SÉZANNE Good points: - The food was delicious and the satisfaction level was very high. The Gujeer and tomato tart in the first half was particularly impressive and captured our hearts. We had a great time from the main course to dessert without any letdown. - They showed us the tart and chicken before cutting them, which was a nice performance. The small plates made a lasting impression and heightened our expectations for the food. - They left all the sauce on the table for us. We were able to enjoy the sauce to the fullest, either by chasing it or eating it with bread. Bad points: - The service felt lacking compared to the quality of the food. It seemed to fall clearly behind a 3-star French restaurant. - There were many casually dressed foreigners (probably guests) and the customer base was somewhat mixed. It was a shame considering the nice atmosphere indoors. Other comments: - There seemed to be fewer staff who could speak Japanese, possibly due to prioritizing multilingual support. - The wine pairing had a selection of organic and slightly high-end options. - The pricing of alcohol and other items was relatively high. Overall, we were highly satisfied and would love to revisit if given the chance.

I heard about this restaurant, which has two Michelin stars and is ranked 2nd in Asia's top 50 restaurants, and finally made a reservation in early April with my foodie friends. It had been over 20 years since I last visited the Marunouchi area. The Four Seasons Marunouchi exuded a sense of tradition, with the doorman's smile and efficient guidance. On the 7th floor, we were warmly welcomed and led to the main dining area. The ambiance was just right, not too formal for a hotel, with tables covered in beige leather instead of cloth. We opted for the chef's tasting menu only, and I was contemplating whether to go for wine pairing or not. Since my friends weren't big drinkers, I decided to go for the pairing on my own. The wine list was extensive, with a variety of glass wines and even some sake. I chose to pair the following wines: Henri Giraud Esprit, Henri Giraud Rose, Dassai, Chablis 1er Cru, and Gevrey-Chambertin. Let's see how they pair with the dishes. The amuse-bouche included Comte cheese gougere, white shrimp and button shrimp tart, corn soup with Yamanashi's Amakanehime, crystal caviar with avocado and kumquat vinegar, and heirloom tomato tart. The main courses featured saffron sauce grilled Kinmedai and scallop galette with sea urchin, Lacan pigeon with girolle mushroom paella. For dessert, we had a grape, basil, and champagne granita, Miyazaki mango mousse with shortbread creme chantilly, and a selection of mini desserts. Each dish showcased excellent technique, high-quality ingredients, and impeccable presentation. Despite the hefty price tag, the meal left us feeling satisfied and refreshed. The balance of aromas, textures, and flavors was impeccable. It was a true culinary experience. Thank you for the wonderful meal.

I'm so full! It's strange! Everything is small and bite-sized, so I should be able to eat a little of each, but somehow I'm getting full halfway through! The food is so delicious! There were many dishes with a hint of salt, but maybe it's the delicate balance between flavors that makes it feel that way.

I initially thought the name of the restaurant was inspired by the painter Cezanne and that the chef was a French person from Provence. However, the spelling of the restaurant is SEZANNE, while the painter is CEZANNE. Furthermore, the chef is not French but British, Daniel Calvert. The name of the restaurant is actually taken from the village in the Champagne region that the chef's grandparents loved. The restaurant is located inside the Four Seasons Hotel, and it truly feels like a grand mansion. The staff is plentiful, and the service is impeccable. We were seated at a table towards the back of the spacious dining room, just before the kitchen. Looking up, we could see the faces of the kitchen staff. The kitchen also has a special chef's table where, on the day we visited, a family was having a birthday party. The French kitchen is usually filled with French conversations, but here, it's all in English. The loud voice of the British chef echoes throughout the restaurant, adding a unique touch. The elegant interior is complemented by the staff's stylish uniforms. The chic brown dresses are so elegant that I wanted one for myself. The staff not only looks good but also seems to have a good knowledge of the menu. There were two lunch courses available, and I chose the lighter option, the daily menu for 18,000 yen (excluding tax). It consisted of about 8 courses. The chef's dishes were all beautifully presented and refined, with a mix of traditional and innovative elements that showcased his originality. I particularly liked the concept of serving dishes fresh out of the kitchen. In Europe and America, many chefs don't focus on serving dishes piping hot, but I often think they would be better that way. Among the dishes, the ones that impressed me the most were: - Tartlet of Toyama white shrimp, Hokkaido button shrimp, and celery. The thin and crispy crust combined with the delicious shrimp was exquisite. - Heirloom tomato tart with garden basil and burrata cheese. The presentation of the tart was like a work of art, and the sauce made with my favorite burrata cheese was outstanding. - Hokkaido scallop on galette with white beer soba flour. The crispy galette topped with scallop was another tart-like dish that stood out. The variety of tart-like dishes was unique and each had its own distinct personality. The main course of pigeon was a bit disappointing as the meat lacked flavor. The bread and butter were also unique, with the sourdough Campanile being a bit too elaborate for my taste. The Bordier butter is considered top-notch, but I prefer the chilled Echire butter. The service, however, was a bit reserved, and some staff members lacked warmth towards the guests. It was slightly disappointing for a high-end restaurant like this. The chef seemed busy, and I didn't get a chance to see him even once. It would have been nice if he had made a brief appearance before we left. Instead, a female staff member gave us a cupcake-like brioche as a souvenir, which was a nice gesture. Such gestures of service are always appreciated.

Appearing in the world just a year ago, this French restaurant has quickly gained a Michelin star and now boasts two stars, recently being ranked 2nd in Asia's Top 50 Best Restaurants. The guests are still mostly foreigners. Since it's Saturday lunchtime, the course is the same as dinner. The Kinmedai (Alfonsino) was particularly good! An exquisite dish where the fatty and tender fish is grilled with scales on. The crispy texture and the aroma of saffron in the sauce make it outstanding. In my opinion, this restaurant offers an exceptionally delicious sauce that surpasses SÉZANNE. One distinctive feature is the layering of ingredients in a single dish. It's intriguing not knowing what's hidden inside until you dig in with a knife or spoon.