Best Dishes at Sézanne

This tasting menu changes seasonally to showcase the best Japanese ingredients prepared with French techniques. Courses flow from lighter preparations to more complex, building flavor through the meal. Dishes are designed to highlight seasonal vegetables, seafood, and proteins sourced from across Japan. The presentation is elegant and minimalist, focusing on ingredient quality over garnish.

The elevated version of Menu Sézanne, featuring additional courses and rare seasonal ingredients. In winter, expect white Alba truffle or Shanghai Hairy Crab. Each course is a showcase of Chef Calvert's technique paired with Japanese precision in ingredient sourcing. The menu emphasizes the seasons even more dramatically than the standard menu.

Lunch at Sézanne provides an opportunity to experience Chef Calvert's cooking at a lower price point than dinner. The structure is similar to the dinner menus but with fewer courses. Still world-class in execution and ingredient quality. Available Wednesday to Saturday.