While Michelin made no public announcement, users on online forum Reddit recently noticed that Sézanne’s three-star designation had disappeared from the Michelin Guide website.

The move follows the exit of opening chef Daniel Calvert in April, according to the Hong Kong-based South China Morning Post.

Located in Tokyo’s Four Seasons Hotel Marunouchi, Sézanne enjoyed a meteoric rise under Calvert’s leadership. The restaurant earned its first Michelin star six months after opening in July 2021, a second the following year, and the prestigious three-star distinction in late 2024.

Its success extended beyond Michelin recognition.

In 2024, Sézanne was ranked No. 1 on Asia’s 50 Best Restaurants list, an annual ranking organized by U.K.-based media company William Reed and voted on by hundreds of chefs, restaurateurs, food writers and industry experts across the region.

The removal of Sézanne’s stars has drawn attention because it appears to contrast with Michelin’s long-standing position that ratings are attached to restaurants rather than individual chefs.

In a 2016 article, Michelin stated: “Star ratings will not be affected when the head chef leaves and a new chef takes over.”

The guide reiterated that stance in 2025, explaining: “Michelin stars are awarded to the restaurant, not to the chef. If a restaurant promotes its sous-chef or appoints a new head chef and maintains the same cooking standards, the star rating will remain.”

According to SCMPMichelin Japan said that “following significant changes at Sézanne in spring 2026, the restaurant’s previous listing on the Michelin Guide website was taken offline.”

The loss of Michelin stars after a chef’s departure is not unprecedented.

One of the most notable examples involved The Araki in London, which lost its three Michelin stars after founder and sushi master Mitsuhiro Araki left the city in 2019. Despite being taken over by his long-time protégé Marty Lau, the restaurant has yet to regain any stars.

Michelin inspectors evaluate restaurants based on five criteria: the quality of ingredients, mastery of cooking techniques, harmony of flavors, the chef’s personality as expressed through the cuisine, and consistency across the menu and over time.

In Michelin’s rating system, one star denotes a very good restaurant, two stars indicate excellent cooking worth a detour, and three stars signify exceptional cuisine worth a special journey.