Step up to the plate: Florilege Tokyo
Florilege is not just about food, it's also about conversations. Using a table dot-style setting, Chef Hiroyasu Kawate serves his creative tasting menus of contemporary, French-accented cuisine to guests seated around a single, long, 16-seater table to encourage interaction between them and the knowledgeable front-of-house team.
Kawate comes from a family of chefs and opened Florilege in 2009, earning two Michelin stars in 2018 and, five years later, picking up a Michelin Green Star. Like many top chefs, Kawate advocates sustainability, and the team is committed to serving less meat, dairy and seafood. However, this doesn't impact the guest experience. What's remarkable is how even simple ingredients, such as eggplant, mushroom or soybean flan, surprise and impress diners with their complex, deep and unexpected flavours.
Some of the best dishes at Florilege include shiitake mushrooms with cheese, an intricate dish that combines mushrooms, cheese and truffle shavings, and Ayu sweet fish, served with mountain vegetables and a fermented sauce. And don't miss the showstopper: the chocolate omelette dessert served with coffee glaze and Chantilly cream.
At Florilege, it's not just a meal — it's a journey of discovery, one dish at a time.
