What is paramount to me
is striking a balance as a restaurant,
ensuring that our guests relish their dining experience and I find myself fulfillment in my role.
The more I try to express my current views through cooking,
the more I find myself gravitating towards dishes that feature vegetables.
I invite you to discover
the new facets of familiar vegetables.
Hiroyasu Kawate
As a sustainable approach, our courses prioritize vegetables while reducing the consumption of meat, fish, and dairy.
We elevate the flavors of everyday vegetables, commonly encountered in daily life, to surprise and delight your taste buds with flavors you never imagined, offering a dining experience that celebrates both sustainability and culinary creativity.
Escape the ordinary and enter our dining room, where a sprawling 13-meter table greets you.
At our restaurant, inspired by the table d’hôte style, Chef Hiroyasu Kawate's vision comes to life - a French style dining experience where guests and staff gather around one communal table.
Indulge in exquisite cuisine and wines during warm exchanges with the chef and staff, creating an experience reminiscent of being welcomed into an urban enclave.
Born in 1978 in Tokyo, surrounded by family chefs, cooking became an ingrained passion from an early age. Training at establishments such as Le Bourguignion in Nishi-Azabu, Jardin des Sens in Montpellier, France, and Quintessence in Shirokanedai followed.
In 2009, Florilège opened in Minami-Aoyama, Tokyo, relocating to Jingumae in 2015. Recognized as 'one to watch' in Asia's 50 Best Restaurants in 2016, climbing to third place in 2018, and awarded two Michelin stars the same year. Actively participating in sustainable initiatives, engagements at culinary conferences worldwide followed, including in Turkey and Iwate.
In July 2023, the second chapter of Florilège concluded at the last location, reopening and starting the third chapter in September at Azabudai Hills.
The MICHELIN Guide Tokyo 2024 **
The World's 50 Best Restaurants 2024 #21
Asia's 50 Best Restaurants 2025 #21