Florilège Tokyo, Japan

What is setup? Luxurious counter seating runs along three sides of a large open kitchen where chef Hiroyasu Kawate and his crew work, allowing guests to watch as they prepare a tasting menu of creative French dishes . This is a theatrical setting that blurs the gap between the front and back of the house, opening up direct interactions with guests during the meal.

What's on the menu? Kawate's focus on seasonality and passion for locally sourced ingredients give his dishes a distinctive Japanese accent. Appetizers can consist of matte black fried eggplant pieces disguised in burnt wood that are almost identical in color. His signature 'sustainable beef' carpaccio is sourced from mature 13-year-old breeding cows.

The world is spreading: Kawate's growing influence is evidenced by the success of his guardians. At Logy, former Florilège sous chef Ryogo Tahara has cemented his place in Taipei by featuring in Asia's 50 Best Restaurants in 2021. Kawate has also worked with chef Hiro Katayama on opening of The Restaurant, inside the newly refurbished Shiroiya design hotel in Maebashi , an hour north of Tokyo.

Website: https://www.aoyama-florilege.jp/en/

Address: B1 Seizan Gaien, 2-5-4, Jingumae, Shibuya, Tokyo, Japan

Phone number: +81 03‐6440‐0878