Tokyo
In the heart of Tokyo, where culinary prowess and artistic flair intertwine, lies Florilège—an innovative restaurant that crafts contemporary French-accented cuisine under the watchful eye of chef Hiroyasu Kawate. What sets Florilège apart is not just the food, but the entire dining experience, embodied in its “ringside seats” concept. The setup features plush counter seating that envelops guests on three sides of the expansive open kitchen, allowing them to enjoy a theatrical presentation of culinary artistry as each dish is meticulously prepared before their eyes. This immersive environment fosters interaction between diners and the back-of-house team, creating a compelling atmosphere where food is not just eaten, but celebrated.
Chef Kawate’s journey into the culinary world is deeply rooted in family tradition. Growing up in a household of chefs, it was clear from a young age that the kitchen would be his domain. His early foundation includes a formative year at Le Jardin des Sens in Montpellier, France, which helped define his culinary perspective and laser focus on contemporary French cuisine. After returning to Tokyo in 2007, he honed his craft as sous chef at Quintessence under the tutelage of chef Shuzo Kishida. In 2009, he opened Florilège, which quickly garnered acclaim, leading to two Michelin stars in 2018—a testament to Kawate’s vision and skill.
Five years after achieving star status, Kawate was honored with the Inedit Damm Chefs’ Choice Award in 2023, as part of the Asia’s 50 Best Restaurants. This accolade is particularly meaningful, as it is awarded exclusively by fellow chefs, emphasizing the respect he commands within the culinary community. That same year, Florilège made a significant move to Azabudai Hills, the tallest building in Tokyo, marking a new chapter in the restaurant’s evolution. The modern architectural design of the space reflects Kawate’s commitment to innovation and excellence, perfectly aligning with his culinary philosophy.
Sustainability is another pillar of Kawate’s approach to cooking. He has ingrained a sense of eco-consciousness into Florilège, where locally sourced ingredients take precedence. This practice not only supports local farmers but also shapes the dishes with unique regional flavors. Kawate’s menus showcase a distinctive Japanese character that honors the seasons, often translating to vibrant plant-forward tasting experiences. With a commitment to serving less meat and seafood, Kawate embraces vegetables at the forefront, demonstrating not only culinary skill but also a broader awareness of global sustainability issues.
Florilège is more than a restaurant; it’s a creative hub that inspires innovation in the culinary arts. Among its offshoots and side projects is Azuki to Kouri, a dessert counter launched in February 2021 by former Florilège pastry chef Miho Horio. Specializing in avant-garde kakigori—Japanese shaved ice—Horio’s creations elevate this traditional summer treat, showcasing her meticulous technique and passion for dessert. It’s an exciting evolution for fans of Florilège who crave a sweet respite from the restaurant’s robust tasting menus.
Further expanding the brand’s reach, Kawate has joined forces with his friend and fellow chef Zaiyu Hasegawa from Den to create Den Kushi Flori. This joint venture reflects their shared love for innovative cuisine and camaraderie cultivated over years of friendship—a fusion of flavors that extends beyond borders, with a successful expansion to Bangkok. Such collaborations signify the living, breathing nature of the culinary world, where ideas flow freely and chefs inspire one another.
Dining at Florilège is a multi-sensory experience, where every aspect—from the visual artistry of the dishes to the aroma wafting from the kitchen—converges. The meticulously curated tasting menus are testimonials to Kawate’s artistry, reflecting his no-nonsense approach and highlighting his intriguing personality. Guests savor a series of beautifully plated dishes, each accompanied by a narrative that dives deep into the inspiration and craftsmanship behind them.
As the plates arrive, diners can witness not just the execution of each dish but also the passion infused into them. The choice of ingredients, the finesse in presentation, and the harmonious balance of flavors all encapsulate Kawate’s philosophy. Interaction with the kitchen staff transforms the meal into a shared experience, where guests can engage in conversation about the dishes, ingredients, and techniques.
In an age where dining has become increasingly transactional, Florilège reinvents it as a communal, theatrical affair, rooted deeply in a chef’s journey and a shared love for food. The plush counter seating transforms the act of dining into an interactive performance, inviting guests into the heart of the culinary creation process. Chef Kawate’s vision, coupled with his commitment to sustainability and innovation, ensures that every dining experience at Florilège is not only memorable but also impactful.
As Florilège continues to redefine the contours of fine dining in Tokyo, it stands as a beacon of culinary creativity, a tribute to the artistry of food, and a testament to the importance of nurturing the environment. For anyone seeking an extraordinary dining experience that goes beyond mere sustenance, a visit to Florilège promises to be a celebration of flavor, craftsmanship, and community.
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