Florilège

French restaurant · Minato

Florilège

French restaurant · Minato

Japan, 〒105-0001 Tokyo, Minato City, Toranomon, 5 Chome−10−7 麻布台ヒルズガーデンプラザD 2F

Highlights

Florilège is a chic, light-filled haven in Tokyo, offering innovative French tasting menus and drink pairings masterfully crafted with seasonal Japanese ingredients.

Japan, 〒105-0001 Tokyo, Minato City, Toranomon, 5 Chome−10−7 麻布台ヒルズガーデンプラザD 2F Get directions

aoyama-florilege.jp

@restaurant_florilege

¥10,000+

@michelinguide

"The two MICHELIN star and MICHELIN Green Star restaurant Florilege, led by Chef Hiroyasu Kawate, emphasizes sustainable, plant-based cuisine. Recently relocated to Azabudai Hills, the restaurant features a communal 'table d'hôte' dining style and focuses on unique Japanese vegetables like 'Kyo-yasai'. Kawate aims to create memorable dishes by focusing on the cooking process rather than the ingredients' inherent characteristics." - Kyoko Nakayama

Florilege, A Pioneer in Tokyo-Style Plant-Based Cuisine

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@theworlds50best

"Rank: #30 "Plush counter seating runs three sides of a large open kitchen where chef Hiroyasu Kawate and his crew work, allowing guests to watch as they prepare tasting menus of creative French cuisine. It’s a theatrical ringside setting that blurs the gap between front and back of house, opening up face-to-face interactions with guests throughout the meal."

https://www.theworlds50best.com/the-list/21-30/florilege.html

The World's 50 Best Restaurants - 2022

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@theworlds50best

"Rank: #39 "Consistently ranked in the top 10 of Asia’s 50 Best Restaurants and with a flurry of accolades over recent years, Florilège is the hit restaurant from young Japanese chef Hiroyasu Kawate. It’s an intimate experience set around a 22-seat counter where the chefs cook everything right in front of the guest."

The World's 50 Best Restaurants - 2021

View Postcard for Florilège

@theworlds50best

"Rank: #7 "Plush counter seating runs three sides of a large open kitchen where chef Hiroyasu Kawate and his crew work, allowing guests to watch as they prepares tasting menus of creative French cuisine. It’s a theatrical ringside setting that blurs the gap between front and back of house, opening up face-to-face interactions with guests throughout the meal."

https://www.theworlds50best.com/asia/en/the-list/1-10/florilege.html

Asia's 50 Best Restaurants 2021: Japan

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@michelinguide

"Florilège where the chef serves a French cuisine presented in Japanese plates and bowls." - Rachel Tan

The Results: 2018 MICHELIN Guide Tokyo Launched

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Ken Wong

Google

I seldom post negative reviews but after dining here, I’m not sure why Florilege got 2 stars. Here’s my experience… FOOD: most of the food tasted bland to me. You can say it’s letting the ingredients natural flavor shine or just that there isn’t much cooking technique. Once in a while, you will find an element that tips the taste scale and you wonder why the contrast. Sequence of the dishes is also weird, especially the egg dish. At that stage, the dish’s taste and texture just didn’t match. Simply, I don’t understand the intent that the chef had. SERVICE: mechanical, especially if you are non-Japanese speaking. Not much communication from the staff and me and my wife had to figure out everything ourselves. Not the usual attentive service you will expect from a restaurant like this. I told the staff that the duck was a tad undercooked. After going away for 10mins, he returned and simply said “it’s red meat, what do you want to do about it.” Overall they made us feel unwelcome and isolated. OVERALL: Not a great experience if you are non-Japanese speaking. There are tons of great restaurants in Tokyo, skip this.

Sakthi Balan

Google

Dear Florilège team, thank you for allowing me to spend my birthday with you. The hospitality and food standards are most certainly impeccable and the creative process behind it is most definitely remarkable ! The companionship and presence of all staff is significant and most importantly warm ! I would like to sincerely express my gratitude towards Takeshi-san who made every moment special and each dish to be well represented and explained ! Once again thank you so much for tonight !

Xingru Zhuo

Google

Love the ambience - open kitchen makes it refreshing and different from your typical fine dining experience. I was there for dinner with wine pairing - at USD 150+ it’s very affordable for a restaurant of this standard. How to book: their website opens for booking one month in advance so just make sure you set an alarm to book right as it opens. Plus point: it allows for single person reservation- which I noticed is quite challenging for Japanese restaurants online booking - usually they don’t accept. Florilege is good with vegan options. If you are carnivorous, you might find this not meaty enough.

Alice Amuda

Google

We had a great experience at Florilège the food was excellent, beautifully presented, and they were very thoughtful in accommodating our dietary restrictions. The staff was attentive and the overall atmosphere was refined yet welcoming. The only downside was the unexpected additional charge for water and tea, which came out to about $62 USD. It would have been helpful to be informed of this beforehand, as it caught us by surprise. Overall, a memorable dining experience with fantastic food and service, I am still in love with the cute menu memento.

Alexandre Lafleur

Google

A decent dinner but no dish really stood out in a memorable way that would be expected from a 2 Michelin star restaurant (and we’ve been to plenty around the world). The duck was very good but that’s the only dish I really remember. The space is beautiful and we were basically seated in the kitchen, but it was obvious that we were at the “foreigners” side of the dining room and that all the Japanese clients were on the other side - this was our only time in Tokyo that we really felt a blatant segregation like that. Wine pairings were very nicely chosen but would have enjoyed more Japanese products!

Yann Echelard

Google

Florilège is one of my favorite restaurant anywhere… and I’ve spent significant time in NYC, Paris, Boston, and Montreal and traveled extensively to great food towns like SF, Barcelona, Lyon, Shanghai, Seoul, and of course Tokyo and Osaka. I’ve been there at least 5-6 times with my wife (who lives in Tokyo); but, today was the first time at the new location. The experience is similar as before - mostly counter seating around the kitchen area, with a couple of tables to the side. The old location was in a basement and a bit dark - now the place is flooded with natural light. As before, they change the menu regularly (every 2 months, I was told) and every dish is an interesting take on a central ingredient - the vegetable dishes are more inventive (to my taste); the meat dish(es) seem more conventional (in my experience…) but outstanding. As before, very nice selection of wines by the glass, inventive cocktails, very good service. Highly recommended, if you’re planning a trip to Tokyo - try to snag a table (probably 2 months in advance…). I’ve been there for lunch or for dinner, either were wonderful - very consistent.

Bir Luno

Google

I had dinner there & was really disappointed with the staffs.First,they put the beets plate in front of us and left without explaining the food when other table’s plate’s were explained to them before eating.It didn’t help there’s no menu to explain what’s in it so we had no idea what we’re about to eat.Second,server asked us what water we want and halfway the course, he never served it to us so i had to ask for water & he asked us again what kind of water we want.They had way too many staffs on the floor roaming around i don’t know why we had to experience that.Third,i went to the restroom and came back with my napkin unfolded.They didn’t even try to fold it.Fourth,they gave us the menu on an envelope at the very end.I mean what are we going to do with those?we needed it while dining not after we’re done eating. Experience also affects the taste for me.It left a bad taste in my mouth.I was expecting a michelin star experience and it didn’t even come close to that.

Serene Dubois-Lee

Google

I am always interested in French restaurants run by Japanese Chefs as in my experience they have understood that “French” cuisine is not really about the type of food, but the marriage of ingredients, the use (and eventually experimentation) of different cooking techniques and the whole dining experience. I am very fussy with food as there are too many things I do not eat - so it’s rare for me to go for a “surprise”menu. But my desire to try out Florilège and my assumption that I should be able to handle most vegetables cooked properly and with finesse made me give this a try and I must say that I was very glad I did that. It was a bright dining area next to the open kitchen and I was seated between a young Danish couple and a lone Japanese diner. There were also another couple speaking Mandarin and another speaking Cantonese at the table. The staff was friendly and professional, taking the time to explain each dish and filling up our glasses regularly. I appreciated that we could opt just for sparkling water as I’m trying to choose my calories and could live with less alcohol or caloric drinks. Every dish was interesting and delicious and the portions were just right. It was worth the effort making sure I booked the restaurant a month earlier and postponing my train journey to Nagoya so that I could lunch at Florilège.