In this guide
Florilège (フロリレージュ)
Located in Gaienmae, Tokyo and led by Chef Hiroyasu Kawate, the modern French restaurant Florilège is a globally acclaimed dining destination, also selected for Asia’s 50 Best Restaurants.
“Florilège” means a collection of beautiful poems, like flowers—created by warm-hearted people. Restaurant Florilège is likewise a collection of respect and passion from producers and chefs, supported by the warmth of those around them.
Here, chefs deliver dishes directly to each guest, sharing the stories behind the ingredients, the seasonal character of the cuisine, and aspects of Japanese food culture. They draw out the best of ingredients from Mother Nature and dedicated producers, using a range of refined techniques, and present each course on beautiful Japanese plates and bowls.
Restaurant Information
- Style: French-style restaurant
- Address: B1 SEIZAN Gaien, 2-5-4 Jingumae, Shibuya-ku, Tokyo
- Telephone: 03-6440-0878
- Opening Hours:
- 12:00–13:00 (last order)
- 18:00–19:00 (last order)
- Seats: 22 total (16 counter seats, 6 seats in private rooms)
Ranking
- 2 stars, Michelin Tokyo 2021
- No. 39, World’s 50 Best 2021
- No. 7, Asia’s 50 Best 2021
- “One to Watch”, Asia’s 50 Best 2016
Price
- Lunch course (6 or 7 dishes): ￥7,500
- Dinner course (11 dishes): ￥15,000
- (Sales tax and 10% service charge not included)
Reservations
Florilège accepts reservations only via Pocket Concierge, or through the hotel concierge counter for staying guests.
- Booking window: Up to two months in advance
- Reservation link: https://www.tablecheck.com/en/shops/florilege/reserve
Chef
Chef Hiroyasu Kawate was born into the restaurant business. His father ran a Western-style restaurant, and many of his male relatives are chefs. He decided to specialize in French cuisine while in high school and spent his formative kitchen years in Paris. He has also held senior positions at some of Tokyo’s most famous restaurants, including Le Bourguignon in Roppongi and Quintessence in Gotenyama, becoming one of the world’s most renowned chefs, with his own impact in the field.
