Located in Gaienmae, Tokyo, leading by Chef Hiroyasu Kawate, the morden French restaurant “Florilege” is a world gourmet guide award restaurant which also in the selection of “Asia's 50 Best Restaurants”.
“Florilège” means a collection of beautiful poems like flowers. These poems are made by warm hearted people. Restaurant Florilège is also a collection of respect and passion by the producers and chefs, and also warm support by others.
The chefs deliver meals to each customer, so that the customer know the background of the ingredients, seasonal aspects of the meal, and Japanese food culture. The chefs bring out the best in the ingredients from the Mother Nature or various producers. The meals are made with a variety of sophisticated techniques and presented in beautiful Japanese plates and bowls.
Restaurant Information
- Style: French Style Restaurant
- Address: B1 SEIZAN Gaien, 2-5-4, Jingumae, Shibuya ward, Tokyo
- Telephone: 03-6440-0878
- Opening Hours: 12:00 - 13:00 (Last order) 18:00 - 19:00 (Last order)
- Number of seats: 22 seats (16 seats at a counter, 6 seats in private rooms)
Ranking
- 2 stars in Michelin Tokyo 2021
- No.39 in World’s 50 Best 2021
- No.7 in Asia’s 50 Best 2021
- "One to Watch" in Asia's 50 Best 2016
Price
- Lunch Course 6or7 dishes: ￥7,500
- Dinner Course 11 dishes: ￥15,000
- (Exclude sales tax and 10% service charge)
Reservation
Restaurant Florilège only accepts the reservation Pocket-concierge or the hotel concierge counter from the customers staying.
Reservations are accepted two months in advance.
Reservation: 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 most of his other male relatives are chefs. He made the decision to specialise in French food in high school and spent his formative kitchen years in Paris. He’s also held senior positions in some of Tokyo’s most famous restaurants, such as “Le Bourguignon” in Roppongi and “Quintessence” in Gotenyama, becoming one of the world most famous chef with his own impaction in this field.
