Florilège

After a debut in Minamiaoyama and an engagement in Gaiemmae, Florilège has taken a new stage in Azabudai. In his latest foray, Chef Hiroyasu Kawate enters the world of table d’hôte: guests are seated around a single large table to share the joy of good food and conversation. Another change is a switch to plant-based cuisine, with the accent on vegetables. With his eye on the future, Kawate is promoting the cause of sustainability.

Seasonal Tasting Menus

• Florilège offers a unique tasting menu that changes with the seasons, showcasing the freshest ingredients available at that time.

Open Kitchen Concept

• The restaurant features an open kitchen where diners can watch the chefs at work, creating a more immersive dining experience.

Fusion of French and Japanese Cuisine

• Florilège masterfully blends French culinary techniques with Japanese flavors and ingredients, creating a distinctive and innovative dining experience.

Tasting Menu

• Lunch: ¥10,000
• Dinner: ¥20,000

Signature Dishes

• Grilled eggplant ravioli with kelp (standout dish of the season)