Considered to be one of the 50 best restaurants in the world, Florilège is definitely one place to consider if you’re really looking to impress. Founded by the rather famous chef Hiroyasu Kawate, this restaurant offer a type of French-Japanese fusion that has been uniquely perfected by Hiroyasu Kawate during his time working and training in both Japan and France. The restaurant has only 16 seats at the counter and six others in a private room, so if you don’t want to miss out, be sure to book well, well, well in advance.

L’Effervescence is one of the restaurants selected, alongside Lature, Florilège, NARISAWA, Sincère and Quintessence. Whether they’re engaged in reducing waste, shrinking their environmental impact, preserving natural resources, protecting endangered species or supporting local, environmentally responsible producers, all these restaurants embody an inspiring and virtuous vision that Michelin is eager to recognize and reward.

After three years working at the two-Michelin-starred restaurant Florilège, Natsuko Shoji went on to open her own single-table restaurant Été, where her fruit-topped cakes would eventually earn her the title of Asia’s Best Pastry Chef in 2020. Two years on, the 27-year-old chef has been presented with yet another award by 50 Best for being Asia’s Best Female Chef 2022.

is a star-studded, award-winning restaurant in the Minato-ku neighborhood in Tokyo. Chef Kawate’s dream of a “Table d’hôte” style French restaurant where guests can share a large table with all guests has led the establishment to be one of the best restaurants in Tokyo, including earning two Michelin stars, a Michelin Green Star and World’s & Asia’s 50 Best. With its sustainability initiatives and plant-based menus, the team is committed to serving more vegetables and less meat and seafood, with local fresh ingredients, to delight the guests with Japanese warmth and finesse.

Chef Hirosayu Kawate’s Florilege represents one of the best for season-driven Japanese ingredients and flavors transformed into creative, contemporary dishes via French technique. September 2023 saw a relocation to Azabudai Hills, a single “Table d’hôte” communal chef’s table approach for direct interaction with all guests, and emphasis on plants and produce (the optional juice pairing is mind-blowing with bright Japanese citrus and other transcendently aromatic fruits and herbs). You’ll yearn to relive this meal for years to come.

The modern French restaurant is another global favourite, serving beautifully presented dishes in the open kitchen surrounded by a U-shaped counter. Its name derives from the French word for “anthology”, and head chef Hiroyasu Kawate intricately curates an omakase course with a collection of poetic creations. Their signature “Sustainability” beef carpaccio perfectly reflects this vision - it is served with a card, which explains that instead of cattle, Kawate intentionally selects Miyazaki cows that have calved at least once.

Another young chef who is cooking up a storm of creativity is Hiroyasu Kawate at his bijou restaurant Florilege, in the residential back streets of Aoyama. An alumnus of Quintessence in Shirokanedai, Kawate’s inventive modern dishes take flight well beyond the usual parameters of French cuisine. Two examples: his homage in miniature to ishi-yaki imo (winter sweet potatoes baked in their skins); and his manju dumplings stuffed with pigeon simmered in port wine.

The Peninsula Tokyo is known for its luxurious suites and prime location, placing you in proximity to some of Tokyo's finest dining establishments, including Florilège. Moreover, the famed Dentucky Fried Chicken takes its name from the playful fusion of 'Den,' from the posh restaurant it originates from, and 'Kentucky,' home to America's favorite fried chicken recipe, symbolizing a perfect blend of Japanese and American culinary influences.

The modern French restaurant is another global favourite, serving beautifully presented dishes in the extended counter integrated with the open kitchen. Its name derives from the French word for “anthology”, and Head Chef Hiroyasu Kawate intricately curates an omakase course with a collection of poetic creations. No two visits will ever be the same, with an ever-evolving innovative menu and conscientiously chosen seasonal ingredients.

During my recent trip to Tokyo at the end of 2017, I visited four different one-Michelin star restaurants – Sublime (Innovative), Abysse, Florilège and Nabeno-Ism (French). The visits were coincidentally done in alphabetical sequence. The following accounts are not intended as full-length reviews of the restaurants, but serve as a collection of thoughts I have on my experiences at the respective restaurants.

Florilège, located in Shibuya, is a culinary gem that offers a modern twist on French cuisine. The restaurant’s chic and contemporary design creates an engaging and romantic atmosphere with its open kitchen and counter seating. Chef Hiroyasu Kawate’s innovative dishes, which highlight sustainable and locally sourced ingredients, have earned Florilège two Michelin stars.

Ten other restaurants in Japan joined Den on the list, including Florilege (Tokyo, No. 3), La Cime (Osaka, No. 6), Sazenka (Tokyo, No. 11), Ode (Tokyo, No. 13), Villa Aida (Wakayama, No. 14), Narisawa (Tokyo, No. 15), Sezanne (Tokyo, No. 17), La Maison de la Nature Goh (Fukuoka, No. 36), Été (Tokyo, No. 42) and Cenci (Kyoto, No. 43).

Owner-chef Natsuko Shoji opened this restaurant independently after gaining training at the popular restaurant Florilege. Mr. Shoji, who is talented as a pastry chef as well as a chef, uses a wide variety of Japanese ingredients to create beautiful dishes based on French cuisine. Each delicate and artistic dish impresses the visitor.

Florilège, meaning anthology in French, presents an innovative approach to French cuisine with Japanese inflections. Chef Hiroyasu Kawate’s passion for locally sourced ingredients and inventive techniques has earned the restaurant a Michelin star. The intimate counter seating allows guests to witness the magic behind each dish.

It mixes French taste with Japanese style, making it perfect for romantic dinners or small parties. Here, each dish brings the best of the season, crafted creatively to please your taste buds, all served with elegance. Why we love it: Florilege stands out in Tokyo's busy food scene by blending two worlds in an exciting way.

Florilège is considered one of the best French restaurants in Tokyo. Meaning anthology in French, it is the stage for chef Hiroyasu Kawate’s imaginative modern French cooking. In 2016 the restaurant won the One To Watch Award, and listed itself within the top five of Asia’s 50 Best Restaurants, consecutively for two years.

At Florilege, Chef Hiroyasu Kawate welcomes customers to taste his inventive take on French-Japanese fusion cuisine. Set off on a culinary adventure of originality and invention. This small restaurant, nestled in the hip Jingumae area, provides couples with a front-row ticket to a unique culinary experience.

If you are wondering if the hype around Florilege Asia’s 50 Best is deserved, it is – totally and undeniably. Allow yourself to be woven into Florilege’s beautiful anthology of stories presented by a Japanese culinary ambassador and leader of French cuisine in Tokyo. Every plate is a stunning displa ...

Shoji guides 50 Best through the recipes and inspirations for the signature dishes that made her nameAfter spending her formative years training under Hiroyasu Kawate of Florilège, ranked No.39 in The World’s 50 Best Restaurants 2021, Natsuko Shoji decided to take a bold leap at the age of 24.

Japan, 〒105-0001 Tokyo, Minato City, Toranomon, 5-chōme−10−７ 麻布台ヒルズ ガーデンプラザD 2F. Florilège provides a relaxed counter dining experience in Tokyo led by Chef Hiroyasu Kawate. The open kitchen lets you see the team at work while they highlight local ingredients in a thoughtful, minimalist way.

Florilège, open for lunch, presents a fresh take on French cuisine inspired by Japan's kaiseki dining tradition. With exceptional flavors, a meticulously crafted ambiance, and outstanding service, it's a place you'll want to revisit time and again. >> “Florilege” Online Reservation

I truly admire Chef Kawate, and many chefs that I know also praise his talent. Beyond his cooking skill, I applaud his philosophy. I’m one of those who believe in reducing food waste, fighting hunger and preserving the environment.

A few restaurants I have on my future dining list are Narisawa in Minami Aoyama, L’Effervessence in Nishi Azabu, Den in Shibuya, and Florilège in Harajuku. In my next life, I’d like to be a food inspector for the Michelin Guides.

2 Chome-5-4 JingumaeShibuya City, Tokyo 150-0001, Japan(813) 6440-0878. Florilège’s famed, French-inspired tasting menus and drink pairings are served at a counter surrounding a demonstration kitchen.