Florilège

A celebration of all things plant-based, at Florilège chef Hiroyasu Kawate puts a contemporary French-accent on Japan’s exceptional seasonal bounties. The restaurant comprises a 16-seater table—conversation and interaction with other diners is encouraged—and a knowledgable team of staff who are essential in helping everyone understand the provenance of ingredients in every dish. Kawate hails from a family of chefs and, growing up, he had little doubt that he wanted to follow the same path. After working for a year at Le Jardin des Sens in Montpellier in France, he returned to Tokyo in 2007 as sous chef at Quintessence under chef Shuzo Kishida before opening Florilège in 2009. In the autumn of 2023, the restaurant relocated to the city’s tallest building in ultra-modern Azabudai Hills.

Tatler Tip

Even if you don’t choose the vegetarian course, you can request a vegetable main dish instead of meat when making your reservation, depending on your preference.