Florilège : Restaurant gastronomique franco-japonais à Tokyo
Situé dans le quartier de Jingūmae à Shibuya, Florilège a été ouvert en 2014 par le chef Hiroyasu Kawate, formé à la fois au Japon et en France. Ce restaurant gastronomique s’est rapidement distingué par son approche innovante de la cuisine franco-japonaise, obtenant deux étoiles Michelin et une étoile verte pour sa gastronomie durable. La réputation de Florilège ne cesse de croître, figurant parmi les meilleures tables d’Asie et du monde, notamment dans le classement des 50 Best Restaurants 2024.
Ce restaurant se spécialise dans une cuisine fusion raffinée, alliant techniques françaises et saveurs japonaises. Le menu à 55 dollars propose un déjeuner en 7 plats, tandis que le dîner offre une expérience complète avec 11 plats, mettant en avant des ingrédients durables et une présentation artistique. La carte des vins, principalement naturelle, accompagne parfaitement chaque plat, renforçant l’expérience culinaire unique proposée par le chef Kawate.
L’ambiance de Florilège est à la fois intime et sophistiquée, avec un décor moderne et épuré. La salle, située en sous-sol, dispose d’un comptoir en pierre sombre autour duquel les convives peuvent admirer la cuisine en action. La décoration met en valeur une esthétique japonaise contemporaine, avec des arrangements floraux élégants et une atmosphère chaleureuse, idéale pour une expérience gastronomique mémorable.
Vos retours sont importants pour nous. Si vous avez remarqué une erreur concernant ce lieu, merci de nous en informer pour que nous puissions la corriger.
Nous récupérons automatiquement les informations disponibles sur votre lieu. Si jamais celles-ci ne sont pas correctes, connectez-vous gratuitement sur notre tableau de bord pour les modifier et bonus, accédez à vos statistiques détaillées.
Modifier les informations de votre lieu
The World's 50 Best Restaurants
@theworlds50best
"#27 - French-Japanese cuisine from a master in the kitchen"
TOKYO THE 50 BEST RESTAURANTS 2018 for Adults
@tokyothe50bestrestaurants2018
"A chef gaining attention from overseas High display performance As “Florilege” has been elected to the “Asia's 50 Best Restaurants 2017” it is attracted attention from overseas. The owner chef, Mr. Hiroyasu Kawate, creates food with the vision for a better future. He provides only one course dinner. This innovative meal, is created to directly enhance the Umami of the main ingredients. Simple yet creating a delicious meal that leaves a strong impact. The dishes on the menu have all different themes to convey a message from the chef and the producers. 11 dishes with a theme that conveys the purpose of creating the dish, focusing on one ingredient, will deliver that message. For example, “projection” = “potato”, is a creation where the season is projected using the plate and the food. A wooden plate with growth rings, Kintoki-imo(Japanese sweet potato) and leaves from Hoji-cha(Japanese green tea) are used, and arranged like the winter dish, roasted sweet potato. The scent from the smoke appeals to the five senses. Mr. Kawate, the chef, also a qualified sommelier will suggests wine and cocktails that matches perfectly with the food. Mr. Kawate continuing spreading his messages, as well as attending to the problem of food loss, is also drawing attention from overseas."
東京 大人のための 極上レストラン50選 2018年版
@東京大人のための極上レストラン50選2018年版
"海外から注目を集める川手シェフ。 高い演出力でメッセージを表現。 2017年の「アジアのベストレストラン50」にも選出された「フロリレージュ」。川手寛康シェフは、食を通じて未来をより良い方向に変えたいという想いで、料理に取り組んでいる。 提供するコースはひとつ。革新的な料理は、メインとなる素材のストレートな旨みが際立つ。シンプルに素材が生きた料理はインパクトある力強い味わいだ。生産者、料理人の思いを伝えるため、テーマを掲げてメニューを構成。11品の各々に調理の目的となるテーマを付け、一つの素材に注目し、そのメッセージを伝える。例えば「投影」＝「芋」では、季節を投影させたイメージを皿と料理で表現。年輪のような木の器に金時芋とほうじ茶の葉を使い、冬の焼き芋の様子に見立てている。立ち昇る煙から漂う香りも合わせ、五感に訴える料理の演出を行う。 ソムリエの資格も持つ川手シェフがワインやカクテルのペアリングも提案。ダイナミックなコの字型のカウンターでは「食」を全身で感じられる。フードロスの問題にも取り組み、世界へ発信を続ける川手シェフの動向は海外からも注目されている。"
Sean Glass
@sdotglass
Tokyo Dining Out - Marie Claire Style
@marieclairestyle
Reissue cafe
3 Chome-25-7 Jingūmae, Shibuya-ku, Tōkyō-to 150-0001, Japon
Ajouté par769 utilisateurs
さくら亭
3 Chome-20-1 Jingumae, Shibuya, Tokyo 150-0001, Japon
Ajouté par590 utilisateurs
KOFFEE MAMEYA
4 Chome-15-3 Jingūmae, Shibuya-ku, Tōkyō-to 150-0001, Japon
Ajouté par586 utilisateurs
HARAJUKU VILLAGE
Japon, 〒150-0001 Tokyo, Shibuya City, Jingūmae, 3-chōme−27−１４ K harajuku 4
Ajouté par319 utilisateurs
DESIGN FESTA GALLERY
3 Chome-20-18 Jingūmae, 渋谷区 Shibuya-ku, Tōkyō-to 150-0001, Japon
Ajouté par266 utilisateurs
2nd STREET原宿店【古着 ブランド洋服 バッグ等の買取・中古販売】
Japon, 〒150-0001 東京都渋谷区Jingūmae, 4 Chome−26, 神宮前４丁目２６番４号
Ajouté par205 utilisateurs
BerBerJin
Japon, 〒150-0001 Tokyo, Shibuya, Jingumae, 3 Chome−26-11 原宿SHビル
Ajouté par181 utilisateurs
LATTEST
Japon, 〒150ー0001 東京都渋谷区 神宮前３丁目５−２
Ajouté par176 utilisateurs
Harajuku
Harajuku, Shibuya, Tokyo 150-0001, Japon
Ajouté par177 utilisateurs
B-Side Label
4 150 0001, 4 Chome-25-7 Jingumae, Shibuya, Tokyo 150-0001, Japon
Ajouté par123 utilisateurs
"Gert de Mangeleer Vegetarisch Is ook al bij ons geweest"
@
"2 michelin stars for fair price"
@kseniama
"expérience d'un Gastro 2 étoiles 50€"
@vinc.terrien
"50 Best Restaurants 2025 ⭐️ ⭐️ "
@
"2 étoiles Michelin 1 étoile verte N21 50best 26 places au comptoir"
@
"Unter den 50 besten Restaurants der Welt "
@
"french / japanese top 50 restaurant "
@
"Resto franco-Japonais, deux étoiles, menu à 120 euros"
@
"Reco Laurent Guez Les Échos nov23 2 étoiles Michelin et une étoile verte Resa 3 mois avant Lunch short menu: ¥10,000 per person Dinner full menu: ¥20,000 per person Both lunch menu and dinner menu are available at lunch time Main course is either "MEAT" dish or "VEGGIE" dish at your choice. Kindly request you to input EITHER ONE on an online form. Please be aware that a 10% service charge will be added to the total amount of your bill."
@guithalie
"2 Michelin stars 2025 1 Green Star (sustainable gastronomy) 36th of World’s 50 Best Restaurants 2025 (21st in 2024) Chef Hiroyasu Kawate Lunch $70pp, Dinner $140pp The long table bears a close resemblance to the dining tables of European nobility. Dinner is served table d’hôte: guests gather around a single large table, sharing the joy of good food and conversation. Reading the mood of the era, Chef Hiroyasu Kawate serves up delicious food and eco-consciousness, actively incorporating plant-based ingredients. The choice of vegetarian dishes as main meals is a new twist. Whether vegetarian or vegan, the fare blazes a fresh trail in vegetable cuisine."
@nchavotier
"2 sterren denk ik, aanrader van Gert De Mangeleer"
@
"2F Garden Plaza D Azabudai Hills, 5-10-7, Toranomon, Minato-ku, Tokyo https://guide.michelin.com/fr/fr/tokyo-region/tokyo/restaurant/florilege"
@
"2 estrellas michelin por 55€. Pedir menu degustacion de 11 platos"
@
"2 étoiles, restaurant français "
@1max2
"Japanese French fine dining "
@tillyborthwick01
"#27 - French-Japanese cuisine from a master in the kitchen"
@
"2 étoiles Franco-japonais"
@laure.marcus57
"Florilege 2 star Michelin with 55 USD 7-course meal Must have reservation"
@
"A ete elu 3e meilleure resto d’asie. Reservation a faire ++"
@
"2025 50Best Resto #36 (Asia #17) ##21 2024 50Best Restaurants (#2 Asia) #27 2023 Top50 Best Restaurants (#7 Asia) #30 2022 Top50 Best Restaurants (#3 Asia) #39 2021 Top50 Best Restaurants (#7 Asia) #63 2019 Top50 Best Restaurants"
@
"WorldBest50restaurant 2022: #30"
@
"What is it? Florilège’s owner-chef Hiroyasu Kawate has trained both in Japan and France, and brings together flavours and techniques of the two cuisines in his elegant, basement-level restaurant. Why go? Of all his inventive, beautifully plated dishes, the aged beef carpaccio with smoked potato puree, beetroot puree and red apple sorbet is a standout. The dish demonstrates the restaurant’s expert use of sustainable ingredients while reducing food waste. There are only 16 seats at the counter (plus six more in a private room), so book ahead. Don’t miss: Keep an eye out for pop-up events announced on Instagram as Florilège tends to host seasonal kakigori shaved ice and tsukemen ramen days at the restaurant."
@siemersmaarten
"60€ a testa Ristorante con 2 stelle Michelin ⭐⭐"
@roberta.samoil
"#30 50BEST // #CNT : $$$ Florilège is the kind of restaurant that could get by on looks alone. At the center of the space is an open kitchen with a charcoal-grey stone counter that doubles as a plating station and a display for lavish ikebana floral installations. The dramatic setting is the perfect stage for the Japanese-inflected modernist French cooking dreamt up by Hiroyasu Kawate, who trained under the legendary chef Shuzo Kishida at Quintessence before striking out on his own. "I want to create the kind of food that you can only have here, in my restaurant," he explains of his mission to stand out in both aesthetics and cuisine. / Tell us about your first impressions when you arrived. Florilège is the kind of restaurant that could get by on looks alone. At the center of the space is an open kitchen with a charcoal-grey stone counter that doubles as a plating station and a display for lavish ikebana floral installations. The dramatic setting is the perfect stage for the Japanese-inflected modernist French cooking dreamt up by Hiroyasu Kawate, who trained under the legendary chef Shuzo Kishida at Quintessence before striking out on his own. "I want to create the kind of food that you can only have here, in my restaurant," he explains of his mission to stand out in both aesthetics and cuisine. What was the crowd like? The stylish, international crowd makes sense given the fusion menu. What should we be drinking? The incessantly imaginative cuisine pairs well with a selection of mostly natural wines from France, Australia, and Japan. Sommelier Hironobu Hara throws in some sake to keep things interesting and concocts creative non-alcoholic pairings, often accentuated with elaborate floral arrangements. Main event: the food. Give us the lowdown—especially what not to miss. The flash-seared sanma (saury) rosette, wrapped around slivers of gingery myoga and served in a buttery, caviar-topped emulsion is a perfect representation of the creative menu. Other dishes, like umami-laden egg custard covered with shiitake mushrooms and truffles and roasted guinea fowl on a bed of smoked hay, elicit applause from around the dining room. And how did the front-of-house folks treat you? Kawate frequently invites internationally acclaimed chefs, like Gert De Mangeleer of three-Michelin-starred Hertog Jan in Belgium, for special collaboration dinners. What’s the real-real on why we’re coming here? Whether you’re trying to impress your soulmate or the serious gastronome in your life, you can’t go wrong at Florilège. "
@
"#3 Best Restaurants 2022 Asia List & #2 2024; Creative French with 2 Michelin Stars. Hours: L&D. "
@
"Top 30 best restaurants in the world 2022"
@
"In the world’s 50 best restaurants 2021"
@
"Stellato Marco Togni 50 best restaurant al mondo "
@
"63 ème 50 best.5 ème 50 best Asia. 2 étoiles Michelin. Alternative à Den.Fusion nippo-francaise.Chef: Hiroyasu Kawate."
@
"63rd best restaurant in the world"
@pelevy55
"A chef gaining attention from overseas High display performance As “Florilege” has been elected to the “Asia's 50 Best Restaurants 2017” it is attracted attention from overseas. The owner chef, Mr. Hiroyasu Kawate, creates food with the vision for a better future. He provides only one course dinner. This innovative meal, is created to directly enhance the Umami of the main ingredients. Simple yet creating a delicious meal that leaves a strong impact. The dishes on the menu have all different themes to convey a message from the chef and the producers. 11 dishes with a theme that conveys the purpose of creating the dish, focusing on one ingredient, will deliver that message. For example, “projection” = “potato”, is a creation where the season is projected using the plate and the food. A wooden plate with growth rings, Kintoki-imo(Japanese sweet potato) and leaves from Hoji-cha(Japanese green tea) are used, and arranged like the winter dish, roasted sweet potato. The scent from the smoke appeals to the five senses. Mr. Kawate, the chef, also a qualified sommelier will suggests wine and cocktails that matches perfectly with the food. Mr. Kawate continuing spreading his messages, as well as attending to the problem of food loss, is also drawing attention from overseas."
@
"Felt really to have had the opportunity to experience @restaurant_florilege. One of the most unforgettable meals I’ve had. I had at least 4 existential crisis during the meal! Thank you @hiroyasu_kawate for the amazing hospitality!"
@
"50 best (51 a 100 de 2019)"
@
"Aangeraden door Sergio Herman"
@
"Recommended by Sandra, fusion French seasonal produced. We seated at the semi private room of 4 but counter has nice atmosphere. "
@
"Luxury, but lunch is a good deal relative to how good this restaurant is (2 michelin stars, japanese ingredients with french techniques)"
@
"A chef gaining attention from overseas High display performance As “Florilege” has been elected to the “Asia's 50 Best Restaurants 2017” it is attracted attention from overseas. The owner chef, Mr. Hiroyasu Kawate, creates food with the vision for a better future. He provides only one course dinner. This innovative meal, is created to directly enhance the Umami of the main ingredients. Simple yet creating a delicious meal that leaves a strong impact. The dishes on the menu have all different themes to convey a message from the chef and the producers. 11 dishes with a theme that conveys the purpose of creating the dish, focusing on one ingredient, will deliver that message. For example, “projection” = “potato”, is a creation where the season is projected using the plate and the food. A wooden plate with growth rings, Kintoki-imo(Japanese sweet potato) and leaves from Hoji-cha(Japanese green tea) are used, and arranged like the winter dish, roasted sweet potato. The scent from the smoke appeals to the five senses. Mr. Kawate, the chef, also a qualified sommelier will suggests wine and cocktails that matches perfectly with the food. Mr. Kawate continuing spreading his messages, as well as attending to the problem of food loss, is also drawing attention from overseas."
@
"海外から注目を集める川手シェフ。 高い演出力でメッセージを表現。 2017年の「アジアのベストレストラン50」にも選出された「フロリレージュ」。川手寛康シェフは、食を通じて未来をより良い方向に変えたいという想いで、料理に取り組んでいる。 提供するコースはひとつ。革新的な料理は、メインとなる素材のストレートな旨みが際立つ。シンプルに素材が生きた料理はインパクトある力強い味わいだ。生産者、料理人の思いを伝えるため、テーマを掲げてメニューを構成。11品の各々に調理の目的となるテーマを付け、一つの素材に注目し、そのメッセージを伝える。例えば「投影」＝「芋」では、季節を投影させたイメージを皿と料理で表現。年輪のような木の器に金時芋とほうじ茶の葉を使い、冬の焼き芋の様子に見立てている。立ち昇る煙から漂う香りも合わせ、五感に訴える料理の演出を行う。 ソムリエの資格も持つ川手シェフがワインやカクテルのペアリングも提案。ダイナミックなコの字型のカウンターでは「食」を全身で感じられる。フードロスの問題にも取り組み、世界へ発信を続ける川手シェフの動向は海外からも注目されている。"
@
"Great decor https://www.cntraveler.com/gallery/best-restaurants-in-tokyo?mbid=social_facebook "
@
"39/50 best 2021 no 3 restaurant in asia 2018 21/50 best 2024 36/50 best 2025"
@
"Florilege. Michelin two stars. "
@
"Hottest Tables - Miguel Andrade - 58ème 50 best rest "
@