Florilège Tokyo

On a special commemorative day, I wanted to enjoy a meal at a wonderful restaurant, so I visited during my summer vacation in Tokyo for dinner. I had made a reservation for the course and special wine pairing.The seasonal ingredients and the lively presentation were truly one-of-a-kind. After tasting the delicious dishes, I tried to replicate them at home, but I completely gave up. There's no choice but to come here to enjoy the food. Everything was simply outstanding.I wish I could come every month. It was a dreamlike experience. Less

I made a reservation for lunch. I requested a wine pairing along with a regular wine. In the end, the pairing was casual yet perfectly complemented the meal, making it a great choice.The menu started off refreshing with peach, embodying the essence of summer, and each dish was full of personality and fun, keeping things interesting.The salt-baked beets paired with tuna tartare and mascarpone was particularly intriguing, as the beets had the most pronounced saltiness and presence.The highlight was the main dish, the tender quail. It was the most memorable and delicious dish I’ve ever had. It wasn’t just moist; the richness of the fat and the crispy skin were absolutely perfect.Both the bread and dessert were unique and satisfying. Less

The course was light and summery, flowing smoothly without any heaviness. I found the use of vegetables particularly interesting; honestly, they stood out more in my memory than the meat or fish. They weren't just side dishes but took center stage on the plate, which was impressive.Starting with lotus root and peach, the progression to striped shrimp, pumpkin, sweetfish, beets, and eggplant was delightful. The sweetfish had a taste that I associate with summer. The final touch of watermelon and red shiso left my palate refreshed, making for a light after-meal feeling, which I appreciated.The only concern I had was with the main dish.It seemed that others around me had beef, but I believe my plate had duck. The menu didn’t specify the type of meat, so I can’t be certain. However, to be honest, I was hoping for beef. Even knowing this might be the case, I felt a bit disappointed.The meat itself was tender and moist, cooked with care. However, within the same piece, there was a noticeable difference in texture, with some parts being firm and others quite soft. While it was delicious, given how well-crafted the other dishes were, this one stood out as slightly inconsistent.The service and atmosphere were pleasant, and overall, I was satisfied. Although the main dish left a bit to be desired, I would love to visit again in a different season. Less

Finally made it to Florilège.The quality of each dish exceeded my expectations, leaving me with nothing but the words "beyond my expectations" after finishing.The course of the day featured vegetables like pumpkin and beets as the stars. Various expressions such as jellies, tarts, and sorbets were incorporated, and each dish was not only visually stunning but also well-balanced in flavor.What stood out the most were the pumpkin dish and the mushroom pie. The pumpkin was perfectly balanced in sweetness, acidity, and texture, making it my favorite of the day. The mushroom pie was rich with the aroma of black truffle, offering a depth of flavor that was unexpected for a vegetable dish. The main course, duck confit, had a beautifully crispy skin and was cooked to perfection.On the other hand, the desserts and petit fours felt a bit on the sweeter side, but considering the overall quality of the course, it wasn't a significant concern.This restaurant is often praised for its delicious vegetables, and after experiencing it firsthand, I truly understand why. They don't use particularly rare ingredients, but rather create surprising flavors and textures from familiar vegetables, offering new discoveries with each dish. The creativity was impressive without feeling gimmicky, and the pure deliciousness of the food was truly remarkable.I was completely satisfied with the food, service, and atmosphere. I definitely want to revisit when the seasons change. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog French Tokyo Top 100 Restaurants 2025 ◆Crowd Level◆ I made a reservation before visiting.◆Parking◆ I believe there is parking available at the facility.◆Duration of Stay◆ Approximately 2.5 hours.◆Cuisine◆ Lunch Course ◆Comment◆ I had wanted to visit for a long time, but the timing never worked out until now.The dishes were meticulously prepared and incredibly delicious. With great cost performance, I highly recommend it for a nice lunch.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ - Scores are primarily based on the taste of the dishes within their respective genres. - Points may be added or deducted based on cost performance, service, ambiance, and facilities. - For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

I visited for lunch with a course and wine pairing. To sum it up, it was an experience that transcended simply enjoying delicious food; it felt like attending a magnificent performance.Upon entering the restaurant, I was immediately captivated by the dynamic counter seats surrounding the kitchen, where the chefs and staff displayed their graceful movements with precision. The course began with a sense of excitement, and each dish brought a series of surprises and discoveries.While honoring the inherent strength of the ingredients and the stories behind them, the dishes were elevated to entirely new levels through unexpected combinations and skillful textures. The respect for sustainability and the wonderful producers from all over Japan was evident in every bite, leaving me deeply moved.What truly stood out was the exceptional quality of the wine pairing. It wasn't just about matching wines to the dishes; the pairing was so meticulously calculated that the flavors only came together in my mouth when the food and wine combined. The selection ranged from classic approaches to surprisingly unique choices, and the sommelier provided thorough explanations, allowing me to fully appreciate the background of the wines and why they complemented the dishes.With a lively atmosphere, attentive hospitality, and perfect harmony between the food and pairings, I was able to completely forget the everyday world and immerse myself in this luxurious experience, even during lunch.It's rare to find a place that leaves such a lasting impression not just in terms of taste but as a dining experience. I definitely plan to return in a different season.Lastly, the chef was quite handsome, which is just unfair.Thank you for the wonderful time.I look forward to visiting again. It was a great meal~(=^･･^) Less

I hadn't had the chance to visit since the move to Azabudai, but I finally made it there. The service was excellent, and the dishes were perfect. You can enjoy familiar vegetables prepared in ways you never imagined. In particular, the shrimp tartare, tacos, soup, and the main dish featuring mushrooms were outstanding. The bread and butter were irresistibly delicious—I still crave them. Chef Kawate's dessert made with Amazon cacao was also exceptional. Overall, the dishes were simple yet memorable. For the main course, you need to choose between meat or vegetables when making a reservation. I shared one of each with my companion, and this time, vegetables definitely won! On the day of my visit, about 60-70% of the customers were international guests. So, there were some people wearing caps that seemed out of place for the venue, and while there were a few minor things that caught my attention, I can overlook them. I was very satisfied to have a seat where I could watch Chef Kawate quietly preparing the dishes. It was a great meal! Less

The food was pleasantly delicious, and I felt satisfied.Overall, the select pairing left me slightly underwhelmed. However, this does not mean that the quality of the wines and champagnes was low. In fact, each bottle was a wonderful selection.On the other hand, many of the wines shared a similar profile focused on acidity and fruitiness, which made the pairing feel a bit monotonous. I don’t dislike acidic wines, but I did start to feel a bit bored as the meal progressed.The 2007 Dugat-Py Gevrey-Chambertin Vieilles Vignes served at the end was truly exceptional, with its complexity and elegance from aging harmonizing beautifully with the silver duck dish, making for a memorable conclusion to the course. Additionally, the Japanese sake "ZAI" was very impressive as well. This time, it was part of the "Ikki" series. Since it was my first time trying it, I’ll just say it was well-received! Less

I finally managed to visit Florilege after struggling to find a suitable date and making a reservation.This time, I booked the lunch course.*Lotus Root*Lotus root cakes wrapped in bamboo leaves like chimaki. Inside, there’s also pumpkin. You can enjoy the crispness of the pumpkin and the sticky texture of the lotus root, truly savoring the flavors of the ingredients.*Tomato*This dish features tomatoes from Wakayama Prefecture, Tomare. Layered from the bottom are paprika mousse, raw squid tartare, shiso sablé, Tomare, and crème d'anjou. The paprika mousse is rich, and as soon as you cut into it, a wonderful aroma of paprika wafts through the air. The mousse has a sweetness that makes it taste almost like a dessert. The sweetness of the paprika and tomato is perfectly contrasted by the saltiness of the raw squid tartare and the acidity of the crème d'anjou.*Bread*Bread made with sake lees and germinated wheat. No animal products are used, and the butter is made from soybeans. The butter has a smooth texture, somewhat reminiscent of mayonnaise. The bread has a fluffy texture similar to steamed buns, pairing excellently with the light-flavored butter. You can even request a second helping of the bread.*Zucchini*In a bowl, there’s a consomme soup made with just zucchini, salt, and water, along with quenelles. The quenelles contain shrimp, providing a rich flavor. The fresh aroma of the zucchini enhances the umami of the shrimp. It’s a comforting dish.*Eggplant*Caviar d'Aubergine made with Kamo eggplant. The center of the eggplant is hollowed out and filled with a mixture of anchovies, garlic, and the scooped-out eggplant. On top, there are fluffy whitebait from Wakayama Prefecture. The tomato sauce pairs beautifully with this dish.*Balance*A dish featuring piglet from Chiba Prefecture. The sauce is made with browned butter. Accompaniments include tomato juice, apple jelly, sauerkraut wrapped in Brussels sprouts, and garlic seaweed.The piglet is tender, juicy, and rich in flavor. The skin is crispy, allowing for a delightful variety of textures.Another dish features minced head and feet that are fried. It’s served with red pepper paste. The flavors of the pig’s feet and meat fill your mouth.*Fig*On a fig leaf, there’s fromage and fig jam coated in a thin layer of caramel. The delicate construction allows the caramel to break easily on your lips. The fluffy texture of the gently sweet fromage is incredibly delicious.Another dish is a fig cookie. On the cookie dough, there’s fig cream, jam, and fig gelatin, making it a truly fig-filled cookie. When you bite into it, the fig cream and rhubarb jam blend beautifully with the cracker’s toasty flavor and slight saltiness, creating a rich and delightful taste.*Red Shiso*Inside the gelatin of red shiso, there’s white chocolate mousse and Amazon cacao crackers. The rich flavor of the white chocolate mousse is beautifully complemented by the refreshing aroma of the red shiso.*Tea Sweets*Ice TofuTofu and vanilla coated in Japanese black tea.CherryCherries coated in homemade strawberry jam.Raw ChocolateRaw chocolate made with Amazon cacao.Each of these tea sweets was surprisingly elaborate and delicious, far beyond what you’d expect from typical tea snacks.Seated at the counter in front of the kitchen, I was able to closely observe the chef and staff as they prepared the dishes, making even the waiting time feel special.This course allowed me to fully enjoy seasonal vegetables and appreciate the charm of the ingredients once again. Each dish was beautifully presented, and with the sounds of cooking and the rising aromas, I experienced a luxurious time that engaged all five senses.I hope to visit again in a different season if I can secure another reservation.It was a great meal! ⭐︎ Less

This was my first visit to Florilege. I was pleasantly surprised by the casual and comfortable atmosphere, which felt welcoming rather than overly formal. I ordered the short course, and although I wondered if it would be enough, the variety and quality of the dishes were more than sufficient to satisfy my appetite. While there wasn't a standout dish that was overwhelmingly delicious, every dish was thoughtfully crafted, keeping me engaged from start to finish. The presentation of each plate was beautiful, and I left feeling extremely satisfied with this wonderful course. It was a great meal! Less

I came back to enjoy my favorite creative vegetable French cuisine!I really love how they transform familiar vegetables into such original dishes, delivering flavors that exceed my expectations.This time was no exception. The young corn served at the start was impressively sweet, with a rich flavor and a delightful char.The tomato dish that followed was also fantastic, with a wonderful depth and variety of flavors that I thoroughly enjoyed.The only slight disappointment was that the main dish was pork again, just like my last visit. I could detect a hint of the typical pork odor. Next time, I’d like to choose a main dish that features vegetables as the star.I look forward to returning to experience more innovative expressions of vegetables! Less

About 80% of the customers were foreigners, likely due to its ranking in the Asia's 50 Best Restaurants.The cuisine can be classified as innovative French. Each dish was thoughtfully crafted, showcasing the chef's dedication. Some dishes were served in bowls and required chopsticks, which might appeal to foreigners but left me questioning their suitability for Japanese diners. There was a dish that involved stacking ingredients, with instructions to move the top layer aside before eating. I found it unreasonable to ask diners to go through such a hassle; it seemed like a flaw in the dish's design.The large table seating was a bit cramped for me, especially since I was at the corner, making me very aware of the glasses of the person next to me. I felt uneasy as I kept making eye contact with the person across from me, struggling to find a comfortable place to look. The noise level was quite high, though not as loud as an izakaya. I suppose I should have accepted the style of the restaurant, but it just didn't suit me. Less

The appetizers were truly delicious and captured our hearts. My husband and I agreed that we were glad we came here. We requested a non-alcoholic pairing. Overall, the drinks were fruity and slightly sweet, which complemented the dishes beautifully. I particularly enjoyed the gin and tonic-style drink that paired with the fish. It was also a lot of fun to watch the cooking process in the open kitchen. Although it’s located in Azabudai Hills, which might suggest a more casual approach, the dishes were filled with care and attention, leaving us very satisfied. We had the dinner course for lunch, but I believe the lunch course would also be quite satisfying. Less

I made a reservation for the Lunch Short Course with my foodie friend.The interior features a large oval table where guests sit around, allowing us to see the kitchen, along with a few smaller tables for four. We were seated at the large table, and it was quite interesting to be surrounded by international guests, mostly from Europe and America. Although it’s French cuisine, the atmosphere felt relatively casual.The staff were all very friendly and welcoming with smiles.------------------We ordered a white wine, and the staff explained several options. I was delighted to find one of my favorite white wines among them, so I ordered that.I was a bit anxious about the price since it wasn’t clear when ordering, but since it was my favorite wine, I ended up having two glasses.When the bill came, I found out that the cost for two glasses of Gewürztraminer was JPY 7,480. It was fruity with a lovely lychee aroma, so it was worth it!As for the food, everything was delicious. There were many dishes with sweet flavors, but they all suited my taste perfectly. The main dish, the tender chicken, was incredibly tasty. I usually prefer stronger saltiness, but everything served here had a gentle flavor that was just right.We had three desserts, and despite it being a short course, I left feeling very full!I would love to visit again. Less

Innovative French cuisine at Azabudai Hills. Each dish evokes a sense of wonder, making you think, "What is this?" Not only do they look stunning, but they also taste fantastic. The flavors are unexpected combinations that delight the palate.While there were some concerns regarding the service and the restaurant's layout, overall, it was a place I really enjoyed. I definitely want to return for both lunch and dinner.■ Dishes:⚪︎ Corn Flour⚪︎ Lobster A mousse made with tomato and paprika. Topped with fromage blanc. The tomato flavor is prominent, but everything comes together beautifully.⚪︎ Soup Zucchini, consomme soup, shrimp dumpling, zucchini sauce, shrimp heads. A sweet soup.⚪︎ Sake Lees and Rye Steamed Bun The sake lees bun resembles a meat bun skin. Served with yogurt instead of butter, it’s easy on the stomach. The steamed bun is fluffy and delightful.⚪︎ Duck Eggplant Sautéed eggplant, gnocchi, tartar, puree. Boiled shirasu (whitebait), eggplant sheet, and green tea oil. Has a hint of curry flavor.⚪︎ Cashew Piglet Main dish. Marinated like chashu, served with a burnt butter sauce. Tomato consomme jelly, Brussels sprouts, bacon cream, seaweed, and black garlic. Terrine served separately.⚪︎ Diore Vanilla, Milk⚪︎ Chocolate Omelette Made with Amazon cacao.⚪︎ Japanese Black Tea ⚪︎ Tea Sweets Vanilla tofu ice, cherry gel, and rakugan (Japanese sweets).⚪︎ Jasmine Tea■ Duration: 2.0 hours We wrapped it up in about 2 hours.■ Reservation Difficulty: Average Difficult to secure a table for lunch on weekends. Quickly booked on TableCheck. Easier to reserve on weekdays and evenings.■ Cost Performance: Average■ Other: The large table setup makes it challenging to take photos of the dishes. It was unfortunate to see the person next to us not receiving their pairing drinks. Less

This renowned restaurant is globally recognized and consistently offers new surprises. A standout feature is its unique "Table d'Hôte" style, where all guests gather around a large communal table. This setup evokes the open atmosphere of international restaurants, and the relaxed dress code adds to the casual and inviting French dining experience, perfect for inbound tourists. With many foreign visitors, the ambiance feels vibrant and global. The cuisine focuses on Japan's beautiful and abundant ingredients, showcasing innovative and sustainable French dishes. Each plate is presented beautifully, providing a feast for both the eyes and the palate. However, due to the emphasis on attentive service and a lively dining experience, the entire course can take nearly three hours, which is quite lengthy. This pace may not be suitable for those with limited time for sightseeing or looking for a quick meal. Less

First, I looked at the menu."Young Corn," "Chinese Cabbage," "Onion," "Balance"...I couldn't imagine what would be served at all. The names felt more like a code than actual dishes.---A French restaurant nestled in Kamiyacho. Chef Hiroyasu Kawate is known for his innovative gastronomy that engages with Japanese ingredients and producers.It has been selected as the 31st best restaurant in Asia for 2026, which piqued my interest and led me to visit.◆ Lunch Course @ JPY 11,000◆ Alcohol Pairing @ JPY 7,700◆ Mineral Water @ JPY 800　　*Plus a 10% service chargeThe dishes are served in a "table d'hôte" style, where all guests gather around a large table.There are quite a few staff members, creating a lively atmosphere, and sometimes dishes appear unexpectedly from behind. Some may find it a bit startling or feel a little rushed.Now, let’s start decoding the menu.◆ Young CornA savory pancake made with powdered young corn. It's fragrant, soft, and when you bite into it, the natural sweetness of the corn spreads. The texture is interesting with some graininess left intact....Wow, I've never had anything like this before!!◆ Chinese CabbageFermented Chinese cabbage paired with marinated sayori (young horse mackerel). It's wrapped in Hokkaido cheese, topped with shredded cod and yuzu zest, and served with a sauce made from Chinese cabbage, rice, and water.It looks completely white, and at first glance, you can't tell what dish it is. But once you taste it, you can definitely recognize the Chinese cabbage.The umami from fermentation and the sweet burst of the vegetables are present, with the outline of the sayori in the mix. It feels like I'm eating a dish made from familiar ingredients but in an unfamiliar way....Is this really French cuisine?Next, we move on to the next dish.◆ OnionA sushi-style presentation with tuna, but instead of rice, it's made with new onions.I’m starting to understand why the menu only lists ingredient names. Naming the dishes might create preconceived notions.The bread comes in two varieties: sake lees and rye. It's more like mochi than bread—so soft that you hardly need teeth to eat it.◆ Kogomi (Fiddlehead Fern)A tart made with kogomi, young sweetfish, and wild garlic. The freshness of the mountain vegetables, the slight bitterness of the sweetfish, and the sweetness of the tart crust all come together in one dish, showcasing the changing seasons.◆ BalanceWait a minute. Is this even a name for an ingredient anymore?And then the main dish. A piglet raised on cashew nuts. The meat is a mix of thigh and belly, with crispy skin and surprisingly moist flesh.The fat has a clear impression, free of any off-flavors, making it delicate despite being pork.◆ Passion Fruit and KohlrabiA sweet and sour yogurt foam. Underneath is passion fruit compote flavored with vanilla and crunchy kohlrabi.◆ Amazon CocoaA warm cocoa omelet. Rich, creamy, sweet, and slightly bitter. It feels like a dessert yet has a hint of savory, and vice versa.◆ Tea SweetsWasanbon (fine sugar) wagashi, cherries, and ice tofu. The ice tofu reveals its soft interior from within a membrane similar to agar.---The experience of "familiar ingredients but unfamiliar dishes" continued until the end. It was fascinating and refreshing to see vegetables and fermented items presented in entirely new ways.On the other hand, I personally would have preferred a quieter atmosphere to better appreciate the dishes.Rather than just eating French cuisine, it was an experience that updated my perception of ingredients. However, I have a feeling that if I come again, I will still be puzzled by the menu. Less

In a corner of Azabudai Hills, Chef Kawate weaves together domestic ingredients with French culinary expertise, creating a culture of French cuisine that poses questions to its guests. I enjoyed the lunch course.The interior features a dramatic long table that serves as the centerpiece. I never quite got used to the unfamiliar distance, but the energy from the open kitchen and the intimate service provided directly by the chefs helped to soften that barrier.I was first moved by the beauty of the philosophical themes embedded in the dishes. Each plate is filled with absolute respect for the ingredients, and when paired with cocktails, they create a truly exquisite experience. However, as the course progressed, there were moments when the expressions became so elevated that I felt a slight distance. Less

■ Basic Information ☑︎ Menu Name: Lunch Course ☑︎ Price: Approximately JPY 17,000 per person ☑︎ Visit Date: Early May 2026, Holiday at 12 PM ☑︎ Reservation: Made online one month in advance ☑︎ Review: I had been wanting to visit for a long time, and finally went for a family celebration. This restaurant has two Michelin stars. The interior is sophisticated, with a main counter and tables in the back. I was surprised by how small it felt. The staff was multinational, but their service was attentive and professional. It was enjoyable to see the plating from the counter. Each dish was surprising and innovative, and I was impressed by the delicious flavors. The bread was fluffy and incredibly soft; I ended up eating three pieces! (laughs) Overall, I was extremely satisfied. It was a great meal. Less