Florilège

Tokyo, Japan

• No.36 The World's 50 Best Restaurants 2025
• No.17 Asia's 50 Best Restaurants 2025

Beef carpaccio made with meat from Miyazaki cows, which are allowed to calve up to six times before being slaughtered, is among the modern French dishes from the kitchen of Floriège. After training in Paris and spells in renowned Tokyo kitchens including Quintessence, where he trained under legendary chef Shuzo Kishida, chef Hiroyasu Kawate opened Floriège ('anthology' in French) in 2009. Located in the trendy Shibuya district of Tokyo since 2015, expect an open kitchen with a plating station that doubles up as a display for lavish Japanese Ikebana floral art. Guests are comfortably seated in a family-style table surrounding the kitchen with all eyes on the chefs. For an extra-special occasion: order the beetroot flower: a candied rose arranged from petals of beets.

Key Information

• Tasting menu from $149
• Lunch: Wed – Sun Tue Dinner: Tue – Sat
• +81 3 6440 0878
• Visit Florilège's Website

Location

5 Chome−10−7 麻布台ヒルズ ガーデンプラザD 2F, Toranomon, Tokyo, 150-0001