Opened in 2018, this 13-seater restaurant is a spin-off from the celebrated Florilège in Tokyo. The dimly-lit concrete interior adds to the intriguing ambiance. On the menu, local ingredients are finessed by modern techniques and strong Asian influences. Egg custard in beef consommé with celery sorbet; and aiyu jelly, cocoa juice and nata de coco particularly stand out. The prix-fixe menu changes every two months. Online booking only.