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Florilège
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Florilège
After a debut in Minamiaoyama and an engagement in Gaiemmae, Florilège has taken a new stage in Azabudai. In his latest foray, Chef Hiroyasu Kawate enters the world of table d’hôte: guests are seated around a single large table to share the joy of good food and conversation. Another change is a switch to plant-based cuisine, with the accent on vegetables. With his eye on the future, Kawate is promoting the cause of sustainability.
"We switched to veggie-centred fare to reduce our environmental footprint. Assigning less weight to meat and fish in our menu means fewer CO₂ emissions from animal husbandry. This also reflects our concerns about the depletion of marine resources. With the theme of ‘Plant-based’, we are expressing sustainability through cooking."
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Florilege, A Pioneer in Tokyo-Style Plant-Based Cuisine
Chef Hiroyasu Kawate of two MICHELIN Star and MICHELIN Green Star restaurant Florilege on his creative process and emphasis on sustainable practices.
The Japanese Chefs Paving The Way For The Future Of Food
MICHELIN inspectors in Japan highlight some of the chefs whose work in their MICHELIN Green Star restaurants are setting the pace for sustainable gastronomy.
