Restaurants
Florilège
Reserve a table
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.
Gastronomy & 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."
Facilities & Services
- Air conditioning
- Wheelchair access
Credit cards accepted
Location
Information
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.
What’s Cooking In August: Den Kushi Flori Lands In Bangkok, Mezzaluna's Stylish Transformation, Starred French Afternoon Tea, And More
Your place to keep up with what’s happening in the MICHELIN Guide restaurant world.
