BORDERLESS CUISINE
Tokyo has been said to be the culinary capital of the world. In recent years with the rise of globalization, skilled chefs and excellent ingredients have gathered from all around the world. With world-class restaurants of all genres including Japanese, Western and Chinese, the quality of French cuisine is particularly high, making up almost a fourth of the Michelin-starred restaurants with 55 French among the 226 recipients in Tokyo in 2020.
The modern French restaurant Florilège led by chef Hiroyasu Kawate. The restaurant has received not only two Michelin stars but was also named one of Asia’s 50 Best Restaurants. “I believe my cuisine is a new style of French that only I can create. I am focused on creating French that is unique to Japan and furthermore unique to this restaurant in Tokyo. Using only ingredients sourced from Japan, we don’t rely on imported ingredients, serve classic French duck dishes, nor use classic sauces. Some may ask if it is still French but all the cooking techniques I use are French.”
This internationally recognized French restaurant, Florilège serves a course menu that is specially tailored each day by Chef Kawate. An average of 13 dishes are included in the dinner course which is not served in the standard format of appetizer, main course and dessert. At times, three fish dishes will be served or a meat dish will appear first. The restaurant’s originality shines in the drink-pairing menu as well. It includes distinctive drinks tailored to each dish, such as an original cocktail that blends whiskey and hojicha with roasted onions. The combinations may be even more impressive and surprising than wine pairings. The counter seats overlooking the open kitchen is another feature of Florilège. Seated guests can appreciate Chef Kawate's entire cooking process. “I believe a restaurant consists of three elements: producers, chefs, and diners. I don’t think that the French culinary world has been able to throughly communicate about the producers and chefs on the backside. By removing the wall that has distanced diners and create this space that allows us to offer a glimpse of the original ingredients, my cooking methods, the recipes and everything else, we are able to directly serve diners from the kitchen and deliver our excitement that cannot be fully conveyed through servers. The food, drinks, dinnerware, space and service are all exclusive to the experience we provide here.”
