The restaurant's absolute signature and a study in ethical fine dining. Chef Kawate uses meat from older Miyazaki breeding cows—which are usually discarded in favor of younger cattle—dry-aging it to concentrate a deep, complex beefy flavor. It's sliced translucently thin and paired with ingredients like beet purée and smoked potato. Reviewers consistently praise the incredible depth of flavor and the soft, silky texture of the aged meat. It is a brilliant example of the kitchen's creative philosophy.
Tips from diners
This is part of the tasting menu. Pay attention to the texture—it's much more substantial than standard wagyu carpaccio because of the aging. It's the most famous sustainability statement in Tokyo's food scene.
A textbook example of modern Japanese-French fusion. A large piece of daikon is simmered in a savory dashi-based broth until tender and sweet, then finished with a generous dusting of briny, golden bottarga. It is a favorite for its balance of humble vegetable sweetness and luxurious oceanic saltiness. Reviewers highlight the perfect timing of the daikon as being a sign of high-level technical skill.
A favorite for those wanting a traditional French end to the meal. The soufflé is baked to order, arriving with a perfect airy rise and a molten, rich dark chocolate center flavored with a subtle nuttiness from the amaretto. It's served with a dollop of unsweetened whipped cream. Reviewers highlight the intensity of the cocoa and the flawless texture—one of the best soufflés in Manhattan (wait, Tokyo!).
Chef Hiroyasu Kawate's Florilège is a high-concept restaurant that bridges the gap between French technique and Japanese ingredients. Now in a stylish new location in the Azabudai Hills complex, the restaurant is centered around a massive open kitchen counter. It is celebrated for its commitment to sustainability, particularly its use of meat from older breeding cows, and its status as one of Asia's best and most innovative dining experiences.
Reservations for the Azabudai location open two months in advance and are a hot ticket. They move quite fast, so use their official website or a concierge service to book as early as possible.
The counter is the best place to sit. You get a front-row view of the chefs working with incredible precision in the open kitchen. It's high-energy and very community-focused.
Their lunch menu is incredible value. You get a shorter version of the dinner experience for about half the price. It's the best way to sample Chef Kawate's cooking on a budget.
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