{"id":4066,"date":"2023-08-18T13:51:20","date_gmt":"2023-08-18T05:51:20","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=4066"},"modified":"2025-07-30T12:15:43","modified_gmt":"2025-07-30T04:15:43","slug":"florilege-tokyo","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/florilege-tokyo\/","title":{"rendered":"A Talk with Chef Kawate: Floril\u00e8ge Embarks on New Journey"},"content":{"rendered":"<p>Tokyo's Michelin two-starred restaurant Floril\u00e8ge\u00a0has been\u00a0temporarily closed\u00a0since this\u00a020\u00a0July and will be moving to a new location. For many\u00a0people, this\u00a0would\u00a0be a reluctant farewell to the delicious memories they have\u00a0had\u00a0here.<\/p>\n<p><iframe title=\"\u6771\u4eac Floril\u00e8ge 2.0 \u7d50\u696d\u4e28\u5c08\u8a2a\u4e3b\u5eda\u5ddd\u624b\u5bec\u5eb7\uff1a\u958b\u653e\u677f\u524d\u5230\u5171\u4eab\u6cd5\u5f0f\u9910\u684c A Talk with Chef Kawate: Floril\u00e8ge Embarks on New Journey\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/qdpQx5wekGY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>At one of the most beautiful counter-style seating\u00a0restaurants, Chef Hiroyasu Kawate has earned two Michelin stars for his culinary prowess and\u00a0Floril\u00e8ge\u00a0was\u00a0ranked number three on Asia's 50 Best Restaurants\u00a02022.\u00a0Floril\u00e8ge\u00a0has\u00a0created\u00a0many unforgettable flavours\u00a0for its diners\u00a0and is a proud flagship in bringing French cuisine to Asia. I was\u00a0lucky enough to dine here one last time before the restaurant moved. That day we\u00a0booked out the entire restaurant for lunch\u00a0and Chef Kawate created a special menu and wine pairing for us.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo1.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo2.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">Wine pairing<\/div>\n<p>Vegetables were still at the heart of the dishes at Floril\u00e8ge\u00a0that day. Zucchini\u00a0is topped with some baked almond slices, paired with aubergine pur\u00e9e and curry sauce made with zucchini pur\u00e9e. The zucchini is juicy and tender, and the almond slices add an extra crunch as well as some nutty flavour to the dish. The eggplant pur\u00e9e and curry sauce are smooth and silky, enhancing the sweetness of the zucchini.\u00a0The rhubarb ice cream wrapped in fried squash blossoms and topped with strawberry powder was a surprise, but not at all out of place.<\/p>\n<p>July is the season for Ayu (sweetfish). Here the fish bones are separated from the flesh and deep fried separately. It\u00a0is presented inside a corn taco with perilla leaves. The ayu is tender and juicy, alongside refreshing perilla leaves and chewy corn taco. Every bite is full of multiple textures and flavours, finished off with a zippy drizzling of lemon juice.\u00a0The fennel dish uses a seafood broth and is drizzled with some fennel green tea oil on top. The combination of fennel and umami abalone composes an elegant enjoyment.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo3.png\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo4.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo5.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">Zucchini with eggplant pur\u00e9e and curry sauce\/ Fried zucchini flower with rhubarb ice-cream\/ Sweetfish Taco<\/div>\n<p>The beautiful chicory and black truffle is a warming dish. Chicory is marinated in white miso, steamed, peeled in slices, and sandwiched with black truffle slices. The sauce is made with tofu skin, which makes a warm and soothing dish.White turnip (daikon) is steamed to retain its original sweetness, then deep-fried for a crispy texture before being finally sprinkled with kombu powder, kombu oil, and garnished with watercress. The creamy clam b\u00e9chamel with caviar ties the entire dish together, bringing the umami from the ocean and sweetness of the vegetables to another level.\u00a0I never thought turnip could be made so rich and satisfying.<\/p>\n<p>As a signature dish of the restaurant, duck is bathed constantly with its own fat to get a golden-brown exterior. Plated with beetroot sauce and asparagus, the sweetness from the vegetables elevates the umami of the duck with its fatty skin fusing perfectly with the sauce. The\u00a0result\u00a0is soft and juicy with a\u00a0lingering\u00a0aftertaste.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo6.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo7.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo8.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo9.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">Truffle-stuffed endive\/ Fried radish with clam sauce and caviar\/ Duck with beetroot<\/div>\n<p>First dessert is Miyazaki mango slices drizzled with velvety mango sauce. At the bottom there is coconut ice cream and on top is powdered\u00a0milk using liquid nitrogen as the cryogen.\u00a0The finale is a regular item on the menu featuring\u00a0Amazonian cacao beans. Inside the omelette is silky, bittersweet dark chocolate lava, coupled with whipped cream, crushed cacao and a dash of espresso to balance out the bitterness of the chocolate.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo10.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo11.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo12.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">Mango with coconut ice-creamAmazon cacao omelette<\/div>\n<p>I\u00a0sat next\u00a0to Chef Kawate\u00a0at the counter and we talked a lot\u00a0about his decision\u00a0and future plans. \u201cDeep down, I have always been thinking about\u00a0creating a restaurant with a long dining table,\u201d there was nostalgia in his voice, \"Initially, I wanted to open a restaurant with that kind of ambiance. However, due to various reasons, I couldn't make it happen, so the current restaurant design is the second choice.\"<\/p>\n<p>However, even as a second choice, Chef Hiroyasu Kawate has not given up his dedication to his dream. \"Even while working in the current restaurant,\u00a0I have been\u00a0constantly pondering about this idea: a restaurant with\u00a0a French-style, long wooden dining table,\" his\u00a0expression was somehow\u00a0blue, as if he were remembering the old days, \"The timing is just right, and it perfectly aligns with my vision. Everything seems to be in perfect harmony, which has led me to decide to relocate.\"<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo13.png\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo14.png\" \/><\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Chef\u00a0Hiroyasu Kawate\u00a0<\/div>\n<p>Sounding\u00a0a\u00a0bit sentimental, he\u00a0says\u00a0the\u00a0decision to relocate isn't\u00a0that he is bored with the\u00a0current\u00a0operation, but he has\u00a0new goals\u00a0in mind. \"I have new ideas and goals\u00a0and I want to step onto a new platform.\" He choked up\u00a0a little\u00a0over the sadness of\u00a0having to leave the place where he had\u00a0spent many years cultivating. \"But if I want to pursue new goals and make new attempts, sticking to the status quo becomes difficult. I don\u2019t open this restaurant to win awards, but to make our guests happy. I hope our guests can experience a new concept through our cuisine. All this\u00a0needs to be achieved by constantly making changes. Although there is a lot to be missed, I still want to work towards my new goals.\"<\/p>\n<p style=\"text-align: center; margin-top: 16px; margin-bottom: 16px;\"><img decoding=\"async\" class=\"aligncenter\" style=\"width: 100%; height: auto;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/flo15.jpeg\" alt=\"\u7b46\u8005\u8207Compartir\u884c\u653f\u4e3b\u5edaNil Dulcet\" \/>Chef\u00a0Hiroyasu Kawate\u00a0and the Author<\/p>\n<p>Chef Hiroyasu Kawate's decision is not a simple\u00a0farewell, but a determined pursuit of his vision. The next iteration of\u00a0Floril\u00e8ge\u00a0will replace the counter with one communal table.\u00a0Let\u2019s look forward to a brand new journey for\u00a0Floril\u00e8ge.<\/p>\n<p>*The new Florilege\u00a0restaurant is EXPECTED\u00a0to open at\u00a0the end of September.<\/p>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhoto: Katherine Gu<\/p>\n<p style=\"text-align: center; margin-top: 30px;\"><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" target=\"_blank\" rel=\"noopener\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"width: 100%; height: auto;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" \/><br \/>\n<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Tokyo's Michelin two-starred restaurant Floril\u00e8ge\u00a0has been\u00a0temporarily closed\u00a0since this\u00a020\u00a0July and will be moving to a new location. For many\u00a0people, this\u00a0would\u00a0be a reluctant farewell to the delicious memories they have\u00a0had\u00a0here.<\/p>","protected":false},"author":3,"featured_media":4082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[86,3],"tags":[62,15,43],"class_list":["post-4066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-86","category-food","tag-62","tag-15","tag-43"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u200b\u3010Jocelyn\u5c08\u6b04\u3011\u6771\u4eacFlorilege 2.0 \u7d50\u696d\u4e28\u5c08\u8a2a\u4e3b\u5eda\u5ddd\u624b\u5bec\u5eb7\uff1a\u958b\u653e\u677f\u524d\u5230\u5171\u4eab\u6cd5\u5f0f\u9910\u684c - TastyTrip<\/title>\n<meta name=\"description\" content=\"\u6771\u4eac\u7c73\u5176\u6797\u5169\u661fFlorilege\u9910\u5ef3\uff0c\u5df2\u5728\u4eca\u5e747\u670820\u65e5\u95dc\u4e0a\u70ba\u98df\u5ba2\u655e\u958b\u7684\u5927\u9580\uff0c\u5c07\u642c\u9077\u81f3\u65b0\u7684\u5730\u9ede\u3002\u9019\u500b\u6c7a\u5b9a\u5c0d\u8a31\u591a\u4eba\u800c\u8a00\uff0c\u7121\u7591\u662f\u4e00\u6bb5\u932f\u6115\u7684\u5225\u96e2\uff0c\u610f\u5473\u8207\u5728\u9019\u88e1\u7684\u7f8e\u5473\u56de\u61b6\u544a\u5225\u3002\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytrip.com\/en\/florilege-tokyo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u200b\u3010Jocelyn\u5c08\u6b04\u3011\u6771\u4eacFlorilege 2.0 \u7d50\u696d\u4e28\u5c08\u8a2a\u4e3b\u5eda\u5ddd\u624b\u5bec\u5eb7\uff1a\u958b\u653e\u677f\u524d\u5230\u5171\u4eab\u6cd5\u5f0f\u9910\u684c - 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