Florilege

French-Japanese · $$$$ · Tokyo

#14 World's 50 Best 2024. Chef Hiroyasu Kawate's open-kitchen counter in Aoyama. French technique shaped by Japanese seasonality — the most acclaimed French-Japanese kitchen working today.

This listing was written by Foodtree and has not yet been confirmed by the restaurant.

Dishes

  • Pigeon with Miso Jus

    Main

    French Bresse pigeon with a jus finished with Kyoto white miso. The two culinary traditions in a single sauce — the only place either one would work.

  • Hokkaido Scallop with Citrus Beurre Blanc

    Seafood

    Hokkaido scallop, barely cooked, with a beurre blanc built from yuzu and sudachi. The French technique — reduction, butter, acid — applied to Japanese citrus with complete confidence.