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Florilège
French
Counter seating wraps three sides of an open kitchen at this contemporary French tasting-menu restaurant, so the cooking is more or less a live performance. Chef Hiroyasu Kawate trained in Montpellier and came up under Quintessence's Shuzo Kishida, and the menus now lean heavily plant-forward, local produce carrying more weight than the meat and seafood. Two Michelin stars and a spot on the World's 50 Best.
The awards strongest first
- Michelin Guide 2 Stars
- Gault&Millau 4 Toques
- The 50 #36 · The World’s 50 Best Restaurants
- The 50 #31 · Asia's 50 Best Restaurants
One number, weighted & current 97
How we scoreThe dishes from the writeups
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Beef carpaccio
“Beef carpaccio made with meat from Miyazaki cows, which are allowed to calve up to six times before being slaughtered, is among the modern French dishes from the kitchen of Floriège.”
The 50
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