Florilège

De_Stijl Jul 2026

We had lunch at Florilège and it was an unforgettable experience. The atmosphere was beautiful from the moment we arrived—elegant, warm, and relaxed without ever feeling formal or intimidating. The open kitchen and interaction with the team made the experience feel very personal and special. The food was outstanding throughout the entire meal. What impressed us most were the vegetable-focused courses integrated into the menu. They were incredibly creative, full of flavor, and showcased vegetables in ways we had never experienced before. Some of those dishes were genuinely next level and among the highlights of the lunch. A special thank you for the wonderful birthday surprise. It was such a thoughtful touch and made the day even more memorable for us. The service, hospitality, presentation, and attention to detail were all exceptional. Everything felt carefully crafted and executed at the highest level. Thank you to the entire Florilège team for such a memorable experience. We would happily return on our next visit to Tokyo.

Tuan Le Soleil Jun 2026

An absolutely unforgettable dining experience at Florilège. I flew all the way from Seattle, and it was worth it. Every dish was beautifully presented, creative, and packed with incredible flavor. You can truly feel the passion, craftsmanship, and attention to detail in every course. What impressed me most was how the meal balanced innovation with comfort each dish surprised me while still feeling approachable and delicious. The service was exceptional as well: warm, attentive, and professional without ever feeling pretentious. From start to finish, Florilège delivered one of the best fine dining experiences I've had in Tokyo. A well-deserved Michelin-starred restaurant, and one I would happily return to. Highly recommended for anyone looking for a memorable culinary experience.

Paul Thevasagayam May 2026

We've been to dozens of different Michelin restaurants across the world, including some new Japanese ones in Tokyo/Kyoto/Osaka. However we were curious at the Japanese interpretation of French cuisine, especially one that got rewarded two Michelin stars. We were pleasantly surprised at the various dishes, the courtesy of the staff and the overall great experience at Florilège. I highly recommend you pass by and reservations were not too difficult to get as well. P.S. There was a small misunderstanding related to different dining customs. My partner is more used to French etiquette, where plates are generally not cleared until everyone at the table has finished eating. However, we learned that in Japanese dining culture, if someone is away from the table, such as going to the bathroom, it may be perfectly normal to clear that person’s plate even if others are still eating. My partner asked the restaurant staff not to do this, and although the misunderstanding was entirely on our side, the staff were incredibly kind and accommodating. They respected her request completely and even checked with us each time before clearing the table. I would personally like to apologize if this caused any inconvenience for the restaurant. It was a valuable learning experience for us, and a good reminder that restaurant customs can vary from country to country. We truly appreciated the staff’s patience, understanding, and excellent service.

Mashi_soyo Jan 2026

My dining experience at Florilège, a two Michelin Star restaurant in Tokyo, was both thoughtful and refined. The restaurant places a strong emphasis on sustainability, offering a plant-focused menu executed through elegant French culinary techniques. The second dish was one of my favourites and immediately caught my attention with its stunning presentation. Beneath the fromage blanc sat layers of Japanese leek, tuna tartare, and a sable base, finished with a scrambled egg hollandaise sauce. Each component complemented the others beautifully. It was an inventive combination, exceptionally well executed. The third dish featured turnip, which may sound unremarkable, but it turned out to be the best turnip dish I have ever had. Thinly sliced turnip was meticulously layered on top, with a mashed turnip and mentaiko base underneath, adding depth and umami. Simple in concept, yet surprisingly complex in flavour and texture. The bread was served warm and incredibly fluffy, but what truly stood out was the soy milk butter. The soy flavour was clean and delicate, and the texture was light, almost cream-like. I could genuinely give up regular butter for this. The next dish featured potato with shirako. The shirako was creamy and silky; however, the potato had a grainy texture that did not quite work for me and slightly disrupted the overall balance of the dish. For the main course, I had the chicken served with carrot purée and spinach. Personally, I enjoyed the spinach and carrot purée more than the protein itself. Unfortunately, I did find a bone in the chicken, which slightly detracted from the experience. The meal concluded with a light and refreshing yuzu dessert, followed by a strawberry dessert, petit three, and a choice of coffee or tea. I opted for the wine pairing, which included both sake and wine. While I appreciated the concept, the pairing did not work for me, as some selections clashed with the dishes and could use refinement. That said, I appreciated the option of a half pairing, as I did not want to drink too much. Overall, it was a solid experience for the price point. The lunch tasting menu is approximately AUD 120, which I consider good value for a fine dining restaurant of this calibre. The setting is also unique, featuring an open kitchen with a large communal table. I only wish I had been seated closer to the chefs to better observe the action in the kitchen.