Florilège Tokyo: A refined dining journey blending French technique with Japanese essence.
Nestled in the vibrant Minato district of Tokyo, Florilège presents an innovative menu that harmonizes French cuisine mastery with the subtlety and seasonality of Japanese ingredients. Known for its commitment to sustainability, this culinary gem crafts each dish with precision and artistic flair, promising an unforgettable gastronomic experience.
starters
While the menu rotates regularly to reflect seasonal availability, expect meticulously prepared starters that showcase fresh, local produce with a French twist. Each plate is designed to awaken your palate and set the tone for the courses to follow.
mains
Florilège’s main courses elegantly balance innovation and tradition. Signature dishes include the Grilled Eggplant Ravioli, where tender eggplant envelops a delicate filling, enhanced by subtle kelp flavors that celebrate Japan’s umami heritage. Other mains may feature carefully sourced venison or inventive vegetable-centric preparations, each crafted to highlight natural flavors and textures.
desserts
Desserts at Florilège are thoughtfully composed, often featuring seasonal fruits and delicate pastries that provide a refined and satisfying conclusion to the meal. The inventive plating mirrors the artistry found throughout the dining experience.
drinks
Complement your meal with a curated selection of wines by the glass, featuring both French and Japanese varietals. Florilège also offers inventive cocktails that blend classic techniques with local ingredients, catering to diverse palates and enhancing the overall dining experience.
specials and unique touches
- Seasonally rotating tasting menus that highlight zero food wastage and sustainability emphasizing the freshest ingredients with inventive presentation.
- Open kitchen seating arrangement allows diners to engage with the culinary craftsmanship and dynamic atmosphere.
- Meticulous attention to pairing ingredients and flavors creating harmonious dishes that resonate with both French technique and Japanese culinary traditions.
