Spring brings new beginnings. It also ushers in restaurant openings galore. This year, few are likely to be as radical and impressive as the rebirth and reinvention of Florilege.

For the past five years, the creative modern-French cuisine of owner-chef Hiroyasu Kawate has been one of Tokyo’s best-kept culinary secrets.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.