To Balance A with B
What is paramount to me is striking a balance as a restaurant,
ensuring that our guests relish their dining experience and I find myself fulfillment in my role.
The more I try to express my current views through cooking,
the more I find myself gravitating towards dishes that feature vegetables.
I invite you to discover the new facets of familiar vegetables.
Hiroyasu Kawate
The Ultimate Indulgence
Blending tradition with innovation to orchestrate a sensory feast for the discerning soul.
Blending tradition with innovation to orchestrate a sensory feast for the discerning soul.
Sokoi Amazing
Born in 1978 in Tokyo, surrounded by family chefs, cooking became an ingrained passion from an early age. Training at establishments such as Le Bourguignion in Nishi-Azabu, Jardin des Sens in Montpellier, France, and Quintessence in Shirokanedai followed.
In 2009, Florilège opened in Minami-Aoyama, Tokyo, relocating to Jingumae in 2015. Recognized as 'one to watch' in Asia's 50 Best Restaurants in 2016, climbing to third place in 2018, and awarded two Michelin stars the same year. Actively participating in sustainable initiatives, engagements at culinary conferences worldwide followed, including in Turkey and Iwate.
The MICHELIN Guide Tokyo 2026 **
The World's 50 Best Restaurants 2025 #36
Asia's 50 Best Restaurants 2025 #21
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