Florilege, A Pioneer in Tokyo-Style Plant-Based Cuisine

Florilège, the two MICHELIN Star and MICHELIN Green Star restaurant in Tokyo, has been making waves in the culinary world with its innovative approach to plant-based cuisine. Chef Hiroyasu Kawate, who has been at the helm of this renowned restaurant since its inception in 2009, has taken the bold step of shifting the focus of his menu to primarily plant-based options. This significant change aligns with his commitment to sustainability and reducing food waste, while also embracing the rich culinary heritage of Japan.

The Journey to Sustainable Cuisine

Hiroyasu Kawate was born into a family of chefs in Tokyo, which undoubtedly influenced his passion for cooking. He began his culinary journey by working at a French restaurant in Tokyo and later trained at the three-starred French restaurant Le Jardin des Sens. His experience at Quintessence, another three-starred restaurant, further honed his skills. Kawate's career has been marked by a dedication to sustainable practices, which he has championed through his restaurant's menu.

Early Commitment to Sustainability

From the start, Florilège has been committed to sustainability. The restaurant's signature dish, "sustainability beef" carpaccio, uses meat from mature, 13-year-old breeding cows from Takasaki, a practice that was avant-garde at the time but is now increasingly common. Kawate's approach to sustainability has always been forward-thinking, making him a pioneer in his field. His commitment to sustainability has earned Florilège a Michelin Green Star, a testament to his dedication.

Plant-Based Revolution

The recent relocation of Florilège to Azabudai Hills in September 2023 marked a new era for the restaurant. The new location, situated in a detached house with a long banquet-style table, epitomizes the communal dining concept Kawate values. The shift to a plant-based menu was a deliberate decision driven by Kawate's desire to leave a better planet for future generations. He believes that balancing meals with locally harvested Japanese vegetables, such as sweet potato, is crucial for sustainability and quality.

Exploring the Concept of Tokyo-Style Plant-Based Cuisine

Kawate's approach to plant-based cuisine is unique. He does not aim to highlight the natural characteristics of vegetables but rather to create dishes that showcase his creativity and the flavors he can elicit through cooking. This method, which he terms "Tokyo-style plant-based cuisine," challenges diners' expectations by presenting familiar ingredients in unexpected ways. For example, he uses traditional French methods like "en croute" with puff pastry, but instead of meat, he substitutes daikon (white radish) and serves it with a unique sauce made from "Irizake" (a seasoning made with sake and pickled plum).

The Story Behind the Dishes

Kawate's dishes are a reflection of his life and experiences. Growing up in a culinary family, he was exposed to the importance of not wasting food. This ethos is deeply ingrained in his cooking, as he creatively incorporates leftovers into new dishes. His signature vegetable soup, made from scraps from previous courses, is a prime example of this practice. Kawate's goal is not only to present delicious meals but also to educate diners about the value of conserving food.

Global Inspiration and Local Ingredients

Kawate's global outlook has been instrumental in shaping his culinary style. He believes that experiencing different cuisines and cultures broadens one's perspective and allows for more creative freedom in cooking. This philosophy is evident in his dishes, which often incorporate unique Japanese ingredients not commonly used elsewhere. For instance, he highlights rare vegetables like "Kyo-yasai" (traditional Kyoto vegetables), which are not typically found outside Japan. By using local ingredients, Kawate creates dishes that are both authentic and innovative.

The Future of Florilège

Florilège's future is bright, with Kawate's commitment to sustainability and innovation driving the restaurant forward. As he continues to refine his plant-based menu, he is also focusing on creating a more immersive dining experience. The new communal table setup allows diners to engage more closely with the chef, enhancing the overall dining experience. Kawate's passion for his work is contagious, inspiring a new generation of chefs and diners to join the movement towards a more sustainable and creative culinary landscape.

Conclusion

Florilège is a beacon of hope for the future of cuisine, showcasing that sustainability and innovation can go hand in hand. Chef Hiroyasu Kawate's journey from traditional French cuisine to plant-based sustainability is a testament to his dedication and vision. His approach to Tokyo-style plant-based cuisine is both inspiring and delicious, leaving diners with a deeper appreciation for the art of cooking. As Florilège continues to evolve, it remains a must-visit destination for anyone interested in experiencing the best of Japanese cuisine while supporting a sustainable future.: https://www.theworlds50best.com/stories/News/inedit-damm-chefs-choice-award-hiroyasu-kawate.html: https://www.tastytrip.com/en/florilege-20230205/: https://guide.michelin.com/us/en/article/travel/florilage_kawate_hiroyasu_en: https://www.tatlerasia.com/dining/tastemakers/hiroyasu-kawate-chef-interview-florilege