نگاه کلی
#6 از 24 رستوران در شهر میناتو #7 از 18 رستوران فرانسوی در شهر میناتوامتیاز LocalGuideWorld: 4.39
تفکیک امتیازها
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5 ★65%
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4 ★21%
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3 ★7%
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2 ★4%
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1 ★3%
نکات کلیدی
- امتیاز گلچین چند است؟
- گلچین بر اساس 456 نظر، امتیاز 4.4 از ۵ دارد.
- رتبه گلچین در شهر میناتو چند است؟
- گلچین بر اساس امتیاز LocalGuideWorld (میانگین امتیاز وزن‌دهی‌شده با تعداد نظرها) رتبه 6 از 24 رستوران در شهر میناتو را دارد.
- گلچین کجاست؟
- ژاپن، 〒105-0001 Tokyo, Minato City, Toranomon, 5 Chome−10−7 麻布台ヒルズ ガーデンプラザD 2F — 0.5 کیلومتر تا مرکز شهر میناتو.
- چطور با گلچین تماس بگیرم؟
- وب‌سایت: aoyama-florilege.jp
A fantastic, relatively unique dining experience. Only 1 seating per lunch and inner, reservations are hard to get. Plan accordingly — at least 3 weeks in advance. The kitchen, full of youthful energy and masterful precision, is in full view from the dining area. It had a similar energy as the film The Menu, but in the best way possible.
Will go again.
Will go again.
It was a challenge to get a reservation for this restaurant but it was worth it! The restaurant is small with a kitchen in the middle. Luckily we were seated at the bar in front of the restaurant so we could see the chef in action right in front of us.
Interesting combination of ingredients which tasted fabulous. Excellent service and the chef was so kind to take a picture with us after the course menu.
If you are lucky to get a reservation, really recommended!
Interesting combination of ingredients which tasted fabulous. Excellent service and the chef was so kind to take a picture with us after the course menu.
If you are lucky to get a reservation, really recommended!
Not sure about the dinner course but we came for lunch and absolutely loved it. Every course was beautifully presented and uniquely flavored. I would say everything had a complex, multi-faceted flavour profile! Service and atmosphere was also phenomenal.
Florilège was very high on our list of restaurants in Tokyo, and we were very excited to finally be able to visit on this trip. From the moment we stepped into the restaurant space, you could feel the atmosphere shift as you’re greeted by the dimly lit rooms and stone and metal decor. Thankfully we were able to freshen up first, after an entire day of running around the city, and were promptly seated by the end of the table nearest to the entrance. Our spot gave us a great view of the food as it was being prepped, as well as the bar area where their in-house wine expert and mixologist was constantly pouring wines and creating cocktails on the spot. Being a fan of spirits and cocktails, I requested a white Negroni and he whipped up a unique version that was floral, herbaceous, yet earthy at the same time. It was a unique twist and it was fascinating watching him make it.
Each course was well-balanced and flavorful, showcasing both French and Japanese ingredients and cooking styles. While every dish was amazing, the beans dish really surprised me and the bread and butter really helped anchor the overall meal. The bread was so airy and light I just had to ask for seconds.
Lastly, service was great from beginning to end, and the sous-chef made sure everything was going well. He came over to check on us periodically and we had a great time chatting with him and getting to know more about the restaurant. Highly recommend, would love to come back again soon!
Each course was well-balanced and flavorful, showcasing both French and Japanese ingredients and cooking styles. While every dish was amazing, the beans dish really surprised me and the bread and butter really helped anchor the overall meal. The bread was so airy and light I just had to ask for seconds.
Lastly, service was great from beginning to end, and the sous-chef made sure everything was going well. He came over to check on us periodically and we had a great time chatting with him and getting to know more about the restaurant. Highly recommend, would love to come back again soon!
The food was good but didn't meet my expectations. While there were a couple of highlights, there was very little that was surprising and that I would want to repeat. I feel ungenerous writing this review because really most things were good, and the service was topnotch, but for two Michelin stars I expect delight, and that was largely missing from the food.
If you like bland and pretentious cooking, this place is for you. Perhaps the most overrated restaurant in the world (2 Michelin stars, ranked like 27 in the world by the top 50 list). Almost everything was bland. I walked away totally underwhelmed and still very hungry. It took 3 hours and 15 minutes; people who came in 45 minutes after us left before us! They charge for water as well.
While the tiny artichoke pastry was good, the deconstructed egg mousse was a little pretentious and didn't taste much different than a boiled egg. The beet dish was ok but bland. The consomme just tasted slightly of tomatoes. I love eggplants, but the eggplant dish with ice-cold cabbage roll was one of the worst dishes I've had (along with the potato dumpling later). The roll was just gross. The turnip pie was the only thing I can safely say was delicious. The chef said this was his favorite dish on the menu.. he wasn't kidding, seeing how much everything else sucked.
I think we were served potato dumpling. Idk what the skin was made of. It was just a boiled potato served in a bland tasteless sauce with a barely edible black filling. The servers did not explain this dish well. We were then served bland fish served with a weak-tasting mustard greens with caviar on top. This was just okay but it was, again, on the bland side and completely unmemorable. Low on salt. The duck with pan-fried mushrooms and bland sauce was perfectly cooked, but I can stir-fry way tastier mushrooms at home. My partner got WAY more sauce than I did too! You know someone can't cook if they can't even stir fry mushrooms correctly.
The sweet potato mousse was like chalk, and you can get better hojicha ice cream at convenience stores in Japan. The deconstructed apple "pie" actually tasted great but it was literally over in two bites (I just cut it in two). We concluded with overcooked pastry served with... not sure what it is, but it's tasteless and strawberry covered in jelly. The strawberry was great, but you can buy better convenience store food.
Waste of money. Avoid!
While the tiny artichoke pastry was good, the deconstructed egg mousse was a little pretentious and didn't taste much different than a boiled egg. The beet dish was ok but bland. The consomme just tasted slightly of tomatoes. I love eggplants, but the eggplant dish with ice-cold cabbage roll was one of the worst dishes I've had (along with the potato dumpling later). The roll was just gross. The turnip pie was the only thing I can safely say was delicious. The chef said this was his favorite dish on the menu.. he wasn't kidding, seeing how much everything else sucked.
I think we were served potato dumpling. Idk what the skin was made of. It was just a boiled potato served in a bland tasteless sauce with a barely edible black filling. The servers did not explain this dish well. We were then served bland fish served with a weak-tasting mustard greens with caviar on top. This was just okay but it was, again, on the bland side and completely unmemorable. Low on salt. The duck with pan-fried mushrooms and bland sauce was perfectly cooked, but I can stir-fry way tastier mushrooms at home. My partner got WAY more sauce than I did too! You know someone can't cook if they can't even stir fry mushrooms correctly.
The sweet potato mousse was like chalk, and you can get better hojicha ice cream at convenience stores in Japan. The deconstructed apple "pie" actually tasted great but it was literally over in two bites (I just cut it in two). We concluded with overcooked pastry served with... not sure what it is, but it's tasteless and strawberry covered in jelly. The strawberry was great, but you can buy better convenience store food.
Waste of money. Avoid!
Florilege is a two-michelin starred French-Japanese restaurant in Tokyo. Upon entry, the atmosphere really fit the theme. As florilege translates to flower arrangement in English. even the bathroom and the hand towels had a floral aroma. The atmosphere and surrounding environment were nice and featured the open kitchen. Below is a summary of the dishes we had on the lunch tasting menu:
Rice Mousse on Steamed Egg: A salted egg custard accompanied by a rice mousse. The rice mousse had distinct naturally sweet nodes that paired well with the salted egg custard. I liked the way the restaurant used all components of the egg, including the shell for plating. The presentation of this appetizer as well as the layers of various flavors remarkable artistic execution.
Beet Root: Featured beet root prepared in three ways: beet root chips, tartare, and jelly, all of which act together creating a harmony and balance of textures in the dish. Tomato jus on the side adds acidity, while the saltiness of the ekura and the beet root's inherent sweetness create a delightful blend. Overall, a very creative and well thought out vegetarian dish.
Eggplant Ravioli: Showcasing eggplant in puree, foam, and ravioli forms, enriched with cheese and kombu powder. The smooth, airy foam has the flavor of eggplant and holds hints of the cheese powder. The ravioli skin has a great al dente texture with sufficient filling. Having the seaweed oil adds umami flavors to the dish. This was a personal favorite of mine.
Cookie with Chinese Cabbage: The crisp paired with the acidity of this cookie served as a palate cleanser.
Bread Selection: We were served both sake yeast bread and wheat bread, each of which had unique yet different flavor profiles. I personally enjoyed the bread. It had a delightfully chewy and soft texture. The soybean butter was unlike anything I have ever had and was delicious.
Turnip Wellington: Featuring tunip confit, turnip puree, and turnip in its natural form. The sauce had a naturally sweet flavor profile and foamy consistency. The pastry met the standard of any wellington. This dish was extremely creative, but I felt that the flavor profile was too basic and simple. It featured the naturally sweet turnip. Apart from the pastry from the wellington, the textures of the dish were also pretty uniform throughout, which did bore me out after the first couple bites.
Duck with Mushroom Wrap: Fatty duck paired with a wrapped array of umami-rich mushrooms (of various types). As seen, the duck was basted in piping hot oil to achieve that crispy exterior. The tender, flavorful, and juicy duck was paired with a red wine jus, which had the perfect amount of acidity and sweet balance. The mushroom wrap was surprising, in the sense that it was extremely tasty. It really showcased the kitchen’s expertise and ability to create tasty vegetarian dishes as well.
Desserts:
• Mousse with Hojicha Ice Cream & Roasted Matcha Crackers: Crackers had a strong charred matcha flavor. The crackers along with the Hojicha ice cream and sweet potato mousse was a good showcase of Japanese classic dessert ingredients.
• Apple Pie: Apple mousse, apple slice, apple sauce, all on pastry. An interesting take on apple pie. The caramelization was a tad bitter for my liking.
• Hojicha Waffle: Strawberry jam & jelly with hojicha flavored waffles. Strawberries were so sweet. Waffles were airy and incredibly crispy. Hojicha flavor was evident. This was served with black tea.
In summary, I thoroughly enjoyed the three-hour meal, especially given its affordability considering the restaurant's status as a two Michelin-starred and former inclusion in Asia’s 50 best restaurants. The restaurant's innovative fusion of local Japanese ingredients with French cooking techniques was innovative. I like the way they use fresh ingredients by presenting them in two to three different ways, elevating the dish while respecting the ingredient's essence. Overall, it was a good dining experience, despite the extended intervals between courses, which might have stemmed from kitchen issues.
Rice Mousse on Steamed Egg: A salted egg custard accompanied by a rice mousse. The rice mousse had distinct naturally sweet nodes that paired well with the salted egg custard. I liked the way the restaurant used all components of the egg, including the shell for plating. The presentation of this appetizer as well as the layers of various flavors remarkable artistic execution.
Beet Root: Featured beet root prepared in three ways: beet root chips, tartare, and jelly, all of which act together creating a harmony and balance of textures in the dish. Tomato jus on the side adds acidity, while the saltiness of the ekura and the beet root's inherent sweetness create a delightful blend. Overall, a very creative and well thought out vegetarian dish.
Eggplant Ravioli: Showcasing eggplant in puree, foam, and ravioli forms, enriched with cheese and kombu powder. The smooth, airy foam has the flavor of eggplant and holds hints of the cheese powder. The ravioli skin has a great al dente texture with sufficient filling. Having the seaweed oil adds umami flavors to the dish. This was a personal favorite of mine.
Cookie with Chinese Cabbage: The crisp paired with the acidity of this cookie served as a palate cleanser.
Bread Selection: We were served both sake yeast bread and wheat bread, each of which had unique yet different flavor profiles. I personally enjoyed the bread. It had a delightfully chewy and soft texture. The soybean butter was unlike anything I have ever had and was delicious.
Turnip Wellington: Featuring tunip confit, turnip puree, and turnip in its natural form. The sauce had a naturally sweet flavor profile and foamy consistency. The pastry met the standard of any wellington. This dish was extremely creative, but I felt that the flavor profile was too basic and simple. It featured the naturally sweet turnip. Apart from the pastry from the wellington, the textures of the dish were also pretty uniform throughout, which did bore me out after the first couple bites.
Duck with Mushroom Wrap: Fatty duck paired with a wrapped array of umami-rich mushrooms (of various types). As seen, the duck was basted in piping hot oil to achieve that crispy exterior. The tender, flavorful, and juicy duck was paired with a red wine jus, which had the perfect amount of acidity and sweet balance. The mushroom wrap was surprising, in the sense that it was extremely tasty. It really showcased the kitchen’s expertise and ability to create tasty vegetarian dishes as well.
Desserts:
• Mousse with Hojicha Ice Cream & Roasted Matcha Crackers: Crackers had a strong charred matcha flavor. The crackers along with the Hojicha ice cream and sweet potato mousse was a good showcase of Japanese classic dessert ingredients.
• Apple Pie: Apple mousse, apple slice, apple sauce, all on pastry. An interesting take on apple pie. The caramelization was a tad bitter for my liking.
• Hojicha Waffle: Strawberry jam & jelly with hojicha flavored waffles. Strawberries were so sweet. Waffles were airy and incredibly crispy. Hojicha flavor was evident. This was served with black tea.
In summary, I thoroughly enjoyed the three-hour meal, especially given its affordability considering the restaurant's status as a two Michelin-starred and former inclusion in Asia’s 50 best restaurants. The restaurant's innovative fusion of local Japanese ingredients with French cooking techniques was innovative. I like the way they use fresh ingredients by presenting them in two to three different ways, elevating the dish while respecting the ingredient's essence. Overall, it was a good dining experience, despite the extended intervals between courses, which might have stemmed from kitchen issues.
Turnip & Beet dishes were good. Honestly was slightly disappointed with some of the food and both wine / non alcohol pairings.. For such a highly spoken of restaurant, the beverage pairings were very basic. We’ve had better meals and pairings for similar pricing , elsewhere.
بیشتر ببینید
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