Born in Tokyo in 1978, Hiroyasu Kawate grew up in a family deeply rooted in the culinary arts, fostering a passion for cooking from a young age. After honing his skills at Jardin de Sans in France, he realized his dream of opening Florilège in 2009, where his creative approach to cuisine took shape. Hiroyasu’s culinary philosophy emphasizes the essence of Japanese terroir and sustainable dining. 

He actively participates in global sustainability initiatives, sharing his expertise at events like the World Cuisine Academic Meeting in Turkey and Japan. In fall 2023, Florilège relocated to Azabudai Hills, embracing a Vegetable-forward dining philosophy. By enhancing the flavors of simple vegetables, the restaurant reimagines their value, offering guests a unique sensory experience. 

This commitment reflects Hiroyasu’s dedication to environmental and social responsibility. Florilège invites diners to explore refined dishes that celebrate nature’s bounty and the art of culinary transformation. With its focus on sustainability and creativity, the restaurant delivers an experience that awakens the palate and nourishes the heart.