Chef
Hiroyasu Kawate
Owner & Chef, Florilège
- Discipline
- Chef
- Based in
- Tokyo, Japan
Known for
- Sustainable French-Japanese fusion cuisine using local ingredients
- Vegetable-centered plant-based menus
- Reducing food waste with dishes like beef carpaccio from re-fattened aged cows
i. Biography
Hiroyasu Kawate is the owner and chef of Florilège, a two Michelin-starred French restaurant in Tokyo's Jingumae district, which he opened in Aoyama in 2009 and relocated in 2015. Born in 1978 in Tokyo to a family of chefs, he trained at Le Bourguignon in Nishi-Azabu, staged at Le Jardin des Sens in Montpellier, France in 2006, and served as sous chef at Quintessence under Shuzo Kishida before launching his restaurant. Kawate specializes in French cuisine reinterpreted with Japanese ingredients, emphasizing sustainability through local produce, vegetable-focused dishes, and minimal waste.
Profile updated April 2026
