Sushi
An intimate, eight-seat sushi bar with three Michelin stars, known for its perfectly balanced rice and high-quality seafood.
Progressive Indian
Innovative and playful tasting menus that deconstruct Indian street food with modernist techniques.
Cantonese
Focuses on traditional Cantonese recipes and the freshest local ingredients, with a commitment to no MSG.
Modern French with Asian touches
Elegant and refined dishes that showcase the best seasonal ingredients from around the world.
Modern Korean
Chef Mingoo Kang blends traditional Korean cuisine with global influences, creating a unique and harmonious dining experience.
Innovative Satoyama
A focus on sustainability and nature, with dishes that reflect the Japanese landscape and seasons.
Avant-garde, Multi-sensory
A single-table restaurant that combines food with lights, sounds, and scents for a fully immersive experience.
Modern Kaiseki
A creative and playful take on Japanese home cooking, with a warm and hospitable atmosphere.
Plant-Forward French-Japanese
2 Michelin Stars + Green Star — World's #36 Best Restaurant. Chef Hiroyasu Kawate pioneers vegetable-centric French cuisine at his communal 13-meter table in Azabudai Hills. Sustainability drives every decision: imperfect vegetables from local farms, zero-waste cooking, and a philosophy of "ToBalanceAwithB" that elevates plants above protein.
Japan
A noodle soup dish consisting of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with ingredients like sliced pork, nori, menma, and scallions.
A dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients, such as seafood, vegetables, and occasionally tropical fruits.
Korea
A traditional Korean side dish of salted and fermented vegetables, most commonly napa cabbage and Korean radishes, made with a widely varying selection of seasonings including gochugaru (chili powder), scallions, garlic, ginger, and jeotgal (salted seafood).
Vietnam
A Vietnamese soup consisting of broth, rice noodles, herbs, and meat, primarily made with either beef or chicken.
Canton, China
A style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
Thailand
A stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand.
A Korean rice dish, the term 'bibimbap' literally means 'mixed rice'. It's served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions.
Southeast Asia (Malaysia/Singapore)
A spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk, or sour asam (tamarind or gelugur).
Tokyo, Japan
Florilège's revolutionary plant-forward tasting menu, where imperfect vegetables from local farms take center stage. Chef Kawate's zero-waste philosophy transforms humble roots, leaves, and stems into courses of extraordinary beauty and depth — served at a communal 13-meter table.
A rich and creamy pork bone broth ramen, originating from Fukuoka, Japan. It's a labor of love that results in a deeply satisfying bowl of noodles.
A basic recipe for making kimchi at home. The fermentation process develops complex flavors and beneficial probiotics.
