Florilège

Oyster meringue. Oyster from Iwate served with oyster soup. This was so good. The oyster is hidden beneath all the vegetables which were coated with beer batter and deep fried giving it a tempura-ish masquerade. Frozen oyster mousse lemon meringue topped the course and it provided an amazing crunch and tartness to balance the flavours. This was served with a steamed bun made of rye. I must say this oyster course was stellar as I typically don’t like oysters.

Picked my stick out of the heap and indeed, it was a sweet potato. Was this all? Well, one bite and I realised it was not a simple sweet potato. Cooked in Hojicha tea leaves, it had a really nice flavour. It was really sweet and creamy inside and the skin was cooked till it had a nice texture. Really yummy and quite unlike any sweet potato I have had.

The newly-minted two-Michelin star restaurant, helmed by the charismatic Chef Hiroyasu Kawate (@hiroyasu_kawate), has had quite the meteoric rise since its launch a few years ago, and remains both a mainstream favourite as well as a mainstay on contemporary dining best-of lists.
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My experience? Apart from a rather unfortunate instance of undercooked meat (which I would write off as a one-off - my dining companion had no problems whatsoever with his portion of the same dish), I can fully appreciate why Florilége is the smash hit that it is, and am sufficiently inspired to write a proper entry about the experience on the website later on. For now, I just want to highlight that the service was top drawer - I had clumsily dropped my spoon whilst having the amuse bouche, resulting in my eggplant mousse glamorously falling splat onto my napkin in manner of meteorite crashing into forest floor, but within twenty seconds they immediately served me a new portion. Colour me very impressed and appreciative indeed.