Kushi Flori
📍 Japan, 〒150-0001 Tokyo, Shibuya, Jingūmae, 5-chōme−46−７ GEMS青山CROSS B1A
Weighted rating from:
Google: 4.5 • TripAdvisor: 5
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Kushi Flori in Tokyo, Japan, is a culinary haven that beautifully marries French and Japanese cuisines, crafted by two acclaimed chefs, Zaiyu Hasegawa of Den and Hiroyasu Kawate of Florilège. Since its inception in 2020, it has quickly garnered a Michelin star, a testament to its innovative menu and exceptional service. The ambiance is cozy yet elegant, with intimate counter seating that allows diners to engage with the chefs as they prepare each dish. Diners rave about the unique flavors and artistic presentations, making it a must-visit for food enthusiasts looking for a memorable dining experience. Whether you're a couple on a romantic outing or friends seeking a delightful meal, Kushi Flori promises an unforgettable culinary journey.
Signature Dishes
- •Edamame, horse mackerel
- •Sesame tofu, watermelon
- •Conger eel, paprika
- •Sweet fish, winter melon
- •Clay pot rice with corn and beef
- •Foie gras on soy pudding
- •Mushroom clay pot rice
Overall rating 4.5 / 5 (187 reviews)
Google: 4.5 (180 reviews)
TripAdvisor: 5 (7 reviews)
Customer Reviews
Absolutely amazing meal. One of the highlights of our recent trip to Japan 🗾. Given how challenging it can be to book either of the two original restaurants it was a blessing to be able to try the food of both chefs in one. What a great collaboration.
Really loved our meal here. Lovely atmosphere, relaxed and friendly service and delicious food. Each plate had a very unique taste and the course was the perfect amount! Would highly recommend.
Led by two renowned chefs from 2* Michelin restaurants - Zaiyu Hasegawa of Den, and Hiroyasu Kawate of Florilège - Den Kushi Flori offers an interactive dining experience featuring their creative French-Japanese cuisine. Only open since 2020, it has already earned a Michelin star in 2022 through meals showcasing seasonal fusion preparations with top-notch service in an intimate counter seating environment. - 𝙼𝚎𝚗𝚞 - ▻ 𝙀𝙙𝙖𝙢𝙖𝙢𝙚, 𝙝𝙤𝙧𝙨𝙚 𝙢𝙖𝙘𝙠𝙚𝙧𝙚𝙡 ▻ 𝙎𝙚𝙖𝙨𝙖𝙢𝙚 𝙩𝙤𝙛𝙪, 𝙬𝙖𝙩𝙚𝙧𝙢𝙚𝙡𝙤𝙣 ▻ 𝙁𝙚𝙣𝙣𝙚𝙡, 𝙩𝙧𝙪𝙛𝙛𝙡𝙚, 𝙨𝙤𝙮 𝙗𝙚𝙖𝙣𝙨 ▻ 𝙀𝙜𝙜 𝙥𝙡𝙖𝙣𝙩 ▻ 𝘾𝙤𝙣𝙜𝙚𝙧 𝙚𝙚𝙡, 𝙥𝙖𝙥𝙧𝙞𝙠𝙖 ▻ 𝙎𝙬𝙚𝙚𝙩 𝙛𝙞𝙨𝙝, 𝙬𝙞𝙣𝙩𝙚𝙧 𝙢𝙚𝙡𝙤𝙣 ▻ 𝘾𝙡𝙖𝙮 𝙥𝙤𝙩 𝙧𝙞𝙘𝙚, 𝙘𝙤𝙧𝙣, 𝙗𝙚𝙚𝙛 ▻ 𝘿𝙚𝙨𝙨𝙚𝙧𝙩 First off, 𝒆𝒅𝒂𝒎𝒂𝒎𝒆 & 𝒉𝒐𝒓𝒔𝒆 𝒎𝒂𝒄𝒌𝒆𝒓𝒆𝒍 highlighted the mild qualities of horse mackerel. Paired against a vibrant base of edamame and lemon cream, with deft drizzles of mint oil lifting the flavors, the fish required just a few bites to appreciate. A simply executed yet well-balanced starter. The 𝒔𝒆𝒔𝒂𝒎𝒆 𝒕𝒐𝒇𝒖 & 𝒘𝒂𝒕𝒆𝒓𝒎𝒆𝒍𝒐𝒏 displayed tofu with creamy texture enhanced by a rich nutty-sweet sesame flavor. Upon the base, crab meat and pickled cucumber created a symphony. And the watermelon juice brought the components together in a cooling, fruity crescendo. 𝑪𝒐𝒏𝒈𝒆𝒓 𝒆𝒆𝒍 & 𝒑𝒂𝒑𝒓𝒊𝒌𝒂 featured eel grilled to smoky perfection, medium-fat fillets impressed with supple richness. Artful pairings brought complexity – sweet red pepper and coarse paprika sparked flavours, while vinegared sauce added sharpness. The 𝒔𝒘𝒆𝒆𝒕 𝒇𝒊𝒔𝒉 & 𝒘𝒊𝒏𝒕𝒆𝒓 𝒎𝒆𝒍𝒐𝒏 presented dry aged sweet fish atop winter melon, crisped bread and earthy mushrooms. A whisper of vanilla oil and miso accentuated each bite. An adventurous pairing that may divide opinion yet revealed creative talent behind the kitchen.
Spectacular experience. Each course is a work of art by these master chefs and their staff. The dedication to detail is incredible and the creativity and innovation impressive. Some of the standouts include the udon, the foie grais on soy pudding, beef cheeks with mushroom rice, crab souflet all just outstanding. They should have a Michelin Star and definitely one of the best in Tokyo