The Tokyo EDITION, Toranomon will host a 4-Hands Dinner on Thursday, 30th March, 2023, featuring Tom Aikens of The Jade Room + Garden Terrace, the signature restaurant of the hotel, and Chef Hiroyasu Kawate of Florilège.

Chef Tom Aikens, who opened The Jade Room + Garden Terrace at The Tokyo EDITION, Toranomon in October 2022, welcomes Chef Hiroyasu Kawate of Florilège in Jingumae, Tokyo, as a guest chef for the 4-Hands Dinner.

Under the direction of Tom Aikens, The Jade Room + Garden Terrace celebrates the versatility and expressiveness ingrained in Japanese culture and cuisine and creates contemporary Japanese-Western collaborations through diverse and sophisticated culinary techniques. Tom Aikens became the youngest British chef ever to be awarded two Michelin stars, aged just 26. In recent years, he has received multiple awards, including the first Michelin star in January 2021 for his restaurant Muse, which opened in London in 2020.

“Florilège” led by Chef Hiroyasu Kawate is a restaurant themed on a collection of beautiful poems like flowers woven with respect and passion by the producers and chefs, and also warm support by others. In 2022, The restaurant was awarded its highest ranking of #3 in the “Asia’s 50 Best Restaurant” and #30 in the “World’s 50 Best Restaurant”. 2 Michelin stars were awarded to the restaurant in 2018. The restaurant has also recently been awarded the Green Star, a new Michelin benchmark for restaurants that practice sustainable gastronomy. Chef Kawate is also actively involved in sustainable activities and has been a speaker at world cuisine academic meetings both in and outside Japan.

“I am very excited to be back in Tokyo, where I welcome the very talented Chef Kawate to Jade restaurant. On my first trip to Japan 8 years ago I ate at Florilège and thought what an amazing meal I had,  I must get to know the chef much more. So I am immensely honored and excited to have Chef Kawate in our kitchen to deliver some amazing dishes for our guests.”

Tom Aikens

“I would like to express my sincere gratitude for the opportunity to be in the kitchen with Chef Tom, whom I greatly respect and admire. I hope that our guests will enjoy the essence of both Chef Tom’s world of cuisine and my Florilège, which is characterized by its unique approach to plant-based cuisine. I will also personally enjoy cooking on the day.”

Hiroyasu Kawate

Please enjoy a special collaborative dinner prepared by star chefs from Japan and England against an astonishing backdrop of the Tokyo Tower and city skyline.