A Collaborative Dinner by Two Recognized Michelin Starred Chefs Special Page

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.

"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

"The Jade Room + Garden Terrace" Tom Aikens Biography
Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening and cooking with his mother, Tom learnt how to make use of the freshest ingredients, putting food at the centre of his life from a very early age. Tom enrolled at the Norwich City College Hotel School, completing an Advanced Catering Diploma in 1989 and then began his career at Michelin-starred Cavalier's in Battersea, London. He then moved onto The Capital Hotel working under Philip Britten, followed by a chef-de-partie position with Pierre Koffmann at La Tante Claire at a time when the restaurant was awarded with its third Michelin star. Tom later worked for Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was in Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26. 
 

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 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

"Florilège" Hiroyasu Kawate Biography
Born into a culinary family in Tokyo in 1978, Hiroyasu Kawate always knew he wanted to become a chef.
In 1997 he joined "Q.E.D. CLUB", later moved to "OHARA ET CIE" and "LE BOURGUIGNON", studied under Chef Yoshinaru Kikuchi and served as sous chef.
In 2006, he moved to France to train at "Jardin des Sens", and from 2007 he worked as a sous chef at "Quintessence".
In June 2009, Hiroyasu started his first restaurant, Florilège. In 2016, he was selected as an One-to-watch in Asia's 50 BEST RESTAURANTS and Florilège was awarded two Michelin stars in 2018.
In 2020, the sister restaurant of Florilège in Taiwan, Logy, was also awarded two Michelin stars. Hiroyasu is active in the sustainable development community and was chosen to speak at the World Cuisine Academic Meeting in both Turkey and Japan.