La Floraison de Takeuchi

The name of this contemporary French restaurant in Nagoya references that idyllic time at the start of spring when flowers begin to bloom. An all-natural and health-conscious philosophy is the driving force behind the menu here, further signified by edible flowers woven into the thoroughly modernist presentation. The chef trained at La Pyramide in Vienne, France, before coming home and doing the rounds at some of Tokyo’s top French restaurants and opening his own in 2013. The set-course menu is a veritable bouquet of flavors which spans the length and breadth of France, while incorporating Japanese ingredients and techniques. An impressive cellar of wines is the crowning touch of La Floraison de Takeuchi, with around 150 varieties on offer to suit any budget, and any dish imaginable.