• Restaurants
  • Aoyama
  1. デンクシフロリ
    Photo: Yuki Nakamura
  2. デンクシフロリ
    Photo: Yuki Nakamura
  3. デンクシフロリ
    Photo: Sahoko Seki
  4. デンクシフロリ
    Photo: Sahoko Sekiデンクシフロリ
  5. デンクシフロリ
    Photo: Sahoko Seki
  6. デンクシフロリ
    Photo: Sahoko Seki佃亮佑(左)、小村彰吾(右)
  7. デンクシフロリ
    Photo: Denkushiflori
  8. デンクシフロリ

Time Out says

Denkushiflori is a new collaborative venture by Zaiyu Hasegawa of one-Michelin-starred Den and Hiroyasu Kawate of two-Michelin-starred Florilège. Born from a conversation on a fishing trip during lockdown, the restaurant combines the pair's talents for innovation, but is a departure from both the creative kaiseki of Den and the modern Japanese-French food at Florilège. At the heart of Denkushiflori are skewers (kushi means skewer in Japanese), but they’re not your average skewers of grilled meat. Instead, the restaurant offers quirky seasonal combinations such as Boudin Noir Apples, where salty fried pig's blood is cloaked in finely shaved apple. 

The eight-course omakase menu (¥12,100 plus service charge) consists of a combination of classic and seasonal items: it’s made up of six skewers, followed by rice and dessert.


Gems Aoyama Cross B1F, 5-47-6 Jingumae, Shibuya
Omotesando Station
Opening hours:
5pm-7.30pm, 8pm-11pm, closed Mon
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