“L’EAU” means “water” in French. Just as water is essential to life, we strive to be a constant presence for our guests, creating moments that make you say, “C’est bien!” (That’s wonderful!).

To preserve the beauty of our culinary culture for future generations, we prioritize sustainability. We carefully select seasonal, locally sourced ingredients with deep respect for the environment. By reducing food waste and minimizing food mileage, we are committed to providing safe, delicious cuisine and warm, memorable dining experiences.

Through your dining experience at L’EAU, we hope to share our passion with you and help ensure that this rich culinary world continues to flourish for years to come.

Takamitsu Shimizu

Takamitsu Shimizu was born in 1977 in Tokyo.
His father ran a French restaurant. After studying graphic design in university, he followed in his father's footsteps and entered the world of cooking.

After working in a few Italian restaurants of Mikasakaikan (Ginza, Tokyo), he started working in Restaurant C'est Bien, operated by his father (Higashi-Nagasaki, Tokyo). He spent 15 years there working as a chef.
In November 2018, Shimizu founded L'EAU (Gaienmae, Tokyo)

LUNCH

Around seven dishes using seasonal ingredients
¥9,350
Around ten dishes with carefully selected seasonal ingredients
¥19,800

DINNER

Around ten dishes using seasonal ingredients
¥19,800

*Prices include tax. A 10% service charge will be added separately.