L'EAU means water in French.

The farmers in Japan who grow wonderful ingredients and customers who eat the foodー Chef Takamitsu Shimizu wants to bridge with everyone the way people and water connect. He makes them want to feel c'est bienー it's great.

Straight from Tokyo, we hope to serve seasonal cuisine using outstanding Japanese ingredients, as well as provide a great space and excellent service to our customers.

We hope that customers can feel L'EAU's message.

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 six dishes using seasonal ingredients
¥6,000
Around seven dishes using seasonal ingredients
¥7,500
Around ten dishes with carefully selected seasonal ingredients
¥15,000

DINNER

Around ten dishes using seasonal ingredients
¥15,000

*Prices are not inclusive of tax and 10% service charge