L'eau

Named after the element of water, L’EAU seeks to communicate a sense of the vitality in the ingredients served from its kitchen — including wild deer, chrysanthemum, strawberries, walnuts, and lamb — with water being the force that makes it all possible. Chef Takamitzu Shimizu was born the son of a French restaurateur, and opened his own restaurant in November 2018. Against a backdrop of black stone walls, his avant grade presentations are memorable and dynamic: stylishly arranged ingredients on high quality dishware, and natural dioramas constructed of slate rocks, pieces of wood, edible flowers and plants. With three different choices for lunch to suit any budget — a six, seven, or ten course meal — there’s really no reason to not go and experience Chef Shimizu’s innovative takes on French cuisine yourself.