L’eau Blanche

Chef Teppei Shiromizu decided from an early age to become a cook, and after graduating from a vocational school, he went to France after spending time at Hotel de Mikuni (Yotsuya, Tokyo) and Au goût du jour merveille in Nihonbashi, Tokyo. After returning to Japan, he served as the chef of Ogu de Jules Meruveiyu Hakata for 4 years. By exploring “What we can offer because we live in Fukuoka”, and by going to various places in Kyushu and meeting producers in person, he is able to sublimate to the best dish in which they can feel the vitality of the carefully selected ingredients.

“L’eau Blanche” is an open kitchen theater which expresses the way of life and the way of cooking of chefs.

What supports the Teppei Shiromizu cuisine that is not bound by the French concept is the refined space and the calm time that flows comfortably. And the wine makes the food more attractive. They always have domestic wine, French wine, and the pairing for each plate is one of the fun. It is a simple and high quality space created by designer Gaku Takasu. You can enjoy the scenery of Hakata and gastronomic time.

* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.

【Access】
■6-minute walk from Fukuoka City Subway Airport Line / Hakozaki Line Nakasu-Kawabata Station