Concept
"White Gastronomy"
Les Silences Blancs de la Gastronomie
(The Silent Whiteness Dwelling in Gastronomy)
By the gentle flow of the Nakagawa River lies a hidden retreat,bathed in light, wrapped in silence.
Within its walls, Chef Teppei Hakusui weaves a tapestry of “white cuisine,”where Japan and France echo in quiet harmony.
The shifting seasons, the grace of Japanese aesthetics,the precision of French technique—
each dish a distillation of time, place, and soul.
As clear as water,as soft as morning light,a flavor that lingers deep within.
There are tastes born only here,and moments that can only be lived here.
L’eau Blanche—the one and only White Water Restaurant.
A single dish may call you from across the world.
To Receive Life,
to Carry Life Forward
Pure as flowing water, powerful as the heartbeat of the earth—
In each dish by Chef Hakusui, the living voices of the seasons find their form.
Vegetables whisper of their awakening from the soil.
Fish speak of memories held in water.
From the first drop of dashi, to the precise heat of the flame,to the delicate rise of aroma—
every detail breathes with Japanese sensitivity and the refined craft of French cuisine.
This is not food made to impress,but food made to reach the soul.
A beauty that speaks before words,a quiet space that touches the heart—
this is the Course of Life woven at L’eau Blanche.
Lunch
Dinner
Owner Chef
Approaching food with care
Teppei Shiromizu
Owner-Chef, L’eau Blanche
Originally from Fukuoka Prefecture, Teppei Shiromizu trained at Hôtel de Mikuni in Tokyo and further developed his skills in France. At the age of 28, he became a head chef. In 2016, he opened his own restaurant, L’eau Blanche, in Nishi-Nakasu.
In 2017, he was selected as the Kyushu representative for France Restaurant Week, and was also chosen as one of the few chefs nationwide for the Hitotsara Best Chef award.
In 2019, he was awarded one Michelin star. Since then, he has continued to be featured in Gault & Millau.
Shiromizu approaches cooking as a form of exploration and creation.
He focuses on all five senses—taste, color, aroma, texture, and temperature—while balancing creativity with a deep respect for the fundamentals of cuisine.
He is a chef, a creator, and someone who is constantly seeking new ways to express food.
Business Services
L’eau Blanche Expertise
for Your Brand
We collaborate with you to develop exclusive products (PB/OEM), harnessing the techniques and creativity of French cuisine.
Access
| Name | L'eau Blanche |
|---|---|
| Adress | RIN FIRST 2F, 4-4 Nishinakasu, Chuo-ku, Fukuoka City, Fukuoka Prefecture |
| Open | Mon, Tue, Wed, Thu, 18:00 - 22:30 L.O. 19:30 Fri・Sat 12:00 - 14:30 L.O. 12:00 18:00 - 22:30 L.O. 19:30 |
| Regular holiday | Closed on Sundays and twice a month |
| Reservations/Inquiries | |
| For those coming by train | 6 minutes walk from Nakasu-Kawabata Station on the Fukuoka City Subway Airport Line 6 minutes walk from Kusudajinjamae Station on the Fukuoka City Subway Nanakuma Line and Hakozaki Line 375m from Nakasu-Kawabata Station |
| By Car | Please use the nearby paid parking lots. |
| About reservations | |
| Payment method | Card accepted （VISA、Master、JCB、AMEX、Diners） Electronic money not allowed QR code payment not available |
| Service fee/charge | 10% service charge |
| Remarks | 14 seats, private reservation (20 seats or less possible), all non-smoking |
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