Experience Excellence
Discover the fusion of French and Japanese culinary artistry at Fleur de Mizu. Immerse yourself in a world where traditional flavours meet innovative techniques, creating a dining experience unlike any other.
Our Culinary Philosophy
At Fleur de Mizu, we take pride in harmonising the rich, nuanced flavours of French and Japanese cuisine through the precision and elegance of traditional French culinary techniques. Our innovative fusion approach ensures every dish is a unique masterpiece, offering an exquisite blend of French and Japanese flavours.
With a commitment to quality seasonal ingredients and a passion for culinary creativity, Fleur de Mizu offers a gastronomic adventure that delights the senses. Our cozy ambiance and attentive service create the perfect setting for unforgettable dining experiences.
Culinary Mastery
Fleur de Mizu boasts a team of expert chefs who skillfully blend French and Japanese flavours using a range of delicate techniques, ensuring a unique and delightful gastronomic adventure for every guest.
Head Chef
Young Choi
Born in Tokyo and raised in South Korea, Young moved at 16yr’s old to San Francisco to study hospitality at the famous Culinary Institute of America. He began working as an apprentice at renowned San Fransisco restaurants Twenty Five Lusk (2 Michelin stars) and Boulevard (3 Michelin stars). After his acceptance to Le Cordon Bleu in Sydney, Young moved to Australia and trained to be not only professional a Chef, but an expert in French cuisine.
During his time in Sydney he has worked in some of the cities most recognised dinner establishments, Marque (3 hats) and Bentley (3 hats). In 2011, Young became Head Chef at Sous Le Soleil in Roseville where he performed for 12 years before opening Fleur De Mizu.
