In early May, I visited this restaurant for lunch on a Saturday with a refreshing breeze.Since I didn't travel far during the holiday, I decided to indulge in some delicious food.The restaurant is located just off a side street near Aoyama Gakuin University, with the dining area split between the basement and the second floor. They kindly sent me a message before my visit to let me know which entrance to use.■ What I ateMenu LATURE PLUS (JPY 8,800)- Macaron made with venison bloodThis specialty macaron is made with venison blood (plasma, apparently) instead of egg whites. There’s no gamey taste at all, just a rich flavor. Impressive!- Espuma of new onions and hummusThe fragrant hummus made from crushed beans combined with the sweetness of new onions pairs perfectly with white wine.- Sea bream with wasabi leaves and kombu dashiThe texture of the puffed rice and the smoothness of the sauce—delicious!- Bear, venison, and foie gras en croûteThe aroma of the meat combined with the richness of the foie gras is delightful. The jelly adds a strong umami flavor. Although the ingredients are bold, they are well balanced.- Grilled Ezo deerThis is said to be from the thigh, and the moist texture is almost sensual. There’s no toughness; it breaks apart easily in the mouth. The pepper sauce with butter adds richness and flavor. The accompanying vegetables are all quite distinctive: snap peas, crunchy bean sprouts, burdock chips, bamboo shoots, and leaves (what a vocabulary!). I was surprised by the sweetness of the two-year-aged potatoes.- Baked pie with Spanish mackerel and scallopsThe tender flesh of the Spanish mackerel and the rich broth from the scallops seep out beautifully. The flaky pastry adds to the enjoyment.- Shiso jelly (inspired by mojito)The refreshing aroma of shiso leaves and flowers, combined with the sweet jelly and pleasant acidity from the kiwi, is delightful. The texture of the small meringues is also fun. Mixing in the cheese sauce at the bottom of the cocktail glass changes the flavor nicely.I enjoyed a strong coffee, and the tea snack was a financier, which had a crisp exterior and a rich oiliness.For drinks, I had wine by the glass:- Koshu from Yamanashi (Domaine Tengeiji)- Chenin Blanc from South Africa (El Bandito Cortez)Both had a natural nuance without being overpowering, and their acidity complemented the dishes well.- Burgundy Chardonnay (Butterfield)Rich aroma with a strong oak influence.- Rosé: Koshu/Muscadet Berry A from Yamanashi (98 Wines NOGI Red)Concentrated and well-balanced flavor.I received the wine by the glass, but I imagine that with a pairing (dégustation), the structure would further enhance the quality of the dishes.In total, it came to about JPY 12,000 per person.This lunch course was enjoyable with exciting combinations of ingredients and left me feeling satisfied. Chef Murata, the owner, holds a hunting license himself, and the signature game dishes were incredibly delicious. It was also nice that he visited each table before and after the meal, allowing me to express my gratitude directly. He seems to have a calm demeanor.I heard that ayu (sweetfish) will be available in the summer. This is a place I’d like to visit each season.