【Visit Date】Holiday at 12:00 PM【Order】Lunch Course JPY 8,8002 glasses of wine per person【Review】I had known the name LATURE for a while. With accolades like being listed among the top 100 restaurants and winning the Tabelog Award Bronze, it has a solid reputation. However, I usually avoid larger establishments, so I had been hesitant to... More
【Visit Date】Holiday at 12:00 PM【Order】Lunch Course JPY 8,8002 glasses of wine per person【Review】I had known the name LATURE for a while. With accolades like being listed among the top 100 restaurants and winning the Tabelog Award Bronze, it has a solid reputation. However, I usually avoid larger establishments, so I had been hesitant to visit until now. Finally, I made my first visit!The result was fantastic. I really shouldn’t have been so reluctant!Although it’s a large restaurant, the layout includes a basement, second floor, and a separate area, making each floor quite compact and well-managed. I was surprised to see the owner-chef come to greet us in such a big place.The standout dishes were definitely the amuse-bouche specialty macaron and the main course of venison.The macaron was a blood macaron made with venison blood, using a paste of cream and salt instead of egg whites. I thought it might have a strong flavor, but surprisingly, it was quite easy to eat. The umami and subtle sweetness were balanced by the saltiness, creating a refreshing dish.The main course featured venison leg. It was served with a simple sauce of black pepper and red wine, but the cooking was impeccable, resulting in incredibly tender meat.As a restaurant known for game, I didn’t have high expectations for the fish dishes, but they were delicious as well.Particularly noteworthy was the pike conger wrapped in pastry. This dish featured pike conger, a mousse of grilled seaweed and scallops, and oysters, all sandwiched together. The brown butter sauce was rich and exquisite, and it was delightful even when spread on bread. The side was mini bok choy.▼ List of Dishes- Macaron- Chilled Corn Soup with Lemon and Lemongrass Foam- Ehime Sea Bream with Kombu and Rice Salad, served with mayonnaise and wasabi; the soup was flavored with hinoki and yuzu- Pâté en Croûte Made with Ezo deer, brown bear, and wild boar, with pistachios. The center contained foie gras, topped with a jelly of wild bird consomme. Served with blueberries, Japanese radish, and fig jam.- Pike Conger Wrapped in Pastry- Venison Leg Served with 2-year aged Hokkaido Queen potatoes, snap peas, and peanuts- Mint and Shiso Dessert Shiso and kiwi sorbet, gin and lime jelly, crème d'Anjou- Coffee and Tea with Sweets (Gimauve with American Cherry) Less
