In my profile, I have compiled a list of restaurants and dessert shops that I wholeheartedly recommend based on their taste, atmosphere, and the personalities of the staff. Feel free to use it as a reference.--------------------------------I made a reservation and visited around 12:30 PM on a holiday Monday. The restaurant was fully booked, and there were quite a few staff members present.I ordered the course meal along with Iyo Orange juice and sparkling water (San Pellegrino). The Iyo Orange juice was delicious! It had just the right balance of sweetness and acidity, with a pleasantly bitter aftertaste. One thing I noticed, which others have mentioned as well, is that before ordering drinks, they ask whether you want sparkling or still water. If you choose sparkling, it automatically comes as a paid option without further confirmation. I personally didn’t mind, but I think it would have left a better impression if they had just asked.The course included:- Venison Macaron- Cheese Puff- Salad with Sakura Sea Bream- Bread (they refill it when it runs out)- Pâté en Croûte- Baked Natural Cherry Salmon in Pastry- Venison (inside thigh)- Shiso Sorbet with Jelly and Cheesecake- Coffee- Lard FinancierHonestly, the overall flavor was quite gamey and robust, so if you’re not a fan of that, I’d recommend choosing a different menu. I personally enjoy it, so everything was just right for me! Everything was delicious, but the Pâté en Croûte, Cherry Salmon, and Venison inside thigh were particularly outstanding.The pâté was made with venison, bear, and boar meat along with foie gras. Eating it on its own had a slight gamey flavor, which was tasty, but when paired with the accompanying cassis sauce and grapefruit, it became exponentially more delicious. The synergy was incredible, enhancing the depth of flavor, and I think it pairs perfectly with red wine.The Cherry Salmon was incredibly delicious, with a complex umami flavor coming from the black squid paste in the center, the shellfish paste on the pastry side, and the butter sauce spread across the plate. The salmon itself was fluffier and tastier than any I’ve had before.The venison, although not cooked by Chef Muroto, was perfectly prepared, allowing the rich flavor of the meat to shine through. The sides were impressive as well, with the freshness of the bamboo shoots and the deliciousness of the potatoes and shiitake mushrooms really showcasing the quality of the ingredients. For the venison, they used LATURE's original Damascus knife, which was excellent for cutting.The seating options include the second floor, basement, and annex. I was in the basement this time, but perhaps the second floor is managed by Chef Muroto? I think they might separate the courses by location. However, even in the basement, there was natural light coming in, and Chef Muroto occasionally came over to chat, which was nice. All the other staff members provided attentive service and explained the dishes clearly, which was great. This place is definitely going to be popular.The dress code didn’t seem too strict, so I think you can go without feeling overly formal. Next time, I might opt for a more relaxed outfit. In any case, I will definitely be back!
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