This was my first visit.★Location Just a few minutes' walk from Omotesando Station and Shibuya Station.★Restaurant Information A French restaurant located in Omotesando. Chef Takuto Murota opened it in 2016 after going independent, with the theme of "coexistence with nature," expressing the seasons of Japan and the thoughts of producers through his dishes. The restaurant has been awarded one Michelin star since the year after its opening and has maintained this recognition for eight consecutive years.Chef Murota is not only a chef but also a licensed hunter, and he personally goes hunting. He prepares various game such as venison, wild boar, duck, and bear, depending on the land and season, using French culinary techniques. Additionally, he values the connections with producers and the background of ingredients, which is evident as he has his own farm, "LATURE FARM," in Nagareyama, Chiba Prefecture.The name "LATURE" is a coined term combining "Nature" and "Larme" (drop), reflecting the chef's philosophy of delivering the life and blessings received from nature through his cuisine without waste.★Seating and Charging There are eat-in seats on the first floor and in the basement.★Tabelog Rating at the Time of Review (August 2026): 4.26★Visit Time Around 14:00 on a weekday, with a wait of two groups.★Ordered Menu Lunch Course: JPY 17,800 (I believe it is the same as the dinner menu.)- Specialty: Blood Macaron This is a famous macaron. It is said to be made with blood meat inside. The box below is made from the fur of Ezo deer. It had no unpleasant odor and was truly delicious.- Corn Mousse This dish has two layers; the bottom is corn puree that enhances the flavor, while the top transparent layer is made from corn juice for added aroma. Topped with lemon and caviar, the rich corn flavor paired excellently with the acidity of the lemon.- French Onion Gratin Soup This soup, served in a cute deer-shaped container, is a reinterpretation of onion gratin soup by LATURE. The bread on top is made from cheese and is crispy, designed to avoid contact with the soup to maintain its texture. The consomme-infused caramelized onion soup was completely devoid of solids, extracting all the umami, and was delicious. It is said to contain Yamazaki whiskey.- Fish Appetizer This appetizer features striped jack, with pieces of striped jack and cucumber underneath. It was enjoyed with white grapes, sansho oil, and a circular yogurt sauce. At the end, they sprinkle frozen celery leaves made with dry ice on the dish. The striped jack was fresh, and the combination of textures and flavors was excellent and delicious.- Pâté en Croûte This dish uses venison and bear from Hokkaido and wild boar from Tottori, with foie gras in the center (the white part) and deer consomme jelly on top. It has a more gamey feel than the usual pâté en croûte, but there was no unpleasant odor, and it was beautifully composed.- Fish Main Course This was a fish pie with sea bream. The aroma of butter was delightful. The mousse surrounding the sea bream was made with scallops, and the surrounding sauce was a rich bouillabaisse made with vegetables and coarse sea bream. A small amount of garlic and saffron paste was provided for flavor variation. The presentation was beautiful, and the crispy pastry, fish, and rich sauce were a perfect combination.- Meat Main Course This consisted of roasted venison with a red wine sauce, which was made with a strong black pepper flavor to complement the venison. The side was a puree of sweet and flavorful burdock from Gunma, which was incredibly rich and sweet—quite surprising! The main venison was truly free of any gamey taste, and I was amazed at how elegantly it was prepared. I have had venison at other relatively high-end restaurants, but I often noticed a gamey taste. I wonder if it was due to the freshness or the cooking method, but the results were remarkably different. It seemed to be cooked at a high temperature, yet it was tender inside—truly impressive.- Dessert The dessert featured savarin as the main component. Savarin is a pastry made with brioche dough infused with alcohol, served alongside Yame tea ice cream, ramune meringue, melon, and warabi mochi, topped with a sauce containing smoky liquor from Nagano. I thought it was quite an unexpected combination, but it was delicious and interesting.Finally, I enjoyed some black tea and Boulangeries de Neige.Overall, I completely understand why this place is so popular. It was a thoroughly satisfying course. It was a great meal!