This course truly reflected the chef's commitment to quality ingredients and the philosophy of utilizing every part of the ingredients.The first standout dish was a macaron made with venison blood. The chef, who holds a hunting license, created this dish with the intention of not wasting the life taken. It had almost no gamey flavor and offered a rich, deep taste.The corn blancmange featured Pure White corn from Hokkaido and corn from Yamanashi Prefecture. It had a two-layer structure of mousse and puree, allowing for a delightful experience of the corn's sweetness with different textures. The refreshing touch of lemon added a nice accent.The clams were steamed with Japanese sake and wine, served with fromage blanc and wasabi. The unique bitterness of the clams was well-presented, allowing for a harmonious enjoyment of its mildness and refreshing spiciness.The striped jack carpaccio was marinated with white grapes and paired with a yogurt sauce infused with sansho pepper, along with a celery sorbet. The combination of ingredients was intriguing, creating a delicate flavor where sweetness, acidity, and aroma intertwined in each bite.Particularly unique was the southwestern French dish "Cassoulet." It included white beans from Hokkaido, along with the front flippers of green sea turtles caught in the Ogasawara Islands and wild boar sausage. This was my first experience with green sea turtle, and the wild boar was surprisingly mild and easy to eat.The fish dish featured seki-isaki from Oita paired with scallops, served alongside a crab bouillabaisse.The main course was Ezo deer loin, enhanced with deer blood and flavored with Yamazaki whiskey in an onion soup. Throughout the course, the various forms of game meat showcased at LATURE were truly remarkable.For dessert, we enjoyed the traditional French pastry, savarin, soaked in local Nozawa gin, combined with Yame tea ice cream, warabi mochi, and melon. This dish offered surprising combinations right to the end.It wasn't just about using rare ingredients; the meticulous thought put into how each ingredient was combined resulted in an overall delicate flavor.With a focus on quality ingredients and the chef's philosophy on game meat, each dish kept me excited, wondering, "What will come next?"