A top French restaurant specializing in game meat, located in Omotesando.As expected from a Michelin one-star establishment and a recipient of the Tabelog Award BRONZE, I was thoroughly satisfied with the originality of the dishes even during the lunch course!Reservations can be made online through Tabelog.They also welcome solo diners.I had managed to reserve a counter seat in the basement, but I received a call the day before informing me that I would be moved to a table on the second floor instead.I’m curious about the atmosphere in the basement as well.◆ Menu LATURE PLUS〈Lunch Special Course〉 (Tax Included JPY 8,800) ● Specialty: Macaron with Venison Blood ● Gazpacho with Tomato, Peach, and Cheese ● Salad with Tsuyahime Rice, Sea Bream, and Wasabi Leaves ● Pâté en Croûte with Bear, Deer, and Boar ● Pike Conger Wrapped in Pastry ● Roasted Ezo Deer Thigh ● Water Dumpling from Kumamoto Prefecture, Aso ● Financier Baked with Boar Lard ● Coffee or TeaThe game dishes crafted by the chef, who holds a hunting license, are a specialty, utilizing every part of the animal, including blood and skin.The first dish is a greeting specialty, starting with an amuse-bouche macaron made with venison blood.Typically, macarons are made with egg whites, but by using venison blood, which contains the same allergenic component, they achieve that same airy texture without egg whites.It was a delicious savory macaron filled with deer boudin noir.The "Salad" is a rice-based salad that includes puffed rice, making it visually and flavorfully enjoyable.The wasabi mayonnaise sauce paired perfectly with it.One of my two favorite dishes was the "Pâté en Croûte," made with bear, deer, and boar meat.It features a layer of foie gras terrine in between, coated with a deer consomme jelly.It had a hint of wildness, and the more you chew, the more umami it released—truly delicious!The other dish that was so good it made my cheeks drop was the "Pike Conger Wrapped in Pastry."The cross-section was simply stunning!The pike conger was soft and delicious, complemented by plenty of scallops and river seaweed, making it a rich and exquisite dish!It was topped with a beurre blanc sauce, which had a touch of Japanese sake added for an extra depth of flavor.It was incredibly delicious.While the previous dishes were filled with creativity and originality, the main course, "Roasted Ezo Deer Thigh," was a classic, authentic dish.The deer meat was incredibly tender and juicy, free from any gamey taste, and the more you chewed, the more flavorful it became—truly delicious!The sauce made from veal stock, red wine, black pepper, and foie gras was also outstanding.Even the dessert was meticulously crafted, making this lunch course exceptionally reasonable for the price.The selection of glass wines was impressive as well.I had three glasses, and the total bill came to about JPY 17,000.It was the perfect holiday lunch!
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