This was my second visit to LATURE, known for its game dishes, and I enjoyed a course that incorporated seasonal ingredients and flavors.The amuse-bouche featured a black pudding made with venison. The rich umami was beautifully balanced by the sweetness of apple, softening the boldness of the game.The Gold Rush soup was presented in a unique way using leaves! It was a refreshing summer soup that combined the natural sweetness of corn with the acidity of lemon.The sashimi of sea bream paired with Shine Muscat grapes, yogurt sauce, yuzu, and celery was a standout dish. The delicate umami of the sea bream harmonized well with the sweetness of the grapes, the tanginess of the yogurt, and the refreshing aromas of yuzu and celery. The texture variations and beautiful presentation left a lasting impression.The terrine made from Hokkaido Ezo deer was exquisite, combining the rich flavor of the venison with the sweetness and depth of foie gras, creating a wonderful blend of tastes.For the fish course, the ayu wrapped in pastry with scallop beurre blanc was remarkable. The sweetness of the ayu, with its innards removed, was striking, and it paired well with the scallop sauce, offering a new delicious discovery compared to traditional Japanese ayu dishes.The main dish featured roasted Hokkaido Ezo deer loin, perfectly cooked and tender, complemented by a rich sauce made with foie gras and red wine, showcasing the unique flavors of game that LATURE is known for. The sweet three-year-aged potatoes were also incredibly delicious.For dessert, the jelly made with water from Kumamoto Aso, paired with pistachio ice cream, figs from Kagawa, caramelized hazelnuts, dark chocolate, and black syrup, created an interesting and delightful combination.Once again, I was thoroughly satisfied with the delicious dishes that creatively highlighted seasonal ingredients and the enjoyable presentation. It was a great meal!
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