I checked on a whim and found that there were lunch reservations available even the day before, so I revisited LATURE. I really love this place and will definitely come back again.You can choose between free tap water and paid mineral water. They also have Japanese sake, and today’s selection includes Tenmei, Senkin, and Aramasa. Aramasa is priced at JPY 2500, while the others are JPY 1200.I opted for Senkin Organic Nature W, a sweet sake. They poured almost a full go into my glass.First, Chef Murata greeted us. Today’s main dish is roasted Ezo deer, which has been properly bled for easier eating. He also mentioned that there’s good sea bream included.1. Langue de chat Inspired by deer antlers, it contains blood sausage made with deer blood and apple jam. I was a bit disappointed that it wasn’t a macaron, but once I tasted it, it was incredibly delicious.2. Miyazaki Corn Potage With lemon foam, the rich sweetness of the corn is delightful, while the strong lemon provides a fun contrast. I wanted to scoop up the remaining foam and eat it all, but unfortunately, the spoon was taken away.3. Homemade Baguette and Butter The butter knife is shaped like a pigeon’s tail. The bread is crispy on the outside and fluffy on the inside. According to reviews, it seems like you can ask for a refill, so I finished it while enjoying it with the dishes, and they offered me a refill, which I gladly accepted.4. Rice Salad with Ehime Sea Bream The rice is boiled instead of steamed, dressed with wasabi leaves, and garnished with Ehime puffed rice and wasabi mayonnaise, all served with hinoki and yuzu kombu dashi.5. Pâté en Croûte with Tender Chicken Foie gras and consommé jelly, served with pomelo, pickled daikon, and cassis jam.6. Wrapped Horse Mackerel in Puff Pastry For presentation, they show the puff pastry and the horse mackerel before cutting it.The horse mackerel from Boso, Edomae nori from Kisarazu, scallop mousse, oysters from Futtsu, and Yukina from Miyagi (similar to komatsuna) are all ingredients from the chef’s hometown, Funabashi, served with beurre noisette and burnt butter, creating a perfect texture and flavor.7. Inner Thigh of Ezo Deer With Fujiyama Sri Lankan pepper, peanuts, and two-year-aged Make-in potatoes from Tokachi, along with Jerusalem artichoke chips. The game meat is delicious, and the sauce and vegetables are excellent too.For drinks, they offer coffee, tea, and herbal tea, with lemongrass and kuromoji herbal tea available.8. A parfait inspired by the cocktail Mojito Using shiso instead of mint, it features kiwi sorbet, gin jelly, and crème d’anjou.10. Financier Made with butter and wild boar fat, served with herbal tea.The appetizer at the neighboring table was a macaron, so it seems the courses differ. (Last time, I also had the higher-priced course.)Pearl Kan (Pearl Citrus) A type of buntan citrus from the Amakusa region in Kumamoto Prefecture, named for its flesh that shines like pearls, characterized by its sweet and sour flavor and refreshing aroma. The official variety name is "Ootachibana," and it is in season from late January to around March.LATURE 03-6450-5297 B1 Aoyama Lukabi Building, 2-2-2 Shibuya, Shibuya-ku, Tokyo
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