Located just a 6-minute walk from Omotesando Station, this French restaurant specializes in game meat. It has received high ratings on Tabelog and was awarded one Michelin star in 2026.I visited this restaurant to celebrate my wedding anniversary with my wife. We made an online reservation and arrived about 5 minutes before opening. We were seated on the second floor in a calm and elegant space shared by three groups.The menu offers three options at different price points, and we chose the middle Special Course.○ Menu Special – Special Course – JPY 17,8001. Macaron made with deer blood The first dish featured a game-inspired menu item. Typically, macarons are made with egg whites, but it turns out that deer blood contains similar components, which were used to create this macaron. The chef's intention was to ensure that no part of the animal goes to waste. The flavor was relatively mild, with a subtle sweetness and a hint of consomme, making it a fitting start to the game course.2. White Asparagus Gratin The second dish was a stylish gratin made with asparagus. The sauce featured squid ink from Chiba, the chef's hometown, showcasing a love for local ingredients that would appear throughout the course. The dish was refined in flavor, with an enjoyable texture, and was delicious.3. Deer Consomme Soup The third dish was a fragrant consomme soup made with deer. Beneath the consomme, there was a Japanese-style chawanmushi (savory egg custard), garnished with sakura shrimp, bamboo shoots from Kyoto, green onions, and mitsuba. This dish was wonderfully aromatic and warming.4. LATURE-style Salad with Sea Bream and Rice While rice is a staple in Japan, it seems to be enjoyed as a salad in France. This dish combined rice with sea bream and wasabi paste, presented in a salad style. The rice had a firm texture, complementing the sea bream perfectly, and paired beautifully with the wasabi paste, resulting in a very tasty salad.5. Pâté of Bear, Deer, and Wild Boar We were approaching the main course. The fifth dish featured Ezo deer, black bear, and wild boar from Hokkaido, encased in pastry and served with a pistachio-infused foie gras sauce. Accompaniments included grapefruit jelly, pickled winter melon, and cassis jelly. This dish offered a true taste of game, and while it was delicious with the foie gras sauce, it was equally delightful with the accompaniments, especially when paired with the cassis jelly, which added a refreshing touch.6. Sawara Fish Pie The sixth dish was a pie made with sawara fish, featuring seaweed inside that provided a strong ocean flavor. The accompanying nozawana (Japanese mustard leaf) was also delicious and added substance to the dish. It was visually appealing as well.7. Steak of Kyoto Nanatani Duck The main course was a steak of Kyoto Nanatani duck. We had the option to choose between deer, this duck, or Wagyu beef. Initially, I considered the deer, but was advised that the duck and Wagyu were highly recommended, so I opted for the duck. Having eaten duck several times before, I can confidently say this was the best I’ve ever had. It was juicy like beef but light and packed with flavor. Choosing the duck was definitely the right decision.8. Dessert The dessert featured a cream brulee served in a meringue shell, topped with salt tomatoes, blood orange, and cheese sorbet, drizzled with olive oil. While I’m not an expert on desserts, I felt that the various flavors blended beautifully, resulting in a well-crafted and delicious dish.9. Anniversary Plate Since it was our wedding anniversary, we requested a special anniversary plate. The cake made with fresh Satsuma mandarins was incredibly fresh and delicious, not overly sweet, making it enjoyable even for someone like me. I was impressed by the high level of both the game dishes and the desserts.After the meal, we enjoyed coffee and tea sweets, concluding the course. I felt that this restaurant, located in Omotesando, offers a wonderful game course that is truly delicious. I believe it’s worth visiting for both game lovers and those who may not be familiar with it.