This was my second visit. I had lunch here last time, but this time I came for dinner.I paired my meal with a red wine primarily made from Carignan grapes from France. It complemented the game meat beautifully and enhanced the flavors of the dishes.The first amuse-bouche was a macaron, which, contrary to its appearance, had no unpleasant odor and was light and airy. It raised my expectations from the very first bite.Next was a dish featuring corn. It was incredibly sweet and truly captured the essence of summer. I found myself wishing I could enjoy it in a bucket-sized portion!The consomme soup was made with Yamazaki whiskey. It arrived in a charming dish reminiscent of a forest. It had a richness and depth more akin to beef stew than a typical consomme, with concentrated umami flavors filling my mouth.For the main course, I had Ezo deer. The cooking was perfect, allowing me to savor the robust flavors of the venison. It had the distinctive character of game meat while still being easy to eat, showcasing the quality of the ingredients.The dessert was also very impressive. It featured a meringue vessel filled with a combination of citrus and tomato, topped with Époisses cheese ice cream. They drizzled olive oil from Kagawa right in front of me, creating a wonderful combination of the citrus's freshness, the tomato's juiciness, the cheese's richness, and the olive oil's aroma.After the meal, I could choose from coffee, tea, or herbal tea, and I opted for herbal tea this time. It provided a refreshing finish to the course.While my previous lunch was fantastic, the dinner was equally satisfying, filled with seasonal flavors and the unique world of LATURE. I look forward to returning when the seasons change.
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