◻︎ Visit Date: August 19, 2026 (Wed) ◻︎ Reservation Time: 11:30 ◻︎ Reservation Method: Tabelog ◻︎ Reservation Difficulty: ★ ◻︎ Arrival Time: 11:28 ◻︎ Number of Guests: 1 ◻︎ Payment Method: D Payment ◻︎ Notes: Nearest Station: Omotesando Station Address: 2-2-2 Shibuya, Shibuya-ku, Tokyo, Aoyama Lukabi Building B1F 【Today's Order】 • Lunch Special Course • Iyokan Juice Total: JPY 9,890 (using V1000 points) ◻︎ Course Menu ~Lunch Special Course~ ○ Venison Blood Macaron ○ Tomato and Peach Gazpacho ○ Striped Horse Mackerel Carpaccio with White Grapes, Cucumber, Green Tomato, Yogurt Sauce, Celery Puree, and Liquid Nitrogen ○ Venison, Bear, and Boar Pâté en Croûte with Foie Gras Terrine, Venison Consommé Jelly, Kiwi Jam, Pickled Purple Daikon, and Blueberries ○ Baked Isaki (Japanese Sea Bream) in Puff Pastry with Bouillabaisse from Saga, Oita ○ Roasted Ezo Venison Leg from Hokkaido with Sauce Poivrade ○ Mizumanju (Water Dumpling) with Pistachio Ice Cream, Lentils, Figs, Hazelnuts, Brown Sugar, and Chocolate ○ Fruit Jelly with American Cherries ○ Coffee ◻︎ Chef's Background Chef Takuto Murota was born in Chiba Prefecture in 1982. After graduating from Musashino Culinary School, he trained at various French restaurants in Tokyo, including "Restaurant Tateru Yoshino." In 2009, he obtained a hunting license and began to engage with ingredients and nature from both a culinary and hunting perspective. In 2010, he became the chef at the bistro "deco" in Shibuya. In August 2016, he opened "LATURE" in Omotesando. Within approximately 1 year and 3 months of opening, he received one Michelin star in the Tokyo Michelin Guide. Currently, he incorporates game from his own hunts into his dishes and runs a farm, pursuing a cuisine that values coexistence with nature. ◻︎ Memorable Dishes ○ Baked Isaki in Puff Pastry with Bouillabaisse from Saga, Oita ★★★ The Isaki, which has been battered by strong currents, has thick flesh and is rich in fat during this spawning season. Wrapped in puff pastry with scallop mousse and fennel, this dish is paired with bouillabaisse, a classic sauce from Southern France that is rich in seafood flavor. The sauce in the foreground is rouille. The savory texture of the pastry enhances the umami of the Isaki, while the scallop mousse and fennel add depth to the flavor. The rich seafood essence of the bouillabaisse complements it, creating a complex taste. This dish would pair wonderfully with red wine. ○ Roasted Ezo Venison Leg with Sauce Poivrade from Hokkaido ★★★ The venison is mild in flavor and has a moist, tender finish. You can truly appreciate the umami characteristic of red meat. Accompanied by lotus root and fried vegetables, the crisp texture and savory notes provide a great accent. The sweetness of the vegetables enhances the flavor of the venison. The Sauce Poivrade, with its rich red wine and peppery flavor, pairs excellently with the venison. Rich yet not overwhelming, this dish allows you to savor the essence of game meat with every bite. ◻︎ Other Dishes ○ Venison Blood Macaron ★★★ Typically, egg whites are used to whip the macaron batter, but here, venison blood is used instead. While reminiscent of chocolate confections, it has a unique flavor profile with bitterness, sweetness, and a hint of saltiness, setting it apart from conventional macarons. If you didn’t know it contained venison blood, you might not even notice. This dish embodies the philosophy of "using every part" of the venison, ensuring nothing goes to waste. The base of the glass case is lined with deer fur, which feels soft and fluffy to the touch. Not only in the dish but also in the presentation and serving, there is a playful spirit that evokes the essence of deer, making it a quintessential dish that embodies the charm of "LATURE." ◻︎ Recent Awards "French Top 100 Restaurants TOKYO 2025" "THE TABELOG AWARD 2026 BRONZE"