Chef Murota is not the type to write stories on the menu; he lets the dishes speak for themselves. After studying in France, he returned to Japan and chose the most primal ingredients—venison from Hokkaido, wild game that is often delicately avoided in the refined culinary world. The philosophy of L’ature is simple: French technique serves as the framework, while the essence comes from Japan's mountains and forests. The venison blood macaron has a crisp, sweet exterior, with a dark, iron-like flow inside. The gamey aroma clashes momentarily with the sweetness on the palate, eventually settling into a mysterious harmony. The onion and venison bone broth embodies the earth's richness and the sincerity of the mountains. This dish does not pander to you; it simply exists and quietly compels your surrender. In the overly polished city of Tokyo, this rawness represents a rare courage.The seven-course meal is priced at approximately JPY 17,000. You might think it’s a joke—until the trout Wellington arrives. The pastry is baked to a golden hue reminiscent of autumn leaves, and with each bite, you can feel the delicate balance of butter and flour. The trout retains a freshness as if it has just left the stream. And then there’s the meringue infused with olive oil from Shodoshima—something I thought was an invisible taboo between olive oil and dessert. However, L’ature gently removes that taboo, leaving behind an unexpected roundness and gentleness.