Menu LATURE PlusChilled Potage Corn and Lemon FoamMarinated Clams Clams, White Wine Jelly, Fromage Blanc, Wasabi SorbetSalade de Riz (Rice Salad) Sea Bream, Tsuyahime Rice, Leaf Wasabi, Wasabi Mayonnaise, Yuzu and Hinoki SaucePâté en Croûte Hōrōhō Bird, Foie Gras, Shine Muscat Grapes, Daikon, Berry JamPike Mackerel in Puff Pastry Pike Mackerel, Scallop Mousse, Nori, Tsuru Murasaki, Beurre Blanc SauceRoasted Venison Venison, 2-Year Aged Potatoes, New Shoots of Ōmasari Poivre Blanc SauceDessert LATURE "Nature's Droplet" Water Manju, Pistachio Ice Cream, Meringue, Black Fig, Caramelized Hazelnuts, Chocolate SauceBoule de Neige Butter Cookies Made with Wild Boar FatFrom the amuse-bouche to the appetizers, the dishes were refreshing and evoked a sense of coolness. After the rich Pâté en Croûte, we enjoyed the Pike Mackerel in Puff Pastry and the main course of Venison. Although the menu hasn’t changed from last summer, the quality remains consistently high, which was satisfying.The dessert, a plated dessert inspired by the restaurant's name LATURE (Nature's Droplet), featured the juiciness of the Water Manju combined with nuts and figs, reminiscent of a forest.The explanations of the dishes and the speed of service were well-paced, and the slightly casual atmosphere offered a different charm compared to a grand maison.It was a bit disappointing that the classic amuse-bouche, a macaron made with deer blood, was not served, possibly due to one of my companions disliking game.
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