Today, I had lunch here.This is a well-known venison French restaurant in Omotesando. I made a reservation for one and found it easy to use the counter seating! The place was almost full, and it felt more compact than I expected, giving off a bistro-like atmosphere. Dinner might be different?On this day, I decided to use some of my accumulated V points and chose the special course.◆ Menu LATURE PLUS JPY 8,800 (tax and service charge not included)【Food Menu】- Blood Macaron- Chilled Soup of Gold Rush from Yamanashi Prefecture- Salad of Sea Bream from Ehime Prefecture with Rice- Homemade Baguette and Butter- Pâté en Croûte- Grilled Sweetfish in Puff Pastry- Roasted Ezo Deer from Hokkaido- Early Summer Parfait- Financier- Hot Coffee【Ordered Drinks】- Sparkling Mineral Water JPY 1,000 (tax included)- Hinoki no Shizuku JPY 1,760 (tax included)Duration: 1 hour 30 minutesTotal Amount: JPY 12,826 (tax and service charge included)------- Details Below -------Chef Muromata personally came to greet me at my seat and checked in on me several times throughout the meal. I thought it would take about two hours, but they served the dishes at a good pace for a solo diner, so I never felt bored. By the way, SoftBank had no signal here, haha.The setting was lovely, inspired by the earth.The first dish was the Blood Macaron.The macaron was made with deer blood, filled with blood sausage made from deer blood. There was no strange metallic taste at all; the macaron was crisp and disappeared in an instant, while the blood sausage had a unique richness that paired perfectly. This was promising.The second dish was the Chilled Soup of Gold Rush from Yamanashi Prefecture.It was presented in a shot glass, covered with a leaf of Gold Rush. When the leaf was removed, the soup and lemon foam were layered beautifully. I took a sip… The refreshing sweetness of Gold Rush combined with the light flavor of lemon created a strangely cheesecake-like texture. The high sugar content of the Gold Rush was evident, and the change in flavor after tasting was impressive.The third dish was the Salad of Sea Bream from Ehime Prefecture with Rice.This is a common dish in France, a rice salad. This time, it featured aged sea bream from Ehime, puffed rice, and finely sliced sea bream marinated in kombu, all wrapped together. On top was wasabi leaves, and the sauce was a mix of wasabi paste and mayonnaise. Finally, a kombu broth infused with yuzu and hinoki was poured over it. The wasabi's sharpness, the rich flavor of the sea bream, the texture of the puffed rice, and the sweetness of the rice made it feel like a porridge-like salad.The fourth dish was Pâté en Croûte.This was a pâté made from deer, bear, and boar, wrapped in pastry, with foie gras in the center. It was served with baked apple, red daikon, and blueberries. This was exquisite! The complex flavors of the pâté layered with the rich creaminess of the foie gras, paired with the sweet and sour fruit, changed the experience with each bite. It truly deserves its status as one of the specialties.The fifth dish was Grilled Sweetfish in Puff Pastry.The presentation of the sweetfish arranged in a mille-feuille style was stunning. The white part in between was made from scallop paste and fresh seaweed. The sauce was a butter sauce combined with sweetfish broth. The accompanying vegetable was Malabar spinach. Even when cutting into it, everything held together perfectly, allowing me to enjoy it in one bite. The moist white flesh of the sweetfish, the ocean flavor from the scallop and seaweed, and the crispiness of the pastry were delightful. The butter sauce was rich enough to feel creamy, complementing the puff pastry. The Malabar spinach had a slight stickiness, which also paired well with the sauce.The sixth dish was Roasted Ezo Deer from Hokkaido.This roast used the inner thigh of Ezo deer, with a beautiful crimson cross-section. It was paired with an ultra-rich red wine sauce adorned with fresh pepper. The accompanying vegetables included Manbanshi peppers, shiitake mushrooms, snap peas, and Oomasari bean sprouts from Funabashi, as well as two-year-aged May Queen potatoes and sweet potato chips.The roast was incredibly tender with fine fibers. As I chewed, the unique flavor and strong umami of the deer meat spread in my mouth. The robust red wine sauce held its own against the richness of the meat, while the fresh pepper added a punch.All the accompanying vegetables were excellent, especially the May Queen potatoes, which had a sweetness and creaminess reminiscent of Anno sweet potatoes, and the Oomasari bean sprouts, which had a flavor and sweetness similar to peanuts, were particularly surprising.For dessert, I had a parfait featuring kiwi gelato with a hint of shiso.Inside was fromage blanc, and the refreshing aroma of shiso wafted through, while the sweet and sour kiwi gelato left a refreshing sensation in my mouth.I finished with hot coffee and a baked financier! Ah, I was so full and completely satisfied.At the end of the meal, Chef Muromata came to thank me again and offered me some bread to take home. Well, in this situation, it was hard to refuse… so I ended up purchasing a giant Pain au Chocolat, haha.It was a great meal.It’s wonderful to be able to enjoy such high-level venison French cuisine in Omotesando at this price. Even though it’s venison, it’s not the gamey type, making it an easy introduction for those looking to try it. If I have the chance, I’d love to come back for dinner next time.*Rating at the time of visit: 4.23 Less