Lature Tokyo

Awards

MICHELIN Guide

One star restaurant, 2024

All Michelin stars in Tokyo All Michelin stars in Japan All 1 star Michelin in Tokyo All 1 star Michelin in Japan

Green star, 2024

All Michelin Green star in in Tokyo All Michelin Green star in Japan

OAD

Japanese Restaurants 2024, 111

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2024 Bronze

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Bronze in Tokyo All Tabelog Bronze in Japan

Restaurant Ranking

Restaurant Ranking 2023, #1973

All Restaurant Ranking in Tokyo All Restaurant Ranking in Japan

Gault & Millau

3 Torques, 2020

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 3 Torques in Tokyo All Gault & Millau 3 Torques in Japan

Gault & Millau Public Mark

15 / 20

Ratings from the web

Tabelog

4.21

Chef

Takuto Murota

Cuisine

French

• 2024
• 2021

8 / 10

Lunch at Lature

on 29 Jan 2024

by Gerhard Huber

A unique collaboration dinner in Tokyo, featuring two esteemed culinary establishments: LATURE from Japan and Haoma from Bangkok, Thailand.

LATURE, led by the innovative chef Takuto Murota, is renowned in Tokyo for its exceptional cuisine, which earned it a Michelin star. The restaurant is celebrated for its integration of local ingredients and sustainable practices, including sourcing from its own farm, “LATURE FARM.” Chef Murota’s approach often involves a creative blend of traditional... More

A unique collaboration dinner in Tokyo, featuring two esteemed culinary establishments: LATURE from Japan and Haoma from Bangkok, Thailand.

LATURE, led by the innovative chef Takuto Murota, is renowned in Tokyo for its exceptional cuisine, which earned it a Michelin star. The restaurant is celebrated for its integration of local ingredients and sustainable practices, including sourcing from its own farm, “LATURE FARM.” Chef Murota’s approach often involves a creative blend of traditional Japanese techniques with modern gastronomy.

Haoma, situated in Bangkok, is a Michelin-starred restaurant known for its commitment to sustainability and eco-friendly practices. It boasts its own urban farm, ensuring fresh, locally-sourced ingredients. The culinary style at Haoma is a fusion of traditional Thai flavors with contemporary cooking methods, creating a unique and memorable dining experience.

This collaboration dinner in Tokyo is a fusion of Japanese and Thai culinary artistry, combining the sustainable and innovative approaches of both chefs. It promises an extraordinary gastronomic journey, highlighting the best of both worlds in terms of flavor, technique, and sustainability.

**Review of the Collaborative Dinner at LATURE Featuring Haoma**

The collaborative dinner at LATURE, featuring Haoma, was an exquisite display of culinary expertise, blending Japanese finesse with Thai boldness. The evening began with a series of innovative amuse-bouches. The Mackerel on Aubergine Toast was a celebration of flavors, with the spicy crunch of the mackerel creating a delightful umami experience. The Bear Meat and Mushroom Tartlets introduced a wild twist, while the Hotate Tart - dry-aged scallops with tangy powder - offered a burst of scallop sweetness followed by a spicy zing. The Lobster Consommé with Parsnip Jelly was a masterpiece of restraint, the parsnip lending a subtle yet distinct touch.

The appetizers continued this theme of innovative pairings. The Sea Urchin Pulusu with Peanuts, Wasabi, and Mint Chutney was a revelation, its spicy pulusu foam and crunchy peanuts creating a complex flavor profile. The HAOMAx LATURE French Pâté en Croûte was a delightful nod to both culinary traditions.

The main dishes were a testament to the chefs' mastery. The Red Sea Bream and Clam Moiley Curry was a delicate balance, with the perfectly cooked sea bream complemented by a mild yet flavorful curry cream and Hamaguru cubes adding texture and acidity. The Roasted Venison, sourced from Hokkaido, was a dish of profound umami, enhanced by a cumin cream that was both innovative and comforting.

Desserts were a fittingly elegant end to the meal. The Strawberry and Goat Milk Blancmange struck a perfect balance between sweetness and subtlety, serving as a refreshing transition to the final course. The Apple and Yuzu Murraba with Smoked Milk Ice Cream was a harmonious blend of familiar and exotic, a testament to the chefs' ability to innovate while respecting traditional flavors.

The meal concluded with Mignardises, where the Kiwi and Citrus Pops provided a refreshing end, and the Deer Blood Macarons were a bold, yet surprisingly delightful choice.

This collaborative dinner was not just a meal; it was a journey through diverse culinary landscapes, masterfully orchestrated by the chefs of LATURE and Haoma. It was a celebration of sustainable and local ingredients, a testament to the potential of collaboration across cultures, and a memorable experience that transcended the boundaries of traditional cuisine. Less

Dinner at LATURE (ラチュレ）

on 22 Jun 2021

by Takefumi Hamada

Lièvre à la Royale, using out-of-the-season hare
リエーヴル・ア・ラ・ロワイヤル

青森産野兎、野兎の血で繋いだソース、フォアグラのポワレ、チュイル、トリュフ。

野兎は、フォアグラを巻いて8時間以上煮込んだもの。更にフォアグラとトリュフが上に載せられており、ビジュアル的にも洗練されていて美しい。

野兎といえば、フランスでは秋から初冬にかけてレストランのメニューにおける主役となるイメージが強いが、こちらは狩猟期間が終わった後に駆除対象として獲られたもの。

駆除される野生動物は捨てられてしまうことが多いと聞くが、料理として命を無駄にすることなく頂くのは、サステナビリティの観点からも大いに意義深い。

2021年3月

Laturé... More

Lièvre à la Royale, using out-of-the-season hare
リエーヴル・ア・ラ・ロワイヤル

青森産野兎、野兎の血で繋いだソース、フォアグラのポワレ、チュイル、トリュフ。

野兎は、フォアグラを巻いて8時間以上煮込んだもの。更にフォアグラとトリュフが上に載せられており、ビジュアル的にも洗練されていて美しい。

野兎といえば、フランスでは秋から初冬にかけてレストランのメニューにおける主役となるイメージが強いが、こちらは狩猟期間が終わった後に駆除対象として獲られたもの。

駆除される野生動物は捨てられてしまうことが多いと聞くが、料理として命を無駄にすることなく頂くのは、サステナビリティの観点からも大いに意義深い。

2021年3月

Laturé | Shibuya, Tokyo
渋谷「ラチュレ」

#lature #lievre #lievrealaroyale #hare #ラチュレ #野兎 #リエーヴル #リエーヴルアラロワイヤル #tokyoeats #東京グルメ
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい #フレンチ好きな人と繋がりたい #ジビエ好きな人と繋がりたい Less