LATURE (ラチュレ) Tokyo

The signature dish, "Deer Blood Macaron," offers a rich and delicate umami flavor that fills your mouth. Following that, the "Game Pâté en Croûte" and a variety of beautifully crafted dishes featuring the bounty of deer, boar, and brown bear are truly breathtaking. The presentation and the unique tableware enhance the experience, allowing you to feel the essence of nature through all five senses. There is absolutely no gamey taste typical of wild game, and you can enjoy an astonishingly refined flavor at this Michelin-starred gem. Less

This course truly reflected the chef's commitment to quality ingredients and the philosophy of utilizing every part of the ingredients.The first standout dish was a macaron made with venison blood. The chef, who holds a hunting license, created this dish with the intention of not wasting the life taken. It had almost no gamey flavor and offered a rich, deep taste.The corn blancmange featured Pure White corn from Hokkaido and corn from Yamanashi Prefecture. It had a two-layer structure of mousse and puree, allowing for a delightful experience of the corn's sweetness with different textures. The refreshing touch of lemon added a nice accent.The clams were steamed with Japanese sake and wine, served with fromage blanc and wasabi. The unique bitterness of the clams was well-presented, allowing for a harmonious enjoyment of its mildness and refreshing spiciness.The striped jack carpaccio was marinated with white grapes and paired with a yogurt sauce infused with sansho pepper, along with a celery sorbet. The combination of ingredients was intriguing, creating a delicate flavor where sweetness, acidity, and aroma intertwined in each bite.Particularly unique was the southwestern French dish "Cassoulet." It included white beans from Hokkaido, along with the front flippers of green sea turtles caught in the Ogasawara Islands and wild boar sausage. This was my first experience with green sea turtle, and the wild boar was surprisingly mild and easy to eat.The fish dish featured seki-isaki from Oita paired with scallops, served alongside a crab bouillabaisse.The main course was Ezo deer loin, enhanced with deer blood and flavored with Yamazaki whiskey in an onion soup. Throughout the course, the various forms of game meat showcased at LATURE were truly remarkable.For dessert, we enjoyed the traditional French pastry, savarin, soaked in local Nozawa gin, combined with Yame tea ice cream, warabi mochi, and melon. This dish offered surprising combinations right to the end.It wasn't just about using rare ingredients; the meticulous thought put into how each ingredient was combined resulted in an overall delicate flavor.With a focus on quality ingredients and the chef's philosophy on game meat, each dish kept me excited, wondering, "What will come next?" Less

This was my first visit.★Location Just a few minutes' walk from Omotesando Station and Shibuya Station.★Restaurant Information A French restaurant located in Omotesando. Chef Takuto Murota opened it in 2016 after going independent, with the theme of "coexistence with nature," expressing the seasons of Japan and the thoughts of producers through his dishes. The restaurant has been awarded one Michelin star since the year after its opening and has maintained this recognition for eight consecutive years.Chef Murota is not only a chef but also a licensed hunter, and he personally goes hunting. He prepares various game such as venison, wild boar, duck, and bear, depending on the land and season, using French culinary techniques. Additionally, he values the connections with producers and the background of ingredients, which is evident as he has his own farm, "LATURE FARM," in Nagareyama, Chiba Prefecture.The name "LATURE" is a coined term combining "Nature" and "Larme" (drop), reflecting the chef's philosophy of delivering the life and blessings received from nature through his cuisine without waste.★Seating and Charging There are eat-in seats on the first floor and in the basement.★Tabelog Rating at the Time of Review (August 2026): 4.26★Visit Time Around 14:00 on a weekday, with a wait of two groups.★Ordered Menu Lunch Course: JPY 17,800 (I believe it is the same as the dinner menu.)- Specialty: Blood Macaron This is a famous macaron. It is said to be made with blood meat inside. The box below is made from the fur of Ezo deer. It had no unpleasant odor and was truly delicious.- Corn Mousse This dish has two layers; the bottom is corn puree that enhances the flavor, while the top transparent layer is made from corn juice for added aroma. Topped with lemon and caviar, the rich corn flavor paired excellently with the acidity of the lemon.- French Onion Gratin Soup This soup, served in a cute deer-shaped container, is a reinterpretation of onion gratin soup by LATURE. The bread on top is made from cheese and is crispy, designed to avoid contact with the soup to maintain its texture. The consomme-infused caramelized onion soup was completely devoid of solids, extracting all the umami, and was delicious. It is said to contain Yamazaki whiskey.- Fish Appetizer This appetizer features striped jack, with pieces of striped jack and cucumber underneath. It was enjoyed with white grapes, sansho oil, and a circular yogurt sauce. At the end, they sprinkle frozen celery leaves made with dry ice on the dish. The striped jack was fresh, and the combination of textures and flavors was excellent and delicious.- Pâté en Croûte This dish uses venison and bear from Hokkaido and wild boar from Tottori, with foie gras in the center (the white part) and deer consomme jelly on top. It has a more gamey feel than the usual pâté en croûte, but there was no unpleasant odor, and it was beautifully composed.- Fish Main Course This was a fish pie with sea bream. The aroma of butter was delightful. The mousse surrounding the sea bream was made with scallops, and the surrounding sauce was a rich bouillabaisse made with vegetables and coarse sea bream. A small amount of garlic and saffron paste was provided for flavor variation. The presentation was beautiful, and the crispy pastry, fish, and rich sauce were a perfect combination.- Meat Main Course This consisted of roasted venison with a red wine sauce, which was made with a strong black pepper flavor to complement the venison. The side was a puree of sweet and flavorful burdock from Gunma, which was incredibly rich and sweet—quite surprising! The main venison was truly free of any gamey taste, and I was amazed at how elegantly it was prepared. I have had venison at other relatively high-end restaurants, but I often noticed a gamey taste. I wonder if it was due to the freshness or the cooking method, but the results were remarkably different. It seemed to be cooked at a high temperature, yet it was tender inside—truly impressive.- Dessert The dessert featured savarin as the main component. Savarin is a pastry made with brioche dough infused with alcohol, served alongside Yame tea ice cream, ramune meringue, melon, and warabi mochi, topped with a sauce containing smoky liquor from Nagano. I thought it was quite an unexpected combination, but it was delicious and interesting.Finally, I enjoyed some black tea and Boulangeries de Neige.Overall, I completely understand why this place is so popular. It was a thoroughly satisfying course. It was a great meal! Less

A Memorable Lunch Course to Enjoy Nature's Bounty with All Your SensesI visited "LATURE," located within walking distance from Omotesando Station, for lunch.This time, I enjoyed the "Menu LATURE PLUS〈Lunch Special Course〉" priced at JPY 8,800. It was a course that truly showcased the essence of LATURE, incorporating game meat and seasonal ingredients.The first dish was a macaron made with deer blood. Its striking appearance immediately heightened my expectations.Next came a potato potage, accented with the fragrance of shiso, offering a gentle and smooth flavor.The striped jack (shimaaji) carpaccio highlighted the freshness of the fish, making it a refreshing delight.One dish that particularly stood out was a terrine of Ezo venison, bear, and foie gras wrapped in puff pastry. The rich flavors of the game meat combined beautifully with the decadence of the foie gras, creating a satisfying taste experience.The sweetfish (ayu) wrapped in pastry was also beautifully presented, showcasing a creative idea of pairing the fish's flavor with the pastry.For the main course, I had roasted Ezo venison loin from Hokkaido. It was cooked to perfection, moist and elegant, allowing me to savor the robust umami unique to game meat.The dessert was inspired by the image of "drops." It featured a jelly made from water from Aso, pistachio ice cream, and figs, providing a beautiful finish to the meal.This course was distinct from typical French cuisine, impressively expressing the bounty of mountains and forests. Including dishes made with game like deer and bear, it was a unique experience that felt exclusive to this restaurant.With its visually appealing dishes, delightful aromas, and exquisite flavors, this special lunch is perfect for anniversaries or a luxurious treat. Less

妻と休日ランチ！渋谷と表参道のちょうど中間あたりにあるお店ジビエや自然派ワインの名店としてずっと気になっていたお店でした結論から言うと、一皿一皿のストーリー性と火入れの美しさに終始感動しっぱなし！素敵なお店は、最初と最後にシェフが挨拶してくれて、料理の案内をしていただけるのはとても嬉しいですねシェフ自らハンターとのことジビエ系が苦手な人は難しいかも。。★注文Menu LATURE PLUS〈ランチスペシャルコース〉　　　8,800円/人①鹿の血のマカロン②ポテトのポタージュ(大葉)③シマアジのカルパッチョ④パテ(パイ生地で、エゾシカ、クマ、フォアグラのテリーヌを包む)⑤鮎のパイ包み⑥北海道のエゾシカのロースト ウチモモ⑦しずくをイメージしたデザート　阿蘇の水のゼリー、ピスタチオのアイス、いちじくサービスもスマートでありながら温かみがあり、特別な日のランチにも、ちょっと贅沢な自分へのご褒美にもぴったりの名店また必ず季節を変えて伺いたいと思います。ごちそうさまでした！ Less

The quality of this JPY 8800 course is simply amazing...The chef is a hunter and even owns a farm in Chiba. He personally came to greet us at our seats, which left a fantastic impression.We started with a macaron made with venison blood, followed by a pâté filled with venison and jelly, and a roast of Ezo deer meat—what an unexpected venison paradise! ✨Every dish from appetizers to dessert was truly delicious.The service from all the staff was attentive and polite, making it a wonderful restaurant that I would love to visit again. (*´꒳`*) Less

I visited for lunch.I had an incredibly delicious venison French meal at a casual price point.The presentation of the dishes was stunning, and both my wife and I were thrilled.The flavors were a perfect blend of innovative use of game and seasonal ingredients, while still embodying the classic essence of French cuisine, which I truly enjoyed.I definitely want to come back again.Every dish was exceptionally tasty, but if I had to choose, the macarons made with deer blood and the pie-wrapped sweetfish and scallops left a lasting impression. Less

◻︎ 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" Less

On a weekday, I made a reservation to visit.This renowned restaurant specializes in game French cuisine, with the chef personally going on hunts.I ordered the lunch course along with sparkling wine.First, the chef came to greet us at our table.The amuse-bouche was a macaron made with venison blood.The chilled corn soup was refreshing, topped with lemon foam.For the appetizer, there was bonito topped with Yamagata-style dashi, okahijiki, and a tomato consomme sauce infused with rosemary, capturing the essence of summer.The pâté en croûte featured a terrine of venison, bear, and boar, accompanied by shine muscat grapes, pickled daikon, and kiwi jam.The main dish, roasted Ezo deer, had no gamey taste at all, allowing me to fully enjoy the rich flavor of the red meat.For dessert, the refreshing water dumpling paired beautifully with nuts and figs.The financier was served beautifully, resembling mushrooms found in a real forest. The standout feature was that it was baked using wild boar fat instead of butter. Less

Every time I visit, I am served impeccable dishes. The summer venison is tender and delicious, with a refreshing taste. The ayu (sweetfish) wrapped in pastry is also a memorable dish. While it may seem unfair to compare it to abalone, it is intentionally prepared without the liver. This time, the young male server spoke so quickly that I couldn't understand him. Since this is not a casual izakaya, it is essential to provide a refined and elegant presentation that matches the dishes. Considering this, I have to rate the service quite strictly. Less

This was my second visit to LATURE, known for its game dishes, and I enjoyed a course that incorporated seasonal ingredients and flavors.The amuse-bouche featured a black pudding made with venison. The rich umami was beautifully balanced by the sweetness of apple, softening the boldness of the game.The Gold Rush soup was presented in a unique way using leaves! It was a refreshing summer soup that combined the natural sweetness of corn with the acidity of lemon.The sashimi of sea bream paired with Shine Muscat grapes, yogurt sauce, yuzu, and celery was a standout dish. The delicate umami of the sea bream harmonized well with the sweetness of the grapes, the tanginess of the yogurt, and the refreshing aromas of yuzu and celery. The texture variations and beautiful presentation left a lasting impression.The terrine made from Hokkaido Ezo deer was exquisite, combining the rich flavor of the venison with the sweetness and depth of foie gras, creating a wonderful blend of tastes.For the fish course, the ayu wrapped in pastry with scallop beurre blanc was remarkable. The sweetness of the ayu, with its innards removed, was striking, and it paired well with the scallop sauce, offering a new delicious discovery compared to traditional Japanese ayu dishes.The main dish featured roasted Hokkaido Ezo deer loin, perfectly cooked and tender, complemented by a rich sauce made with foie gras and red wine, showcasing the unique flavors of game that LATURE is known for. The sweet three-year-aged potatoes were also incredibly delicious.For dessert, the jelly made with water from Kumamoto Aso, paired with pistachio ice cream, figs from Kagawa, caramelized hazelnuts, dark chocolate, and black syrup, created an interesting and delightful combination.Once again, I was thoroughly satisfied with the delicious dishes that creatively highlighted seasonal ingredients and the enjoyable presentation. It was a great meal! Less

The dishes created with the theme of "the cycle of life" are all as beautiful as paintings. The chef's signature game dishes are of stunning quality, harmonizing the robust umami of the ingredients with delicate sauces. The flavors, which blend wildness and elegance, brought surprise and delight with every bite. Throughout the course, the essence of Japan's four seasons and the blessings of nature are skillfully expressed, creating a perfect narrative from amuse-bouche to dessert. While based on classic techniques, the light and refined presentation kept me captivated throughout. The pairing with wine was exceptional, further enhancing the potential of the dishes. The tranquil and high-quality atmosphere, along with the attentive and warm hospitality, makes it perfect for a special dinner. This is truly a unique restaurant that can change your perception of game. I look forward to visiting again in a different season! Less

Omotesando 【LATURE】■ Menu LATURE (5-Course Lunch) Macaron Chilled Corn Soup Rice and Sea Bream Salad Venison and Boar Pâté Roasted Ezo Deer LATURE "Nature's Droplet" Boulangerie de Neige- - - - - - - - - - - - - - - - - - - - - - - - - -Awarded a Michelin star for 5 consecutive years,this renowned French restaurant specializes in game cuisine,with the chef personally going on hunts.This time, I enjoyed the seasonal lunch course.It was a series of surprises and a wonderful culinary experience! ✨️The amuse-bouche macaron was made with deer blood.The chilled corn soup was refreshing with lemon foam.The sea bream salad featured a delightful combination of sea bream and wasabi leaves.The pâté was perfectly complemented by three exquisite side dishes.The baguette is from the affiliated bakery, MONICA.The main dish, roasted Ezo deer, had no gamey taste at all,allowing me to fully savor the rich flavor of the lean meat!‼️The dessert was inspired by the restaurant's name, representing nature's droplet,with the juiciness of the water dumpling pairing beautifully with nuts and figs.A luxurious time feeling the blessings of nature.If you're interested, I highly recommend visiting at least once! ✨- - - - - - - - - - - - - - - - - - - - - - - - - -️ @lature_restaurant ★★★★★ 2-2-2 Shibuya, Shibuya-ku, Tokyo, Aoyama Lukabi Building B1F‍♀️ 6-minute walk from Omotesando Station Reservations available Lunch 11:30-15:30 (L.O. 13:30) Dinner 18:00-23:00 (L.O. 20:30) Irregular holidays Lunch from JPY 10,000 Cash and cashless payments accepted 20 seats (counter seats and semi-private rooms available) No parking Visited in August- - - - - - - - - - - - - - - - - - - - - - - - - -@grm_o7__ values both taste and aesthetics! ✨I will be reviewing interesting restaurants honestly,so please save and refer to my posts! ♡- - - - - - - - - - - - - - - - - - - - - - - - - -#LATURE #OmotesandoGourmet #OmotesandoFrench #TokyoFrench #grmMemo Less

A top French restaurant specializing in game meat, located in Omotesando.As expected from a Michelin one-star establishment and a recipient of the Tabelog Award BRONZE, I was thoroughly satisfied with the originality of the dishes even during the lunch course!Reservations can be made online through Tabelog.They also welcome solo diners.I had managed to reserve a counter seat in the basement, but I received a call the day before informing me that I would be moved to a table on the second floor instead.I’m curious about the atmosphere in the basement as well.◆ Menu LATURE PLUS〈Lunch Special Course〉　(Tax Included JPY 8,800)　● Specialty: Macaron with Venison Blood　● Gazpacho with Tomato, Peach, and Cheese　● Salad with Tsuyahime Rice, Sea Bream, and Wasabi Leaves　● Pâté en Croûte with Bear, Deer, and Boar　● Pike Conger Wrapped in Pastry　● Roasted Ezo Deer Thigh　● Water Dumpling from Kumamoto Prefecture, Aso　● Financier Baked with Boar Lard　● Coffee or TeaThe game dishes crafted by the chef, who holds a hunting license, are a specialty, utilizing every part of the animal, including blood and skin.The first dish is a greeting specialty, starting with an amuse-bouche macaron made with venison blood.Typically, macarons are made with egg whites, but by using venison blood, which contains the same allergenic component, they achieve that same airy texture without egg whites.It was a delicious savory macaron filled with deer boudin noir.The "Salad" is a rice-based salad that includes puffed rice, making it visually and flavorfully enjoyable.The wasabi mayonnaise sauce paired perfectly with it.One of my two favorite dishes was the "Pâté en Croûte," made with bear, deer, and boar meat.It features a layer of foie gras terrine in between, coated with a deer consomme jelly.It had a hint of wildness, and the more you chew, the more umami it released—truly delicious!The other dish that was so good it made my cheeks drop was the "Pike Conger Wrapped in Pastry."The cross-section was simply stunning!The pike conger was soft and delicious, complemented by plenty of scallops and river seaweed, making it a rich and exquisite dish!It was topped with a beurre blanc sauce, which had a touch of Japanese sake added for an extra depth of flavor.It was incredibly delicious.While the previous dishes were filled with creativity and originality, the main course, "Roasted Ezo Deer Thigh," was a classic, authentic dish.The deer meat was incredibly tender and juicy, free from any gamey taste, and the more you chewed, the more flavorful it became—truly delicious!The sauce made from veal stock, red wine, black pepper, and foie gras was also outstanding.Even the dessert was meticulously crafted, making this lunch course exceptionally reasonable for the price.The selection of glass wines was impressive as well.I had three glasses, and the total bill came to about JPY 17,000.It was the perfect holiday lunch! Less

This is my second visit because the food is just too delicious.From the amuse-bouche, I am always blown away. They mentioned using blood in the dish, but there was no unpleasant odor; it was rich and flavorful, making the wine flow quickly.The soup and the fish appetizer were both very summery and, of course, delicious. And once again, I was moved by the pie wrap. The filling was fresh and fluffy, almost steamed in texture. Combined with the crispy pie crust, the texture was delightful, and above all, the sauce was incredibly tasty!!The amazing sauce is a common theme across all the dishes. I couldn't help but moan in delight the entire time! I wasn't originally a fan of game meat, but my impression completely changed after dining here!I look forward to visiting again soon! Once again, every dish was absolutely fantastic!It was a great meal! Less

On Saturday night, I could only make a reservation for a late time, so I decided to have French cuisine for lunch.I booked a lunch special course at LATURE, one of the top 100 French restaurants in Tokyo for 2025, located in the Shibuya area.The LATURE PLUS lunch special course is JPY 8,800 and includes six dishes with a fish main course added to the regular menu. It’s quite reasonable for lunch.I was seated in the annex, which looked like a bakery.The tables are the main focus, and even during the day, the lighting isn’t too bright. The wine glasses range from JPY 2,000 to JPY 3,000, which I found a bit confusing, so I opted for a pairing.The sparkling wine seemed to be from Fukushima, with sediment settling at the bottom. It was primarily made from Steuben and Chardonnay.There was no menu, but the specialty was a macaron made with venison blood. It certainly had a unique flavor and a rich umami taste.Next was a peach gazpacho. It seemed to use fruit tomatoes, and the peach flavor was subtle, with a tanginess that reminded me more of watermelon.I spread plenty of butter on the bread.Then came a white wine from Yamanashi, from 7C Winery. There are still many wineries I don’t know about.The mackerel tartare was served with sauces and fruits, with smoke gently wafting up. The cold toppings, created with liquid nitrogen, included cucumber, a classic that evokes summer.The Japanese rosé was paired with a pâté made from venison, bear, and boar. Mmm, this is delicious.As we approached the main course, it was time for a photo.I had a glass of French Chardonnay. Indeed, this is the one glass of French wine I enjoy.The ayu pie from earlier featured four layers of ayu, leaving a bit of the liver to savor its natural flavor.For the main course, I had red wine from Italy, Terra No.To finish, we had Ezo venison, accompanied by sweet and delicious potatoes.Dessert was included... The water dumpling was surrounded by nuts and pistachio ice cream, drizzled with chocolate sauce, resembling a black syrup water dumpling.I was full, so I enjoyed some espresso with sweets.It was a luxurious lunch. Less

This was my first time visiting a Michelin-starred restaurant, so I wasn't sure what to expect, but the service and food were exceptional. They explained the theme and background of each dish, allowing us to enjoy the story behind the menu.I bought some bread as a souvenir, and it was incredibly delicious and satisfying.Although I don't have photos of everything, here are some of the dishes we had:1. Macaron made with venison blood2. Corn Blanquette3. Consommé soup (I forgot the name)4. Uni Somen, Cappellini-style5. A tartar-like dish made with horse mackerel6. Game terrine (bear and venison)7. Main dish of duck8. Dessert9. Tea and tea sweets Less

I made a reservation through Tabelog for noon on a weekday. With a Tabelog rating of over 4.2, the lunch course was JPY 6,800! The portion sizes and service were excellent, and I had a wonderful time. ^^⚫︎ Course Menu- Venison Blood Macaron- Chilled Corn and Lemon Potage- Sea Bream and Rice Marinade in Tea- Foie Gras Terrine- Roasted Ezo Venison- Chocolate Sauce Shaved Ice Jelly- CoffeeEach dish was not only visually stunning but also creatively prepared, making it a delight just to look at. The roasted venison had no gamey taste at all; it was tender and delicious.I look forward to visiting with my family next time! Less

I've been to LATURE for both lunch and dinner multiple times, but I think lunch is more enjoyable.On the day of my visit, I received an SMS saying, "Your table is on the second floor." I had hoped for a seat in the basement, so that was a bit disappointing.Guests seated in the basement can enjoy the view of the restroom!As a restaurant specializing in game meat, they have a wooden hunting rifle on display.The service from the staff was truly attentive.For my second glass of white wine, I requested a "dry" option and left it up to them. It was delicious!They even checked in with me, asking, "How was it?" just as I finished.I ordered a refill.For the main course, I had the choice between "duck" and "venison," and of course, I chose the "venison."Unfortunately, the owner chef mentioned that he hasn't been able to hunt deer in Hokkaido recently.The guests were thrilled to experience both a "Michelin-starred restaurant" and "game meat" for the first time!All the knives had the "LATURE" logo, and all the forks were from "Christofle." Less

The power of a Tabelog rating over 4 points is truly impressive.The cost performance and taste were absolutely satisfying.Lunch course + wine pairing course= about JPY 21,000 (per person)*I had some extra servings during the pairing course. Haha.For a full French course of this level, it would typically cost double for lunch, so being able to enjoy it at this price is fantastic.The pairing created a perfect marriage, enhancing both the dishes and the wine, making for a truly enjoyable experience. Less

I had been curious about this place and finally made it there.I made a reservation for a weekday and went solo.Before arriving, I received a text message asking whether I preferred a seat on the basement or second floor.On this day, I was guided to the second floor.A Michelin sign shines at the entrance.I ordered the lunch course for JPY 6800 along with a pairing (same price as the course).The first dish served was a macaron made with deer blood, which I had seen online.Taking a bite, I was surprised to find there was no gamey taste at all. The balance between the sausage paste in the middle and the macaron shell was excellent.After that, each dish was accompanied by a detailed explanation, and the pairing drinks were also thoroughly described.I never expected to be served a sweet sake in between, but it had a richness that didn’t overpower the wines I had before and after, while still being fruity.Every dish was outstanding and full of surprises, but since my food review skills are limited, I highly recommend that anyone interested should visit at least once.I would love to come back in a different season.It was a great meal. Less

I visited the renowned French restaurant "LATURE" with my wife for lunch, located between Shibuya and Omotesando. Known for consistently earning Michelin stars, I was particularly impressed by the main dish we had: venison.**Cuisine & Flavor:** In a word, it was "exceptional." The cooking precision was perfect, showcasing the unique tenderness and robust flavor of the venison. There was no gamey taste at all; instead, the clear red meat flavor harmonized beautifully with the rich sauce. I could feel the chef's deep respect for game and high level of skill from the very first bite. From the appetizers to the amuse-bouche, each dish told a delicate story using seasonal ingredients, keeping the sense of wonder alive until the very end.**Service:** The staff maintained a pleasant balance of attentiveness and distance, and their thorough explanations of the dishes were impressive. It was a truly elegant and special experience.**Overall Evaluation:** This is a must-visit for game lovers and even for those who may not be familiar with it. The dish that maximizes the potential of the venison is worth the trip. My wife was also very satisfied, making for a wonderful lunch. I definitely plan to return in a different season. Less

He made the reservation, and we visited to celebrate my birthday. The course began with macarons made with venison blood, and I was amazed by the variety of dishes from start to finish, thinking, "I didn't know there were such venison dishes!" The highlight for me was the ayu (sweetfish) wrapped in pastry. The presentation, where they showed us the whole dish before cutting it, was wonderful, and it was not only visually stunning but also delicious. Dishes like this truly bring joy. The restaurant has a cozy atmosphere, which made it easy to enjoy the food in a relaxed setting. The flavors of the dishes were straightforward and allowed me to appreciate the natural taste of the ingredients, making it enjoyable even for someone like me, a beginner with venison. The wine is a bit pricey, so it's best to be prepared for that. However, even with that in mind, it was a lovely restaurant that I would choose for a special occasion. ♡ Less

I chose this restaurant for my first visit due to its high ratings and easy reservation process. It’s located next to Aoyama Gakuin.This time, I learned that they source their meat primarily from Mr. Muto in Shiraoi, Hokkaido.I was thrilled to try the tartare made from the rare Aoumi turtle, which has a limited annual catch of only 135.Despite being game meat, it had no unpleasant odor and was very easy to eat.Among the dishes, I particularly enjoyed the onion soup cake salé and the venison loin wrapped in pastry (ᐡˊo̴̶̷̤ ̫ -)-♡.To finish off, I also bought some eggs and smoked daikon bread as souvenirs!【Chef's Omakase Course】(JPY 24,000)● Signature Venison Blood Macaron● Corn Blancmange with Caviar● Hamaguri Clam from Kashima, Ibaraki with Wasabi Ice Cream★ Venison Broth Onion Soup / Cake Salé★ Leaf Wasabi / Tsuyahime Rice from Yamagata / Sea BreamWasabi Mayonnaise and Hinoki Soup● Terrine of Venison, Boar, and BearShine Muscat Grapes / Purple Daikon / Cranberry Sauce★ Tartare of Aoumi Turtle from the Ogasawara Islands with Asparagus★ Venison Loin and Mushroom Mousse Wrapped in PastryMadeira Wine and Black Truffle Sauce★ Grilled Lamb Loin from HokkaidoWith Yukinasu Puree and Homemade Spices● Chai and Mango MousseCoconut Milk Ice Cream with Kaffir Lime and Lemongrass● Snowball Cookies made with Boar Fat● Herbal Tea Less

Last summer, I had the delicious ayu (sweetfish) wrapped in pastry, and I’ve been eagerly anticipating summer 2026 ever since. After waiting a whole year, I walked from Shibuya with a light step, even in this year’s intense heat.I visited for lunch alone and sat at the counter for the lunch course. The menu at LATURE is chef's choice, which always excites me about what dishes will be served. I hoped to see the ayu pastry on the menu during this season.The ayu pastry was a delightful dish, featuring layers of scallop and river seaweed mousse wrapped in pastry and baked like a mille-feuille. The beurre blanc sauce was delicious and paired perfectly with the pastry, leaving me truly impressed. I hoped it would be included in this course.As I walked, I thought about this, and soon I arrived at the restaurant! But it was hot... so I started with a beer.The first dish was clams, served with a dashi jelly and wasabi. It was refreshing, and the yogurt ice cream added a gentle acidity that was very tasty. Next was onion soup, served in a stand shaped like deer antlers. When I lifted the cheesy pastry lid, a rich yet refreshing onion soup was revealed, enhanced by the flavor of Yamazaki 12-year whiskey, making for a wonderful presentation.Then came a salad with lightly kombu-cured sea bream, paired with wasabi and two types of rice: risotto and fried rice. This dish beautifully showcased the essence of Japanese cuisine, and the heart-shaped wasabi leaves were adorable.And then! The next dish was, surprisingly, bear meat! First, a bear paw with fur was presented right in front of me! Wait, am I really going to eat this?!However, it was just for show at first, and I felt relieved. Then, a visually cute dish arrived—a terrine shaped like a bear paw, with truffle for the paw pads. The sauce was a rich cream base with various mushrooms.Chef Murata, who holds a hunting license and deeply considers the lives of animals and nature, created this bear dish. It was fascinating to see such a unique approach to cooking. The texture was closer to tartare than terrine, and it paired wonderfully with the rich sauce, making it an incredibly delicious dish. I was moved by this way of enjoying bear meat.As I was savoring that experience, the dish I had been longing for arrived—the ayu pastry! This year, they upgraded the sauce. It was garnished with tsurumurasaki (a type of vegetable), which was also delicious.I truly love LATURE's ayu pastry. The sauce, pastry, and ayu must have been meticulously calculated and carefully prepared.The final meat dish was summer venison, perfectly cooked and moist. It was served with a sweet wine sauce and eggplant puree.The dessert had a slightly Japanese twist, featuring a dome-shaped, wobbly sweet resembling mizushingen mochi in the center. It also included crumble and ice cream, making for a delightful textural experience.I enjoyed some wine and felt a series of deliciousness, surprise, and emotion, while also reflecting on the importance of the seasons and life. The service was outstanding as well. Less

It was my first visit in a while. The chef, as always, greeted everyone at the table, which was a nice touch.This place is known for its chef who also does his own hunting. I used to visit often in winter for the blue-winged teal, but this was my first summer visit.I was pleasantly surprised. The ayu (sweetfish) wrapped in pastry was incredibly delicious. For the main course, I chose duck, as usual. On this day, we had the option of venison, but it seemed everyone else opted for duck, while the later arrivals went exclusively for venison. The summer duck was delightful.There were also dishes with a refreshing acidity, which met my expectations for summer cuisine. The prices here remain reasonable, especially compared to many other places that have raised their prices.Wine by the glass is around JPY 2000, so if you plan to have three or more glasses, opting for the pairing is a better deal. Less

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. Less

As a fellow industry professional, I apologize for my critical feedback. I usually don’t write reviews, but I couldn’t hold back this time.First, the quality of service was concerning. The explanations felt like they were being read aloud, and the fast-paced, quiet delivery, possibly due to nervousness, was quite distracting. I also ordered a wine pairing, and while the price felt a bit off, simply stating the region and name of the wine didn’t add much value. Isn’t it the role of service professionals to provide more than just basic information? I was left wondering what the purpose of the pairing was.Additionally, two glasses of Japanese sake were served, but I think it would have been kinder to confirm with the customer first.I ordered the chef’s omakase course, but I was confused when I heard that the sauce for the important puff pastry was made by the sous-chef. I didn’t understand the intention or significance behind that explanation.It’s not that the food was bad; I understand wanting to delegate certain tasks to younger chefs. However, it felt odd that the sauce for the most expensive course (the chef’s recommended course) was made by the sous-chef. Why was that the case? This is more about the impression than the taste. Honestly, I would have preferred if it hadn’t been mentioned at all.The additional dish also didn’t impress me with the quality of the sea urchin. I wondered if they had tasted it beforehand.Overall, the price, quality of service, and atmosphere felt mismatched. I was really looking forward to this experience, and it was quite disappointing. Less

I visited this restaurant in the Shibuya and Omotesando area for lunch, where you can enjoy venison at relatively affordable prices. The dishes offered were all unified around the theme of wild game, showcasing the bounty of the mountains. Starting with an amuse-bouche of macarons made with deer blood instead of egg whites, I was impressed by the consistency of the restaurant's concept. I was also delighted that the chef came to greet us, despite being a small party. My favorite dish was the Sea Bream Rice Salad, which was delicious when enjoyed like ochazuke (rice with tea). It was wonderful to experience different flavors depending on how you ate it. The sea bream was cured with kombu, and the attention to detail was remarkable. It had a rich aroma, and the fusion with French cuisine was delightful. Another highlight was the drink called Hinoki no Shizuku. On its own, it felt like a refreshing mocktail, but it paired beautifully with the venison pâté en croûte and leg steak. The hinoki (cypress) aroma perfectly reset the wild flavors of the venison, making it feel light and not heavy at all. This experience deepened my respect for the life that is given to us through food. Thank you very much. Less

I made a reservation and visited around lunchtime on a weekday. The atmosphere was pleasant, and the staff were very attentive. I also ordered a wine pairing. Overall, I felt that many dishes featured domestic ingredients. To start, I was served a macaron made with venison blood, which had no gamey smell and was delicious. The course was centered around game dishes, all of which were of high quality. In particular, the main meat dish, the Ezo deer steak, was surprisingly tender and incredibly tasty. I would love to come back for dinner next time. Less

I had been wanting to visit this restaurant, which has been getting great reviews, and I finally made it! For the appetizer, I had a macaron infused with venison blood, but you wouldn't notice it unless you were told. The sweetness of the macaron paired perfectly with the saltiness of the pâté, making it delicious. For the main course, I had venison, which was tender and had no gamey taste. It went wonderfully with the foie gras sauce. The freshly baked financier served as a tea sweet was the best I’ve ever had! The annex also operates as a bakery, so I look forward to trying their bread next time. Less

I made a reservation here for my husband's birthday.We had the course meal with wine pairing, an additional sea urchin and Japanese sake pairing, and a birthday dessert plate.The total for two people was JPY 97,000.The food was delicious, but I wondered if it was worth the price.I might have raised my expectations too high.Initially, we were recommended the sea urchin outside of the course, which we decided to add, but it was just good—not mind-blowing.I usually enjoy pairing food with drinks at various restaurants, saying things like "Wow, this is amazing!" and "These pair so well together!" Unfortunately, I didn’t feel that way here.It was more like, "This is good," but nothing that left a lasting impression.Also, the staff seemed a bit inexperienced, as their introductions to the dishes were a bit stuttered, making it hard to follow.There were many couples, and it seemed like most of them were there for birthday celebrations from men to women.The atmosphere of the restaurant was nice and photogenic, making it a good choice for a birthday gift for a woman. Less

Menu LATURE PLUS JPY 9,680 (including tax and service charge 10%).A glass of wine is around JPY 2,000, and a bottle of mineral water costs JPY 1,000.The appetizers feature summer-inspired dishes, such as a corn potage with lemon and a salad with sea bream and hinoki aroma, perfect for a scorching hot day.Next comes the double main course. The "Ayuu Pie" was exquisite. It’s incredibly satisfying to enjoy such high-quality double main courses at this price point.Michelin 1-star, with a Gault & Millau rating of 3 toques (15.5).After hearing about the ingredients and the chef's dedication to the dishes, I fully understood the Gault & Millau evaluation: "Without boasting about luxury or excess, they showcase a sincere approach to the ingredients." I felt I caught a glimpse of why this place is rated higher than grand maisons like Apicius. I’m also curious about their initiatives like LATURE Farm.I would love to visit again in the evening. Less

I finally got to visit a restaurant I had been curious about for a long time for lunch. To sum it up, the flavors, presentation, and service were all outstanding. The quality truly matches the high ratings.⚫︎ Venison Blood Macaron ⚫︎ Chilled Gazpacho ⚫︎ Cold Appetizer with Tsuyahime Rice and Sea Bream (with wasabi, yuzu, and hinoki sauce) ⚫︎ Foie Gras Terrine ⚫︎ Roasted Ezo Venison ⚫︎ Japanese-style Mojito Dessert ⚫︎ Coffee The chef, being a hunter, has incorporated venison elements throughout the menu, which was delightful. The signature Venison Blood Macaron was electrifying. The main dish, Roasted Ezo Venison, was cooked to perfection with an exquisite sauce. Truly impressive.It was a great meal. Less

I ordered the lunch course for JPY 7800.The amuse-bouche macaron was made with a concept of utilizing blood, symbolizing the idea of receiving life until the very end, and it was absolutely delicious.The course featured many refreshing dishes perfect for summer, which I appreciated. The main meat dish, although game, was surprisingly mild and easy to eat, making it very tasty. Additionally, the bread seemed to be homemade, and I took away a croissant and a wild boar sausage bread.I would love to visit again! Less

Birthday dinner on the day itself!With my good friend Shion!I've always wanted to visit LATURE, but surprisingly, I hadn't been until now. I was really satisfied to enjoy some stylish French cuisine after a long time! Haha.I was worried the portions might be small, but I ended up feeling quite full by the end! Haha.I highly recommend the sardine pie! ✨The sparkling wine was served in Zalto champagne glasses, which made me excited.The cost performance is quite good too!I'll definitely come back. It was a great meal! Less

A French restaurant located in Omotesando, Shibuya, Tokyo.Recently, I had dinner at this restaurant, known for its creative dishes made with game meat.On this occasion, I enjoyed a 7-course omakase meal.I don't have much experience with game meat, but everything was delicious and free of any gamey taste.One standout dish was a macaron infused with deer blood. It looked like a chocolate macaron, but once I tasted it, I was surprised by its sweet and salty flavor, with a mysterious depth. Even if you're not a fan of macarons, this one felt completely different, and I found myself wanting another.It would have been nice to have a menu, but since there wasn't one, I noted down the dishes explained to me verbally:The courses were served at a leisurely pace.I started to feel quite full midway through and was worried I might not finish, but everything was so delicious that I managed to enjoy every bite.I hope to visit the affiliated bakery, Monika, which I couldn't stop by this time, on another occasion.Thank you for the wonderful meal!---1. Macaron with Deer Blood 2. Corn Blancmange Gold Rush, Caviar, Dill Lemon Curd Sauce 3. French Onion Gratin Soup Made with Yamazaki Single Malt 4. Salad Li Rice and Sea Bream Salad Yuzu, Dashi-based Puffed Rice, Hayama Wasabi, Wasabi Mayo Sauce 5. Pâté en Croûte Deer and Wild Boar Meat, Foie Gras Consommé Jelly, Pistachio Shine Muscat, Sakura Daikon Pickles, Apricot Purée 6. Ayu Fish Wrapped in Puff Pastry Blanc Sauce, Purslane 7. Roasted Duck (from Kyoto) Eggplant Purée, Red Wine Sauce 8. Chai Mousse Mango Sauce, Mango, Ginger Coconut Ice Cream (Lemongrass & Kaffir Lime) Coconut Crumble 9. Financier with Wild Boar Fat 10. Coffee, Tea *Posted on: 4.24 Less

Absolutely perfect. As someone who loves ramen and gyoza, this was my first experience at a high-end French restaurant.Ever since I saw a certain drama featuring Kimutaku, I had a craving for French cuisine, and the course meals here were delightful. The presentation was beautiful, the food was delicious, and the service was impeccable. I chose the duck as my main dish, and I was amazed at how vibrant the flavor was. It was so good that I'm worried I won't be able to enjoy other duck dishes again... haha.Every dish was exquisite.I may not have the best vocabulary, but the taste was truly moving. I want to express how amazing it was.I feel like I'm awakening to the world of French cuisine.It was incredibly delicious, and I will definitely come back. Less

I had been curious about the game French restaurant "LATURE" in Omotesando for a while, and finally visited.Starting with their signature Blood Macaron made with deer blood, I enjoyed a variety of game meats such as bear, boar, and deer, which are not commonly found in everyday dining. On this occasion, even sea turtle made an appearance. While the ingredients might sound quite wild, each dish was refined and free from any gamey taste or difficulty in eating.Rather than simply serving rare ingredients, it felt as though each dish encapsulated the essence of the animals and the natural environment they come from, allowing me to fully experience the unique world of LATURE. The presentation and the dishes themselves told a story, keeping me excited about what would come next until the very end.Equally impressive was the wonderful service from the chef and staff. Their thoughtful attention and warm hospitality allowed my wife and me to relax and enjoy our meal comfortably throughout.This restaurant offers a deep dive into the world of game, encompassing not just the food but also the presentation and service. I definitely want to return in a different season. Less

I finally had the chance to visit LATURE, a place I had wanted to go for a long time.Each dish conveyed a sense of the season, and the French techniques harmonized beautifully with Japanese ingredients. The presentation and tableware were stunning, making it a restaurant where you can enjoy not just the food but the entire atmosphere.The standout for me was the specialty dish, the puff pastry. The beautifully baked pastry was fragrant, and the aroma that filled the air when it was cut was incredible. It paired perfectly with the rich sauce.The service was warm and attentive, and the explanations of the dishes were clear, allowing me to enjoy a pleasant experience.I highly recommend this place for anniversaries or special meals. I look forward to visiting again when the seasons change. Less

I visited for lunch.I don't have much experience with game dishes, but after reading the reviews on Tabelog, I thought this restaurant would be a great place to try them without hesitation!The chef came to greet us and explained that he personally hunts the game and carefully prepares it, which made me feel at ease to start my meal.Each dish was meticulously crafted, showcasing the chef's attention to detail.The ayu (sweetfish) pie had a hint of scallop flavor, was moist and tender, and the rich sauce was absolutely delicious.The macaroon looked like a chocolate macaroon, but it was actually a blood macaroon. It had no gamey taste at all, and the rich pâté was packed with umami.The main dish, the venison steak, was tender and truly delicious.I was captivated by LATURE's pleasant service and exquisite game dishes. I definitely want to visit again! Less

I ordered the chef's omakase course for dinner. The appetizers featured many dishes with a refreshing acidity that perfectly matched the summer vibe, blowing away the unpleasant humidity of the day. I chose a Sauvignon Blanc to accompany the meal.Among the dishes, the standout was the specialty of the house: the ayu (sweetfish) wrapped in pastry, and the main meat dish, venison loin.The ayu had its flavorful innards carefully removed to highlight the deliciousness of the tender white flesh. It paired wonderfully with the beurre blanc sauce. This dish was completely different from the grilled ayu you might find at summer stalls.The venison loin was incredibly tender, releasing a burst of flavor with every bite. The sauce, made with foie gras, added a refined spiciness when paired with fresh pepper, enhancing the meat's robust flavor.Additionally, I tried the cappellini-style dish with delicious sea urchin.The hachis parmentier featured turtle meat. I was initially surprised, but I learned that in some regions of Japan, turtles are considered pests due to their overconsumption of seaweed, and they are captured in limited numbers. The staff provided a clear explanation of why it is acceptable to eat them.Overall, the restaurant offered an experience that engaged all the senses, not just through taste and aroma, but also visually, with plant decorations on the plates and cutlery made from animal bones or antlers. It truly felt like being immersed in nature.From the counter where I was seated, I had a clear view of the bustling kitchen, which gave a lively impression. While this is not something I’ve encountered in other French restaurants, I found it to be a valuable experience to see the cooking process firsthand. There were also additional menu items like sea urchin and cheese, and promotions for the bakery’s bread on the way out. Some might find this a bit pushy, but personally, I didn’t mind at all. I simply thought it was a smart business strategy.The quality of the food, service, and explanations were all top-notch. (There was even a staff member who spoke three languages!)The next day, I enjoyed the bread I purchased for breakfast.It was a wonderful experience. Thank you! Less

I visited LATURE for the first time and was really looking forward to trying their game dishes! I ordered the chef's omakase course, which included:- Macaron made with venison blood- Corn blancmange- Iwaki clams served with clam jelly and blancmange ice cream- French onion gratin soup- Rice salad topped with sea bream and wasabi leaves- Baked turtle mince with mashed potatoes and breadcrumbs- Pâté en croûte (foie gras, venison, bear, and boar)- Baked pie with sea bream and scallop mousse- Sautéed venison served with eggplant purée- Mango mousse with coconut crumble- Herbal tea- Petit foursHere are my thoughts on some standout dishes:The clams were amazing, especially the clam jelly that was rich in umami! It paired perfectly with the blancmange ice cream.The French onion gratin soup was served separately from a mini savory cake, allowing me to enjoy the concentrated sweetness of the sautéed onions in the soup. It was a refreshing twist!The pâté en croûte was a delightful fusion of venison, bear, and boar, creating a truly wonderful dish.The main dish, sautéed venison, had a beautiful red meat cross-section and a refined flavor. It was tender with no gamey taste, and there was no fat at all—just delicious meat!According to the owner, different delicious ingredients will be available in the fall and winter. I’ll definitely come back when the seasons change!It was a great meal! ^^ Less

I've visited this place several times since the deco era, which is located behind Shibuya Park Street.I had the lunch course for JPY 6800.Starting with small appetizers, followed by soup, appetizers, fish, meat, and dessert, each dish was delicious and beautifully presented with vibrant colors that delighted the eyes.This restaurant consistently meets my expectations in terms of quality, making it a reliable choice for visits.The main dish was roasted Ezo deer.This place specializes in game, and during a previous visit, I enjoyed a dish featuring a deer from Chiba.Each dish was free of any gamey taste or toughness, and I found everything to be extremely delicious.I definitely want to return again.It was a great meal. Less

Although it might be a bit hard to find, being somewhat distant from both Shibuya and Omotesando, the restaurant offers a small and calming atmosphere.The chef even came to greet us. Every dish was beautifully presented, and the overall experience was wonderful. I was truly impressed by the dedication to the ingredients; this was the best game meat I’ve ever tasted. The explanations for each dish were just the right length, and the timing of the service was impeccable. Each dish was delicate and exquisite in flavor.I can confirm that the ratings on Tabelog are not misleading.It was a great meal! Less

I think it’s been about 5 or 6 years since my last visit. Back then, I was searching for delicious restaurants and didn’t know much about French cuisine when I first came here. Now that I’m more accustomed to French food, I wondered what the flavors would be like, so I decided to revisit.The chef was friendly, which was nice. The game dishes were easy to eat and very tasty. The happy birthday plate was lovely as well. There was a salad that looked like a tea rice dish, and its presentation was adorable, which really lifted my spirits.However, the woman who brought out the desserts seemed a bit too enthusiastic. She reminded me of a ramen shop staff member. That’s all I wanted to mention. Less

I visited this restaurant thanks to a friend's recommendation. First of all, the interior is spacious and quiet, creating a very relaxing atmosphere. The chef came to greet us, which was a lovely touch. The dishes were all creative, starting with a macaroon sandwich made with venison blood, followed by a rich gazpacho with peach flesh, and an appetizer featuring sea bream and rice under a heart-shaped wasabi leaf, served with a soup reminiscent of Japanese ochazuke. The summer sweetfish and scallop wrapped in pastry evoked classic French cuisine, but the aroma and texture of the accompanying tsurumurasaki (a type of edible plant) added a delightful twist. For the main course, we had sautéed venison, beautifully presented with colorful vegetables like Manjanji peppers. Everything was stunning! The dessert was exceptional as well, featuring a mojito jelly with kiwi sorbet and a design sprinkled with meringue. Each dish was so delicious that it made me forget about the previous one; they were all outstanding! I am grateful for the heartfelt cooking. Words can't fully express it, so you must try it for yourself! Less

I visited LATURE, a French restaurant run by an owner-chef who is also a hunter.Lunch Special Course: JPY 8,800- Venison Blood Macaron- Peach and Vegetable Gazpacho- Sea Bream with Rice Puffed Snacks - Yuzu and Hinoki Broth with Wasabi Mayo Sauce- Pâté of Venison, Wild Boar, and Bear - Foie Gras and Chicken Consommé Jelly - Shine Muscat and Pickled Cherry Blossom Radish - Apricot- Grilled Sweetfish in Puff Pastry- Ezo Deer Inner Thigh- Mojito Parfait with Shiso and Kiwi - Cream Cheese- CoffeeThe Venison Blood Macaron, created with the intention of honoring the lives taken, has a perfect balance of saltiness and sweetness, making it rich and decadent.The pâté made from venison, wild boar, and bear allows you to savor the deep umami of game meat, and the accompanying sides are very stylish.The grilled sweetfish in puff pastry was delightful, as it did not use the liver, avoiding any bitterness. The scallop mousse paired beautifully with the tender sweetfish and the crispy pastry, complemented by a white wine and butter sauce.For the main dish, I had the Ezo deer inner thigh. The finely textured red meat was moist and tender, releasing a rich umami flavor with every bite.The dessert was a refreshing Mojito Parfait, perfect for summer.I had a wonderful and happy time enjoying dishes filled with the chef's love for game meat. ʕ•ᴥ•ʔ Less

Visited in July 2026.I made a reservation for the Menu LATURE PLUS (Lunch Special Course) through Tabelog.This restaurant specializes in game meat.I believe the blood macarons made with venison and the game meat pâté en croûte are their signature dishes.The ayu (sweetfish) baked in a pastry with a beurre blanc sauce was bold in its choice to omit the liver, allowing the delicate flavor of the fish to shine through, showcasing its uniqueness.The roasted hind leg of Ezo deer was incredibly delicious with no gamey taste at all.The dessert inspired by a mojito, featuring shiso and gin, was also quite interesting.Considering the quality of the dishes, this is arguably one of the best value-for-money lunch spots in Tokyo.However, it may not be suitable for those who dislike game meat. Less

I visited LATURE for a birthday lunch celebration with friends. The presentation was artistic, and the flavors truly lived up to the Michelin star reputation. I was particularly impressed by the fish poêlé; the sauce in the pastry was simply delicious! The appetizer made with rice was not only visually adorable but also beautifully represented the rainy season of early summer. It's rare to see seasonal ingredients presented so fittingly at this time of year.It's wonderful how they utilize every part of the ingredients without waste. I would love to visit again! ◎ Less

I don't often have the chance to enjoy French cuisine, but I made a reservation at this restaurant because I was drawn to its concept. The interior is a chic space that isn't overly formal, creating a relaxed atmosphere where you can enjoy your meal comfortably. Each dish reflects a commitment to quality ingredients and cooking methods, and I could feel the high level of craftsmanship in every plate. The course cleverly highlights the appeal of Japanese ingredients while using French techniques, making me naturally excited to see what the next dish would be. The drink pairings were also excellent; not only the wines but also the Japanese sake were thoughtfully matched with the dishes, and everything was delicious. This is a place that even those unfamiliar with French cuisine can enjoy, offering new discoveries. Less

I wanted to use up my accumulated Tabelog points, so I decided to try this place.The owner chef personally came to greet us, and I learned that he is also a hunter.◾️ Menu LATURE PLUS (Lunch Special Course) - JPY 8,800Add-on:Wine Pairing - JPY 8,800- Maison Aki JIBI Sparkling 2025- DOMAINE THOMAS & FILS SANCERRE 2024- Maison Aki TOURNANT 2023- BUTTERFIELD Bourgogne Blanc Les Vaux 2023- DOMAINE BELLE cuvée Louis Belle 2021- Venison Blood MacaronInstead of using egg whites, they used venison blood, which is usually discarded during the bloodletting process, to make the macaron. The macaron has no unpleasant odor, with a subtle sweetness and saltiness.- Corn PotageMade with Yamanashi Prefecture's Gold Rush corn and Hokkaido's Pure Royal corn, topped with lemon foam.The first bite has a refreshing lemon acidity. Surprisingly, this is my first time experiencing the combination of corn and lemon.- Homemade Bread- Homemade Butter- Ehime Prefecture's Sea Bream SaladThe sea bream is said to have been raised on a plant-based diet and is kombu-cured."Salad" in French refers to rice, so this is a rice salad made with Miyagi Prefecture's Tsuyahime rice, puffed rice, and wasabi stems, topped with micro wasabi.The sauce is a wasabi pickle and mayonnaise base.The dish is served with a chilled soup made from yuzu and hinoki, based on kombu dashi.It’s quite refreshing, though I didn’t really taste the wasabi.- Pâté en CroûteThe pâté is made with three types of game: venison, bear, and wild boar, with a layer of foie gras terrine in between. There’s also venison consomme jelly between the pastry layers.I enjoyed the combination with sudachi jelly, pickled daikon, and blueberries.- Ayu (Sweetfish) Wrapped in Pastry with Beurre Blanc SauceServed with river moss and scallop mousse, and a beurre blanc sauce made with sake.The ayu wrapped in pastry left a stronger impression than the game dishes. However, I personally dislike the accompanying tsurumurasaki (a type of edible plant) due to its earthy flavor, which I can never seem to enjoy.- Ezo Deer Roast from the Inner ThighServed with a sauce containing fresh pepper from Sri Lanka. At first, the fresh pepper was quite prominent, but there was no unpleasant odor.Accompanied by Manganji peppers, flower chives, large peanuts, and shiitake mushrooms, along with two-year-aged Makuin potatoes.- Mojito-Inspired ParfaitMint, shiso, kiwi and shiso sorbet, gin, lime jelly, and crème mousse.This is a refreshing dessert.- Brunet CookieMade with boar fat? However, it doesn’t taste like that at all.For drinks, you can choose from tea, coffee, or herbal tea. I opted for coffee.Overall, the service was excellent. This place would be perfect for a date or business meeting. The flavors felt more authentic than they appeared, appealing to a wide audience. Personally, I prefer a bit more creativity in the flavors. Less

I was deeply impressed by the chef's skill in cherishing seasonal ingredients and elevating their vitality onto the plate. It was a wonderful experience.The specialty dish, "Pâté en Croûte," was not only visually stunning in its cross-section but also a high-quality masterpiece, with the rich depth of foie gras and the umami of the meat beautifully layered together.Another standout was the "Ayuu Pie." By intentionally omitting the liver, the dish maximized the pure aroma and sweetness of the ayu fish, showcasing a profound respect for the ingredients. The rich flavor of butter gently enveloped the delicate taste of the ayu, allowing for an elegant enjoyment of the seasonal essence—a remarkably refined dish. I was in awe of the technique that elevates wild flavors to such sophistication.The sommelier's keen sense of pairing further elevated the course to new heights. From Maison AKI's "JIBI" and "TOURNANT" to Domaine Thomas's Sancerre (2024), Butterfield's Bourgogne Blanc (2023), and Sightglass Cellars' Syrah/Grenache (2020), the wonderful personalities of both old and new world wines resonated beautifully with the dishes. I enjoyed an incredibly luxurious and rich time where the food and wine enhanced each other.The entire experience, from the cuisine to the service and the wine, was harmoniously at a high level in a wonderful space. I look forward to returning in a different season to enjoy these special dishes and wines again. Less

5 points: Exceeded expectations greatly.4 points: Exceeded expectations.3 points: Met expectations.2 points: Fell short of expectations.1 point: Fell far below expectations.I finally got to visit the game meat French restaurant I had been wanting to try. Upon entering, the chef greeted me warmly, which heightened my excitement.Since it was lunchtime, I ordered a non-alcoholic drink.I started with the specialty Boudin Noir made with venison blood. The outer layer had a peppery aftertaste and a hint of blood flavor. It was interesting—I could easily eat three of these. I miss the Boudin from Élezos; that one is truly amazing.Next was the Peach Gazpacho, which was refreshing and delicious! I wanted more of it, or even to drink it. It was primarily tomato-based with peach, but aside from the diced pieces, I couldn’t detect the pureed peach. I think it’s essential to balance the strong tomato flavor; otherwise, it wouldn’t be as smooth. The slight crunch I felt was probably from the bell pepper.Then came the Sea Bream served in a tea-porridge style. This truly felt like French cuisine. It looked beautiful, and I’m not sure how to describe it, but it was delicious. I wouldn’t have understood it without an explanation.The puff-like element reminded me of the tea porridge mix from Nagatanien, so perhaps that inspired this dish.The Sweetfish Pie with Scallop Mousse and River Seaweed was served with a beurre blanc sauce that included sake lees. It was a pie wrapped around white fish, but the sweetfish only contained the flesh—no innards or tiny bones. It must have taken a lot of effort to prepare. This way of eating made me realize that I still prefer sweetfish grilled with salt, where I can bite into the head and liver. However, this preparation is nice occasionally. I prefer this beurre blanc sauce over the emotional one; perhaps the mild acidity is due to the sake lees.The venison thigh was overall moist, with a tender texture, though there were some fibers and a bit of sinew. It might have been a tad salty. Reducing the salt in the sauce or adding something fruity like cherries, similar to the gazpacho, could create a better balance. Who do I think I am?At some point, I couldn’t resist and paired it with Japanese sake. The option for sake pairing was a nice touch.The course was JPY 8,800, so I was quite satisfied. I’ll definitely go again. Less

The deliciousness of game meat and the creative twists in the dishes were evident in many aspects, making both the presentation and taste truly delightful. I was quite surprised to learn that the macarons incorporated game blood and that the cookies used wild boar fat. (There was no gamey taste at all, and they were delicious!)For dessert, I had a dish made with mango and coconut. The lemongrass in the ice cream had a unique aroma that tends to divide opinions, and I regretted not being able to enjoy it as much as I would have liked. (´；ω；｀)I would love to visit again when I’m in Tokyo.P.S. I regretted not having time to change before heading to the restaurant and ended up going in casual attire. (´；ω；｀) While it wasn’t inappropriate, the restaurant was very stylish, and the other guests were quite refined, which made me feel a bit out of place. I recommend dressing nicely for the occasion. (There were a few people in office attire who seemed to have come straight from work, so it should be fine!) Less

I finally visited the Michelin-starred French restaurant I had been wanting to try. I went for lunch on Saturday and ordered the course for JPY 8,800 plus Perrier for JPY 1,000 (with an additional 10% service charge). The dishes were as follows:- Macaron infused with venison blood- Corn potage- Game meat pâté- Salad with sea bream and wasabi greens- Grilled sweetfish wrapped in foil- Venison steak- Kiwi gelato- Tea sweets and herbal teaEach dish was meticulously crafted, both in presentation and flavor. It truly lived up to its Michelin reputation. I was amazed that I could enjoy such high-level cuisine at this price. Less

(LATURE)Sometimes, I crave French cuisine and game dishes!Lunch reservations can be hard to come by, but I happened to find an opening the day before and quickly made a reservation.We toasted with white wine and rosé.The dish featured venison served on a bed of fur, accompanied by corn soup that was cleverly presented in corn husks.The bread was homemade, and I learned I could purchase some to take home, so I bought a loaf on my way out. The butter knife was shaped like a little bird, which was adorable! We enjoyed Aichi Prefecture's sea bream, delicately cured with kombu, served with a salad, rice, and wasabi pickles.Every dish was delicious, and the dessert, a shiso (perilla) jelly, was refreshing and offered a unique flavor.The casual atmosphere makes it a perfect spot to drop by after shopping in Omotesando.It was a great meal. Less

I made a reservation for a weekday lunch.The seats were fully booked for those with reservations.The experience began with a greeting from the owner-chef, and every dish from the specialties to the appetizers and desserts was a delightful surprise.- Venison Blood Macaron - Gold Rush Chilled Potage Soup - Sea Bream Salad (Chazuke-style) - Pâté en Croûte - Ezo Venison - Shiso Parfait - Financier Even those who are not fond of game meat will find these dishes light and enjoyable.Thanks to the proper preparation, there was absolutely no gamey taste. Less

First, I ordered an Aperol as an aperitif, but I was disappointed to hear the staff say, "What is that? I don't know it. I've never heard of it before." If they don't know what Aperol is, they could at least ask the chef...The amuse-bouche specialty was a blood macaron made with venison blood. It has a unique flavor since it doesn't use egg whites, and the cream is made into a paste with salt... it's definitely an acquired taste, but delicious.For the main dish, I had venison from Ezo deer, served with a simple sauce of black pepper and red wine. The cooking was perfect, incredibly tender, and simply wonderful.The ayu (sweetfish) was wrapped in pastry, beautifully presented. This dish, featuring ayu, grilled nori, scallop mousse, and oysters, paired excellently with the buttery aroma of the pastry.The lightly kombu-cured sea bream, served with wasabi leaves, stems, and rice in a "salad" style, allowed me to enjoy a variety of flavors as I mixed it with wasabi mayonnaise and a fragrant hinoki sauce.I felt that there was an excessive attention to detail in every aspect, from the visual to the taste and even the sound. Less

This was my first visit! I came for lunch this time.It’s about a 7-8 minute walk from Omotesando Station.I chose the JPY 8800 course, which includes both meat and fish.The appetizer featured clams and ice, offering a new texture!The ayu (sweetfish) wrapped in pastry was truly delicious.Additionally, the meat this time was venison.It was tender and exquisite, with no gamey taste at all.The pâté was also delightful, completely free of any unpleasant odor.Each dish, including the final dessert, was beautifully crafted and outstanding.It was a great meal. I’d love to come back for dinner next time! Less

I was able to visit thanks to a reservation made by a friend. It was an incredibly special dining experience that left me in awe.**Menu Special - Special Course - JPY 17,800** - Macaron made with venison blood - Corn blancmange - French onion gratin soup - Sea bream with wasabi and cypress sauce - Three types of game pâté en croûte (bear, deer, wild boar) - Sweetfish wrapped in pastry - Roasted duck - Mango mousse - Tea sweets and herbal tea I was worried about the gamey taste, but there was absolutely none. It was my first time trying a dish made with venison blood, and it was rich and incredibly delicious.While the main dishes were outstanding, I was particularly shocked by how delicious the French onion gratin soup was. The soup was made with Yamazaki 12-Year-Old whisky, giving it a deep, concentrated flavor. The style of enjoying the cake salé separately was also refreshing.They prepared a message plate for me, which was beautifully decorated with dried flowers.The appetizers and desserts featured seasonal ingredients, and I would love to return in a different season. Less

The specialty macarons were delicious.The rice dish was also quite good.The duck had a nice contrast in texture.I ordered a non-alcoholic pairing, but when I asked about the price, they said it was around JPY 7,000.It's great that they adjust the price based on the dishes and courses, but I find it a bit off-putting that the price isn't set until the day of.The service was attentive, and they did ask how I enjoyed the meal, but it felt more like a routine task than a genuine conversation, giving off a somewhat pretentious vibe typical of French restaurants and sommeliers.If they want to share unfamiliar ingredients or cooking methods, they should speak more slowly, as their words often trailed off.The background music was quiet, making the kitchen sounds quite noticeable.During times with fewer guests, it might be better to increase the volume.They forgot to mention the points I could redeem, and although I noted my dislikes, it seems they weren't communicated well.Overall, I felt it was quite overpriced. Less

I visited with a friend and had a reservation for the lunch special course. Since it had a double main, I was a bit worried about finishing it, but it was so delicious that I polished it off. The baguette was also my favorite kind (crispy on the outside and chewy on the inside).First, we enjoyed a macaron made with venison blood as an amuse-bouche. I might even prefer it over a sweet macaron! Next was a chilled corn soup, followed by sea bream with rice broth. On top of that was a salad of grilled bonito with zucchini (for me) and pâté (for my friend). We also had a pike perch wrapped in pastry with beurre blanc sauce, sautéed duck, and desserts: kiwi (for me) and mango (for my friend), along with madeleine and lemon pound cake, and coffee.The pike perch wrapped in pastry was especially delightful, melting in my mouth. My friend also enjoyed it. The duck was perfectly balanced with the sauce.Before I knew it, two and a half hours had flown by. I look forward to coming back for more delicious dishes. It was a great meal! Less

A French restaurant in Omotesando specializing in game meat.The quality of the dishes is indeed high.However, this might be a matter of personal preference, but I felt that the menu leaned a bit too heavily on game meat. For instance, I was served turtle tartare, and I questioned whether it really needed to be turtle.Additionally, I opted for the chef's omakase course this time, which included both a puff pastry and roasted duck as the main dishes. I also added the recommended sea urchin somen outside of the course, which made it quite overwhelming towards the end.The course was JPY 24,000, with wine pairing at JPY 16,500, and the additional sea urchin somen at JPY 3,500, plus mineral water, tax, and service charge, bringing the total to over JPY 50,000 per person. I consider it a fairly high-end restaurant, but I found the spacing between tables to be quite narrow, and the staff's training and knowledge were somewhat lacking (for example, they referred to the somen as "Kyoto's Miwa somen"), which was a bit disappointing. Less

I finally had the chance to visit LATURE, which I had been looking forward to.Starting with the signature dish, "Deer Blood Macaron," I enjoyed a unique course centered around game meat, including roasted venison and finishing with the dessert Vacherin.Not only game, but seasonal vegetables and seafood were generously incorporated, with each dish showcasing the charm of the ingredients and the essence of the season—truly exquisite plates.Since the chef hunts locally, each dish carries a story of life, allowing me to feel that sentiment throughout the course.As someone involved in the food industry, this experience made me reflect on my gratitude for the ingredients and producers I work with daily, as well as the meaning of receiving life through food. It was a highly educational time.Thank you for the wonderful dishes and this precious experience. I look forward to visiting again in a different season. Less