The day after my companion's birthday, we made a reservation to visit "Lature" for dinner. I had previously dined alone at this restaurant and had always wanted to revisit with my companion. In a way, this visit was also for my own enjoyment (laughs). Until the day of the visit, I only mentioned that we would be going to Omotesando, but I had to resist the urge to reveal the actual destination many times. That's how much I liked "Lature." I wanted it to be a surprise for my companion's birthday. We reserved the Special Menu for 16,000 yen (tax included, service charge not included) and added a special request. By the time the typhoon had turned into a temperate low-pressure system and the rain and wind had finally subsided, we arrived at the restaurant at the perfect time. Chef Murota greeted us with a smile and explained the main ingredient we had requested for the day. And so, the course began: - Marinated Ken-saki squid with homemade Karasumi and rice chips - Foie gras with Sado Island black fig - Deer consommé soup with tender Achilles tendon - Risotto with Italian white truffle (additional menu) - Celery root remoulade with Shimane yellowtail - Rabbit pate en croute with foie gras terrine and duck and pheasant consommé gelee - Baked abalone in a pastry shell with scallop and seaweed mousse - Roasted Seven Valleys duck from Kyoto My companion loves duck, so I consulted with them and requested the Seven Valleys duck dish. This time of year, the restaurant is focusing on deer roast as the main dish, so we added a little something extra.

Tabelog Award 2023 Bronze French Top 100 Restaurants It was my first time trying game meat and also French cuisine, and this restaurant was warm and lovely. The classic and reliable French dishes were different from what I expected, but they were delicious. It's perfect for a luxurious day with good food and wine. I was very satisfied and would love to go again. Menu Special ~ LATURE Special Course 7 items per person ¥16,800 (tax included) - Blood Macaron: A specialty of the restaurant made with deer blood instead of egg whites, giving it a rich and unique flavor similar to liver or dark chocolate. - White Asparagus Blancmange: Sweet and delicious, with a hint of caviar that's not overpowering. - Game Consomme Soup: A flavorful soup made with deer, duck, and the king of game meats, becas, with a ravioli-like element that is appetizing and lacks any gamey smell. - Carp and Deer Broth Marinated: A fish dish with a gamey twist, served with a turnip root and leaf sauce and yuzu pepper. - Game Pate en Croute: A cold dish featuring deer, bear, wild boar, raccoon, and foie gras, rich and delicious. - Red (Himeji) Fish Pie: A dish made with French red (Himeji) fish wrapped in pie crust, served with bouillabaisse. - Main Dish: Seven Valley Duck: A roasted dish showcasing domestic Seven Valley duck, juicy and flavorful without any gaminess. - Dessert: Meringue and Creme Brulee with grapefruit and yuzu, topped with Japanese pepper, refreshing and delicious. - Coffee and Tea Sweets: Tea sweets made with wild boar fat butter financier, served with a blend of coffee and white Sauvignon Blanc, Pinot Noir, Merlot, and Cabernet. Thank you for reading until the end! Your support through follows, likes, and saves is greatly appreciated. I also share gourmet content on other social media platforms, so please check them out if you're interested.

I visited for the 5th time♫ I had lunch this time. They have seats on the 2nd floor as well, and I heard they operate on both the basement and 2nd floor. We toasted with champagne! The specialty here, the deer blood macaron, was delicious with its rich flavor! We started with a chilled corn soup made with Gold Rush corn. The appetizer was made with smoked swordfish, ginger, and pear. The sauce made with fromage blanc was delicious. The terrine of duck, Japanese yam, and foie gras was exquisite. The baked ayu fish pie with scallops and river seaweed was beautifully layered. The butter sauce was also delicious! The baked pie here is always exceptional! For the main course, I had roasted Kato pork. I enjoyed a glass of wine with it♫ The chef is famous as a hunter and for his game dishes, but the seafood dishes are also delicious♫ The chef came to greet us three times, before the meal, after the meal, and to see us off. I will definitely visit again♫

I was guided to a private room on the second floor and had the lunch course. For the amuse-bouche, I had a macaron made with deer blood, and the following dishes were also meaty and delicious in a French way. Even though I thought the fish dish would be light, the sauce was rich in a French style and very tasty. The presentation, including the plates, was beautiful and cute. The chef also came to greet us, and thanks to that, I had a very satisfying lunch experience.

I celebrated my birthday with a lunch course! I enjoyed game meat dishes, which I don't usually eat. The first macaron was made with deer blood and pig blood, and it was served on a case with deer hair on top, which made me feel a bit conflicted, but it tasted delicious. The main pork dish was thick and very juicy, and it was delicious. The birthday plate was brought out with an music box playing, which felt elegant and made me happy!

There is a campaign where T points are awarded for posting on Tabelog, but it will end on October 31st. I had accumulated some points, including reservations, but some were nearing their expiration date, so I searched for a place where I could use the points. I found that there are quite a few award-winning restaurants on Tabelog where I can use the points, and among them was a place I had been wanting to visit, "LATURE." The lunch is relatively inexpensive, and being able to use points makes it even more worthwhile. So, I made a reservation through Tabelog and went to the restaurant. "LATURE" is a French restaurant that focuses on game meat, run by Chef Taku Matuda, who worked with Kiyoshi Tateru and then became the head chef at Deco. The restaurant is located in Shibuya 2-chome, known as Shibuya 2, near Shibuya Station. When I arrived, I saw that the exterior was under construction, so I missed it at first. It seems that they also operate on the 2nd floor, but I didn't receive any instructions for that, so I went downstairs to the basement. When I entered, I was surprised to find that it was bright even though it was underground. I was seated after giving my name, and Chef Matuda came to greet me and introduce the menu for the day. Thank you. So, I started with the Menu LATURE PLUS - Lunch Special Course (6 items) that I had reserved.・Aperitif・Macaron with Ezo deer blood - A macaron made with Ezo deer blood instead of egg whites, filled with a pate made with Ezo deer blood and pepper. The chef, who is also a hunter, usually extracts the blood from deer after hunting, but he uses the blood to make the macaron to make the most of nature's blessings. The macaron is light like a regular one, but with a peppery kick. It's delicious with plenty of umami.・Anago from Tsushima - Anago simmered gently with aged bread dough at the bottom and blueberry jam in between. There is also woodruff on top, which you can pick and eat with your hands. The tenderly cooked anago is delicious, and the blueberry jam complements it well. The bread and butter are hot!! The butter is made from bird tails.・Fish Appetizer・Saba from Tsushima and marinated black muscat grapes from Niigata "Bioresoliers" - Saba marinated in a transparent sheet of new ginger. Under the sheet are macadamia nuts, eggplant and new ginger puree, and dill. Finally, buttermilk frozen with liquid nitrogen is poured over the dish in front of the customers. The fresh and plump Saba is delicious.・Meat Appetizer・Traditional French terrine of meats wrapped in pie crust, pate en croute - A terrine made with deer, boar, bear, and tanuki, with foie gras terrine in between and deer consomme on top. Served with caramelized walnuts, marinated red radish, and homemade American cherry jam. The meaty flavor is robust. The deer consomme is amazing! Tanuki are considered pests that damage crops, so they are targeted for removal.・Fish Main Course・Pan-seared flounder "Laksa-style" - Flounder with eggplant and zucchini underneath, topped with fried dill and mint. The dish was inspired by a collaboration between Chef Matuda and a chef from Singapore. There are no noodles, but... says Chef Matuda haha. Still, the laksa goes well with the fish. This was delicious! The flounder, cooked to perfection by Chef Matuda, has crispy skin and tender flesh.・Meat Main Course・Sautéed Ezo deer from Hokkaido with grand veneur sauce (sauce made with juniper and pepper). Served with vegetables from the LATURE farm.

A sophisticated French restaurant using game meat. The atmosphere is somewhat casual and you can enjoy without feeling too formal. The dishes, where you can feel the chef's dedication, were very delicious! For the main course, you can choose from deer, duck, or beef. This time, I chose duck. It was roasted well without any gamey taste, making it very easy to eat.

I visited Lature after a long time. Chef Murota recommended the "Hokkaido Sea Urchin" that had just arrived, so I decided to add it to the Capellini pasta dish featuring pigeon as the main course. The menu showcased a blend of Japanese ingredients and flavors with a focus on French cuisine, catering to both local and international guests. The dishes included unique combinations like Capellini pasta with ultra-thin noodles made from Shinmai, a variety of traditional French dishes, and a selection of wines to complement each course. The overall dining experience at Lature was elevated, offering a mix of innovative and traditional flavors that were worth the slightly higher price. The menu for the day included various courses such as amuse-bouche, corn soup, smoked swordfish and peach tart, live sea urchin Capellini, grilled eel with Madeira sauce, pate en croute, main courses featuring pigeon and swordfish, refreshing muscat dessert, and petit fours with a unique twist. Wine pairings included Champagne, white wines, and red wines to enhance the flavors of each dish.

It's been a while since I visited Lature. The casual atmosphere makes it easy to enjoy without feeling pressured. The venison and pate were delicious as always. The eel was also very good. The sea urchin capellini had a refreshing taste, but the additional 3,800 yen for sea urchin was a bit of a dilemma haha. It seems like they included both Hidate and Tachibana sea urchin. To be honest, in terms of price satisfaction, the lunch menu is definitely better. Prices can vary significantly depending on what you add or upgrade. The main dishes were upgraded to pigeon or duck, but personally, I preferred the venison.

◆I finally got to visit the French restaurant specializing in game that I had been wanting to go to for a long time. I went for lunch and had the special course for 7,800 yen. It consisted of 7 dishes, and the most impressive one was the Ayu (sweetfish) pie. When it comes to Ayu, the bitterness that you feel when eating the innards is said to be one of its charms, but in this pie, they intentionally used only the mild flesh without any innards. Thanks to that, there was no bitterness at all, and you could fully enjoy the pure deliciousness of the Ayu flesh. It was honestly incredibly delicious. The visual presentation of the dishes was wonderful, almost too beautiful to eat. There were a couple of dishes that I found questionable. One was the raw shrimp in the corn potage. I'm not sure if it really goes well together. The other was the Katoh pork. It was a bit too heavy with two thick slices that were quite fatty. Maybe one slice would have been enough. The staff's service was also excellent. They continued to see us off until we were out of sight. It was truly a wonderful restaurant. Thank you for the meal.

- I made a reservation at LATURE, located about an 11-minute walk from Shibuya Station, for lunch. I accidentally entered a bakery behind it, but the staff kindly guided me to the right place. Thank you! - Before the meal started, the chef greeted us and explained the dishes, and then lunch began. - It was a 6-course meal. 1. Macaron with deer blood: An interesting dish with deer blood mixed in and a peppery flavor. 2. Eel with blueberry sauce: A delicious dish with fluffy eel on top of bread dough with blueberry sauce. 3. Peach and swordfish: A sauce with milk, peach, and wasabi added, which was very tasty. 4. Terrine of bear, badger, deer, and wild boar: A game terrine made by the hunting chef, with a unique flavor. 5. Pan-fried sea bass: An Asian-inspired dish with sea bass on top of a soup with coconut milk, spices, and chili peppers. 6. Kato Pork: A dish with Gunma Prefecture's Kato Pork, which was very flavorful and paired well with the sauce. 7. Dessert: Red shiso ice cream and langues de chat with Nagano purple grapes. The ice cream was refreshing, and the langues de chat was crispy and juicy. - Overall, the food and service were excellent. I was completely satisfied. Thank you for the delicious meal!

I went alone, but Chef Murota greeted me at the start of the course and when I left, making it a very polite and wonderful restaurant. Each dish was carefully prepared, and the main meat dish was especially tender and exquisite! The cost performance was good, and it was a beautiful and truly wonderful restaurant.

I visited the small restaurant in a building basement in Aoyama with a reservation for two people at 1:00 pm on a holiday. The interior of the restaurant has a natural taste and the dishes are cute. [Order Details] Lunch Special Course for 7,800 yen - Deer blood macaron - Conger eel red wine terrine - Kajiki (swordfish) and peach terrine - Deer, boar, badger, bear meat pate - Red snapper poêlé - Katoh pork - Red shiso sorbet, langues de chat - Baked sweets I had apple juice and red tea after the meal, and it was a little over 10,000 yen for each person. When I heard the names of some dishes, I was a little surprised, but they were really delicious with no unpleasant smell or gaminess. The flavors were carefully prepared, and I felt like I was truly savoring life. Overall, it was delicious. [Recommended for] Couples, girls' gatherings, families

Enjoy a moment while feeling the essence of game meat, cherishing the lives of nature. Indulge in macarons made with deer blood, pates made with wild boar, badger, and other meats, and exquisite dishes abundant with meat and seafood. It is a rhythm and joy that gives a tingling deliciousness.

I visited a restaurant that I had always wanted to go to on my birthday. It was located a little away from Omotesando station, in a new building down a side street. The interior of the restaurant was simple and modern, with a white and gray color scheme, and a casual feel with a counter. I was greeted warmly and given a detailed explanation of the ingredients and courses, which got me excited. I decided to try the additional Uni Capellini dish, as I love seafood. I opted for the sake pairing, and was pleased to hear that it included Japanese sake. The main dish was venison. We started with a toast with champagne, and a cute flower plate arrived with three appetizers. The first was a venison blood sausage macaron, which was surprisingly mild in flavor. The second was a corn and lemon potage, which had a lovely aroma. The third was a matsutake mushroom soup with a hint of red miso-like richness. Next came the Uni Capellini paired with a Japanese sake, which was light and fragrant. The dish had a generous amount of uni and a rich yet elegant flavor. The eel dish followed, with wild boar bacon, fig, and Japanese pepper, paired with a light and smooth red wine. The eel was crispy on the outside and tender inside, with a sweet and sour sauce that complemented it well. The wild boar bacon was flavorful and added a unique touch to the dish. The next course was a game terrine with venison, bear, raccoon, wild boar, and foie gras, paired with a colorful plate of red turnip, walnut caramel, and apricot jam. The terrine had a complex and enjoyable meaty flavor, especially when paired with the foie gras and jam. Following that was a whole ayu fish pie, which was delicious with a crispy crust and a creamy scallop filling. The dish was a blend of Western and Japanese flavors, with a savory liver sauce that paired well with the sake. Finally, the highlight was the venison dish, which was incredibly tender and flavorful. It had a subtle sweetness and a melt-in-your-mouth texture, making it a truly exquisite dish.

It has been about a year since my last visit, and it's been about a year since I had game meat as well. The various dishes, which are very photogenic, have been prepared with such care that you wouldn't even notice they were game meat. One standout dish was the Edo-style swordfish and clam pie, with the clam-infused soup and pie creating a wonderful aroma along with a gentle texture and flavor. Although it's not game meat, the addition of sea urchin capellini was an interesting twist, using somen noodles instead of pasta. I haven't had French cuisine or game meat in Shibuya recently, but I would like to visit again when I have the chance. Thank you for the delicious meal.

I visited LATURE for the first time because I wanted to try delicious game meat. I used the collaboration course with Betsukai-cho × LATURE. - Venison Blood Macaron: A macaron made with deer blood instead of egg whites, with a blood pudding noire filling. Sweetness of the macaron with a smooth paste made from deer blood, no gamey taste. - Corn Blancmange: A combination of Gold Rush sweetness and Lemon Curd accent. - Betsukai-cho, Hokkaido Venison Consommé Royale: Clear consommé with matsutake mushroom flan, topped with matsutake mushrooms. - Uni Capellini: Capellini made with premium brand sea urchin "Hadate no Nama Uni" instead of pasta, using Nara's fine somen "Kamimai". Simple dish with the sweetness of sea urchin. - Eel Matelote: Eel used instead of fish in a Matelote dish, smoked and grilled with a Madeira wine and eel bone sauce. Served with dried figs and wild boar bacon. - Game Pate en Croute: A pate made with four types of game meat (badger, bear, deer, wild boar) wrapped in pastry with pistachio accents and foie gras terrine inside. Served with pickled radish, caramelized walnuts, and apricot jam. - Grilled Ayu in Pastry: Delicate pastry with ayu fish paste, river seaweed, black truffle, and Van Blanc sauce. - Seven Valley Duck Roast: Kyoto's Seven Valley Duck aged for two weeks, roasted over charcoal with Red Wine sauce and spices. - Dessert: Aomori ripe melon marinated with herbs, popping candy, Ramune granita, Ramune meringue, mint cream, Verbena jelly, melon soup, and dill oil. - Petit Fours: Baked goods made with wild boar oil.

I felt like having some game meat pate, so I visited after a long time. It was a good decision to make a reservation two months ago as it's always full. Amis... Anago red wine terrine, Pandepis Anago is cooked in red wine sauce until it solidifies. It goes well with the sweetness of Pandepis. Soup... The sweetness of Gold Rush is rich. The nutty aroma of pistachio oil is nice. Appetizer... Kajiki and peach terrine Smoked kajiki and fresh peach layered in terrine form. The dill aroma with a hint of acidity in the milk sauce is refreshing. Appetizer... Deer, boar, bear, and bear pate This specialty dish features pate of four types of game meat. It has a complex flavor but is refreshing and delicious. Main... Katoh pork grille The moist pink grilling is perfect. It's tender yet has a bounce when chewed, overflowing with flavor. This is exquisite. Dessert... Red shiso sorbet, salt milk ice cream Langue de chat The langues de chat crumbles crisply to reveal the gentle sweetness of milk ice cream. Enjoying it with fresh Nagano purple is delightful. The red shiso sorbet is not too sweet, making it refreshing. Sweets... Cookies made with bear fat instead of butter. They don't have a distinct gamey aroma. They are light and refreshing cookies. It's surprising how well the combination of Kajiki and peach works. And the Katoh pork lives up to its reputation, surprising with its deliciousness. Thank you for the meal.

Located next to Aoyama Gakuin University in Omotesando, Shibuya-ku, Tokyo, is the renowned French restaurant "LATURE". This restaurant is a regular recipient of The Tabelog Award, having won the Bronze in 2023. With high expectations, I made a reservation through Tabelog and visited for Sunday lunch. I chose to sit at the counter, where I could directly observe the bustling kitchen and enjoy the skilled work of the chefs. Despite its small size, the restaurant has around 6 chefs, including the owner chef, who meticulously prepare each dish. I ordered the "Menu LATURE PLUS - Lunch Special Course" (7,800 yen). During the course explanation by the owner chef, it was mentioned that fresh sea urchin without using Tatsunoko from Hokkaido had arrived, so I decided to add sea urchin capellini. The restaurant's specialty lies in using a variety of game meats. The owner chef personally participates in hunting and values every ingredient, incorporating them into the dishes. From deer, bear, wild boar, raccoon dog to dishes using deer blood and foie gras terrine, each dish was surprisingly delicious. The sea urchin capellini, made with somen instead of pasta, highlighted the freshness of the sea urchin. The smoked swordfish and peach, resembling a cake, paired the smoky flavor of the fish with the seasonal peach perfectly, while the lobster pie had a crispy texture and a delicious lobster sauce. The highlight was the main meat dish, the charcoal-grilled pork from Kato Livestock in Gunma Prefecture, which was tender, juicy with just the right amount of fat, and enhanced by the smoky charcoal flavor, surpassing expectations. Lunch at "LATURE" was a luxurious experience for the eyes and taste buds. The satisfaction at this price point was unbelievable. I look forward to experiencing more delicious dishes during dinner on my next visit.

I went to Lature, a French restaurant in Omotesando, for lunch with a friend. The weekend lunch course is 7800 yen, including appetizers, fish, meat, and dessert as a full course. By the time we reached dessert, we were already full. The main ingredient is game meat. I didn't research much beforehand, but I love game meat and don't often have the chance to eat it, so I was very happy. I was satisfied with the atmosphere of the restaurant, the staff's service, the quality of the food, and the elegance of the dishes and presentation.