LATURE

We had the chef menu with wine pairing. Food was delicious and well prepared. Wine pairing although not of the premium kind but the price point was very fair and choices were thoughtful. The chef sending us off after the meal was a nice touch. The restaurant can definitely contend for 2 stars should it wants to. Small improvements on the finesse, setting (space, utensils, noise level), plating etc would definitely get it there. Again very happy with the meal and very pleased to have discovered this.

During the past two years of living in Japan I think this was the best French restaurant I visited. The ingredients and technique incorporated really made this place stand out from the rest. You could tell that single dish was thought out carefully. Also despite having a small kitchen everything is operated systematically and it was a joy sitting at the counter and watching a team of passionate professionals work the magic. In addition, even though I cannot tolerate alcohol they have a good selection of wine that goes well with the course. 10/10 would recommend for a date, a family gathering or even a special treat for yourself.

Very cool innovative restaurant that is a once in a life time experience. The only sad part was that the waiter did not know any English so it was very hard to know what we were eating- the ingredients and the history behind it (ie- the chef hunted it), and that is crucial for an expensive Michelin star dinner unfortunately and also the reason why people go to this restaurant as it’s a game/hunting restaurant. I don’t expect everyone to know English in Japan as that’s very egotistical, but alas it was disappointing to have paid so much and not know really what was being eaten. Flavours were unique but not the best I’ve ever had. Perhaps if I knew what I was eating it would’ve been more special.

This was the first non-Japanese food Michelin restaurant I visited during my stay in Japan. Given my high expectations, I also had high standards for this meal. Overall, I was not satisfied with the meal for the following reasons: 1. The most important issue was the restaurant's environment. I was seated at the counter, which provided a good view of the kitchen. However, since it was raining that day, every time someone entered, a strong gust of wind would blow in, which I found very uncomfortable. 2. One of the nine dishes, a mushroom and venison soup, was extremely salty, and there was even grit in the soup. I understand that taste preferences vary, but this soup's saltiness was comparable to the broth of some very salty ramen, so I don't think this was a matter of personal taste—it was simply too salty. Moreover, I can't accept a soup that has grit in it. 3. Another dish, a venison pie, while acceptable in flavor, was far too thin. The multiple layers of ingredients were so thin that when I tried to pick it up with a fork, it fell apart, preventing me from enjoying the combination of flavors as intended. If the goal was to taste each ingredient separately, there was no need to make it into a pie at all. The only parts of the meal I was satisfied with were the last two dishes: venison and duck. Both were made with excellent ingredients, cooked perfectly, and had rich textures and flavors. These were truly outstanding dishes. Since I am only in Japan for two months, I don't think I'll have another opportunity to visit this restaurant, but I hope my review is helpful.

I can’t understand why a restaurant with such poor basic hygiene standards received a Michelin star. Fruit flies were constantly flying around; one landed in my wine glass initially, and another ended up in the amuse-bouche. We even had to throw away a glass of wine because a fruit fly had fallen into it, and the staff just continued serving as if nothing had happened. It was only after we complained that they finally deducted the price of one glass. Each of us ended up catching around five flies. I can’t tell whether we went there to eat or to catch flies. The staff didn’t even apologize and replaced the dishes as if this were a common occurrence. This is a place I would never want to visit again.

Lature, nestled in the heart of Shibuya, was an extraordinary culinary experience that truly delights the senses. Takuto Murota is a wizard! The food was nothing short of exquisite, showcasing a perfect blend of artistry, flavour, and an unwavering commitment to seasonal, locally-sourced ingredients. The standout dishes for our lunch were the marinated yellowfin with mushroom and the roasted venison. The yellowfin was delicately prepared, with the earthiness of the mushroom perfectly complementing the freshness of the fish. The venison was equally memorable—tender, rich, and beautifully enhanced by a subtle, flavorful sauce that highlighted its natural flavors. The presentation of each dish was impeccable, resembling works of art that felt almost too beautiful to eat. The intimate and sophisticated ambiance of Lature added to the experience, making it ideal for special occasions or a quiet meal of indulgence. The service was exemplary, with attentive staff who thoughtfully explained the inspiration behind each dish, enhancing the overall journey. For anyone seeking refined, French-inspired cuisine with a Japanese sensibility, Lature is a must-visit. It’s a place where culinary creativity shines in every bite, leaving you with a meal to remember.

Wife and visited Lature for lunch during our Tokyo trip in Apr 2024. The establishment was known for its game food and upscale country ambience. It sounded like a difficult thing to pull off. However, the food, the staff and the ambience achieve it with aplomb. We prepaid for the smallest lunch set Lature has available on Omakase web site. In addition, we ordered the non-alcoholic drink pairing. All in all, the cost was approximately 25,000 Yen. The lunch started with a deer blood macaroon. It was gamey and umami in the right way and definitely let you know that you ain't at Laduree. Rather, you're emphatically at Lature. Then it's followed by a nice piece of country bread & butter. Not bad. But nothing to crow too much over either. Then we had a mini heirloom tomato and hearts of plant salad next. When our nice waiter told us it had wasabi oil in the dressing, we were expecting another 180 degree shift in taste because, you know, wasabi. However, the subtle taste continued and we were both surprised and delighted. I could close my eyes and imagine a country kitchen in the back and a vegetable garden beyond the kitchen windows. For the next course, we had the terrine. It was beautifully presented and the taste was slowly ramping up from the previous two courses. This was the art piece. For the main course, we were served the venison. It was well executed in medium rare and tasted as it should. However, I must confess that I've never been a big venison fan. As well prepared as the venison was at Lature, it didn't make me a fan. But wife really liked it. Oh well, such is the adventure of ordering a course meal without knowing exactly what was to be served. Hence, the word adventure. Finally, we wrapped with the final course of fish course topped with a foamy omelette(?) and sakura shrimps. It was a very nice finish that hit the bullseye of the spring season theme and struck the perfect chord of French-Japanese fusion taste. Now for the non-alcoholic drink pairings. They were all quite unique. However, if I were to do it again, I'd go for sparkling water. It would've paired better, especially for the terrine and venison. Once again, we were in the for the the adventure and we got the adventure we were looking for. For you mileage, you might want to consider the standard wine pairing. The question is would I come here again? My answer is absolutely. I would come visit Lature again for its outstanding value, coherent theme, and adventurous menu items. Thank you chef and staff for treating us to such a nice meal!

One of the best restaurants I’ve ever been to in my life. Every dish was a delight. Got the wine pairing which was fantastic and elevated each dish to new heights.