Lature
Tokyo
Arvostelut
What a magical experience this was. Chef Takuto Murota combines the admirable skills of hunting and foraging with incredible culinary creativity to create an experience that feels like immersive art. I greatly respect the environmental focus within their sustainability and zero waste practices. Loved the unique organic place settings for each course. Those alone were a sight to see. We did the tasting menu. Service was wonderful.
Truly a standout dining experience. This Michelin-starred kitchen pumps out French cuisine made with game meats, often hunted by the chef himself. The staff were very friendly and accommodating, and we even spoke with the chef about hunting for a while. We had the tasting menu for lunch, which is an incredible value. Though each dish was complex and lovely, the two standouts for me were the deer blood macaron and the pate. The pate was made of wild boar, bear, and deer. It was refreshing to see so much ingenuity in a menu.
I had lunch at Lature and it’s one of the most unique dining experiences I’ve had. Chef Takuto Murota is incredibly creative in combining game meats like venison, wild boar and even bear in his dishes and paired with super fresh, seasonal vegetables. Everything was perfectly balanced, but the grilled venison was the star—insanely flavorful and tender. The staff are so friendly and took the time to explain every dish in English, which made it even more special. Truly a must-try!
I am having dinner at 7 April and the dishes are great! It was so nice that having 7 dishes with dessert ! From the starter the soft and light seasoned salted Macaroon to the condensed meat and layered baked fish, the chef brought you to enjoy the meal smoothly. The main dish duck is exceptionally wonderful and the taste is just right that the sauce enlightened the meat itself. The final dessert was also surprisingly not too sweet for refreshing your mouth after the whole meal. However, i would like to say please be careful that the duck requires extra 2,000 yen per person and we just noticed that when paying the bill. I got no idea why the waiter replied that the chef had already mentioned the extra charge during the introduction as the waited was not there. Anyway the waiter tired to do many stuff to let you know they are closing the restaurant like taking off the lamp from the ceiling! Yes its from the ceiling by standing on the chair. However the time just around 9:20pm sth which is before 10pm the closing time. The whole meal was less than 2 hours while the expected meal time shall be 2.5 hrs as listed in Tabelog. I mean that is acceptable for other restaurants but this is the michelin one. More rooms for improvement for the service as the other comments mentioned before. As mentioned from other comments, i have no idea why other tables around were quite noisy. Overall the meal is delicious but do not expect anything from the service.
FEB 2026 Made a reservation for the chef's omakase course. The restaurant has two dining areas and when I went to the basement to confirm I was guided to the adjacent entrance where I was seated at the counter with a view of the open kitchen. As it is an omakase course, the dishes were only known as they were being served. The menu used a lot of game meats, and on the night the course included their signature deer blood macaron, monk fish liver croissant with black truffle, crab with jelly and turnip puree, deer consomme chawanmushi, white truffle risotto add-on, yellowtail and mushroom with walnut sauce and buckwheat groats, baguette with butter, baked dish with wild boar sausage and meat, pâté en croute, hairtail fish pastry, roasted venison, burdock root dessert topped with yuzu sherbet, and finished with tea and baked financier. It was a tasty meal overall with a mix of flavor rich, light and refreshing, and warm and hearty dishes. The game meats and ingredients were prepared well so the dishes did not have any strong unpleasant taste or aroma. Service was good with detailed explanations provided including the ingredients used for the dishes.
