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Japanese nature and climate are expressed in French cuisine. Enjoy seasonal dishes full of poetic sentiment at a hideaway in Shibuya.
Since its opening in 2016, LATURE, meaning "a drop of nature," has been a beloved French restaurant among both Japanese and international diners. The Owner-chef, Mr. Murota, is a chef, hunter, and farmer, incorporating the grandeur of nature and the essence of local ingredients into his dramatic culinary creations. The restaurant has been known for its exceptional game dishes from the beginning. More recently, Mr. Murota has also been exploring Japanese regional cuisine through a French lens, further evolving his flavors and culinary philosophy. The best part of that can be enjoyed here with, for example, the "Chef's Omakase Course." The restaurant also offers carefully curated wine and sake pairings, further elevating the dining experience. LATURE promises an unforgettable gastronomic journey for Tokyo travelers, blending French techniques with Japan's rich natural heritage.
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English menu
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English-speaking staff
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Free Wi-Fi
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Lunch
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Late-night service
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No smoking
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Special dietary requests
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Western cutlery
LATURE
ラチュレ（LATURE）
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
03-6450-5297All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
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E-money Payments Accepted
Transportation IC Card
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QR Code Payments Accepted
PayPay / Rakuten Pay / au PAY / Alipay
English-speaking staff / Free Wi-Fi / Lunch / No smoking / Special diet / Western cutlery / Reservations / Counter seating available / Sommelier/wine steward / course meals / Take out / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
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Sustainable Seafood
We use fish from fishermen who limit their catches and promote independent resource management with the future of the ocean in mind.We also use river fish and freshwater fish in addition to seafood from the sea, conveying the goodness of Japan's river fish culture.
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Grateful for the bounty of nature, we create each dish with respect and love for the ingredients.
The chef works as a hunter chef, cooking the game he hunts himself, and is also working to reduce food waste, such as vegetables. He is also a participant of "Chefs for the Blue," which protects Japan's marine resources, and is connecting the rich natural environment and food culture to the future.
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