LATURE

ラチュレ(LATURE)

Help desk
050-2030-4678 (+81-50-2030-4678)

Shop

03-6450-5297 (+81-3-6450-5297)
Request Reservation
Bookmark

Map

Appearance of restaurant

 Outside view

Nearest stations

Tokyo Metro Lines - Omote-sando Station - 6-minute walk

JR Lines - Shibuya Station - 8-minute walk

6-minute walk from Exit B1 of Omote-sando Station (Tokyo Metro Hanzomon, Ginza, and Chiyoda Lines), 7-minute walk from the Hikarie Exit of JR Shibuya Station

LATURE

ラチュレ(LATURE)

Help desk

050-2030-4678 (+81-50-2030-4678)

Shop

03-6450-5297 (+81-3-6450-5297)

All reservations will be accepted via web form to ensure a smooth reservation process.

Request Reservation
Bookmark
Access
6-minute walk from Exit B1 of Omote-sando Station (Tokyo Metro Hanzomon, Ginza, and Chiyoda Lines), 7-minute walk from the Hikarie Exit of JR Shibuya Station
Cuisine
Western / French / French,Italian/French
Open
Lunch 11:30 am - 3:30 pm, Last Entry 1:30 pm / Dinner 6:00 pm - 11:00 pm, Last Entry 8:00 pm
Closed
Irregular
Average price
Dinner: 20,000 JPY / Lunch: 7,000 JPY
Method of payment
  • Credit Card Accepted

    Visa / JCB / Diners Club / American Express / Master Card

  • E-money Payments Accepted

    Transportation IC Card

  • QR Code Payments Accepted

    PayPay / Rakuten Pay / au PAY / Alipay

Address
B1F, Aoyama Luke Bldg., 2-2-2, Shibuya, Shibuya-ku, Tokyo map Outside view
Address (for taxi driver)
東京都渋谷区渋谷2-2-2 青山ルカビルB1F
English services
English-speaking staff available.
sustainable initiatives
  • Sustainable Seafood

    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.

  • Grateful for the bounty of nature, we create each dish with respect and love for the ingredients.

    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.

Notation based on the Act on Specified Commercial Transactions Japanese