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).
Shop
Photos
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 5:00 pm (Japan time. This is not a toll-free number).
Shop
03-6450-5297 (+81-3-6450-5297)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- 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
- restaurantCuisine
- Western / French / French,Italian/French
- scheduleOpen
- Lunch 11:30 am - 3:30 pm, Last Entry 1:30 pm / Dinner 6:00 pm - 11:00 pm, Last Entry 8:00 pm
- blockClosed
- Irregular
- paymentsAverage price
- Dinner: 20,000 JPY / Lunch: 7,000 JPY
- credit_cardMethod of payment
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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
- pin_dropAddress
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B1F, Aoyama Luke Bldg., 2-2-2, Shibuya, Shibuya-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都渋谷区渋谷2-2-2 青山ルカビルB1F
- translateEnglish services
- Unknown.
- listFeatures
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Free Wi-Fi / Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Counter seating available / Sommelier/wine steward / course meals / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
- psychiatrysustainable initiatives
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![LATURE]()
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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![LATURE]()
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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Notation based on the Act on Specified Commercial Transactions
