Reviews
The Restaurant Reviews from the Recommending Chefs.
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Takahashi yujiro
Rusuputoniku
Italian/French / French
A French restaurant in Omotesando, known for divers such as deer, boars and bears [Lachure]. In addition to the plentifulness of jibe ingredients, the idea is pierced. For example, taking advantage of the fact that the composition of deer blood is close to egg white, instead of egg white, make a macaroon with deer blood. I really learn how to express as a cook.
2022-02-08
Miyamoto masahiko
Torefumiyamoto
Italian/French / French
If you eat Jie in French now, come here! The style of hunting and cooking by Mr. Murota himself is great. We recommend the Jibi course.
2022-02-08
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French restaurant [Rachure] with a chic atmosphere in Shibuya. It is a shop where you can enjoy unique dishes using seasonal domestic ingredients and Jibie meat. Specialized concepts and ideas, careful work, willingness, everything is studied.
2022-02-08
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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