An icon of French fine-dining excellence in the heart of Tokyo’s Shibuya – LATURE, the refined French dining experience by Chef-Owner Takuto Murota, which has held one Michelin star consecutively since 2018, celebrates ten years of Japanese gibier (wild game) presented in classical French style techniques. In a timely retrospective, LATURE reflects on a decade of continuous evolution and milestones, including receiving a Michelin Green Star and One Diamond in the Black Pearl Restaurant Guide, with celebrated signatures and chef collaborations that highlight the intricacy of Japan’s natural landscape and wild game cuisine.
The Philosophy
Opened in 2016, LATURE embodies Chef Murota’s unique culinary vision, underscored by a commitment to sustainability while bringing a lesser-known facet of Japanese culinary heritage – its wild game hunting tradition – to a wider global palate through unprecedented flavour creations. One of Japan’s rare ‘hunter-chefs’ who harvests his own gibier from the Chiba Mountains, Chef Murota routinely heads to the mountainous region to track and study wild game, gaining first-hand field experience that eventually forms the foundation of his creations.
Flavours from Forest and Sea
The produce-driven menu shifts seasonally to reflect Japan’s diverse climate and landscapes, from wild forages in mountain forests to bountiful catches from the surrounding coast – all distilled into a single tasting experience.
Amongst emblematic signatures that embody Chef Murota’s zero-waste philosophy, Venison Blood Macaron is a deeply complex introduction to LATURE. Venison blood, which is traditionally discarded, replaces egg whites for the creation of crisp macaron shells, meticulously whipped for a light airiness. In the centre, a rich ganache of house-made venison blood boudin noir (blood sausage) embraces classic French traditions, creatively bridging two distinct culinary expressions.
Venison continues to stand out in Roasted Japanese Venison and Venison en Croûte, highlighting the distinct profile of wild Japanese venison through timeless French recipes. Chef Murota specifically spotlights wild deer from islands around Japan, which have a softer texture and cleaner flavour profile due to their native diets. Since textures and aromas vary widely depending on the animal, Chef Murota meticulously assesses its environment to tailor each cut to a specific aging and preparation process, preserving the venison’s natural flavours at their purest.
Wild bear, another rare game delicacy, reflects Japan’s long hunting heritage, particularly for the Matagi – traditional winter hunters from the Tohoku region. Each dish is guided by a deep respect for the ingredient, where no two harvests are similar.
An unusual delicacy that can be enjoyed at LATURE is bear paw. In certain regions of Japan, wildlife management is necessary to protect local agricultural communities—prompting Chef Murota to turn the necessity of hunting into a sustainable, respect-led culinary offering. For Japanese Wild Bear Paw, Chef Murota considers the exclusivity of the bear paw, highlighting its gelatinous texture and deep umami. The bear paw is slow-braised in red wine until tender and folded into a velvety mousse with wild mushrooms and black truffle to embody the earthy aroma of the wilderness. Presented in the shape of a paw, the dish offers a glimpse of Chef Murota’s technical precision in preparing Japanese gibier and his proficiency in deconstructing the environment’s impact on flavour.
From the coast, Chef Murota spotlights one of Japan’s most revered native fish in Matsukawa Flounder & Koutake Mushroom en Croûte. Typically found in the cold waters of Hokkaido’s northern coast, the flounder is prized for its firm yet silky texture. Served with Koutake mushrooms, which are harvested exclusively from Japan’s mountain forests during a brief seasonal window, the fish is wrapped and baked in a buttery pastry, culminating in a riveting exchange of warm, comforting flavours.
For lighter sensations, Ayu en Croûte leans into the essence of Japanese summers with seasonal ayu (sweetfish) — a river fish known for its freshness from a refined diet of moss and algae. An iconic summer staple at LATURE since 2016, fresh ayu is carefully filleted and prepared each morning. Chef Murota elevates the ayu’s usual shioyaki (salt-grilled) cooking method with a golden French-style pastry and rich beurre blanc, layering ayu liver mousse, river nori, and tender ayu in a sensational showcase of Japanese river culture.
Cherished deeply for generations, the red sea bream symbolises good fortune and is typically served during celebratory festivals and special occasions. Chef Murota honours the auspicious fish in Japanese Red Sea Bream, Wasabi & Hinoki, complemented by another timeless emblem of Japanese culture: Hinoki wood, used in sacred temples, shrines, and traditional baths. The soothing, woody warmth of hinoki intertwines with the subtle sweetness of the sea bream in a beautifully elegant rendition, lifted by the sharp punch of fresh wasabi to create a harmonious flavour journey that flows between landscapes.
A Decade of Shared Passions
Marking this major milestone, Chef Murota is extending LATURE’s philosophy beyond Tokyo through a series of exclusive anniversary collaborations across Asia. The tour kicks off in Seoul this October with a partnership alongside Chef Kim Jin-Hyuk of two-Michelin-starred Alla Prima (13 October for Dinner, and 14 October for Lunch & Dinner), blending Japanese gibier with modern Asian sensibilities. The journey continues to Bangkok with a multi-layered exchange of technique and terroir, featuring Chef Deepanker Khosla of One Michelin Star and Michelin Green Star recipient Haoma (tentatively scheduled for 1–2 December 2026), known for his zero-waste micro-farming, followed by Chef David Toutain at Duet by David Toutain at The Ritz-Carlton, Bangkok (tentatively scheduled for 12–13 January 2027). Each multi-hand menu serves as a dynamic platform to reinterpret Japan’s wild game heritage through diverse regional perspectives, with further international culinary destinations and guest chef lineup details to be announced in the coming months.
Offering a culinary experience like no other, LATURE invites curious gourmands to delve into the underrated culinary traditions of Japan. The contemporary menu draws equally from Japanese wild game culture and classical French influence for refined dishes that are highly memorable yet rooted in familiarity, underpinned by a deep reverence for local ingredients to capture the true essence of Japan’s wild landscapes.
