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RESTAURANT INTERVIEWS

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LATURE

Our exclusive interviews with ROCOCO partner restaurants, chefs and sommeliers offer insights into their cuisine and passions in their own words.

15｜LATUREFrench Cuisine (Omotesando)

Elevated French Cuisine Featuring Gibier as the Star Ingredient

LATURE is a renowned French restaurant in Omotesando. It has been celebrated for its unique Gibier dishes since opening in 2016. Furthermore, it has been awarded a Michelin star every year since 2017. Owner-chef Takuto Murota’s influence in the culinary world extends far beyond the kitchen. His other passions include hunting, owning a farm and bakery, being a leader in food education, and ocean conservation through "Chefs for the Blue." His commitment to sustainability has earned him a Green Star award.
Entering Lature, you are immediately soothed by a forest-like ambiance and captivated by their trademark seasonal floral tray. The course begins with Chef Murota's signature "Venison Blood Macaron," his unique take on the traditional French "Boudin Noir" dish. From its description, it is difficult to imagine the delicate texture and flavor of the dish, which defies expectations of gibier. Chef Murota shared that the quality of gibier is dependent on the animal's diet and environment. As an avid licensed hunter, Chef Murota often hunts the meat he serves at his restaurant himself, taking this extra step to ensure a special experience for his customers. Chef Murota’s cooking philosophy extends beyond his appreciation for nature and close relationship with food producers. His pursuit of perfection is guided by a deep exploration of the understanding of the Japanese concept of "Itadakimasu", the Japanese expression for gratitude one states at the start of a meal. Chef Murota's dishes reflect his impeccable sense of taste, his philosophy and his appreciation for presentation and atmosphere. The many surprises in his menu are a nod to the untamed spirit of gibier in nature. They are known for delighting guests and creating memorable dining experiences they cherish and share through word of mouth. "My greatest wish is to make my guests happy with my cooking," he says, and “always striving to push the boundaries of Japan's culinary culture”.

Nurturing the Next Generation by Educating Children about Food

Chef Murota's commitment to food education inspired him to create a project aimed at nurturing future talent in the restaurant industry. He believes that "teaching children the joy of cooking will sustain the industry's future," and regularly offers cooking classes for children at schools and events. By introducing children to gibier, which is not commonly served in home kitchens, he broadens children’s perspectives and deepens their connection to nature and the food it provides for us. These hands-on experiences help children understand the importance of sustainable food culture and nature's role in our lives. These efforts are recognized in Japan as innovative steps toward shaping the food industry's future.

ROCOCO and Lature Share a Commitment to Elevating Fine Dining

ROCOCO and Lature are both dedicated to elevating the fine dining experience. Chef Murota was surprised to discover that ROCOCO shared this passion and it was ultimately the key reason why he decided to serve ROCOCO at Lature. He shared that ROCOCO's delicate flavors complement several of his dishes and that ROCOCO has become a favorite among his guests. We recommend beginning Lature’s gibier course with ROCOCO and enjoying this menu full of surprises that you can only experience with Chef Murota.