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Japanese nature and climate are expressed in French cuisine. Enjoy seasonal dishes full of poetic sentiment at a hideaway in Shibuya.
"LATURE" is a coined term meaning "drops of nature," and true to its name, it offers cuisine that cherishes Japan's natural blessings. The chef travels across Japan, connecting directly with passionate and dedicated producers to gather seasonal ingredients unique to each region, including wild harvests. By personally hunting and carefully controlling meat aging, the chef expresses both the strength and delicacy of nature in the dishes. Using rare, vibrant ingredients that can only be found in Japan, Latulée elevates them through unique sensibility and technique to provide a special seasonal dining experience. Additionally, a sommelier prepares carefully selected rare Japanese wines, sake, and non-alcoholic cocktails from across the country to pair perfectly with the meals. Visitors to Tokyo can enjoy an unforgettable culinary journey reminiscent of traveling throughout Japan.
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Menu berbahasa Inggris
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Staf berbahasa Inggris
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Gratis Wi-Fi
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Makan siang
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Layanan tengah malam
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Bebas Rokok
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Permintaan makanan khusus
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Peralatan makan Barat
LATURE
ラチュレ（LATURE）
Reservasi online
Nomor telepon Tempat Makan
03-6450-5297Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.
050-2030-4678Detail
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Kartu Kredit Diterima
Visa / JCB / Diners Club / American Express / Master Card
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Pembayaran E-money Diterima
Kartu IC Transportasi
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Pembayaran Kode QR Diterima
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
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.
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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.
