Ulasan
Ulasan Restoran dari Koki yang Merekomendasikan.
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Takahashi yujiro
Rusuputoniku
Masakan Italia / Masakan Prancis / Masakan Prancis
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
Masakan Italia / Masakan Prancis / Masakan Prancis
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）
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.
