Discovering Jibier Mastery at LATURE: Tokyo’s Michelin-Starred French Restaurant Celebrating Nature and Sustainability
Hidden in Omotesando, LATURE redefines fine dining in Japan with wild game, zero-waste philosophy, and French craftsmanship rooted in Japan’s natural bounty
A Hidden Gem of Sustainable French Cuisine
I’ve always been fascinated by jibier — the Japanese term for gibier, or wild game — and its role in sustainable dining. So, when I finally visited LATURE, a 1-Michelin-starred restaurant in Tokyo’s Omotesando district, it felt like uncovering a hidden gem where French techniques meet Japan’s natural bounty.
Just a 5-minute walk from Omotesando Station (Exit B1) and about 10 minutes from Shibuya, LATURE offers an escape from the city’s hustle into a world of thoughtful, eco-conscious cuisine.
The Philosophy: Respect for Producers and the Planet
What sets LATURE apart as one of the best Michelin-starred restaurants in Tokyo is its dedication to passionate producers: farmers cultivating unique vegetables through every season, ranchers refining humane feeding methods, fishermen preserving freshness, and mountain foragers braving slopes for rare herbs and mushrooms.
Chef Murota, a licensed hunter himself, honors life by using every part of the animal. His jibier cuisine is rich in umami, reflecting the diversity of nature’s food chain.
Each ingredient tells a story — soulful, local, and deeply respectful of Japan’s environment.
About Chef Takuto Murota
Born in 1982 in Chiba, Chef Murota graduated from Musashino Culinary School and trained at renowned establishments like Tateru Yoshino and Deco (Bib Gourmand) before founding LATURE in 2016.
His achievements include:
Michelin 1 Star (eight consecutive years, plus Green Star in 2025)
Gault & Millau’s “Tomorrow’s Grand Chef”
Tabelog Awards (Silver 2021–2022, Bronze 2023–2025)
Hundred Best Restaurants (2021, 2023, 2025)
Black Pearl One-Diamond (2025)
Beyond his kitchen, he runs food education for children, supports Chefs for the Blue in ocean conservation, and judges regional jibier competitions.
My Dining Experience
We selected the LATURE Plus lunch course (¥8,800 / about $59 USD) — a full lunch that adds a fish main to the standard weekday-only Menu LATURE (¥6,800 / about $45 USD).
Dinner courses include:
Menu Terroir (¥13,800 / $92 USD) — 7 courses of seasonal produce and passion-grown ingredients
Menu Special (¥17,800 / $119 USD) — 7 courses featuring jibier and seasonal specialties
Menu Chef (¥24,000 / $160 USD) — 9 courses crafted from the chef’s inspiration
Highlights from the Menu
Deer’s Blood Macaron
Corn Potage
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