“LATURE” is the combination of two words and stands out dew of nature.
Dew of nature…
Sunlit one dripping on to the ground from leaves in foggy wood.
Juicy one from the carefully grilled meat.
Wetty one from fruits and vegetables freshly picked from the field.
Juice of grapes that grow in the field under the severe circumstances.
“Dew of nature” can be found everywhere we live.
Do we, one the other hand, while living in the evolving and convenient society, sometimes forget everything we can eat is blessed one from nature?
All of us, LATURE, would like to give the very best “Omotenashi” to every customer with our French cooking, and respect and gratefulness to Mother Nature.
We, Lature, have a lot of great and passionate producers such as;
Farmers who grow characteristic vegetables in the field every day in any weather.
Dairy farmers who strive to produce better meat through a trial and error process.
Fishermen who make every effort to deliver and keep seasonal fish fresh every day.
People who clime up the high mountain to pick up rare and delicious mushrooms and wild-craft, and collect edible wild plants.
It is impossible for us to cook dishes without their support.
Every dish we cook is based on the ingredients above.
It has been broadcasted that boars, bears and deer come to town from mountain and cause damages recently. But it is our fault to make them come out from wood as we destroy it only for a profit.
It is one of the easy ways to shoot to throw them away but cooking to enjoy them deliciously is another way in atonement for the sins in our opinion.
There is difference between game meat and livestock. Game meat is the treat from Mother Nature in which wild animals live. The chef himself goes hunting. Hunters we trust share their game with us, too.
Taste of game meat differs by the place they live. When ducks grow up near a rice field, they taste tender and sweet like rice they have eaten. They taste and smell nutty when we hunt them in the mountain. And they, living and eating small fish by the sea, taste like anchovy. How to cook game meat depends on the place they have lived and been hunted.
We believe that it is the best job for cooks to hunt game and cook it.
LATURE is growing vegetables in our own vegetable garden located in Chiba, the Chef’s hometown.
We explore healthy organic vegetables that harmonize with the rich taste of our dishes.
Today in Japanese agricultural market, misshapen or even slightly scratched vegetables are discarded.
LATURE is pursuing to cook whatever vegetables without throwing away and let customers enjoy our dishes.
LATURE regularly participates in Children’s Cafeteria, thinking with children about food problems.
Food loss, marine pollution in Japan, increase of wild animals, etc… We have so many issues to solve.
LATURE is working with children to think about “wonderful Japanese food culture” and connect it to the future.
How much wine is produced in today’s world?
How much people’s efforts and passion are poured to create a bottle of wine?
It is not easy to find out the wine that can bring out the uniqueness of LATURE’s dishes.
And everyone has their own way of enjoying wine.
In that regard, we aim to let people know the passion of those who are committed to wine, and also wish to impress people by food and wine marriage.