Review, Rachure in Shibuya East Exit/Miyamasuzaka, Tokyo

Rachure

ラチュレ(LATURE)

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The Restaurant Reviews from the Recommending Chefs.

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Miyamoto masahiko

Torefumiyamoto

Italian/French / French

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.

Feb 08 2022

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.

Feb 08 2022

Takahashi yujiro

Rusuputoniku

Italian/French / French

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.

Feb 08 2022

Japanese

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Rachure

ラチュレ(LATURE)

Shibuya East Exit/Miyamasuzaka, Shibuya, Tokyo

Western / French

Italian/French / French

restaurantCuisine: Western / French / French,Italian/French

scheduleOpen: Lunch 11:30 am - 3:30 pm (last order )
・Last entry 13:30
Dinner 6:00 pm - 11:00 pm (last order )
・Last entry 20:00

blockClosed: Irregular
Closed days are announced on the official website.

paymentsAverage price: Dinner: 10,000 JPY / Lunch: 7,000 JPY

credit_cardMethod of payment: Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card; E-money Payments Accepted
Transportation IC Card; QR Code Payments Accepted
PayPay / Rakuten Pay / au PAY / Alipay

local_taxiAddress (for taxi driver ): 東京都渋谷区渋谷2-2-2青山ルカビルB1F map

callPhone Number: 03-6450-5297 (+81-3-6450-5297)

translateEnglish services: English-speaking staff available.

listFeatures: English-speaking staff / Lunch / No smoking / Western cutlery / Counter seating available / Sommelier/wine steward / course meals / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.

psychiatrysustainable initiatives

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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.