Review excerpt: At both lunch and dinner, wild food remains front and center on the menu at Lature. The chef's signature starter is a delicate savory macaron made with the blood of the same Yezo sika deer he serves as a main course.
Review excerpt: Wana Tedome doesn’t mess with any ordinary meat. “Deer, not cow. Boar, not pig,” the illuminated street-level sign outside proclaims in Japanese. “Grilled venison, grilled boar and grilled pheasant.”
Disclaimer Notice: Event and location information is subject to change.