Portrait of Takuto Murota
i. Biography
Takuto Murota’s work is built from two disciplines that rarely sit together cleanly: formal kitchen training at Musashino Culinary School and hunting. The result is a practice that reads the land first and the plate second, with seasonality understood through field observation rather than menu language.
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The Path
Musashino Culinary School gave Takuto Murota the base structure; hunting gave him a second education in timing, terrain, and restraint. Today, Takuto is the owner-chef of LATURE, where that training and trajectory converge in a singular culinary voice.
The Work Today
At LATURE in Tokyo, the kitchen sits beside a continuing field practice. Takuto Murota remains active as a hunter, and that work informs the decisions that define the restaurant’s food.
Signature
Venison Blood Macaron sits among Takuto Murota’s signature dishes, reflecting a practice that does not separate the hunt from the kitchen work.
In Their Words
Acclaim
His public identity is defined by the uncommon overlap of chef and hunter: Takuto Murota’s craft includes the forest as well as the restaurant, and that combination is what sets LATURE apart.
FAQ
Asked of Takuto
What is Takuto Murota's current role?
Takuto Murota is Owner-chef.
Where did Takuto Murota train or study?
Takuto Murota trained at Musashino Culinary School.
The Sunday email
Read about chefs like Takuto Murota in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.