Takuto Murota fulfils all responsibilities regarding his ingredients. As a licensed hunter, he can ensure his game is in the best condition; in his kitchen, he serves it in delicious dishes, honouring the animal’s precious life. He uses time-honoured techniques like pâté en croute and baking in pie crust to draw out the meat’s true flavour. His venison macarons, suggested by boudin noir, are an innovation born of his philosophy of using every part of the animal.