About Chef Takuto Murota

Takuto Murota was Born in Chiba, Japan in 1982.
Graduated from the Musashino Chourishi school, he began his career at the Tateru Yoshino restaurant.
In 2010, he became Chef of the Deco restaurant in Tokyo.

Six years later, he opened the restaurant LATURE, as chef-owner, where he grows vegetables in his own kitchen garden in Chiba. LATURE is pursuing to cook whatever vegetables without throwing away and let customers enjoy dishes.

After receiving five consecutive Michelin Stars, he was awarded the Michelin Green Star in 2022.

Takuto Murota also works as a member of ‘Chefs for the Blue’ to protect Japan’s marine resources.

Your impression of Rémy Martin XO? ​

My first impression is light flavor and flowery taste, so I think it is easy to drink for people from a wide range of generation. Finally, I also feel the rich taste that is the inherent charm of cognac. Two contrasting taste changes can be enjoyed

Why did you use this product, and not another one from our range?

I thought it would appeal to a wide range of age groups because of its light taste and easy drinking. I also wanted to explore new culinary possibilities with cognac and food pairings. I was inspired in particular by its compatibility with chocolate-based desserts and created a recipe.

How does your recipe and its ingredients match with Rémy Martin Tercet? What flavours are revealed?​

Mille Crepe is a crepe dessert that originated in Japan and has evolved in its own unique way.
Chantilly Chocolate is made from chocolate produced in a sustainable environment and production system.
Soya sauce, which is popular all over the world, is used not only in savory recipes, but also in desserts in Japan.
The caramel is combined with the image of the typical Japanese “Mitarashi”.
The rich aroma of Rémy Martin XO is a perfect combination with chocolate.