LA CIME

I was very impressed with La Cime. (Restaurant) The food was well prepared and the service was of high quality. The staff spoke good English and didn’t get too much trouble. Our lunch was enjoyable and I highly recommend it to everyone. If I could, I would like to attach pictures and let the facts speak. The food was introduced and quality was good. Although it is not a cheap restaurant, it is reasonably priced, especially for lunch. Booking in advance is a must, but you won’t regret going there for dinner.

Absolute five-star praise, the French dishes inside are first-class, the stone-like dishes are very interesting, the dishes like salmon are also very good, but not salmon, it tastes good.

I was very impressed with La Cime. (Restaurant) The food was well prepared and the service was of high quality. The staff spoke good English and didn't encounter any trouble. The introduction and quality of the food were good. Although it is not a cheap restaurant, the price is reasonable, especially for lunch. Making a reservation in advance is a must, but you won't regret going there for dinner.

La Cime Chef Yusuke Takada was born in Amami Oshima, Kagoshima Prefecture (I looked it up and found out it is a really beautiful outlying island). After graduating from a prestigious culinary school in Osaka, he worked in Italian and French restaurants for nine years and went to France for further studies. I studied and improved my skills in many famous restaurants, including some famous ones, such as the Michelin restaurant Taillevent (originally 3 stars, then 2 stars). After returning to Japan, he opened his own store in Hommachi, Osaka in 2010. One of the main features of Yusuke Takada's dishes is that he pays special attention to using local Japanese ingredients. Using traditional Japanese ingredients as the base, the restaurant incorporates inspired French cooking methods, such as the grilled island pork from Amami Oshima, as the main dish. This little cutie is a mix of the Chinese Black Terrier and the English Berkshire. In addition, the island has relatively short sunshine hours throughout the year, which is the shortest in Japan, so the meat is delicious and tender, and the aroma is not inferior to beef. The final after-meal drink included Amami Oshima's local black tea. The dishes are full of island flavor, novel and simple, and the quality is impeccable.

When I saw "Kimeye Sea Bream" on the menu, I immediately rolled my eyes. Kineye sea bream is really delicious, but in recent years it has been gang-raped by various chefs. It appears in almost all Japanese cuisine and on the menus of various high-end restaurants. But when I took my first bite of the "braised" kineye sea bream cooked by La Cime chef Yusuke Takada, I instantly became his fan. First, the fish is marinated in soy sauce, mirin, sake and red yeast rice. Red yeast rice has a wonderful effect on the amino acids in fish protein, greatly enhancing the delicious taste of fish. The chef used saffron and tomatoes for the oil; the sauce was cooked with tomatoes and paprika. Finally, the rapeseed zoko is cooked slowly with fish juice and butter. Finally, these three different flavorings are combined together, and the umami flavor plus a touch of acidity and spiciness make the whole dish muddy. When I had the last bite left, I actually felt reluctant to leave. So I wiped every drop of juice from the dish with bread. La Cime is now definitely one of my must-try restaurants on my trip to Japan!

All five-star reviews, except that the dining ritual is too complicated and requires formal attire, which results in sweating profusely in the hot weather. However, the store should have taken this into consideration after entering, and will proactively provide face towels and hand towels. Only after a set of cleanup can the dining process begin, which is comparable to burning incense and taking a bath.