[Osaka] La Cime ラシーム by Chef Yusuke Takada

Back in Japan and we are headed to Kansai this time! Our first meal was at La Cime in Osaka which has 2 Michelin Stars and #17 on Asia's 50 Best. I was really impressed with Chef Yusuke Takada's dishes at his four hands collaboration with Arbor so I had high expectations going in. We started with a few memorable snacks including the signature Boudindog, the crunchy Burdock with Sweet Potato, the Quail Egg inspired by Lu Rou Fan, and the playful Shellfish in Jelly. Some favorites from the mains included the Abalone with Shiitake Mushrooms and the Crispy Piglet from his hometown Amami Island which seemed to be inspired by the Cantonese roast suckling pig he had in Hong Kong recently. While not every dish was impressive, I admired the creativity in the combination of ingredients and the aesthetics of the plating, and I look forward to more from Chef Takada.


Burdock, Sweet Potato, Persimmon

Quail Egg

Soft Roe, Lily Root

Shellfish in Jelly

Salmon, Potato, Salmon's Roe

Mackerel / Lettuce

Conger Eel / Carrot

Abalone / Shiitake Mushrooms

Bouillabaisse, Black Rice

Grouper / Cabbage / Cauliflower

Piglet from Amami Island / Taro

Citrus Fruit, White Chocolate, Chinese Quince

Strawberry, Pistachio, Raspberry


La Cime
3-2-15 1F Kawaramachi,Chuo-ku, Osaka 5410048 Japan
Tel: +81 6-6222-2010

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