[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.
Boudindog
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
Confections
3-2-15 1F Kawaramachi,Chuo-ku, Osaka 5410048 Japan
Tel: +81 6-6222-2010http://www.la-cime.com/
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