Lunch at La Cime
- Photo Views
- Meal Views
- Yusuke Takada
Young Chef from the Amami Island with a French training combines wonderful flavours with Japanese precision in the execution.
The sole with mushroom was a great dish, with the sole almost being raw and combined with the raw mushroom it still gave you the impression of a cooked dish.
The pork from his island was the best dish, gently cooked with asparagus and fruit compote.