Overview
Restaurant Views: 4,111
Awards
- MICHELIN Guide
- OAD
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Japanese Restaurants 2024, 108
- The World’s50 Best
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World`s 50 Best Restaurants 2024, #66
Asia`s 50 Best Restaurants 2024, #9
- La Liste
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La Liste, #568
- Restaurant Ranking
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Restaurant Ranking 2024, #291, PRO #18.67, USER #17.67
- Gault & Millau
- 3 Torques, 2020
- Gault & Millau Public Mark
- 16 / 20
Ratings from the web
- Tabelog
- 4.10
Chef
Yusuke Takada
Cuisine
French
Foodle Reviews
La Cime really surprised me in the best way , more subtle than I am usually drawn to , the dishes and the menu really grew on me , this was a very serious adult menu which clearly had a lot of thought injected into it .
The other obstacle to my personal preferences is that the courses here are broken up into 2-3 presentations in the style popularised by Yannick Alleno , and that is something I have never enjoyed , however this once again largely proved no impediment to enjoyment .
Squid sashimi... More
La Cime really surprised me in the best way , more subtle than I am usually drawn to , the dishes and the menu really grew on me , this was a very serious adult menu which clearly had a lot of thought injected into it .
The other obstacle to my personal preferences is that the courses here are broken up into 2-3 presentations in the style popularised by Yannick Alleno , and that is something I have never enjoyed , however this once again largely proved no impediment to enjoyment .
Squid sashimi with , kumquat , herbs , along with squid and fish sauce cold broth was one of the 5 amuses bouches but could have easily been a signature course . Squid was shaved as thin as lardo and simply garnished with gorgeous fresh herbs.
Bonito with bonito and watercress jelly, shiso flower and a watercress bozushi - this is one where the quality of the watercress really shined.
Deep fried Ayu with nasturtium cream and knotweed - classic
Broad bean , green peas and Edamame tofu with green bean tempura - highlighting an array of beans this was a great vegan course
Asparagus and spot prawn , asparagus and pomelo jelly , asparagus tart - only the asparagus tart really sang with asparagus . This highlights my pet peeve of the 3 preparation for 1 course style as it’s hard to come up with 3 great dishes when you automatically compare and contrast each one to the other .
Scallop gnocchi , with sake lees beurre Blanc and sea grapes - classic French
Grouper from Nagasaki with wild spinach , taco shell made from fish bone and seaweed, filled with passion fruit and dill - loved the taco here , ingenious.
Turnip filled with duck confit , turnip broth - turnip was essentially transformed into bao dough , this had great deep flavour .
Wagyu from Kumamoto with a variety of vegetable puree , the beef was brilliantly cooked , almost gave NYC smoked brisket vibes , loved this .
Rice cream and jasmine flower ice cream
Peach ravioli with rose sauce , peach and almond cobbler . Both desserts played to familiar and classic flavours very well Less
Always a delight to eat at La Cime. The Chef is constantly pushing and trying new things, this time we had a dish for which he had the idea the very same morning. This free wheeling bears certain risks but when it hits, it really does so.
This time again (like last November) it did.
One of my favourite places in Japan. After meal i'd say, probably the next *** candidate.
Another dish from the left field 😎😎😎 #garoupa #junsai #porkbroth #lacime #osaka @lacime_japan 🙏🙏#asias50best #theworlds50best
the ballsiest dish 😎😎😎of dinner at #lacime #osaka was this bowl of basil, underneath which was a meaty chunk of eggplant, garnish with veal jus and goat milk cream. Oh, the #vinjaune #winepairing was simply genius. @lacime_japan 🙏🙏#asias50best #theworlds50best
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大阪・本町「La Cime」(ラシーム)
・おまかせコース (¥28000)
大阪のミシュラン2つ星フレンチ🌟
全てオリジナリティ溢れる美しいお料理でした🍽
今年は関西にもたっぷり時間をとって遠征しようと思ってます☺️
#大阪グルメ #ラシーム #本町 #ミシュラン2つ星 #ミシュランフレンチ #アジアベストレストラン50 #イノベーティブフュージョン... More
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大阪・本町「La Cime」(ラシーム)
・おまかせコース (¥28000)
大阪のミシュラン2つ星フレンチ🌟
全てオリジナリティ溢れる美しいお料理でした🍽
今年は関西にもたっぷり時間をとって遠征しようと思ってます☺️
#大阪グルメ #ラシーム #本町 #ミシュラン2つ星 #ミシュランフレンチ #アジアベストレストラン50 #イノベーティブフュージョン #サービス問題あり #LaCime #Osaka #michelinguide #innovativefood #asias50bestrestaurants #Honmachi #explorepage Less
Back at one of my favourite French fusion places. Great meal again with fantastic dishes. Seasonal vegetables and ingredients sourced from the Amami Island where the Chef is from.
If you want to know what kind of food they served at @lacime_japan 10th Year Anniversary Party at the restaurant, I am running it in my stories at the moment. You missed half of it if you were not watching yesterday, but I will pin it to my story highlight after.
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Very much the best kind of party food I want, partly modern, partly modern classic, and all down right delicious. Like super good kind of deliciousness. Pictures here are a summary (not all though)
If you want to know what kind of food they served at @lacime_japan 10th Year Anniversary Party at the restaurant, I am running it in my stories at the moment. You missed half of it if you were not watching yesterday, but I will pin it to my story highlight after.
_
Very much the best kind of party food I want, partly modern, partly modern classic, and all down right delicious. Like super good kind of deliciousness. Pictures here are a summary (not all though)
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#osaka #littlemeg_osaka #littlemeg_japan #littlemeg_lacime #lacime #ラシーム#theartofplating #gastroart #gastronogram @gastroart @theartofplating @gastronogram #food #foodstagram #foodies #foodpics #lefooding @lefooding #instafood #instagramers #gourmet #iphonesia #photooftheday #bestoftheday #igdaily #asiasbest50 #michelin #lobster #lamb #chicken #pasta #chocolate #cheesecake Less
La Cime** has become our must visits once inOsaka. Chef-owner Yusuke Takada studied at the Tsuji Culinary Institute and later honed his skills in France where he worked at two Michelin starred Le Taillevent and Le Meurice. Working under world renowned chef Yannick Alleno at Le Meurice proved to be an eye-opening experience for him, an experience which would influence his style of cooking forever. A style that marries French fine dining with the precision of Japanese cooking techniques. Always a lovely... More
La Cime** has become our must visits once inOsaka. Chef-owner Yusuke Takada studied at the Tsuji Culinary Institute and later honed his skills in France where he worked at two Michelin starred Le Taillevent and Le Meurice. Working under world renowned chef Yannick Alleno at Le Meurice proved to be an eye-opening experience for him, an experience which would influence his style of cooking forever. A style that marries French fine dining with the precision of Japanese cooking techniques. Always a lovely experience. Less
- 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.
Recommended in Osaka
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- Comptoir Feu
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OAD 62
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- HAJIME
- Japan, 〒550-0002 Osaka, Nishi Ward, Edobori, 1-chōme−9−11 アイプラス江戸堀 1F
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oOAD 80Tabelog BronzeLL #189RR #222RR PRO #18.83RR USER #17.67
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- Moeyo Mensuke
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RB #4.5
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2 Meals
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- Chuka Soba Uemachi (中華そば うえまち)
- Japan, 〒540-0005 Osaka, Chūō-ku, Uemachi, A−22
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=RB #4.5
-
2 Meals
Address
3-chōme-2-15 Kawaramachi, Chuo Ward, Osaka, 541-0048, Japan
Hours
Tuesday: 18:00 - 22:00
Wednesday: 18:00 - 22:00
Thursday: 18:00 - 22:00
Friday: 18:00 - 22:00
Saturday: 12:00 - 15:00; 18:00 - 22:00
Sunday: Closed
Phone
+81 6-6222-2010