La Cime (La Cime) Osaka

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Osaka All Michelin stars in Japan All 2 stars Michelin in Osaka All 2 stars Michelin in Japan

OAD

Japanese Restaurants 2026, 149

All OAD Japanese in Osaka All OAD Japanese in Japan

Tabelog

2026 Bronze

All Tabelog in Osaka All Tabelog in Japan All Tabelog Bronze in Osaka All Tabelog Bronze in Japan

The World’s

50 Best

World`s 50 Best Restaurants 2024, #66

All World`s 50 Best in Osaka All World`s 50 Best in Japan

Asia`s 50 Best Restaurants 2025, #8

All Asia`s 50 Best in Osaka All Asia`s 50 Best in Japan

La Liste

La Liste, #382

All La Liste in Osaka All La Liste in Japan

Restaurant Ranking

Restaurant Ranking 2024, #291, PRO #18.67, USER #17.67

All Restaurant Ranking in Osaka All Restaurant Ranking in Japan

Gault & Millau

3 Torques, 2020

All Gault & Millau in Osaka All Gault & Millau in Japan All Gault & Millau 3 Torques in Osaka All Gault & Millau 3 Torques in Japan

Gault & Millau Public Mark

17 / 20

Ratings from the web

Tabelog

4.04

Chef

Yusuke Takada

Cuisine

French

• 2026
• 2024
• 2023
• 2022
• 2020
• 2018

8 / 10

Dinner at La Cime (La Cime)

on 01 Jul 2026

by Hitom iの美食手帖

I visited La Cime for a birthday dinner celebration and chose the Omakase course.I had wanted to visit this restaurant for a long time, and it exceeded all my expectations, providing a truly wonderful experience!Each dish was a delightful surprise, with not only stunning presentation but also flavors, aromas, and textures that were meticulously crafted. While based on French cuisine, the clever incorporation of Japanese ingredients and seasonal elements allowed me to feel the chef's unique perspective... More

I visited La Cime for a birthday dinner celebration and chose the Omakase course.I had wanted to visit this restaurant for a long time, and it exceeded all my expectations, providing a truly wonderful experience!Each dish was a delightful surprise, with not only stunning presentation but also flavors, aromas, and textures that were meticulously crafted. While based on French cuisine, the clever incorporation of Japanese ingredients and seasonal elements allowed me to feel the chef's unique perspective in every dish!The explanations of the dishes were thorough, enhancing the enjoyment by sharing insights about the ingredients and cooking methods. The service was perfectly balanced, providing a comfortable atmosphere and warm hospitality suitable for a celebratory occasion.The restaurant's interior is a calm and elegant space, creating an ideal ambiance for a special day. I am so glad I chose this place for my important birthday!I believe this is one of Osaka's representative French restaurants, offering value that surpasses the price. I definitely want to revisit for special occasions and milestones in the future. Less

10 / 10

Dinner at La Cime (La Cime)

on 01 Jun 2026

by ちゃす18 03303

The atmosphere was relaxed yet special, allowing us to have a truly wonderful time. We could watch the cooking process through the glass, which added to the enjoyment of the meal. I went with some fun friends, and the friendly ambiance made for a great experience. While I may not be able to visit frequently, this is definitely one of the places I want to go for a special occasion. Thank you!

7 / 10

Dinner at La Cime (La Cime)

on 16 May 2026

by k_ca fe__

【Atmosphere】 The interior is inspired by the sandy beaches and nature of Amami Oshima, the chef's hometown. A simple and serene space unfolds, featuring a warm wood tone against a white backdrop, creating a calming ambiance.This time, we utilized a private room to indulge in the chef's exquisite dishes.【Omakase Course - 26 Dishes】 - Boudin Dog - Fuki | Granny Smith - Tomato | Red Sea Cucumber - Turnip | Hirase Sea Bream - Eel | Tsukushi - Potato | Scallop - Shrimp | Bouillabaisse... More

【Atmosphere】 The interior is inspired by the sandy beaches and nature of Amami Oshima, the chef's hometown. A simple and serene space unfolds, featuring a warm wood tone against a white backdrop, creating a calming ambiance.This time, we utilized a private room to indulge in the chef's exquisite dishes.【Omakase Course - 26 Dishes】 - Boudin Dog - Fuki | Granny Smith - Tomato | Red Sea Cucumber - Turnip | Hirase Sea Bream - Eel | Tsukushi - Potato | Scallop - Shrimp | Bouillabaisse - Crab | Shiitake - Kinmedai | Chrysanthemum - Hokkaido Lamb - Blueberry | Rice - Kombu | Hassaku Starting with the specialty Boudin Dog, we enjoyed a full course of various dishes. ▼ What is Boudin Dog? It features a crispy, jet-black coating made with bamboo charcoal, encasing rich and smooth boudin noir.▼ Eel Dish The eel is grilled and sandwiched with ancient rice, served as a one-handed sablé. On the plate, it appears almost bare, covered with a fine layer of brown rice powder resembling sand. The texture of sansho leaves and shallots adds a delightful accent. It's so hot that it's challenging to hold, but absolutely delicious!The chef's creativity is astonishing, making each dish a new experience. Honestly, I’ve never had a French dining experience quite like this before. I found myself a bit overwhelmed, trying to grasp the meaning and combinations of each dish, all while feeling a constant sense of excitement in this extraordinary setting.Although the portions are small, the distinct flavors of the ingredients provide a significant sense of satisfaction. This time, the theme was "bitterness," evoking the essence of spring, skillfully incorporating Japanese ingredients like miso, purple shiso, and matcha.I remember being deeply impressed by the brioche served in between courses. It's no wonder the sommelier highly recommends it; it has a light buttery juiciness without being too heavy, complemented perfectly by rock salt.The post-meal tea selection included many unfamiliar options, all explained in detail. The hospitality was exceptional as well.【In Conclusion...】 I enjoyed a three-hour culinary journey through Amami Oshima, the chef's birthplace. Surrounded by beautifully artistic dishes, it was a dreamlike experience. Thank you! Less

9 / 10

Dinner at La Cime (La Cime)

on 01 May 2026

by Alvin Chen.

La Cime | Osaka Michelin Guide ★★ Asia’s 50 Best Restaurants World’s 50 Best Restaurants I visited La Cime, a representative French restaurant in Osaka, for the first time. It was a culinary experience filled with surprises and emotions that exceeded my expectations.Starting with the signature amuse-bouche "Boudindog," each dish, featuring seemingly simple pairings like butterbur × Granny Smith, tomato × red sea cucumber, and turnip × sea bream, showcased Chef Yusuke Takada's exceptional... More

La Cime | Osaka Michelin Guide ★★ Asia’s 50 Best Restaurants World’s 50 Best Restaurants I visited La Cime, a representative French restaurant in Osaka, for the first time. It was a culinary experience filled with surprises and emotions that exceeded my expectations.Starting with the signature amuse-bouche "Boudindog," each dish, featuring seemingly simple pairings like butterbur × Granny Smith, tomato × red sea cucumber, and turnip × sea bream, showcased Chef Yusuke Takada's exceptional skills, creating delicate flavors and beautiful harmony.Particularly memorable were the dishes featuring eel × horsetail, potato × scallop, and crab × shiitake. These dishes beautifully fused the unique characteristics of seasonal Japanese ingredients with the delicate techniques of French cuisine.The dish of red snapper × chrysanthemum was one of the highlights of the evening. The elegant sweetness of the red snapper harmonized with the fragrance of the chrysanthemum, creating an unforgettable seasonal fish dish.The main course, Kagoshima saddleback pork, was moist and tender, with a flavorful fat that did not feel heavy, maximizing the wonderful qualities of the ingredients.The desserts were also very impressive. The blueberry × rice dish featured a contrast of flavors and textures with potato cream, berries, ice cream, and "Shadow Chips." It concluded with kombu × hassaku, leaving a refreshing aftertaste.The petit fours were playful and reflected the spirit of Osaka. One item, which encased homemade mixed juice in white chocolate, burst with nostalgic flavors of Osaka in a single bite. A dessert inspired by Japanese shortcake combined cream made with Japanese sake, macadamia nuts, and strawberry sauce, expressing a mature taste. Finally, a gummy inspired by a character symbolic of Osaka, with the elegant aromas of rose, hibiscus, and rose water, provided a memorable finish.The cuisine at La Cime is not about extravagant presentations but rather cherishes the memories of ingredients, seasons, and the land, expressed through delicate techniques.With refined service, a comfortable dining pace, and dishes that embody Chef Takada's philosophy, this dinner was not just a Michelin two-star experience but a beautiful gastronomic journey where Japanese terroir and French cuisine engage in dialogue.If you visit Osaka, this is a place you should definitely make time to experience. Less

Dinner at La Cime

on 23 Sep 2024

by Peter Verey

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

9 / 10

Dinner at La Cime

on 05 Apr 2023

by Gerhard Huber

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.

9 / 10

Dinner at La Cime

on 22 Nov 2022

by I. Anna A

One of my favourite places in Japan. After meal i'd say, probably the next *** candidate.

Dinner at ラシーム

on 13 Jul 2022

by David Tlai

Another dish from the left field 😎😎😎 #garoupa #junsai #porkbroth #lacime #osaka @lacime_japan 🙏🙏#asias50best #theworlds50best

Dinner at ラシーム

on 13 Jul 2022

by David Tlai

#bittermelon #edamame #seaurchin #kinome 😎😎😎 @lacime_japan 🙏🙏#asias50best #theworlds50best

Dinner at ラシーム

on 13 Jul 2022

by David Tlai

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

Dinner at rashi-mu (La Cime)

on 18 Feb 2022

by Gerhard Huber

Dinner at ラシーム

on 04 Jan 2022

by Elena Japan

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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

.
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

9 / 10

Lunch at La-cime

on 08 Apr 2020

by Gerhard Huber

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.

Dinner at ラシーム

on 21 Mar 2020

by Margaret Lam

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... More

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)

_
#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

8 / 10

Lunch at La-cime

on 09 Feb 2020

by I. Anna A

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

8 / 10

Lunch at La Cime

on 18 May 2018

by Gerhard Huber

- 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.

8 / 10

Dinner at La-cime

on 04 Apr 2018

by I. Anna A

Just another lovely meal by Yusuke Takada**.