LA CIME

I was very impressed with La Cime. The food was well prepared and the service was of a high standard. The staff spoke good English and nothing was too much trouble. We had a lovely lunch and I would highly recommend it to everyone. I would have included pictures if I could have and let the facts speak for themselves. The presentation and quality of the food was excellent. Although this is not a cheap restaurant, the prices are reasonable, especially for lunch. Bookings are a must but you will not regret eating there.

Absolutely five-star praise, the French food here is first-rate, the stone-like dish is very interesting, the cod-like dish is also very good, but it is not cod, and it tastes good.

I was very impressed with La Cime. The food was well prepared and the service was of a high standard. The staff spoke good English and nothing was too much trouble. The presentation and quality of the food was very good. Although this is not a cheap restaurant, the prices are reasonable, especially for lunch. Reservations are a must, but you won't regret eating there.

ラ・シーム La Cime Chef Takata Yujie Kagoshima Prefecture is from Mei Oshima (check it out here, it is really a super beautiful outlying island). Graduated from Osaka's famous cooking school, then worked in Italian restaurants and French restaurants for 9 years, and went to France to further study. Some of the famous stores, such as Michelin restaurant Taillevent (formerly 3 stars after 2 stars), have been renovated in Japan and opened their own store in Osaka Honmachi in 2010. When it comes to Takata's dishes, one of the main features is that it pays special attention to the use of local Japanese ingredients. It is based on traditional and ingredients, and incorporates an inspired French cooking method. This cute is a hybrid of Chinese black ears and Berkshire, England. In addition, the island has a short sunshine time throughout the year, and is the shortest time in Japan, so the meat is delicious and tender, not inferior to the aroma of beef. The last after-dinner drink is also comparable to the local black tea of Oshima. The dishes have a strong island style, novel and simple, and the quality is impeccable.

I immediately stared at the “Kimmeat” on the menu. It was really delicious, but it has been gang raped by various chefs in recent years. It appears in almost all Japanese cuisine and in all kinds of high-end restaurants. But when I first tasted the "braised" golden meme cooked by chef La Cime, I became a fan of him in an instant. First, the fish was cured with soy sauce, mimi, sake and red curd. Red Qu has a wonderful effect on the amino acids in the fish protein, greatly enhancing the fish's flavor. The chef uses saffron and tomato to practice oil; the sauce is cooked with tomato and pepper powder. Finally, the rapeseed Joko uses fish sauce and butter to cook slowly. Finally, combine these three different flavors, the taste plus the faint acidity and spicy flavor, the whole dish is muddy. When I left the last bite, I felt reluctant. So I wiped every drop of juice from the dish with bread. La Cime is definitely one of the must-eat restaurants I have been traveling to Japan!

All five-star praise, in addition to the sense of dining ceremony is too cumbersome, must be formal, the result is a hot day and sweaty, but after entering the store should also consider this, will take the initiative to provide face towels and hand towels, a set of cleaning will enter the dining process after cleaning, It's almost like burning incense.