The story
La Cime is a modern French restaurant at 3-2-15 Kawaramachi, Chuo-ku, Osaka, and it holds two Michelin stars in the 2026 guide. Chef Yusuke Takada opened the restaurant in 2010 after training in Lyon and working in Paris.
Takada worked at Le Taillevent and Le Meurice before opening his own kitchen. His menu uses premium seafood and produce from western Japan, along with citrus that reflects his roots on Amami Oshima, a small subtropical island in the far south. The restaurant placed 44th on The World's 50 Best Restaurants list in 2025.
The Boudin Dog is the signature. It is a batter-fried morsel of boudin noir, or blood sausage, colored with edible bamboo and charcoal, and it is meant to be eaten in one bite. The tasting menu runs 13 courses, with five amuse-bouches, four appetizers, two mains, and a finish of desserts, confections and tea. Specific dishes change with what the market supplies.
The dining room seats 20, with black walls, ceilings and chairs against crisp white tablecloths and warm wooden floors. A private room seats up to six guests. Photography is asked to focus on the food in the main dining area so other guests are not disturbed.
Recognition
Details
History
Excellent cooking
Who, what, when, where:Located in central Osaka’s business district, Hommachi, La Cime showcases the impeccable modern French cuisine of chef Yusuke Takada. Having trained in Lyon and worked in Paris at renowned eateries Le Taillevent and Le Meurice, Takada opened La Cime as his own venture in 2010. What’s on the plate?Takada’s menu is elaborate, precise, creative, beautifully executed and unfailingly tasty. Along with premium seafood and produce from western Japan, don’t be surprised if you also find citrus and other produce that reflect his origins from subtropical Amami Oshima, a small island in the far south of the country. The signature dish, the Boudin Dog, a batter-fried morsel of boudin noir (blood sausage), coloured with edible bamboo and charcoal eaten in a single bite, cannot be missed. Dramatic dining:The walls and ceilings of the stylish and minimalist dining room are painted black, with black chairs too, accented by crisp white tablecloths and warm wooden floors. Aiming for the top:La Cime – French for the peak or summit – entered the Asia’s 50 Best Restaurants list in 2018 at No.17, earning itself the Highest New Entry Award in the process. Takada himself has also gained recognition as the recipient of the Chefs’ Choice Award 2020, as voted for by his contemporaries across the region. In 2025, La Cime returns to The World’s 50 Best Restaurants list. Other ventures:Takada is also the brain and hands behind The Upper, a classic brasserie offering more than 50 different dishes, and confectionary brand Salt Roll, whose cakes can be found online.
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