La Cime-Osaka, Japan

What's in a name? La Cime's name is derived from the French word for "top" or "top" and from the beginning it set its sights high. Since opening in 2010 in downtown Osaka, it has grown in popularity and has become a must-try for food lovers visiting the Kansai region, western Japan.

Who is responsible? Chef Yusuke Takada's career progression began in Lyon, France, at the Ecole Hôtelière Tsuji, then worked in both Osaka and Paris (at the three-Michelin-starred Taillevent and Le Meurice), before returning to Japan to establish La Cime. In 2020, his fellow chefs on the list voted him the winner of the Inedit Damm Chefs' Choice Award, the only award voted by colleagues in Asia's 50 Best Restaurants.

Back story: Takada comes from subtropical Amami Oshima, a small island at the southernmost tip of Japan. He still returns to his roots in search of inspiration and ingredients, such as the island lemon that dot some of his recipes.

La Cime’s cooking in a nutshell: Refined, precise, inspiring, artistic, elevating. The featured Boudin dog includes a doughnut, blackened boudin noir with edible bamboo charcoal.

Is Osaka the only place to enjoy his cooking? Takada said he is not interested in opening in Tokyo, but since fall 2020, he has been the head chef of a new casual or high-end restaurant in downtown Otemachi. It's called The Upper.

Website: http://www.la-cime.com/

Address: 3-2-15 Kawaramachi, Chuo-ku, Osaka, Japan

Phone number: +81(0)6-6222-2010