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.

Trip.Gourmet 2024

LA CIME

The flavor of the soup is particularly strong, the taste of the salmon is very heavy; all kinds of barbecues are good, the Iberian pork ribs are particularly excellent, the surface is crispy and the interior is soft and juicy, it is the best grilled ribs I have ever eaten. The evening package is 1,000 RMB per capita, even in Japan&#39;s Michelin Samsung, it is considered a conscience price. ​

A kaiseki restaurant, the front dish tofu sashimi tastes good, soft as rice cakes, without losing the fragrant and smooth local soy milk; The sashimi platter is very delicious and delicious, and the slippery degree of the long steamed egg seems to slip out of the mouth. The last salmon soup is the most delicious Japanese noodle soup I have ever drunk!

We had an absolutely delicious dinner at La Veduta. We were welcomed by the chef himself. After looking at the menu, we were so amazed by the chef that we ordered a 5-course dinner with wine pairing. The quality and skill of the dishes were amazing. Also, the sommelier selected very beautiful wines that paired perfectly with the food. What surprised us the most was that this restaurant is not a Michelin restaurant, but we heard that they want to get a Michelin star. In our opinion, La Veduta deserves a star!

No.20 of Fine Dining  in Osaka

This is a western restaurant near the Namba area in Osaka. It specializes in Spanish-style cuisine and the environment is really first-class. I personally recommend this restaurant. It is close to the subway station and transportation is also convenient.

Close to the hotel we stayed at this time, there is a St. Regis bar, the environment here is really super feel. The level of bartenders is also very superb and the people are handsome.

No.11 of Bars in Osaka

我对La Cime印象很深刻。（餐厅）食物准备很充分，服务素质很高。工作人员的英语说的很好，没遇到什么太麻烦。 我们的午餐很愉快，我强烈推荐给所有人。如果可以的话，我真想附上图片，让事实说话。 食物的介绍和质量都很好。虽然这不是一家便宜的餐厅，但价格合理，尤其是午餐。提前做预订是必须的，但你不会后悔去那里吃饭。

绝对的五星好评哦，里面的法国菜做的一流，那个像石头一样菜很有意思，那个像鳕鱼一样的菜也很不错，但是不是鳕鱼，味道不错的。

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.

我对La Cime印象很深刻。（餐厅）食物准备很充分，服务素质很高。工作人员的英语说的很好，没遇到什么太麻烦。 食物的介绍和质量都很好。虽然这不是一家便宜的餐厅，但价格合理，尤其是午餐。提前做预订是必须的，但你不会后悔去那里吃饭。

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&#39;t regret eating there.

ラ・シーム    La Cime     主厨高田裕介鹿儿岛县奄美大島出身（动手查了一下这里，真的是一座超级美好的离岛）。毕业于大阪烹饪名校，后在意大利餐厅和法餐厅工作9年，远赴法国深造。在很有名店进修提升技艺，其中不乏一些名店，如米其林餐厅Taillevent（原3星后2星）。返回日本后，于2010年在大阪本町开了自己的店。     说到高田裕介的菜肴，一大特点就是，特别注重使用日本当地的食材。以传统和食食材作基底，融入灵感丰富的法式烹饪方式，以主菜例，炙烤奄美大島的島豚。这种小可爱是中国黑色小耳和英格兰伯克郡的混血品种。再加上岛上全年日照时间比较短，是全日本年间日照时间最短的地方，所以肉质美味香嫩丝毫不逊色于牛肉的香气。最后的餐后饮品中还有奄美大島当地的红茶。      菜品中带有的浓浓岛风物语，新颖简单，品质无可挑剔。

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&#39;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&#39;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.

當我看到「金目鯛」在菜單上，我立刻瞪了一下白眼。金目鯛真的很好吃，但近年來它被各種廚師輪姦了。它幾乎出現在所有日本料理和各樣高級餐廳中的餐單裡。 可是當我第一口品嚐到由La Cime的廚師Yusuke Takada烹製的「紅燒」金目鯛時，瞬眼間我變成他的粉絲了。首先魚肉經過醬油，咪醂，清酒和紅曲醃製。紅曲對魚的蛋白中氨基酸發生了非常奇妙作用，大大增強了魚的鮮味。廚師用了藏紅花和番茄來練油；醬汁則用番茄和辣椒粉煮。最後菜籽佐科用了魚汁和黃油慢慢熬熟。最後用這三種不同的味素連合在一起，鮮味加上淡淡的酸度和辣味，把整道菜發渾的淋離盡至。當我剩下最後一口時，我竟然有依依不捨的感覺。因此我用麵包把碟裡的每一滴汁擦乾淨。La Cime現在絕對是我去日本旅行中必吃的餐廳之一了！

I immediately stared at the &ldquo;Kimmeat&rdquo; 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 &quot;braised&quot; 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&#39;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!

全五星好评，除了用餐仪式感太过于繁琐，一定要正装，结果大热天闷的大汗淋漓以外，不过入内后店家应该也是考虑到了这点，会主动提供脸巾和擦手巾，一套清理以后才会进入用餐流程，简直堪比焚香沐浴了。

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&#39;s almost like burning incense.

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There is a St. Regis bar not too far from the hotel we stayed in this time. The environment here is really superb. The bartenders are also very good and handsome.

The Japanese sushi roll is made of fusion, the taste is very good, and watching the chef make a variety of sushi, like Qiqiao board, each sushi ratio has a particular, one bite.

No.6 of Local Restaurants in Osaka

Eel rice is delicious, but the price is heartbreaking. The most cost-effective way to eat it is to have a set meal at noon on a weekday. Although the eel in the set meal is smaller than that in the evening, the sauce and cooking method are the same, making it the most economical and affordable choice.

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