La Cime

La Cime translates to "the peak" in French, and the triangular mountain logo of this restaurant also represents their philosophy: a three-point balance between food, space, and customers. The unbridled inventiveness, original dishes created by the famous chef Yusuke Takada have made foodies and famous names travel from near and far to try them out. Combining classic and contemporary, La Cime presents the best version of today's French cuisine in Japan. The restaurant's interior is decorated to fit the concept of Scandinavian minimalism — fully furnished with wooden floors and other decorations of black and white colors. A warm atmosphere is created from this style, perfect for all sorts of casual, formal, and special occasions. La Cime doesn't have a fixed menu per se, as there's an emphasis placed on seasonal ingredients. Chef Tadaka chooses ingredients and techniques that reflect his memories of his hometown, like using citrus endemic to Amami Oshima, or black Satsuma chicken from Kagoshima Prefecture. He also creatively mixes it with inspiration drawn from other Asian cuisines. An example of such a dish is Takada's use of Japanese sake kasu, egg yolk, and flour to make a tart crust and then filling it with dried Japanese mackerel and Korean-style kimchi that's made with Taiwanese daikon radish. As delicious as that sounds, that's not La Cime's top dish. Their specialty is the "Boudin Dog," which is a stylish mash-up of boudin noir (blood sausage) and hot dog. To top off the presentation, it's been painted black with edible bamboo charcoal. Both lunch and dinner course menus offer pairings with Japanese sake, cocktails, and wine. That's not all La Cime has to offer. Returning customers are given the special treatment of having a modified menu so that they’re never served the same dish twice (unless they want to be, of course)!