Representing the cutting edge of Osaka gastronomy, Yusuke Takada’s ever-evolving La Cime has built up a border-crossing reputation with its bold ingredient pairings. Here, seasonal greens like bitter melon or Kamo nasu eggplant may be enhanced with a vinaigrette incorporating ishiru fish sauce from the Noto Peninsula, in what’s only one example of Takada’s determination to enhance his world-class cooking with undervalued ingredients and condiments used in regional cuisines across Japan.
Reservations essential.