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La Cime (Rashīmu): French Restaurant in Honmachi, Osaka

Dining

La Cime (Rashīmu): French Restaurant in Honmachi, Osaka

Two-Michelin-star La Cime in Osaka blends classic French technique with a contemporary sensibility—an essential destination for gourmands.

Journal

La Cime (Rashīmu): French Restaurant in Honmachi, Osaka

La Cime—ranked among Asia’s 50 Best Restaurants and awarded two Michelin stars—is a French restaurant drawing significant attention from chefs seeking a fusion of classic and contemporary cuisine. Led by head chef Takada and his protégé Yasuhiro Fujio, who represented Japan at the S.Pellegrino Young Chef 2018 competition in Milan, La Cime brings the “present” to French cuisine in Japan.

Engage all five senses with exceptional cuisine, and savor moments found only at La Cime in Osaka.

Restaurant Information

  • Style: Osaka French Cuisine
  • Address: 541-0048 Osaka City, Chuo-ku, Kawaramachi 3-2-15, Kawaramchi Isami Building 1F
  • Telephone: +81-6-6222-2010

Opening Hours

  • Lunch: 12:00 p.m. to 1:00 p.m. Last Order / Closes at 3:30 p.m.

  • Dinner: 6:30 p.m. to 8:00 p.m. Last Order / Closes at 11:00 p.m.

  • Closed: Sundays

  • Closed for lunch: Thursdays

Number of Seats

  • Table seating and a private room can accommodate up to 20 guests.
  • Each private room can accommodate 2 to 6 guests.
  • Reservations accepted for up to 6 people.
  • Reservations for 1 person also accepted.

Average Price

  • Lunch: ¥28,000 (tax included)

  • 13-course menu: 5 Starter, 4 Appetizer, 2 Main course, 2 Dessert, Confections and Tea.

  • Dinner: ¥28,000 (tax included)

  • 13-course menu: 5 Starter, 4 Appetizer, 2 Main course, 2 Dessert, Confections and Tea.

Chef

La Cime is headed by the young and talented Chef Yusuke Takada, who trained at the legendary French restaurants Taillevent and Le Meurice. With two Michelin stars to his name, La Cime draws chefs and gourmands who fly in from around the world to taste his creations.

Chef Takada’s signature dish is the “Boudin Dog”—a stylish mashup of boudin noir (blood sausage) and a hot dog, finished in black with edible bamboo charcoal. In a nod to his roots, Chef Takada also incorporates ingredients from his birthplace, such as citrus endemic to Amami Oshima, or black Satsuma chicken from Kagoshima Prefecture.

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