LA CIME

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.

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.

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't regret eating there.

When I saw "Kimeye Sea Bream" on the menu, I immediately rolled my eyes. Kineye sea bream is really delicious, but in recent years it has been gang-raped by various chefs. It appears in almost all Japanese cuisine and on the menus of various high-end restaurants. But when I took my first bite of the "braised" kineye sea bream cooked by La Cime chef Yusuke Takada, I instantly became his fan. First, the fish is marinated in soy sauce, mirin, sake and red yeast rice. Red yeast rice has a wonderful effect on the amino acids in fish protein, greatly enhancing the delicious taste of fish. The chef used saffron and tomatoes for the oil; the sauce was cooked with tomatoes and paprika. Finally, the rapeseed zoko is cooked slowly with fish juice and butter. Finally, these three different flavorings are combined together, and the umami flavor plus a touch of acidity and spiciness make the whole dish muddy. When I had the last bite left, I actually felt reluctant to leave. So I wiped every drop of juice from the dish with bread. La Cime is now definitely one of my must-try restaurants on my trip to Japan!