Who’s in the kitchen? Chef Yusuke Takada. He studied at the Tsuji Culinary Institute, and later moved to France where he worked at Taillevent and Le Meurice, before setting up La Cime in Osaka’s bustling Hommachi district in 2010.
Iconic dishes: One of Takada’s signature entrees is his Boudin Dog. Essentially it’s a boudin noir in dough, coloured black with edible bamboo charcoal. Despite the name, it looks more like a black rock than a hot dog.
Keeping in touch with his roots: Takada likes to incorporate ingredients such as citrus from his birthplace, the southern island of Amami Oshima, which lies between Kyushu and Okinawa. He also draws inspiration from the dishes he grew up eating that were cooked by his mother and grandmother.
Talented understudy: One of Takada’s protégés, 29-year-old Yasuhiro Fujio, represented Japan at the S.Pellegrino Young Chef 2018 competition in Milan. He won the cook-off event with a dish that combined a quintessentially Japanese ingredient, ayu (sweetfish), with impeccable French technique and superb presentation — a perfect summation of the cuisine at La Cime.