La Cime

D-log★★★★★★★★★★3.05 months ago

I visited a creative French restaurant that has received exceptionally high recognition, ranking 9th on Asia’s 50 Best Restaurants 2024, 44th on The World’s 50 Best Restaurants 2025, and holding two Michelin stars. The restaurant offers only one tasting course, priced at 35,200 yen, served entirely in an omakase style. Naturally, expectations were quite high, but after experiencing the meal, my overall impression of the food was that it was “simply good.” Rather than having one or two standout dishes that left a strong impression, the course felt consistently well executed and carefully constructed throughout. One notable point is the length of the meal. It took approximately three to three and a half hours for all dishes to be served, making it a fairly long dining experience. While this pacing may be intentional as part of the restaurant’s concept and overall experience, some guests may find it a bit lengthy. The cuisine is clearly creative and expresses a strong individual vision, but considering the reputation, accolades, and price point, I found it difficult to give a definitive evaluation. Ultimately, this is a restaurant where impressions will vary greatly depending on how much one values the concept, creativity, and overall experience beyond just the taste of the food.

Nick Win Law★★★★★★★★★★5.03 months ago

Chef Takada has crafted an intentionally intimate & creative dining experience for those looking to deepen their culinary experience. The presentation was exquisite and the competing fusion of tastes within each individual dish was delightful. The entrance is moody & welcoming, setting the tone for the hours to follow, and the chef personally greeted our table at the end for that serendipitous chefs kiss. Having worked in Michelin restaurants, this was worthy of its accolades - albeit a few minor service tweaks would suffice to elevate the experience further. 🫶🏾

Robert Paik★★★★★★★★★★2.03 months ago

After having dined at 40+ top50 restaurants and bars, I looked forward to dining at la cime which was the first michelin rated restaurant in my journey. I was sadly disappointed by my dining experience here. I don't know if the restaurant was off because the chef was not on site, but the whole menu lacked a flow and cohesiveness that I would expect at this level. There was a a multitude of snacks and dishes but it was fish after fish dish. There was a little pork in the starter a singular shrimp, and a main with duck, but it was fish after fish. The pizza seemed like a bread course then a random cold brioche came out as the 9th course...but with no salt, butter or sauces, cold and crumbly it was not fresh baked nor was there an attempt to hide it.. The main course comes out as a hodgepodge of 4 seperate dishes that are meant to be eaten in order but 3 were hot and 1 was not. Was it to expedite plating in the kitchen? Does everyone want to go home so they sent out 4 courses at once? Is the main supposed to go cold while I eat 2 seperate hot dishes? It just didn't make sense. Why is my main course of duck just duck and sauce? No vegetable, no puree. Even with service there is a lack of wine knowledge, no spirits or cocktails. 2 servers trying to plate and clear and reset tables for 9 guests still took ages especially with 4 plates dropping on a single course with 6 utinsils, 2 tables with wine pairings and 1 non alcoholic pairing. The dinner ran 4 hours. It really just feels like the dishes are copied or taken from other restaurants and cobbled together in a random order and lack elements and flow and cohesiveness. Not worth the experience in it's current level of execution and cost but perhaps it's better when the chef is there.

Kalynn Goh Zhi Xuan★★★★★★★★★★1.05 months ago

My husband brought me here for our anniversary dinner during our Japan trip and sad to say it’s the most disappointing meal we’ve had. Out of all 12 courses only 2/3 were good (mostly desserts) and even then they were not mind blowing as we would expect from a fine dining restaurant of this calibre. The rest just tasted bad, either bland or the flavours were weird. E.g. the onion and duck soup just tasted like raw onions in a slightly spiced broth. And the trotter tasted like cartilage with the smelly pork smell. The conger eel was tasteless and rubbery. Would not recommend visiting, waste of time, money and calories. It’s the first time l I wanted a meal to end so badly during its course. Thats being said, food aside, service was pretty good.

Monk Monk★★★★★★★★★★4.04 months ago

The food were very nicely done, the space is also very nicely decorated but a bit cold for my liking.