Mitomi Emon has started a gourmet website. The world's top 50 restaurants are targeted in the food competition, World's Best 50 Restaurants. Although there are several prestigious awards such as Michelin and Gault Millau, this award is considered one of the most authoritative for food and beverage industry professionals, especially fine dining chefs. Just being "delicious" is not enough to win this award. It requires a story that encompasses society, culture, history, philosophy, and more, going beyond just a meal to create a comprehensive dining experience. In 2022, a restaurant in Osaka's Honmachi, "Restaurant La Cime," made it to the top 50 in this award. Chef Yosuke Sasaki has honed his skills in French and Italian cuisine both domestically and internationally, founding La Cime in 2010. The restaurant made its debut in the award in 2018, ranking 17th in the Asia edition. In 2019, it was ranked 93rd globally, 76th in 2021, and achieved 41st place in 2022. Additionally, it secured the 6th position in Asia. The consistent rise in rankings likely reflects the chef's dedication and improvement. Let's take a look at the philosophy behind Chef Sasaki's creations. His spirit lies in the concept of "Keiko Shoko," which means to learn from the past and apply it to current events. It conveys a deeper spirituality than the concept of learning from the past and applying it to the present. A dish that symbolizes this philosophy is the specialty "Boudin Dog." This dish transforms the traditional French dish Boudin Noir into a stylish black hot dog. The use of bamboo charcoal in the dough gives it a refined look, and the warmth inside brings comfort to the heart. Bringing temperature into the cuisine is an innovative approach not found in traditional French cuisine. Another distinctive feature is the direction of the ingredients. The creations provide satisfaction without relying on luxurious ingredients. The essence of Chef Sasaki's hometown, Amami Oshima, is also incorporated, almost as if his personal character is woven into the courses. There is also a playful touch typical of Osaka, as seen when Billiken makes an appearance in the final dessert, prompting a reflex to touch its foot. Finally, let's introduce the meaning of "La Cime." It means "summit," and the day when La Cime stands at the summit of the top 50 is eagerly anticipated. Other dishes on the lineup include: "Mushroom Variation," "Herb Salad with Watercress, Tomato, Oyster," "Pumpkin, Persimmon, Osmanthus," "Green Papaya, Matsutake, Icefish," and "Red Shishito Pepper, Bonito, Goat." Each dish offers a unique and satisfying culinary experience, showcasing the depth of French cuisine.

Hello, this is Yuyama. I went to Rashiim for the first time in a while. It had been quite a long time since my last visit. The atmosphere of the restaurant had changed a lot since my previous visit. Now, let's get into the review. [Food] The presentation of the dishes was so lovely that even my girlfriend was impressed. And the taste was delicious ❤️ [Service] The service was wonderful ❤️ [Ambiance] I loved the cool, dimly lit atmosphere of the restaurant ❤️ I can't go there regularly in my daily life, but if there is another special occasion, I would definitely like to visit again. That's all.

The atmosphere of the restaurant was open and spacious, with only four tables so it felt relaxed. The dishes, especially the pumpkin tasting trio for the amuse-bouche, were interesting with different textures and temperatures. The other dishes also had unique combinations of ingredients that were surprising and delicious, so I was very satisfied.

Asia's Top 50 Best Restaurants, awarded with two Michelin stars. I have been wanting to visit for a while and finally had the chance to do so. The interior of the restaurant is chic and has a calming atmosphere, with foreign customers also present, confirming that it is a fantastic restaurant that is also attracting attention from overseas. Although it is a French restaurant, the dishes are not traditional but innovative, with flavors that you cannot imagine just by looking at them. Everything was delicious. [Drinks] Sparkling water, San Pellegrino, Coedo beer, Shikkoku, White. There is no amuse-bouche drink, so we ordered the 7-course pairing for ¥20,000. [Course Menu] Amuse-bouche: Bamboo charcoal American dog, pumpkin chips with salted lemon puree, orange pancake with herb mousse and pumpkin puree, ground cherry, squid seasoned with fish sauce, red bell pepper puree with eel and pickles, flaked sweetfish, fruit dark cherry jelly with Momi red shiso, rock oyster and goat milk foam appetizer, sea grapes, clams, micro cucumber salad with herb sauce, grilled corn with boiled cream core and umami jelly containing hair crab and sorghum milk, sautéed sea grapes with nori focaccia, horse mackerel with sweet potato grass sauce, grilled horse meat with dried okra, conger eel beignet with beet and purple sweet potato sauce main dishes, Kue with red soybeans, pork with red beef fillet duck breast and cep mushroom with grilled eggplant puree, tripe with honeycomb vinegar sauce dessert, peach rose marinated powder ice cream with ginger and kudzu cut passion fruit lime panna cotta, cream-like miki with yogurt-like flavor, Billiken-shaped blueberry jelly from Tsutenkaku, sweet potato mousse tart, mixed juice chocolate-coated.

Innovative. Interesting. However, lacking overwhelmingly delicious flavors. It's like the opposite of dishes that bring out the natural flavors of ingredients. The dishes are excessively worked on. No sense of liveliness. The dishes are like works of art. I would consider revisiting if the price was half of what it is now, but at this price range, no. There were many young customers, which was questionable. Are they aiming for Instagrammable photos? Everything was small and there wasn't a standout dish that really impressed. The temperature of the food was not hot. The desserts were also lackluster. French cuisine might have been more enjoyable if I had not come with that expectation. It's a matter of personal preference, and I fall into the latter category.

While reminiscing about the past. This restaurant has been ranked in Asia's top 50, and its originality is amazing. Each dish has a different charm and is simply beautiful. The stone sculptures may not be recognized as food if not told. The atmosphere of the restaurant is very sophisticated and the satisfaction level is high. I thoroughly enjoyed the unique world view.

I was looking forward to this restaurant. The atmosphere was great and I could relax. The staff's service was excellent, and of course, the food was delicious. You can tell that they put a lot of effort into each dish. Just watching them prepare the food was enjoyable. I had a great time and didn't even notice the time passing. Thank you for a wonderful time! :)

The atmosphere of the restaurant was lovely and the dishes that came out were creative and beautiful. However, there was a bit of a flavor imbalance overall and I started to get tired of it during the course meal. Personally, I think it would have been better if the flavors were more balanced. It seems like it's not a restaurant that everyone would enjoy. Thank you for the meal.

Located a 10-minute walk southwest of Kitahama, just over a 10-minute taxi ride from Umeda, in an upscale area with high-end shops. The restaurant has private rooms and four large tables for up to 6 people each in the main dining area. There is still space for more tables. I made a reservation on a booking site about a month ago for the 28,000 yen course starting at 6 pm. Private room charges are separate. The dishes are creative and consist of numerous plates, with many seafood-inspired dishes and excellent sauces. They offer wine pairing, and the wine selection, both by the glass and bottle, is well-balanced and good value. The staff, including the friendly waitresses, provide great service. While there is an explanation of the wines, there is no sommelier, and some dishes had strong bitterness, texture, or saltiness, making me wonder if the chef was absent that day. The food is delicious and innovative, but there were some errors on the bill, giving an overall impression of lacking coherence.

The interior of the restaurant was stylish! Among the 5 tables on the main floor, there were 2 Japanese couples, including us, and 3 other couples from overseas, making it a very global restaurant! The dishes were like works of art, so beautiful. The taste was also delicious. However, the downside was that the time it took for each dish to come out was long, and we ended up spending 4 hours there, getting tired and bored. Also, there were a lot of fried dishes overall, which made my stomach feel a bit tired for a French restaurant. I'm glad I got to visit the restaurant I wanted to go to.

This restaurant, which had a hard time finding the right timing, had about half of its customers returning from overseas. From the start, the dishes came out in large portions, so the excitement was high with delicious wine. The service level was also good, so we were able to enjoy ourselves comfortably. Thank you for the delicious meal!

It was my first visit, and this restaurant in Osaka embodies the image of the city perfectly. The space and dishes reflect Chef Takada's sensibility and personality. Each dish made me wonder, "What is this?" before trying it. I was amazed and impressed by the surprises in every dish.

I went there for the first time and my impression is that it is a nice atmosphere in the restaurant. They have a good selection of wines, so I felt comfortable drinking. This time, I chose the pairing option with 9 dishes and had them selected to match the dishes. The food was delicious and I had a great time.

I visited this restaurant yesterday! The place had a chic and luxurious atmosphere, very cool, and the private rooms were all white which would be perfect for a date. I was invited by some amazing friends and it was my first time there. They serve specialty dishes that have won many awards, using plenty of mushrooms and vegetables. The presentation was stylish, the flavors were gentle and light, and the use of shrimp was outstanding. It felt like a trip through different cuisines, not just French. It was simply amazing. I definitely want to visit this restaurant again.

It was an amazing course! I was surprised by the creativity and the deliciousness of the dishes. The combination of ingredients was unconventional yet harmonious, and incredibly tasty. The chef's inspiration comes from memories and experiences of the natural scents of his childhood in Amami Oshima. The scents of the earth, the sea, the mountains, mushrooms, leaves, compost, and rain. The chef's rich imagination and sensory experiences with scents and ingredients serve as the foundation for creating new dishes. I was impressed from start to finish. The high level of completion, richness of flavor, novelty, skill, and sense. This was my first visit, but I am already looking forward to the next one. I was truly moved today and wanted to record my excitement while it's still fresh. I felt that the chef is a genius with a talent. Bravo! Venison and eel (slightly felt the venison fibers, but interesting with lotus root, squid, garlic chives, matsutake mushroom, grilled pumpkin, persimmon, and osmanthus foam).

This shop, located about a 5-minute walk from Honmachi Station, has been ranked 6th in the 2022 "Asia's Best 50 Restaurants" and has piqued my interest for some time. The name of the shop means "summit" in French. The exterior has a very chic atmosphere that might make you overlook it. The interior is predominantly black with 5 tables and private rooms. Chef Takada is from Amami Oshima. He worked for a total of 9 years at various establishments, including a 2-year stint at the three-star Le Maurice in Paris. The shop opened in 2010. The omakase course costs 28,000 yen and includes a variety of innovative dishes, such as the Mushroom Variation Tart, Mushroom Sandwich, and Mushroom Flan. The dishes are visually stunning and reminiscent of innovative cuisine found in Southeast Asia. The service is quite casual, giving diners a feeling of dining abroad. This restaurant may be hit or miss depending on personal taste preferences, but I personally enjoyed the Mushroom Variation Tart. I would like to revisit this place at a different time to see if my experience changes.

Located a 5-6 minute walk from Honmachi or Sakaisuji Honmachi, this French restaurant has gained attention for ranking 6th in this year's Asia's Best Restaurants list. The restaurant is run by the talented chef Takada, who hails from Amami Oshima. I visited on a Saturday night with a reservation, which was still relatively easy to secure despite the restaurant's popularity. The exterior and interior are chic and stylish, with a few table seats in the main room and private rooms upfront. The course menu costs 28,000 yen, slightly higher than before. The menu consists of 14 courses including amuse-bouche, appetizers, fish, meat, dessert, and petit fours. While the number of courses may seem overwhelming, the portions are not too large due to many being amuse-bouche. The amuse-bouche dishes are creative and innovative, starting with a dish served on a stone. Each dish showcases the chef's creativity, although some may find it challenging to appreciate the flavors fully. The main fish and meat dishes, featuring sea bass and rare-cooked Wagyu beef from Osaka, were particularly delicious. The dessert, which included melon, sweet orange, matcha, and even seaweed, was intriguing and showcased the chef's refined sensibilities. However, I found the service to be somewhat lacking.

- You can't eat the stone, it's like a sausage inside. - Asparagus, tart, pudding, asparagus salad, fermented asparagus. - Squid and zucchini, dried squid broth, squid beak. - Gazpacho, bitter gourd, Shishito peppers, wood sorrel, fresh sea urchin, ginkgo nuts, chorizo, cherry tomatoes. - Hokkaido hairy crab, myoga. - Amami small mountain goat, corn steamed, sauce from Yagi broth, herb salad, corn and white miso baked in the sauce. - Beef tendon, white scallion, pickled turnip. - Island pork, moroheiya, matsutake mushrooms.

I finally fulfilled my long-cherished wish and had the opportunity to dine at Rasym, thanks to a friend. The wide variety of dishes that I couldn't quite categorize, the creative ways a single ingredient was presented in multiple ways, it was a delightful experience! Thank you for the wonderful meal!

Located in Honmachi, Osaka, the French restaurant "La Cime" has received recognition from foodies and chefs worldwide, ranking 6th in Asia's Best Restaurants 50 in 2022 and winning the Chef's Choice award in 2020. Despite its prime office location, the restaurant offers a spacious and luxurious dining space where guests can enjoy visually stunning dishes. La Cime focuses on French cuisine but also incorporates various innovative dishes, including those with a hint of spice. Unlike many high-end restaurants that emphasize expensive ingredients, La Cime incorporates ingredients from the chef's hometown of Amami Oshima. This restaurant is a gem of modern French cuisine in Osaka.

After several years, the interior of La Seine has changed from white to black, and there are only a few tables, making it feel like a high-end French restaurant. The set menu costs 28,000 yen, and there are 5-8 types of wine pairings available. Even though it's a high-end French restaurant, you can still order a few different glasses of wine to match the dishes. The table next to me ordered the wine pairing, which even included sake. I ended up ordering several types of wine, and in the end, it cost the same as the wine pairing. The presentation of the dishes was amazing, and the creativity in the cuisine was interesting. I wonder how many surprises I will encounter when I come back to eat here in a few years.