贝斯特韦斯特优质北大阪菲诺优质酒店

Yusuke Takada unravels the mysteries of the classics while pursuing the modern. Takada is the author of a new French cuisine, one imbued with the essence of Japan. Takada’s aim in using traditional ingredients such as kudzu vine, tofu skin, miso and wasabi is to proclaim the goodness of foodstuffs grown and raised in Japan. Cultural elements from Osaka and his native Amami Ōshima weave together into a story that is unique and fascinating.

The restaurant is tastefully appointed with the ambience of a tea house, with an elegant gate, garden path and waiting area. Chinese medicinal drinks served with waka poetry bring to mind the Kinki region’s history as a centre of medicinal wholesaling. Also telling a tale is the menu, whose chakaiseki offerings incorporate Osaka touches. Sembajiru wharf soup, with dashi drawn from vegetable offcuts, conveys respect for ingredients; tea poured by the chef soothes the soul. This is fare that conveys the richness of Japanese culture.

‘Sinae’ is an acronym for ‘simple, natural, essence’. The chef presents his cuisine with simplicity, naturally using seasonal domestic ingredients to draw out the essence of each. Cooking like this that respects their aromas and flavours requires delicate preparation. Pure-white vessels take on colour from the foods that grace them, making the white of the margins all the more beautiful. The beige keynote of the dining room enfolds the diner in warmth.

An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature.

The chef interprets the seasons through kaiseki, adding twists and tricks that make the cuisine his own. To express each season, appetisers are accompanied by leaves collected on hill and dale and a slim strip of paper is inscribed with a seasonal phrase. White rice, cooked in clay pots, is specially selected and treated. Rice grown in serpentinite soil, with its rich mineral content, is seasoned with salt and soy sauce to bring out umami and flavour. In a unique touch, scorched rice is served like a rice cracker. The basics of Japanese cuisine are safely guarded, yet imagination has room to r

Sea bream is marinated in kombu, gizzard shad in vinegar; sushi rice is seasoned with red vinegar and salt. The scrupulous training the chef received as an apprentice pervades every aspect of the restaurant. Nigirizushi begins with pale white-flesh fish. Tuna, served three pieces in succession, leaves an impact. Sushi rice is served on the warm side, the better to bring out the sweetness of the fish oil. Simmered conger eel brings the meal to a close, as in the old days. The restaurant stands on the river’s edge, so you can watch the boats plying the waters below as you dine.

To mark its half-century anniversary, LE PONT DE CIEL broke new ground, converting to a ‘counter French’ format. The open kitchen buzzes with activity as cooks and serving staff attend customers. The key to the fare here is cooking with firewood. Vegetables are roasted, fish smoked, meat wrapped in flame. The name means ‘bridge across the sky’, reflecting the chef’s desire to foster a culture that connects a relaxing time with delicious cuisine.