Two Michelin Starred La Cime chef Yusuke Takada was born in Japan's Amami Island (the island in the
southern part of Kagoshima Prefecture). After graduating from Osaka Tsuji culinary institute in 1991, he
worked in different Western restaurants in Osaka for several years and then France for an internship and
work until 2007. One of Chef Takada’s biggest influences was his time working at Le Meurice in Paris. After
returning to Japan, he opened his own restaurant La Cime in Osaka, known for its minimalist and elegant
French Japanese dishes.