Chef Takada creates dynamic contemporary French cuisine with strong Japanese roots. In his cooking, he often incorporates ingredients from his birthplace, the southern island of Amami Oshima, which lies between Kyushu and Okinawa. He also draws inspiration from the childhood dishes cooked by his mother and grandmother. Just a year after Chef Takada opened La Cime in 2010, the restaurant received its first Michelin star. In 2016, the restaurant was elevated to two stars, and has maintained that status ever since. In 2018, La Cime ranked No. 17 on Asia's 50 Best Restaurants and was the winner of the Highest New Entry award.