Introduction

Before becoming a chef, I worked as an instructor who trained young aspiring chefs and regularly taught in front of 200 students. Because I did not have any personal experience working in a restaurant and only taught culinary arts, so I wanted to try my hand at as a real chef and opened Ichijunisai Ueno in Toyonaka where I could stand behind the counter and make dishes.
3 years later, I opened Ichijunisai Ueno Mino after renovating a traditional Japanese inn built in 1926.

With my style of food, I make it a priority to create “simple yet delicious Japanese cuisine”. Rather than trying complicated creative cooking, I aim to create simple yet delicious food which utilizes all the best seasonal and natural ingredients Japan has to offer. All of the culinary creations served at my restaurants are based on the skills I acquired during my career. Additionally, I visit 50 to 60 restaurants every year and incorporate new ideas from the dishes I try from various styles of cuisines, not limited to Japanese cuisine.

I feel it’s very important that the chefs personally enjoy eating delicious food in order to be able to make delicious food. I continue to enjoy eating excellent food while passing on the knowledge I have gained over the years to younger chefs. Sincerely,
Norio Ueno