Greeting from the owner
When I first started out, I became an instructor in order to train younger chefs and regularly taught in front of 200 future chefs. However, back then I did not have any experience working at a restaurant myself and only taught chefs, therefore I wanted to try my hand working as a chef and decided to open Ichijunisai Ueno in Toyonaka where I could stand behind the counter and cook. Renovating a Japanese Inn in the early Showa era (built in 1926) we opened the Ichijunisai Ueno Mino Branch three years after opening the Toyonaka branch. In order so customers can comfortably spend their time and relax at the Ichijunisai Ueno Mino, we limited reservations for lunch and dinner to 7 groups. As for the food, we make it a priority to provide “delicious homemade cuisine”. Rather than trying to experiment with creative cooking, we aim to create exquisitely delicious cuisine that is simple in nature. All of the creations at the restaurant are based on the skills I acquired when I was at Tsuji. Every year I visit 50-60 restaurants and incorporate new ideas for the dishes from various styles of cuisine, not just Japanese Cuisine. To make really good food, I think it’s important that the chefs themselves enjoy eating delicious food. To this day, I continue to teach the younger chefs and pass on the knowledge I have gained over the years.