KIKUSUMI AMBASSADOR

Hikaru Dejima 出島光

JAPAN 日本

BIOGRAPHY

  • Born in Hakusan City, Ishikawa Prefecture
  • Started cooking alongside her mother at age 7
  • Graduated from the Kanazawa Commercial High Schoo 2010
  • Graduated from Tsuji Cooking College Osaka  (2012)
  • Awarded Prime Minister’s Award 1st Prize at the Cookery Training Center Technology Competition
  • Age 26 she became the first female to be appointed head chef at Ichijunisai Mino (2017)
  • Ichijunisai Mino awarded Michelin **2017~

CHEF STORY

Born in Hakusan City of Ishikawa Prefecture, Hikaru Dejima’s desire to create natural flavors began in her early years.  By the age of 7 she was cooking regularly by her mother’s side.   Her grandmother foraged wild vegetables from neighboring mountains and brought them to the house.

After graduating from Kanazawa Commercial High School,  Hikaru went to Osaka's Tsuji Cooking College to learn cooking seriously.  While studying there, she was competed in the National Congress Competition for Cooking Technology.  It was there that the first inkling of her cooking talents began to bloom as she was awarded the prestigious Prime Minister’s Prize for Cooking - it’s highest honor.

Upon graduating from the Tsuji Department of Cooking Technology she was hired by Ichinijusai Restaurants.  Her sensibilities for creating natural tastes matched her well with the style of cooking Ichinijusai Ueno.  By 2017 she was appointed head chef of Ichinijusai Minoh, becoming the first female in the company’s history.  Ichijunisai Ueno Mino is located in a renovated Japanese Inn from the early Showa era (built in 1926) surrounded by the wild mountain forests within a national park.  Customers make the pilgrimage from across Kansai to enjoy the fine kaiseki courses while taking in the raw natural scenery that surrounds the former ryokan.  Customers appreciate the unique arrangements of Chef Dejima’s dishes along with the delicious seasonal flavors she conjures each day.  In Ichinijusai Minoh there exists a connection to nature reminiscent of her her childhood that informs her senses and allows Chef Dejima to create pure, natural flavors just like the ones her grandmother used to bring to her house after a day of foraging in the local mountains of her hometown.

 RESTAURANTS

“ In a rare location surrounded by nature, savor delicious seasonal Japanese kaiseki courses served on beautiful handcrafted tableware ”

Ichijunisai Ueno Mino  一汁二菜うえの 料理長

2 star Michelin restaurant located in a building with a tasteful aesthetic and aura of the Showa era of Japan. Surrounded by nature, savor each taste of seasonal Japanese Cuisine and relish each moment relaxing in serene tranquility. Slowly spend your time and enjoy authentic Japanese Cuisine in a stress-free private room with a beautiful view of the nature outside. The ingredients of the cuisine at Ichijunisai Ueno Mino and not to mention the aesthetic decoration of the cuisine are abundant with a feeling of each season in Japan. All seating are exclusive private rooms where reservations are required in advance. Reservations are limited to 7 groups accommodated per day, therefore we recommend making reservations in advance as early as possible.

 

石川県白山市出身。県立金沢商業高等学校を卒業後、2010年4月、辻調理師専門学校へ進学。2012年2月、第27回「調理師養成施設調理技術コンクール全国大会」で最高賞の内閣総理大臣賞を受賞。同年3月、調理技術マネジメント学科(2年制)を卒業後、大阪の『一汁二菜うえの』に就職。2017年4月、箕面店の料理長に就任。現在に至る

紅葉の名所としても名高い大阪・箕面。駅前から箕面大滝まで続く渓流沿いの道は、四季折々の自然に恵まれ、散策を楽しむ人々でにぎわっている。その道中にあるのが、ミシュラン二つ星を獲得している『一汁二菜うえの』箕面店。築90年の料亭旅館を改装した風情ただよう個室で、豊かな自然を愛でながら季節の料理が味わえる。そんな名店の料理長に、2017年4月、25歳の若さで就任したのが、出島光さんだ。同店史上、最年少であり、初の女性料理長でもある。ご主人の上野法男さんは言う。

※料理人について

・いつ、なぜ料理をはじめたか

料理を初めて作ったのは7歳くらいの時で、母の料理の手伝いをしたことです。

小さい頃から結構飽き性だったのですが料理だけはずっと好きで、家でよく作ってました。

・影響を受けた料理人は誰か

料理人で影響を受けた人はいませんが、祖母や叔母が料理上手でその姿をよく見ていました。

・あなたの料理のスタイルは? 気に入っている食材は?

これが私のスタイル!って言っていいほどの事ではありませんが、当たり前に美味しく、美しく料理を作る事。又来たいなって思って帰ってもらうことです。

CHEF HIKARU DEJIMA & KIKUSUMI KNIFE COLLECTION

"In the  past, high carbon steel blades like shirogami and aogami were the best for cutting precisely.  The high carbon content meant the blades had better edges however the maintenance every day was tedious and time consuming.  Kikusumi knives gives us high performance cutting without time consuming treatment of blades each day.  With less maintenance, This gives us to more time to spend on creating delicious food.  At the counter, customers can appreciate the beautiful craftsmanship of Kikusumi knives as we prepare their food which enriches their dining experience."

KATURA Knife Collection