- Born in Tokyo (Kanto area of Japan)
- Graduate of Tsuji Cooking College Osaka (age 22)
- Teacher at Tsuji Cooking College 10 years
- Opened Ichijunisai Toyonaka
- Ichijunisai Toyonaka awarded Michelin * 2012~
- Opened Ichijunisai Mino
- Ichijunisai Mino awarded Michelin ** 2012~
After graduating from Tsuji cooking school Norio Ueno took up a post as cooking teacher which held for 10 years. Curious to try his hand working as a chef he decided to open Ichijunisai Ueno in Toyonaka where he could stand behind the counter and cook for customers. When he opened his first shop he did not have any experience working at a restaurant but had only taught chefs. The restaurant was an immediate hit. Menus changed every 2 weeks and even the dishes they were served in changed to reflect both the season and artistic diversity of Japanese tableware.
Building on his success he began renovating a Japanese Inn located in Mino National Park. Originally built in the early Showa era (1926) he opened Ichijunisai Ueno Mino three years after the Toyonaka branch. In order for customers to comfortably enjoy the natural surroundings of the par, reservations were limited to 7 groups per sitting. As for the food, the philosophy of providing “delicious homemade cuisine” continued. Rather than trying to experiment with creative cooking, Ueno and his team aim to create exquisitely delicious cuisine that are simple in nature. Although all of the creations at the restaurant are based on the skills he originally acquired at Tsuji Cooking School new ideas acquired from various styles of international cuisine are subtly incorporated each year. To make really good food, Norio thinks it’s important that the chefs themselves enjoy eating delicious food. To this day, he continues to teach new generations of chefs and pass on important wisdom have gained over the years. Many of his former students and cooks have gone on to open successful food shops including a few who have themselves attained the local acclaim and their own Michelin stars.
Ichijunisai Ueno Toyonaka is a 1 star Michelin Star restaurant nestled in a quiet residential area of Toyonaka. At Ichijunisai Ueno Toyonaka, we aim to create a laidback atmosphere where customers can relax and casually enjoy Japanese Cuisine. Ingredients are carefully selected so customers can enjoy an abundance of seasonal food, and the dishes specifically suited to go with the food its presented on. In addition, it is our pleasure to suggest some recommendations as to which sake would be the perfect complement to your meal.
“ In a rare location surrounded by nature, savor delicious seasonal Japanese kaiseki courses served on beautiful handcrafted tableware ”
Ichijunisai Ueno Mino is a 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.
CHEF NORIO UENO & SILVER GHOST 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. Silver Ghost knives gives us high performance cutting without having to treat the blades everyday to prevent rust changing color This is a game changer for us because we can spend less time on knife maintenance and more on creating food. Our customers can also appreciate seeing the beautiful craftsmanship of the SILVER GHOST knives at our restaurant counter which enriches their overall eating experience."