Ippei UEMURA

Chef : 1 restaurant

Presentation

Ippei Uemura has been cooking since the age of 3:"I was already miming the gestures, the manipulations, all the little details."he explains. At the age of 23, he decided to fly to Marseille, France, taking with him the kaiseki technique he had trained in for many years, from the age of 15 to 22. Born in Buddhist temples in the 13th century, this culinary tradition is characterized by a succession of small dishes that are uniform in taste, texture and color. He makes it his specialty by adapting it to local French cuisine. He calls this fusion "nomadic kaiseki" and keeps the recipe secret!

On October 6, 2006, Ippei Uemura was the victim of a serious accident that left his hand severely damaged. A blessing in disguise, he dares to say:"My physiotherapist suggested I open a restaurant", the beginning of a beautiful story... In 2009, he inaugurated his first restaurant, named Tabi ("journey", in Japanese). A few years later, he moved a little further away from the city center under the name Tabi No Yume ("travel dream"). Marc Esquerré, Director of Investigations at Gault&Millau, stopped by incognito:"Seduced by my cooking, he helped me get on the gastronomy scene."

In 2018, he was awarded the Dotation Jeunes Talents Gault&Millau, and the chef moved again, setting up shop on the mythical Corniche. Today, Ippei Uemura describes himselfas "a child of Gault&Millau". The Guide Jaune quickly awarded him 3 toques.

B. G.