GOOD NATURE PEOPLE

GOOD NATURE market chief chef | Hiromasa Ueki

1st floor of GOOD NATURE STATION GOOD NATURE market " It is born as a market cafeteria where you can enjoy and buy only what you can believe. The chef team is struggling in the test kitchen to commercialize the food offered to customers at the restaurant.

We asked Mr. Hiromasa Ueki, who is the head chef of the test kitchen, to talk about what kind of food would be on store shelves.

GOOD NATURE STATION The first floor of "GOOD NATURE"Market" is born as a market dining room where you can taste, enjoy, buy and taste only what you believe. The chef team is struggling in the test kitchen to commercialize the food provided to the customers in the restaurant. We talked with Mr. Hiroki Ueki, who works on recipe development, every day what kind of dishes will be on store shelves.

GOOD NATURE MARKET is a "market cafeteria" full of food joy

--- First of all GOOD NATURE STATION Become the "face" of GOOD NATURE Please tell us about the market.

Ueki: "GOOD NATURE"Market" consists of two zones, market and restaurant. In the Market Zone, we will sell organic products from Bio Marche, which delivers organic vegetables, as well as health-friendly and earth-friendly foods, as well as the original seasonings that we devised.

What I cherish in this zone is that every food and product I handle has stories and tips that I want everyone to know. An exclusive buyer with abundant knowledge visits directly the producer's origin, and carefully selects and sells only the ingredients that I felt as saying "I want to tell you!"

In the restaurant zone, Japan and other Kyoto Expand casual dining that combines the essence of the culture of Another feature is the ability to eat food using the ingredients sold in the market zone. It is also an attempt here to be able to talk directly with the chef and communicate with them about the ingredients they are using, the seasoning they are interested in, and so on.

At the center of each zone is a proposal corner for recipes using ingredients sold at the market, a tasting bar, a take-out, and an eat-in corner where you can enjoy natural wines. You can start deliciously and easily with "Good things for your body starting with food."

Seasoning as simple as possible in order to know the taste of seasonal materials

-What kind of food will you have in the restaurant?

Ueki: In order to enjoy the material itself, we are devising a menu that values simple seasoning. Main of the tasting party at today's test kitchen is a morning menu as well as a take-out salad. It will be a style that you will mix thoroughly and eat every dressing on the bottom.

--- Although it is a salad, the volume is great. Is it point when it sees from the side?

Ueki: After all, it was mixed and eaten, so I thought that I didn't care about the appearance (laughs). After all, I have never been beautiful. I use plenty of vegetables in early summer for this tasting, but what I want to take care of here is "season of vegetables".

Tsubaki: By providing a dish that allows you to feel the season of vegetables firmly, you can learn about the knowledge of vegetables and you can also take care of your health. We aim to "know the vegetable calendar" simply by eating the dishes listed in the menu. Now, if you go to the supermarket, you will find everything you need regardless of the season.

That is very thankful, but it also makes it difficult to feel the season. Anyway, in order to taste the true taste of seasonal ingredients firmly, I keep in mind that "seasoning is simple". Recipes will be taught if you can speak to the dining staff, so I would like you to enjoy seasonal vegetables at home as well.

In the Market Zone, we also sell vegetables, and we also develop seasonings to make it easy to taste the vegetables we sell. If you use such things well, you can easily reproduce them at home, so I think you will feel more familiar with seasonal materials.

-What kind of things are important in the trial stage?

Ueki: Isn't it about using everything from the skin without throwing away the ingredients? For example, broccoli uses stalks for salads, and the soup that will be on the morning set menu will use all the vegetable peels. Vegetable peels are thrown away at home, but in fact there are so many nutrients that a delicious soup can be made.

-I think using chefs without having to throw away vegetables is having a hard time.

Ueki: I have been working in various restaurants, but the more restaurants I have become, the more I shop, the more I "discard" for our customers. It means that you choose the most delicious part of the ingredients and use only that, but I think it's really the most important thing that you are doing right now, "use all the vegetables." The most important thing I must tell as a cook is to convey the true taste of the food.

By coming to this dining room, I think that people who like vegetables originally will be more fond of it. And because we carefully select only things that are safe and secure regardless of what you eat, you can have your food eat with confidence without prejudice. I want you to expect there.

-As long as you don't think difficult, it's safe to eat anything.

Ueki: With all the keywords that I'm interested in, such as allergies and aging, I think it is most important that everyone can enjoy and eat. For example, I think that it would be good if you could eliminate the set bread and make a lot of salad, or be able to make it flexible. Even in the market zone, knowledgeable staff will respond, so while talking with customers, we will listen to your requests and make food suggestions. It would be nice if you could select the product on that.

Hiromasa Ueki (Ueki, Hiromasa)

After graduating from a cook school, I studied at a cafe or restaurant and went to the Italian chef's way. Experienced a general chef for about 4 years at HATAKE CAFE, a cafe using seasonal vegetables in Shinjuku Isetan.