Eiji Yamashita (Cooker (Japanese Cuisine))

Last Updated February 2, 2021

Eiji Yamashita Meister Face photo

Eiji Yamashita
Culinary (Japanese cuisine)

Selection for FY2019 (24th term)
Lives and works in Naka Ward

Born in Yokohama in 1970
Joined Umebayashi Corporation in 1995
Representative Director, Umebayashi Corporation
Managing Director of Yokohama Gastronomic Council
Served as a jury member of the National Parent-Child Cooking Contest Kanagawa Tournament

I want to make Yokohama's specialty dishes in cooperation with producers.

"In recent years, many foods in Yokohama have been very good, so I would like to spread Japanese cuisine that allows you to feel Yokohama in cooperation with producers," says Yamashita, who says that local producers can make Yokohama cuisine by making the most of the ingredients carefully grown.

Yamashita, who thinks, "The most important thing in cooking is whether the customer will be happy to enjoy it," always imagine the face of the person who eats the food and how to cook the ingredients. I cook while being conscious of whether I can be satisfied.

In addition to demonstrations of dishes using Yokohama vegetables at exchange meetings between producers and restaurants in Yokohama City, as well as activities to convey Yokohama's food culture, such as promotion of local production for local consumption and food education activities at elementary and junior high schools as the Yokohama Gastronomy Council.

Meister's skill

Work by Eiji Yamashita Meister

At the shop's signboard menu `` Hama no Bairin Course '', take the seasonal ingredients purchased on the day in front of the customer, and then use the technology to cook without waste in a cooking method suitable for the most ingredients alive We have advanced skills such as using.

We are also working hard to develop new products such as "ume sushi" and "Okowa cuisine", and we are also selling them at department stores and the Internet.

Profile

Cooking tools for Eiji Yamashita Meister

After helping the family business and working part-time at his parents' house Umebayashi Co., Ltd., he worked at Yoshisei in Ningyocho for three years after experiencing vegetable preparation, underfoot numbering, and purchasing assistance.

After that, he joined Umebayashi Co., Ltd., became the chef and shopkeeper in 1998, and became the representative director in 2010.

Major Awards

2008 Yokohama Tourism Convention Bureau Special Achievement Award
2014 Minister of State Award
Received a letter of appreciation from The Mayor of Yokohama in 2017 ※All awards were awarded as Yokohama Gastronomic Council

The dish of Eiji Yamashita Meister