He arrived in Italy seven years ago and learned the typical cuisine working at the San Giorgio tavern for the Scala family. It is his first adventure driving a restaurant: “Come and try my pansoti with rabbit”
Genoa – The San Pietro tavern in via Rimassa has been reborn. After the long management of the Scala family under the name of Osteria San Giorgio, the restyling was entrusted to Noriyuki Uchida, a Japanese chef who fell in love with Genoa and Ligurian cuisine. “I arrived in Italy seven years ago, first in Florence where I studied the Italian language and cuisine and then here in Genoa”. Uchida worked for six years in the San Giorgio tavern and in recent months there has been a great opportunity to continue the tradition of a family that has always been synonymous with good food in Genoa. “I worked with them for many years and I learned the secrets of Genoese cuisine, thanks above all to my mother Teresa who taught me so much – says Noriyuki Uchida – Then the opportunity to take over the business presented itself and I didn’t think about it for a second. “.
The new osteria San Pietro has not upset the menu that continues to be a homage to traditional Genoese cuisine. “I love pansoti and walnut sauce so I created a dish by adding the roasted rabbit. I would like to let all Genoese taste it”. Uchida has decided to stay and live in Genoa. “I really like Genoese cuisine: pesto, cappon magro … And then I also like Genoese so much, so I decided to start this project and stop and live here.” One dish above all is the chef’s favorite: “Lasagna with pesto … Every time I go back to Genoa after a trip it is the first dish I eat”.
Some inhabitants of La Foce have turned up their noses seeing the name of Uchida instead of the Scala family, but the chef hopes to convince even the most skeptical with its dishes. “I put a lot of passion into it, we do everything by hand and we are ready to amaze even the most skeptical Genoese. To launch our new business we have also launched offers for lunch and dinner, now we are waiting to know what the Genoese think about my pesto. … “