The chef is passionate about ‘the ties that bind’. He chose the name ‘yui’, meaning ‘ties’ or ‘connections’, to mark his restaurant as a place that links guests with food producers; people with people. The gracious service by the warm-hearted proprietress also conveys that spirit. Cuisine based on Sichuan traditions combines with vegetables delivered directly from farms. Nogizaka yui connects with Japan’s seasons as well, evidenced by sour soup of bamboo shoots and beef in spring and soy-sauce stir fry of organic maitake mushrooms in autumn. Seasoning is restrained to place ingredients centre stage.