‘Yui’ means ‘one and only’, and indeed the meals to be savoured in this elegant dining room are to be found nowhere else. Kazuteru Maeda’s basic soup stock is aged for two days to elicit all the umami the kombu kelp has to offer. Edible wild plants and mushrooms, picked in the mountains by the chef himself, are a treat. Maeda works alone, pouring heart and soul into his craft. His goal is a one-of-a-kind restaurant that truly conveys his culinary feelings.