The creative Chinese cuisine here is Sichuan-based but with Japanese elements. Whereas Chinese cooking typically uses a lot of cooking oil, Chef Mashiyama exercises great restraint with it. He uses katsuo and kombu dashi in his soups. The theme of Yui is Chinese food unique to Japan, so he dials back the spices in his spicy chicken and mapo tofu. The warm and gracious hospitality of the proprietress and the compelling flavours of the cuisine testify to the couple’s character.