The theme is ‘Japanese Italian’: the cuisine of Italy with elements of Japan. Chef Yamamoto keeps the focus on domestic ingredients. Sea bream, conger eel and onions are sourced from Awajishima; as his roots lie in Hyogo Prefecture. Based on the idea that as long as the finished dish has an Italian flair, he will even use black seven-spice mix. The restaurant’s name is an amalgam of the first letter of Yamamoto’s name plus ‘unico’, Italian for ‘unique’. From his unique culinary sensibilities springs a cuisine like no other.