“It was very important to create our restaurant in a place where we have soil, where we can see the sky, where the wind blows through, with trees and wildflowers. Even in the heart of the city, we do not want to lose that sense of being connected to the planet, the earth, and the sky. This is our holy trinity: the power of our ingredients; the people in the kitchen; and our customers – brought together in one location, a place for communication based around cooking. We see ourselves as a hub, connecting our producers and our guests.”

An unlikely oasis of greenery and tranquillity just steps from the milling crowds and fashion boutiques of Harajuku, eatrip wears its field-to-table connections on its laid-back sleeve. Founder/head chef Yuri Nomura has spent years travelling throughout Japan, forging links with farmers, fishermen, and food producers. Her aim: to inspire an organic, rootsy lifestyle in the heart of the city, through the medium of the dining table.

The menus are intensely seasonal, often changing from one day to the next, but all based on farm-fresh organic produce, sustainable seafood, and happy animal husbandry. There are strong Californian influences, which extends to the wine list, where conscientious wineries share the spotlight with emerging Japanese labels.