Treasuring and refining classic techniques is owner-chef Yoshitaka Ishibuchi’s creed. While drawing on the techniques of edomae, he has a trick or two of his own. Tiger prawns filleted in the ‘double-door’ style and firefly squid pounded before being shaped are unique offerings. Involved with the rice from before its harvest, he insists on rice from Shiga Prefecture grown specially for him. The ‘Sanshin’ in the name refers to a Zen term that expresses the proper attitudes of a chef.