‘Shin’ or ‘core’ reflects the chef’s aspiration to cook with conviction and serves as a reminder not to forget his beginnings. The format is half omakase and half à la carte. A few seasonal dishes, such as appetisers, tsukuri and grilled items, are served first; guests then add whatever they like from the menu. There is plenty to choose from, including drinking dishes, mains, noodles and takikomi-gohan. Jidori chicken, udon and somen are sourced from Kagawa, conveying the appeal of the chef’s home prefecture.