‘Rin’ means dignified; the name ensures that Chef Mikizo Hashimoto never forgets the spirit of refinement with which he launched his restaurant. Appetisers offer flavours from across Japan so diners can appreciate ingredients from the beginning, middle and end of the harvest. Hashimoto visits producing areas, strengthening his relations with producers so that their vision can shine in his dishes. White rice is prepared in a wooden tub called an o-hitsu; craftsmanship and gracious service inherited from his forebears preserves their wisdom for future generations.