The name derives from the masterwork of French epicure Jean Anthelme Brillat-Savarin, The Physiology of Taste, translated as Bimi Raisan. Raisan’s owner was deeply impressed by how timeless gastronomy is. His guiding purpose is to serve dishes light on salt that diners won’t weary of eating. Each dish uses a particular type of dashi stock, including shrimp, dried fish and shellfish. Raisan means ‘praise’, and we praise the warm spirit pervades the service here.