Further investigation has more or less confirmed that the Herb used for the Herb Grilling, was indeed Shiso. In an article called, “An inviting herbal accent” the LA Times describes, “It’s a captivating herb that’s sort of cinnamon-y, sort of basil-ish, kind of anise-like. You might catch a note of cumin or curry leaf, along with a hint of citrus.”
Sounds about right.
The wikipedia article on Perilla, or Shiso, also notes that the varieties used in different countries have varying characteristics and potencies. I kind of suspect mine was more the type grown in Vietnam or Korea, as it seemed quite potent, and the leaf edges weren’t as frilly as those I remember seeing in Japanese groceries.
I haven’t seen Shiso used too much in drinks. I know Scott Beatty of Cyrus in Healdsburg uses it in his “Beau Regards” vodka drink and I think I remember seeing it in one or another cocktail in “Food & Wine Cocktails 2008”.