Shiso, once full grown, does have some seriously strong roots that resist removal and can strong-arm it’s way across a plot. I’d suggest keeping it in a pot.
I adore pickled shiso seed Tsukemono and would love to have a go at making it but have never managed to get it to grow to a point where it produces seeds. Not sure if I’m using some sterile hybrid selected for the taste of its leaves or if the season just isn’t long enough. As I said, am not much of a gardener - way more interested in cooking than cultivating.

And thanks for remembering our predilection for night time Sakura viewing ❤️