Ren Mishina

True to his creed, ‘Life resides in cooking that is free of affectation’, the chef strives to serve food that is honest and down-to-earth. Paying close attention to the strength of his cooking flame, he sources the flavours of each season—bamboo shoots, pike conger, matsutake mushrooms, and puffer fish—and slow-cooks them over charcoal. Indian-ink paintings behind the counter depict lotuses in each season. In the language of flowers, the lotus represents a pure and chaste spirit. The chef’s honesty and respect for foodstuffs are reflected in his carefully pared-down creations.

A Tranquil Zen Atmosphere

• Upon entering Ren Mishina, guests are greeted by a serene environment featuring a meditating stone figure and playful goldfish, reflecting the calm demeanor of Chef Jun Mishina and the purity of the cuisine.

Focus on Ingredient Integrity

• Chef Mishina emphasizes the importance of simplicity and the innate flavors of ingredients, sourcing them directly from Tsukiji and local farmers, ensuring the highest quality and freshness in every dish.

Extensive and Curated Tableware Collection

• The restaurant boasts a refined collection of tableware personally gathered by Chef Mishina from various galleries and exhibitions, showcasing unique pieces that enhance the dining experience.

Signature Ingredients

• Fresh Seafood: Sourced directly from Tsukiji market and local fishermen, ensuring the highest quality and seasonal variety. The seafood is prepared with a focus on simplicity to highlight its natural flavors.
• Selected Vegetables: Carefully chosen seasonal vegetables from local farmers, emphasizing the importance of freshness and the unique tastes of each season. These vegetables are often prepared using techniques like slow steaming and thorough grinding to enhance their natural essence.
• Homemade Sesame Tofu: A signature dish that showcases the chef's skill, this tofu is made in-house and seared for a toasty aromatic finish, allowing the rich flavors to shine through.
• Eggplant with Miso Paste: This dish features barely-cooked eggplant brushed with miso, accentuating its sweetness and firm texture, demonstrating the chef's ability to elevate simple ingredients.
• Lotus Root: Symbolic of the restaurant's name, this ingredient is often featured in dishes, representing purity and the connection to nature, while also adding a unique texture and flavor to the meals.

Tasting Menu

• Omakase Course: ¥30,000

Signature Dishes

• Kaiseki: ¥3,000
• Average Cost (Lunch/Dinner): US$209.71 - US$279.62