i. Biography
In Ginza, Ren Mishina is built around restraint as a working method. Seasonal fish, meat fat, charcoal heat, vinegar, and the lingering note of fermented sea-salt are handled as separate elements, each brought in with care and given room to register. The kaiseki at Ren Mishina stays measured and exacting, with simple technique carrying the weight of timing, heat, and the ingredient itself. The effect is not speed or flourish, but control: each course arrives at the point where it reads most clearly.
The Climb
Jun Mishina’s early career was shaped in Tokyo, Japan, beginning as chef at Kagurazaka Ishikawa, where discipline and control were established as working habits. That foundation carried into the role of founder / owner-chef at Ren in Kagurazaka, Tokyo, Japan (2009–2018), where the restaurant’s identity developed through steady progression and a tighter command of texture, temperature, and seasonality. The same line continued as founder / owner-chef at Ren in Ginza, Tokyo, Japan (2018–2020), with the work held to the same standard while shifting into a different setting. Since 2020, Jun has been owner-chef of Ren Mishima, with the progression narrowed into a more singular expression. The throughline remains exact flavor handling, now pushed with less breadth and more concentration.
Today
At Ren Mishima in Tokyo, the cooking is kaiseki built on seasonal Japanese ingredients, and the structure of the meal follows that discipline closely. Courses are arranged for balance and restraint, so each element lands with clarity rather than accumulation. Mishina has described the method in direct terms: "As for my cooking style, I want to lift fish fat and meat fat up in a clean, slow way." That idea shapes the room as much as the plates, treating richness as something to be drawn out carefully rather than added on top.
Signature
Jun's signature dishes include Aori Squid with Sea Cucumber Innards and Charcoal-Grilled Lobster with Vinegar Sauce. One reads through delicacy and depth; the other through the tension between charcoal and acid. Together, they show a kitchen working with contrast as a tool, not an effect.
In Their Words “As for my cooking style, I want to lift fish fat and meat fat up in a clean, slow way.”
Recognition
Jun's honors include Michelin one-star recognition.
Profile updated July 2026
FAQ
Asked of Jun
What is Jun Mishina's current role?
As of 2026, Jun Mishina is Executive Chef.
Where did Jun Mishina work before?
Jun Mishina's earlier career included Kagurazaka Ishikawa, Ren, and Ren.
What recognition has Jun Mishina received?
Michelin one-star recognition (2024).
