Ren Mishina Tokyo

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Tokyo All Michelin stars in Japan All 1 star Michelin in Tokyo All 1 star Michelin in Japan

OAD

Japanese Restaurants 2026, 385

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2026 Bronze

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Restaurant Ranking

Restaurant Ranking 2024, #3641, PRO #15.67, USER #0.00

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Gault & Millau

4 Torques, 2020

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Gault & Millau Public Mark

17 / 20

Ratings from the web

Tabelog

3.99

Chef

Jun Mishina

Cuisine

Japanese Cuisine

• 2026
• 2024
• 2023
• 2021

10 / 10

Dinner at Ren Mishina

on 01 Aug 2026

by Rave n0407

The best delicious conger eel.Ren Mishina is always great, but I personally love it even more during this season, especially the conger eel, which is exceptional in taste.Next time, I have a reservation for matsutake mushrooms, and also for crab and fugu!Thank you very much!!

8 / 10

Dinner at Ren Mishina

on 16 Jul 2026

by こはる んグルメ

This Japanese restaurant carries on the legacy of the Michelin three-star establishment "Ishikawa" in Kagurazaka. The owner, Atsushi Mishina, embodies a cooking style that quietly brings out the natural flavors of the ingredients, honed during his time at "Torahaku." In 2018, the restaurant relocated to Ginza, continuing the tradition of Shigemi Katsumata's "Goyou." Here, you can enjoy refined dishes that harmonize the richness and subtlety of flavors while cherishing the lingering taste of dashi... More

This Japanese restaurant carries on the legacy of the Michelin three-star establishment "Ishikawa" in Kagurazaka. The owner, Atsushi Mishina, embodies a cooking style that quietly brings out the natural flavors of the ingredients, honed during his time at "Torahaku." In 2018, the restaurant relocated to Ginza, continuing the tradition of Shigemi Katsumata's "Goyou." Here, you can enjoy refined dishes that harmonize the richness and subtlety of flavors while cherishing the lingering taste of dashi (broth).I visited during the spring season when bamboo shoots are in full bloom. The steamed clams dish beautifully highlights the natural umami and sweetness of the clams. The accompanying cherry blossom leaves release a delicate fragrance at the moment of tasting. The fatty cherry salmon is paired with flower pepper, creating a refreshing and tingling sensation that embodies the essence of spring.The star of the meal, the bamboo shoots, were grilled over charcoal. I first enjoyed them simply with salt and mustard. The aroma was delightful, and the texture was simply irresistible. The subsequent soy sauce-grilled version was served with homemade karasumi (dried mullet roe). The combination of the savory aroma with the saltiness and richness was exquisite.Overall, the meal naturally reflected the changing seasons, and I was thoroughly satisfied with the carefully crafted dishes that avoided any gimmicks. The service was also characterized by the elegance and attention to detail typical of the Ishikawa group, allowing me to enjoy a pleasant experience. It was a great meal! Less

9 / 10

Dinner at Ren Mishina

on 01 Jul 2026

by るい3 927

I visited for dinner in July.I had been curious about this Japanese restaurant, which follows the tradition of Kagurazaka Ishikawa, and I finally had the chance to go.This time, I dined in a private room, enjoying a calm and serene Japanese atmosphere that allowed me to savor my meal at a leisurely pace. The comfort of the space made it possible to appreciate not just the food, but the entire experience.The restaurant's charm lies in its dedication to highlighting the natural flavors of the ingredients.... More

I visited for dinner in July.I had been curious about this Japanese restaurant, which follows the tradition of Kagurazaka Ishikawa, and I finally had the chance to go.This time, I dined in a private room, enjoying a calm and serene Japanese atmosphere that allowed me to savor my meal at a leisurely pace. The comfort of the space made it possible to appreciate not just the food, but the entire experience.The restaurant's charm lies in its dedication to highlighting the natural flavors of the ingredients. Each dish was crafted with care, and I was reminded of the true meaning of "bringing out the ingredients' essence."One dish that particularly impressed me was the corn rice cooked in a lotus leaf, paired with sea urchin. Visually stunning, the aroma and presentation of the lotus leaf were memorable. The corn was astonishingly sweet, with each kernel standing out, harmoniously enveloped by the rich and sweet sea urchin. This dish was my favorite of the day, showcasing the seasonal ingredients beautifully.Next, I was struck by a plate featuring grilled conger eel with crispy skin topped with generous caviar. The combination of the crispy skin, tender flesh, and the umami and saltiness of the caviar was exquisite, achieving a high level of harmony between Japanese and Western elements.The grilled white sweet sea bream was also exceptional, with its skin perfectly crisp and fragrant, while the flesh was tender. The rich umami flavor intensified with each bite, and the simplicity of the preparation highlighted the quality of the ingredients. It was a dish that showcased impressive cooking skills.The dessert was memorable as well, featuring a surprising combination of pudding with junsai (water shield). Initially, I was taken aback, but the smooth texture of the junsai blended seamlessly with the pudding, providing a unique finish that felt quintessentially Japanese.The service was as warm and attentive as I experienced at Kagurazaka Ishikawa, creating a pleasant atmosphere. They maintained a perfect balance of attentiveness, allowing me to enjoy my meal comfortably throughout.While the prices may not seem cheap at first glance, considering the quality of the dishes, the commitment to ingredients, the ambiance, and the service, I believe it was well worth it.Given that the presentation of Japanese cuisine changes significantly with the seasons, I am eager to return and experience it again in a different season. Less

Dinner at Ginza, Tokyo, Japan

on 17 May 2024

by Omakase Gurume

[한/日/EN] #蓮三四七 (Ren Mishina/렌 미시나)

【旧店名】蓮

Ishikawa Group: @i1company

ミシュラン一つ星を持つ石かわグループの一つ、銀座・和食料理「蓮 三四七」
"Ren Mishina", a Michelin-starred Kaiseki restaurant operated by Ishikawa Group, located in Ginza
미슐랭 1스타 가이세키 전문점"Ren Mishina"- Ishikawa Group이 운영, 도쿄 긴자 위치

神楽坂「石かわ」で学んだ店主・三科氏が銀座・和食「蓮... More

[한/日/EN] #蓮三四七 (Ren Mishina/렌 미시나)

【旧店名】蓮

Ishikawa Group: @i1company

ミシュラン一つ星を持つ石かわグループの一つ、銀座・和食料理「蓮 三四七」
"Ren Mishina", a Michelin-starred Kaiseki restaurant operated by Ishikawa Group, located in Ginza
미슐랭 1스타 가이세키 전문점"Ren Mishina"- Ishikawa Group이 운영, 도쿄 긴자 위치

神楽坂「石かわ」で学んだ店主・三科氏が銀座・和食「蓮 三四七」で腕を振おまかせコースは、数時間蒸し、じっくりすり潰し、またゆっくりと焼く。そのような幾重にも手間をかけた料理を、仕上げはごくシンプルに提供中。最近ではフグの刺身、白子とそら豆のお団子風、白子ご飯など、旬素材を味わうことができる。他にもお店で10種の日本酒が用意さあれており、ワインはフランス産などがお店のポイント！
予算：￥36,300〜
予約：OMAKASE

The owner, Mr Mishina learnt his trade at the famous Ishikawa group restaurant “Kagurazaka Ishikawa” and now makes the most of his skills at his very own Japanese restaurant “Ren Mishina” in Ginza. These dishes require layers of effort and are served with a simple finishing touch. Recently, the restaurant has been serving Fugu sashimi, dumpling style milt & broad bean and rice cooked with milt. Their curry is also beloved by their customers. Despite being a sweet curry, you can enjoy a spicy sourness within the dish. In addition, there are 10 kinds of delicious sake to enjoy.
Budget: ¥ 36,300
Reservation: OMAKASE

오너인 Mr Mishina는 유명한 이시카와 그룹 레스토랑 "Kagurazaka Ishikawa"에서 실력을 길렀고 지금은 긴자에 기반을 둔 자신의 카이세키 레스토랑 "Ren Mishina"에서 요리실력을 한껏 발휘하여 제공하고 있습니다. Ren Mishina에서는 손이 많이 가고 정성이 많이 들어가는 요리를 심플하게 마무리하여 제공합니다. 최근에는 복어 사시미, 이리 만두와 잠두콩, 이리로 만든 밥, 복어 튀김 등 제철 메뉴를 선보이고 있습니다. 또한 이 곳에서는 식사의 마무리로 카레를 제공하는데, 많은 손님들에게 사랑받는 요리 중 하나입니다. 달콤한 맛의 카레인가 라고 느끼다가도, 약간의 매운 신맛을 같이 느낄 수 있어 새롭습니다. 그 밖에도 '쿠로류'나 '카츠코마' 등 10종류의 맛있는 술을 즐길 수 있습니다. 이 곳의 모든 와인이 프랑스에서 직수입된다는 점도 참고하시기 바랍니다!
예산 : ¥ 36,300 ~
예약: OMAKASE Less

Dinner at Ginza, Tokyo, Japan

on 19 Aug 2023

by Omakase Gurume

2023.07 #蓮三四七 (Ren Mishina/렌 미시나)

【旧店名】蓮

#omakasegurume

ミシュラン一つ星 ★ (2020-2023)
食べログ 4.03
食べログ日本料理百名店 2021&2023
食べログアワードブロンズ 2021&2023

銀座にある「素材に向き合い、素直な味わいを宿す日本料理」として知られるミシュラン一つ星日本料理「蓮 三四七」
"Ren Mishina", a Michelin-starred Japanese restaurant in Ginza known... More

2023.07 #蓮三四七 (Ren Mishina/렌 미시나)

【旧店名】蓮

#omakasegurume

ミシュラン一つ星 ★ (2020-2023)
食べログ 4.03
食べログ日本料理百名店 2021&2023
食べログアワードブロンズ 2021&2023

銀座にある「素材に向き合い、素直な味わいを宿す日本料理」として知られるミシュラン一つ星日本料理「蓮 三四七」
"Ren Mishina", a Michelin-starred Japanese restaurant in Ginza known for its "Japanese cuisine that respects the ingredients and presents their honest flavors".
“재료 본연의 맛을 살려내, 풍부한 맛을 이끌어내는 일본 요리” 로 유명한 미슐랭1스타 일식 전문점 “렌 미시나” - 긴자 위치

店主三科惇氏は、「神楽坂石かわ」にて修行をしてる際に出会った修行仲間である小泉瑚佑慈氏と「虎白」を立ち上げ、2009年には自分の店「蓮」を同じ神楽坂にオープン。2018年には店を銀座に移転し、2020年から店内やコンセプトを少し変え、「蓮 三四七」としてリニューアルオープンした。

★より多くのミシュラン東京情報を知りたい方は @Omakase_gurume & @fine.dining.japan フォローをお見逃しなく！

The owner, Mr. Jun Mishina, founded "Kohaku" at first with his fellow "Kagurazaka Ishikawa" trainee, Mr. Koizumi Koji. He then opened his own restaurant, "Ren", in Kagurazaka in 2009. In 2018, he moved the restaurant to Ginza, and in 2020, he reopened it as "Ren Mishina" with a slightly different interior and concept.

★ Want to know about more Michelin Tokyo restaurants? -> Don't forget to FOLLOW @Omakase_gurume & @fine.dining.japan !

해당 레스토랑의 오너를 맡고 있는 미시나 준 셰프는 “카구라자카 이시카와”에서 요리를 배울 당시 만난 동료인 코이즈미 코지씨와 함께 가이세키 요리 전문점 “코하쿠”를 오픈하기도 했으며 2009년에는 카구라자카에 “렌”을 오픈했습니다. 2018년에는 긴자로 레스토랑을 이전하여 운영했고, 2020년에는 인테리어를 리모델링하고 컨셉을 재정비하여 상호를 “렌 미시나”로 바꾸어 재오픈하였습니다.

★ 도쿄에 있는 미슐랭 레스토랑에 대해 더 알고 싶으시다면? 다음 계정 “팔로우” 잊지 마시기 바랍니다! → @Omakase_gurume & @fine.dining.japan

#wheretoeat #michelinstarfood #japanesefoodlover #Ginza #Washoku #銀座和食 #日本料理🇯🇵 #和食好き #ミシュラン東京 #食べどころ #긴자맛집 #도쿄맛집 #일본맛집 #오마카세추천 #오마카세 #미슐랭가이드 #MichelinGuide #일식러버 Less

Dinner at 蓮

on 20 Jan 2021

by Reisa Jiang

Ren Mishina 蓮三四七 1st visit — a member of the Ishikawa group, Chef Mishina trained at both ishikawa and Kohaku. The dishes showcase the simplicity and elegance of kaiseki. Loved the fugu shabu. Although I was quite full at the end, I couldn’t resist the curry rice, which was delicious. Both chef and the wife were very friendly and speak good English. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography... More

Ren Mishina 蓮三四七 1st visit — a member of the Ishikawa group, Chef Mishina trained at both ishikawa and Kohaku. The dishes showcase the simplicity and elegance of kaiseki. Loved the fugu shabu. Although I was quite full at the end, I couldn’t resist the curry rice, which was delicious. Both chef and the wife were very friendly and speak good English. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #renmishina #kaiseki #tokyo #japan #japanesefood #蓮三四七 #東京 #懐石料理 #日本 #日本料理 Less