Jun Mishina’s cuisine, designed to ‘calm the soul’, is free of affectation. Anything unnecessary is avoided, in order to bring out the main ingredients. On the other hand, painstaking preparation brings out the depth of the flavours. Deep-fried ebi-imo follows the prescribed steps: first steamed, then simmered, then deep-fried, then grilled. Just as beautiful lotus flowers blossom from mud, lack of pretence makes flavour burst forth, bringing pleasure.