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Kanda Reviews

Several of Japan’s top restaurants are notoriously difficult to locate, and Kanda is no exception to this rule. When it comes to locating some of the restaurants, even the Japanese have difficulty, so make sure you bring a decent map in Japanese with you to offer to a taxi driver if you do not know Japanese. Kanda is situated in a peaceful residential neighborhood in one of Tokyo’s most exclusive neighborhoods, Moto-Azabu, not far from Roppongi. In common with several other Japanese restaurants, there are no signs to direct you, and because the restaurant is located in the same building as the Chef’s residence, the entrance does not appear to be a typical restaurant entrance but rather like you are entering someone’s private home rather than a restaurant.

Chef Patron Hiroyuki Kanda has a wealth of knowledge and expertise. Before opening his own restaurant in 2004, he worked as a chef at the renowned Basara restaurant in Tokyo’s Akasaka neighborhood. Kanda’s eatery was an instant hit with the customers. A specialist in Japanese cuisine, the Chef incorporates modern elements into his cooking to create dishes that are polished while yet feeling fresh. Seasonal inspiration guides Hiroyuki Kanda’s cuisine, so you can anticipate only the freshest ingredients prepared in accordance with the season’s availability. Your experience at the restaurant will be dependent on how many times you visit it, just as it is with several other small top dining establishments in Japan. This is because the restaurant keeps track of what you have eaten on previous visits and makes an effort to serve you different dishes on each visit. To pick from, you have a choice of three distinct set-course menus. The menu is updated daily, and so you have no way of knowing what you will be given until you are served. Choosing the second most costly menu at the very least is recommended since you will be served Chef Kanda’s beef, which is out of this world exquisite, particularly his beef cheek from Kyushu Island, which is a meal you will remember for the rest of your life. Kanda’s seafood is also of exceptional quality; the kawahagi sashimi with liver, for example, is considered to be among the finest in Tokyo.

If you do not make a reservation in advance, you will not have an opportunity to sit at any of the eight counter seats with Chef Kanda behind them, or at any of the six seats in the private dining room. Everything about the hardwood interior is of the highest quality, and the dining room’s beautiful elegance is both peaceful and enjoyable during the whole eating experience. Despite the fact that the environment is a little more casual than that of many other of Japan’s most elite restaurants, you will enjoy a nice evening with outstanding modern kaiseki cuisine even if you do not know Japanese.

Beautifully packaged in a hefty book, with one bottle and label exhibited on each page, the wines and sakes are a visual feast. There is a large selection of top brands, so you will be able to discover exactly what you are looking for, no matter what you are looking for in terms of the ideal complement to the meal. In terms of offering you anything you want, Sommelier Kazumine Hirose performs an excellent job.

Kanda’s food presentations and cooking are straightforward, and they are straightforward at times, but they are accomplished with extraordinary precision and competence — perfection is required for this type of straightforwardness.

Cuisine Type: Japanese

Specialties:

Address: 3-6-34 Motoazabu, Minato-ku, Tokyo, 105-0002, Japan

Phone: +81 3-5786-0150

Website: Kanda Official Site

Hours: Closed: lunch : Monday-Saturday, Sunday

Michelin Stars: 3