At Kanjou, a soba and duck restaurant in Roppongi, I made a reservation through OMAKASE and visited.The course started with a refreshing sudachi soba.One of the standout dishes was a crepe wrapped around fried duck tenderloin. I never expected to see such a dish at a soba and duck restaurant, and the combination was quite shocking.Next, we enjoyed duck grilled on a tamahagane teppan. It completely changed my perception of duck, especially the outside skirt, which had a richness reminiscent of beef fat.I learned that they use farmed duck during the summer, but it was still incredibly delicious, and I appreciated the differences in the various cuts of duck.For the finale, there were three options, and I decided to go for all of them in large sizes. I was able to fully enjoy the meal until the very end.Despite being a classic combination of soba and duck, the presentation and arrangement of the dishes offered delightful surprises. I would love to visit again if the opportunity arises.It was a great meal.
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