Kanda Tokyo

No matter how many times I visit, this Japanese restaurant never fails to captivate my heart.With carefully selected, beautiful ingredients and refined techniques, each dish conveys the essence of the season and the delicate craftsmanship involved. Every bite brings a quiet sense of wonder.It’s not extravagant, yet there’s a certain elegance to it. The lingering flavors are so delightful that I often lose track of time.The service staff are vibrant and warm, creating a very comfortable atmosphere while maintaining a sense of poise. Above all, I adore the aura that the head chef exudes. I might be drawn not just to the food, but to the experience he creates.This is a special place I want to visit not just for others, but sometimes for myself, as a well-deserved treat after a long day. Less

I was invited and visited my favorite Kanda after a long time. ✨From the first dish to the last dessert, I was overwhelmed with emotion, as the food was as exquisitely delicate as ever.Both the white and red wines we enjoyed paired perfectly with the dishes and were absolutely delicious, allowing us to have a wonderful time.For the final course, I chose eel from three options to accompany my white rice. It was crispy and incredibly tasty. The pickled plum served alongside was also delightful, and I ended up asking for a refill with my rice. Less

This season has arrived again. Every year, I dine at Kanda during this time. It’s a routine I follow twice a year, and this marks my 20th year visiting. Recently, I’ve been sitting at my usual spot at the right end of the counter. We start with a toast, as always, with Louis Roederer. After that, we go with the chef's omakase menu. Here’s what we had:● Caviar and Sesame Tofu – A perfect dish for the upcoming hot season. The gentle sweetness of the sesame tofu harmonizes beautifully with the saltiness of the caviar.● Crab – A rare crab dish. It’s presented like a jelly, and it’s also a refreshing dish.● Sweetfish (Ayuu) – It has arrived early this year. Usually, it comes out a bit later, but tonight it’s the main dish. We can’t welcome summer without this. The sweetfish comes from the Ayukui River in Tokushima, Kanda’s hometown. I always pair it with beer, a combination that hasn’t changed since I started coming here.● Octopus and Water Eggplant – A recent staple. I wonder why it leaves a lingering feeling despite being delicious?● Sashimi – Kawahagi and Naruto Wakame, another classic.● Corn Shinjo, Shiitake, and Water Shield – Corn is a seasonal staple for shinjo.● Mackerel Pressed Sushi – A refreshing dish.● Sawara (Spanish Mackerel) – Grilled sawara, which might be my first time trying it.● Fried Scorpion Fish – It’s fried, but the flesh is firm and delicious.● Kyoto Duck – I chose duck instead of beef this time.● Boar and Tsuru-murasaki Soup – This is my first time trying boar. Combined with tsuru-murasaki, it loses any gamey taste, allowing the meat's umami to shine through.● Rice – Sakura shrimp tempura and eel. It’s my usual choice, but I wish there were a bit more variety.● Dessert – I enjoyed everything this time as well. Maybe I’ll be back in December? It was a great meal. Less

Located about a 10-minute walk from Toranomon Station, this Japanese restaurant is listed among Japan's top 100 dining establishments. With a Tabelog Bronze rating and three Michelin stars, it is truly a powerhouse in the culinary world.This time, I made a reservation for a special unagi kaiseki lunch course. From start to finish, I was first amazed by the chef's exceptional cooking skills. The texture of the abalone, perfectly cooked, and the fragrant, tender unagi showcased the ingredients' potential to the fullest, delivering a truly impressive high-quality experience. The lineup of ingredients was also incredibly luxurious, and while it was based on classic Japanese cuisine, dishes like the signature sesame tofu with caviar and green onions displayed remarkable creativity, leaving a strong impression of modern sensibility.However, despite the perfection of each component, there were a few details in the overall story structure and flavor design of the course that could use some refinement. While the luxurious ingredients were generously used, there were moments when I questioned the necessity of certain combinations. Additionally, although the overall balance was well-maintained, the dashi in the soup, which is central to Japanese cuisine, lacked a bit of depth and complexity from the initial taste to the aftertaste, which slightly diminished the overall scale of the meal.Moreover, the flow of the course was such that a very rich and substantial appetizer appeared suddenly at the beginning. Even though there were refreshing elements later on, the overall structure became quite heavy as the meal progressed towards the end. I felt that if there had been a lighter starter to gently open the palate, it would have enhanced the overall narrative arc of the meal.That said, the potential and unity of each dish were top-notch, and the restaurant's solid foundation as a premier Japanese dining establishment, along with the sheer joy of the meal that resonates deeply, was overwhelming.It was a great meal! Less

Kanda is one of Tokyo’s defining modern kaiseki restaurants, led by chef Hiroyuki Kanda, whose cooking combines classical Japanese technique with warmth, elegance and a subtle contemporary touch. After many years in Moto-Azabu, the restaurant moved to its new home in Toranomon Hills Residential Tower, with a serene minimalist space designed in collaboration with Hiroshi Sugimoto. Kanda’s cuisine reflects the chef’s Tokushima roots, meticulous sourcing and belief that “subtle flavour is true flavour.” It has held three Michelin stars continuously since the 2008 Tokyo guide, making it one of Japan’s most respected culinary institutions. Less

You can enjoy a course that makes abundant use of seasonal ingredients. During my visit in autumn, matsutake mushrooms were used lavishly. Each dish, from the clear soup to the set meal and sashimi, showcased the natural flavors of the ingredients, offering a refined and gentle dining experience that was truly soothing. I also entrusted the selection of sake to the sommelier, and the temperature and choices were perfect! The staff were all very pleasant and provided attentive service, allowing me to have a wonderful time. Although it's quite difficult to make a reservation, I would love to visit this special restaurant again if the opportunity arises. Less

Kanda, the only Japanese restaurant in Toranomon that has been awarded three Michelin stars for 19 consecutive years!Here, you can enjoy the exquisite dishes crafted by Chef Kanda, a world-renowned culinary artist, at this reservation-only establishment.The spacious interior exudes sophistication and cleanliness, creating a calm and comfortable atmosphere.Recently celebrating its 22nd anniversary, the restaurant continues to evolve, offering seasonal dishes that are visually stunning and incredibly delicious from the very first bite!Each dish is a unique masterpiece that leaves a lasting impression.Enjoying delightful conversations with the chef while savoring delicious food and fine Japanese sake is a truly blissful experience!Thank you, Chef Kanda and the entire team at Kanda, for a wonderful time! Less