Kanda Tokyo

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Tokyo All Michelin stars in Japan All 3 stars Michelin in Tokyo All 3 stars Michelin in Japan

La Liste

La Liste, #235

All La Liste in Tokyo All La Liste in Japan

Restaurant Ranking

Restaurant Ranking 2023, #181

All Restaurant Ranking in Tokyo All Restaurant Ranking in Japan

Gault & Millau

4 Torques, 2020

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 4 Torques in Tokyo All Gault & Millau 4 Torques in Japan

Gault & Millau Public Mark

18.5 / 20

Ratings from the web

Tabelog

3.95

Chef

Hiroyuki Kanda

Cuisine

Japanese

• 2024
• 2023
• 2022
• 2021
• 2020

Dinner at かんだ

on 02 Jan 2024

by Omakase Gurume

[한/日/EN] 2023.10 #かんだ (Kanda/ 칸다)

Chef: @hiroyukkanda

虎ノ門ヒルズにある毎年ミシュラン三つ星を獲得する日本料理「かんだ」
“Kanda” Japanese cuisine restaurant, awarded 3 Michelin stars year on year.
매년 미슐랭3스타를 획득하고 있는 일본요리전문점 “칸다” - 토라노몬힐즈 위치

「目と手と気持ちが届く店」がコンセプト 多くのお客様に対応するために、メニューを用意せずその日の新鮮な旬食材を使用したおまかせコース。夏なら「鮎の季節」、秋なら「松茸」といったこだわり。コロナ前は外国人に合う日本料理だったが、コロナ後は久しぶりに「日本人向けの日本料理」に集中しているとの事。目の前で調理するオーナーシェフの神田氏が捧げる日本料理の伝統の五色（青、黄、赤、白、黒）を使った食器で味わえる。
予算：￥49,500〜... More

[한/日/EN] 2023.10 #かんだ (Kanda/ 칸다)

Chef: @hiroyukkanda

虎ノ門ヒルズにある毎年ミシュラン三つ星を獲得する日本料理「かんだ」
“Kanda” Japanese cuisine restaurant, awarded 3 Michelin stars year on year.
매년 미슐랭3스타를 획득하고 있는 일본요리전문점 “칸다” - 토라노몬힐즈 위치

「目と手と気持ちが届く店」がコンセプト 多くのお客様に対応するために、メニューを用意せずその日の新鮮な旬食材を使用したおまかせコース。夏なら「鮎の季節」、秋なら「松茸」といったこだわり。コロナ前は外国人に合う日本料理だったが、コロナ後は久しぶりに「日本人向けの日本料理」に集中しているとの事。目の前で調理するオーナーシェフの神田氏が捧げる日本料理の伝統の五色（青、黄、赤、白、黒）を使った食器で味わえる。
予算：￥49,500〜
予約：OMAKASE

The concept is "a restaurant that reaches out to your eyes, hands and emotions”. In order to cater to the needs of a large number of customers, the restaurant does not prepare a menu but offers Omakase courses using the fresh seasonal ingredients of the day. The food can be enjoyed in a lively atmosphere at the counter. Before COVID-19, “Kanda” offered Japanese cuisine aimed mostly toward foreigners, but now, the restaurant is concentrating on "Japanese cuisine for the Japanese" for the first time in a long time. The owner-chef Kanda cooks in front of your eyes, and you can enjoy dishes using the traditional five colors of Japanese cuisine (blue, yellow, red, white and black).
Budget: ¥49,500~
Reservations: OMAKASE

칸다”는 “눈과 손의 감각, 감정이 되살아나는 곳”이라는 컨셉으로 오픈하였으며, 그날 가장 신선한 제철 식재료만을 사용한 오마카세 코스만을 제공하고 있습니다. 레스토랑 내부에는 카운터석이 고즈넉하게 놓여있어 편안한 분위기에서 눈 앞에서 오너 쉐프인 칸다 히로유키씨가 직접 요리하는 모습들을 생생하게 보며 식사를 할 수 있으며, 여름에는 “은어의 계절”, 가을에는 “송이버섯”이라는 메인식재료를 중심으로 한 일본요리를 맛보실 수 있습니다. 코로나 이전에는 외국인의 입맛에 맞는 일본요리에 집중했지만, 코로나 후에는 “일본인의 입맛을 대상으로 한 일본요리”를 집중적으로 선보이고 있습니다. 또한 일본요리의 전통적인 5색(파,노,빨,흰,검)을 사용한 식기에 대접해 훌륭한 맛과 일본요리의 정수까지 느끼실 수 있으니 방문해 보시기 바랍니다.
예산 : 49,500엔~
예약 : OMAKASE Less

Dinner at かんだ

on 26 Oct 2023

by Omakase Gurume

#かんだ (Kanda/칸다)

#omakasegurume

Chef: @hiroyukkanda

虎ノ門ヒルズの１Fにあるミシュラン三つ星16年連続（2023年現在）唯一の日本料理「かんだ」
“Kanda,” the only restaurant to be triple Michelin-starred for 16 consecutive years (As of 2023), located on the first floor of the Toranomon Hills, the Japanese restaurant
토라노몬힐스 1층 위치, 일본에서 유일하게 16년 연속 미슐랭 3스타를 받은 일식... More

#かんだ (Kanda/칸다)

#omakasegurume

Chef: @hiroyukkanda

虎ノ門ヒルズの１Fにあるミシュラン三つ星16年連続（2023年現在）唯一の日本料理「かんだ」
“Kanda,” the only restaurant to be triple Michelin-starred for 16 consecutive years (As of 2023), located on the first floor of the Toranomon Hills, the Japanese restaurant
토라노몬힐스 1층 위치, 일본에서 유일하게 16년 연속 미슐랭 3스타를 받은 일식 레스토랑 [칸다]

「最高に美味しい」「また行きたい」とリピーターも多い日本料理「かんだ」ではその日に仕入れた新鮮な食材を使ったおまかせコースが楽しめる。カウンター席は8席のみ、目の前で料理されるライブ感にワクワクするとの事（完全個室は8席限定）。今の季節に合わせて割いた松茸と蟹のほぐし身和え、松茸握り、松茸の揚げ物、松茸の土鍋ごはんなどと、ブータン産の松茸祭りのおまかせとなっている。
予算：￥49,500〜
予約：OMAKASE

You can enjoy an Omakase course that uses the freshest ingredients purchased on the same day. Repeat customers say, “It’s the best” or “I can’t wait to go back again”. Recent seasonal ingredient, Matsutake mushrooms, is used in the Omakase course. Customers can expect Matsutake mushrooms and crab with minced meat, Matsutake mushroom Nigiri, fried Matsutake mushrooms, and Matsutake mushroom rice pot.
Budget: From ￥49,500
Reservations: OMAKASE

오마카세 코스에는 최근 제철 식재료인 마츠타케 송이버섯이 사용되며, 다진 고기를 곁들인 마츠타케 송이버섯과 게, 마츠타케 송이버섯으로 요리한 니기리, 튀김, 솥밥을 즐기실 수 있습니다.

“최고의 맛” “또 가고 싶은 곳”으로 입소문이 나 단골이 많은 유명한 일식 레스토랑 [칸다]에서는, 그날 들어온 신선한 식재료를 사용한 오마카세 코스요리를 즐길 수 있습니다.
카운터석은 8석으로만 이루어져 있으며(별실은 8석 한정), 눈앞에서 요리하는 생생한 현장감을 즐기며 식사를 할 수 있습니다. 손님 한 분, 한 분에게 맞춰진 계절감 넘치는 일본요리가 제공되는데, 예를 들면, 최근 제철 식재료인 마츠타케 송이버섯이 사용되며, 다진 고기를 곁들인 마츠타케 송이버섯과 게, 마츠타케 송이버섯으로 요리한 니기리, 튀김, 솥밥을 즐기실 수 있습니다.
가격 : ￥49,500〜
예약 : OMAKASE Less

Dinner at かんだ

on 15 Nov 2022

by Reisa Jiang

1st visit to Kanda san’s new space, bright and spacious, a big step up from the old one. Pretty late in the season for matsutake but the mushrooms served here are super high quality. Also impressed by Kanda san’s interpretation of hamo & ume sauce, harmonious and complex. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger... More

1st visit to Kanda san’s new space, bright and spacious, a big step up from the old one. Pretty late in the season for matsutake but the mushrooms served here are super high quality. Also impressed by Kanda san’s interpretation of hamo & ume sauce, harmonious and complex. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #kanda #tokyo #japan #japanesefood #kaiseki #かんだ #東京 #日本 #日本料理 #懐石料理 #割烹 Less

Dinner at Kanda

on 01 Nov 2022

by Gerhard Huber

Dinner at かんだ

on 23 Jun 2021

by Takefumi Hamada

French asparagus, field horsetail
フランス産アスパラガス、つくし

アスパラガスに添えられたのは、ブールブランかオランデーズのように見えるが、バターの代わりに葛で出汁を繋いだものだそう。見た目は西洋料理だが、食べてみると出汁の旨味が感じられ、ギャップに驚く。

2021年3月

Kanda | Azabu Juban, Tokyo
麻布十番「かんだ」

#kanda #asparagus #かんだ #アスパラガス... More

French asparagus, field horsetail
フランス産アスパラガス、つくし

アスパラガスに添えられたのは、ブールブランかオランデーズのように見えるが、バターの代わりに葛で出汁を繋いだものだそう。見た目は西洋料理だが、食べてみると出汁の旨味が感じられ、ギャップに驚く。

2021年3月

Kanda | Azabu Juban, Tokyo
麻布十番「かんだ」

#kanda #asparagus #かんだ #アスパラガス #つくし #tokyoeats #東京グルメ
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining #threemichelinstars #ミシュラン三つ星
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい #日本料理好きな人と繋がりたい Less

Dinner at かんだ

on 30 Mar 2021

by Reisa Jiang

Kanda かんだ 3rd visit — delicious as always. Some highlights of the spring season: caviar & fugu; tiny but super flavorful baby ayu; shirauo tamago kake gohan. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef... More

Kanda かんだ 3rd visit — delicious as always. Some highlights of the spring season: caviar & fugu; tiny but super flavorful baby ayu; shirauo tamago kake gohan. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #kanda #kappo #kaiseki #tokyo #japan #japanesefood #かんだ #割烹 #東京 #日本 #日本料理 Less

7 / 10

Dinner at Kanda (かんだ)

on 27 Aug 2020

by Gerhard Huber

Three star in Tokyo - revisit after 6 years.
High end ingredients, perfectly executed, tasty but somewhat uninspiring. Apart from the rice course with matsutake mushroom there was not one course which awed you. Don’t get me wrong, not one course was bad, quite the opposite, but I would have hoped for something great.