kanjo Tokyo

Kanjou: Duck, Soba, and BurgundyLocated in Roppongi, Tokyo, Kanjou is a popular Japanese restaurant that offers creative courses centered around duck dishes and handmade Ju-wari soba, incorporating seasonal ingredients.You can enjoy duck cooked on a teppan made from Tamahagane, known for its use in Japanese swords, along with Ju-wari soba made fresh every morning, all in an intimate space with only seven counter seats.This time, I made a reservation online before my visit. The restaurant is just a few minutes' walk from Roppongi Station on the Tokyo Metro and Toei Subway, situated on the second floor of a building that also houses a ramen shop on the first floor.As I approached the entrance, I found a simple handwritten sign that read "Kanjou," just as I had been informed. Its understated appearance made it hard to believe this was the entrance to a renowned restaurant.Upon opening the door, I was greeted by a serene atmosphere that was unexpected from the exterior, with a calm wooden counter space welcoming me.The original head chef, Mr. Toyoda, has since moved on, and the kitchen is now led by Chef Ogata, who comes from a French culinary background.Since the pairing options were highly recommended, I decided to go for the pairing.■Omakase (JPY 30,000) - Soba - Soba Crepe★ - Duck Broth Soup - Duck Yukke★ - Sweetfish - Charcoal-Grilled Kinmedai★ - Palate Cleanser - Duck Roast - Duck Heart★ - Duck Thigh★ - Duck Tenderloin - Simmered Eggplant - Duck Roast - Soba - Bite-sized Curry - Earl Grey Ice Cream■Pairing - Morotou Norde Chablis - Storm Freda Chardonnay 2024 - Nabeshima Summer Moon Junmai Ginjo - Armel et Jean-Michel Morin / Fixin - Gikyo Junmai Ginjo Genshu 60% Unfiltered 2025BY - Domaine David More / Meursault Premier Cru Charmes 2023 - Mod Gillon / Burgundy Pinot Noir 2023 - Durocher / Gevrey-Chambertin 2023 - Cocard Loison Fleurot / Vosne-Romanée 2021 - Okubansai Summer Rich Super Dry Blue Label - Pierre Girardin / Chassagne-Montrachet 2018●1. Soba The course begins with soba. This dish features Ju-wari soba made from buckwheat sourced from Yachiyo, Ibaraki, paired luxuriously with sea urchin. The soba showcases the unique aroma of 100% buckwheat, harmonizing beautifully with the rich flavor of the sea urchin and the delicately prepared broth, creating a refined yet memorable taste. The pairing is Morotou Norde / Chablis, characterized by fresh citrus fruit flavors and the beautiful acidity and minerality typical of Chablis.●2. Soba Crepe Next is a crepe made from buckwheat flour. Inside, it is filled with moist fried duck kara-age, where the savory aroma of the chewy buckwheat dough perfectly complements the concentrated umami of the duck. The pairing is Storm Freda / Chardonnay 2023, a South African Chardonnay with a gentler acidity and impressive fruitiness compared to the previous Chablis.●3. Duck Broth Soup A soup made by slowly simmering duck meat and bones. It is free of any off-flavors, with only the umami of the duck carefully extracted, resulting in a gentle taste that seeps into the body. The pairing is Nabeshima Summer Moon Junmai Ginjo, a seasonal sake with a floral aroma and fruity sweetness, yet a light finish.●4. Duck Yukke Yukke made with exceptionally fresh duck meat. The sweet soy sauce enhances the duck's natural umami, providing a melt-in-your-mouth texture and rich flavor. The pairing is Armel et Jean-Michel Morin / Fixin, featuring a pleasant acidity and nuances of red fruit, creating an elegant Burgundy flavor that pairs excellently with the yukke.●5. Sweetfish Natural sweetfish from the Mase River in Gifu Prefecture, fried to perfection. Accompanied by a sweetfish sauce and finely chopped cucumber, the crispy fried sweetfish and the slightly bitter flavor of its innards create a wonderful accent, evoking a sense of summer. The pairing is Gikyo Junmai Ginjo Genshu 60% Unfiltered 2025BY (Aichi), which is pleasantly dry yet full of umami.●6. Charcoal-Grilled Kinmedai A dish featuring Kinmedai from Katsuura, grilled over charcoal. By combining a broth based on clam umami with tomato and consomme, the seafood's flavor is enhanced with just the right acidity and richness, highlighting the refined fat of the Kinmedai. The pairing is Domaine David More / Meursault Premier Cru Charmes 2023, known for its rich fruitiness, beautiful minerality, and vibrant acidity.●7. Palate Cleanser Passion fruit and mango. The bursting acidity of the passion fruit combines with the rich sweetness of the mango, while the slight bitterness of the wood leaf adds a refreshing touch.●8. Duck Roast First, thick slices of duck roast. The duck served on a bed of onions is juicy, with meat juices flowing with each bite. Next, thinly sliced roast, which is leaner, allowing for a more direct enjoyment of the red meat's umami. Both cuts offer different expressions of the same part. The pairing is Mod Gillon / Burgundy Pinot Noir 2023, where the fruitiness and delicate acidity enhance the duck's flavor.●9. Duck Heart Duck heart cooked over charcoal. Its firm texture and rich umami were remarkable, showcasing the chef's skill in cooking. The pairing is Durocher / Gevrey-Chambertin 2023, characterized by spicy aromas and strong fruitiness, perfectly complementing the rich flavor of the heart.●10. Duck Thigh Charcoal-grilled duck thigh. Cooked to a perfect medium-rare, the skin is crispy while the inside remains moist and juicy, releasing the duck's umami with every bite.●11. Duck Tenderloin Duck tenderloin. Cooked to a perfect medium-rare, it is surprisingly tender and soft, yet maintains a pleasant firmness. The pairing is Cocard Loison Fleurot / Vosne-Romanée 2021, a delightful surprise to have Vosne-Romanée in the pairing. It features a vibrant fruitiness reminiscent of red berries, with an excellent balance of acidity and tannins.●12. Simmered Eggplant Soft and tender simmered eggplant. The fragrant fried aroma and the umami of the broth seep in gently, creating a simple yet irresistible flavor.●13. Duck Roast Once again, duck roast. This time, lightly smoked and accented with black pepper. The smoky aroma enhances the sweetness of the duck fat, while the black pepper tightens the overall flavor. For the second serving, I enjoyed it with mustard, which added a refreshing acidity, allowing for a different experience.●14. Soba The finale is soba once more, starting with warm kake soba. The gentle broth, with a restrained saltiness, enhances the natural flavor of the soba, providing a comforting taste. Next is flat yamakake soba. The chewy flat noodles are gently coated with tororo, creating a harmonious blend with the mellow broth, making it a fitting conclusion. The soba water is thick and creamy like a potage, allowing you to savor the aroma and umami of the soba until the very end when combined with the remaining broth. The pairing is Okubansai Summer Rich Super Dry Blue Label, which is sharp yet full of umami, perfectly complementing the soba. Following that, Pierre Girardin / Chassagne-Montrachet 2018, showcasing a rich fruitiness from aging, harmonized with beautiful minerality and acidity.●15. Bite-sized Curry●16. Earl Grey Ice Cream The final dessert is Earl Grey ice cream. The aroma of the tea is subtle, and the creamy texture allows you to feel the richness of the milk.Throughout the entire experience, I enjoyed a course that showcased duck in various cuts and cooking methods, centered around Ju-wari soba. Furthermore, the generous pairings of Burgundy wines and Japanese sake allowed me to fully appreciate the charms of soba, duck, and alcohol, resulting in a highly satisfying course.It was a great meal. Less

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. Less

Each dish was carefully crafted, and overall, it was very delicious. The standout items were the duck and soba. The duck offered a variety of textures and flavors depending on the cut, and the cooking was just perfect. The soba at the end had a wonderful aroma, and its simplicity allowed the quality of the ingredients to shine through, which I really appreciated.The presentation and plating were beautiful, making the entire course enjoyable from start to finish.However, considering the price range of JPY 40,000 to 50,000 per person, I do have some reservations about the cost-effectiveness. While the satisfaction from the food was high, I felt that a bit more of that "unique experience" that one expects at this price point would have elevated my overall satisfaction.That said, the duck and soba were delicious enough that I would love to have them again. Less

In early August, I went out for dinner with a friend.**Champagne** Refreshing and crisp.**Sudachi Soba** The texture and aroma of the soba were exceptionally high quality, and the broth was surprisingly clear. It wasn't overly salty, making it easy to drink until the last drop. The unique use of sudachi's fragrance was masterful, enhancing the soba's flavor in a refreshing and multidimensional way.**Buckwheat Crepe with Duck Tenderloin and Lime** This dish was incredibly aromatic. The duck tenderloin was unbelievably tender, with the vegetables inside providing a delightful crunch. Even after finishing, the fragrance and umami lingered in my mouth for a long time.**Duck Broth** This was truly impressive. The aroma was overwhelming, and the moment I tasted it, I knew it was nothing like chicken broth. It had the sweet, rich aroma of duck fat and deep umami, yet it was not heavy at all.**Duck Breast Sashimi** I paired this with **Salty Punch**, a sake from Saga. It was outstanding. The soy sauce had a very unique flavor that strongly enhanced the sweetness of the duck meat. Moreover, the sake brought out the sweetness in the latter half, creating an incredible aromatic experience. I couldn't help but feel that the fragrance was exploding.**Hyogo - Okuharima** **Tempura Sweetfish from Gifu Masukawa with Liver Sauce, Cucumber, and Ume Paste, Shiso Flowers** The sweetfish had no bitterness at all; instead, it was rich in umami and vibrant sweetness. The aftertaste was surprisingly long. In fact, after drinking water, I felt the aroma rising again.**Burgundy Chardonnay** Wonderful, with a floral and sweet aroma, and the lingering acidity beautifully extended the aftertaste of the sweetfish.**Mugil (Flathead Mullet) Meunière with Tomato and French-style Butter Sauce** This dish personally resonated with me. It had the structure of classic French cuisine, with a level of perfection that made me think it could be served at "Chiso Nishi Kenichi." The balance of the fish's cooking, the richness of the butter, and the acidity of the tomato was exceptionally beautiful.**Chilled Mango and Passion Fruit Soup** A reset for the palate.**Pinot Noir Red Wine** **Loin** There were two types; the first was milky and delicious in a classic way. The second had a strong iron flavor, surprisingly unique. It reminded me of grilled pork liver, and I was amazed at how different the expressions of the same loin could be.**Heart** This was my first time eating duck heart, and it was truly delicious. The aroma of charcoal was prominent, and the center was juicy. Each bite released more umami.**Thigh Meat** Rich in fat, the flavor expanded with each bite.**Tenderloin** It was so soft that I questioned whether it was really grilled, retaining an extreme level of moisture.**Again, Pinot Noir Red Wine** **Tsukune (Chicken Meatball)** The aroma of the sauce was wonderful, and the texture was surprisingly soft. It was almost like tofu, quite different from the typical image of tsukune.**Okra Tempura** Added a change in texture.**Loin** Once again, the loin was served. It came with two types of seasoning: black pepper and mustard. It seemed lightly smoked, with a very rich aroma. Personally, I preferred the black pepper, as the spice made the smoky aroma feel more dimensional.**Ju-wari Soba with Dipping Sauce** **Ni-hachi Soba with Soup** The differences in aroma, smoothness, and texture were clear, showcasing the restaurant's skill as a soba shop beautifully.**Duck Curry** **Taiwanese Dong Ding Oolong Tea Ice Cream** The roasted aroma and astringency of the tea lingered beautifully, providing a refined finish with a restrained sweetness. Less

Located on the 3rd floor of the Roppongi 144 Building at 4-12-5 Roppongi, Minato-ku, Tokyo, "Kanjou" is a Japanese restaurant that opened in November 2021. They offer an omakase course centered around handmade Ju-wari soba and duck dishes, incorporating seasonal ingredients.On this occasion, I enjoyed the omakase course. Each dish was carefully crafted to highlight the natural flavors of the ingredients, and the thoughtful arrangement of temperature, aroma, and texture changes left a strong impression. The grilled dishes, fish, and meat were all cooked to perfection, allowing me to fully savor the umami of each ingredient.For the finale, I experienced the handmade Ju-wari soba served both cold and warm, each offering a different enjoyment. The cold soba showcased the rich aroma and pleasant texture of the buckwheat, while the warm soba allowed me to slowly appreciate the gentle flavor of the dashi, highlighting the unique taste of Ju-wari soba. Additionally, a small curry was provided, ensuring that the course remained enjoyable until the very end.The restaurant has a calm atmosphere that allows for a focused dining experience. The staff provided attentive service throughout, with thorough explanations of the dishes, well-timed servings, and thoughtful attention to detail, making for a relaxing visit.This is a place in Roppongi where you can thoroughly enjoy seasonal dishes centered around handmade Ju-wari soba. The balance of food, ambiance, and service is delightful, making me want to return in a different season.It was a great meal! Less

I finally made it here after booking a reservation over three months ago! I expected a traditional vibe since it’s a duck cuisine restaurant, but it was completely different! It was surprisingly creative, and I found myself looking forward to what would come next in the course. With only six seats at the counter, it felt intimate for enjoying the dishes! It might not be the best place for a loud chat, but if you have something interesting to share, it’s totally fine to be heard by the person next to you. The staff were all wonderful and fun too! ✨ Less

This Japanese restaurant is located in a mixed-use building on the Midtown side of Roppongi. Rather than traditional Japanese cuisine, it primarily focuses on duck and soba dishes. From the appetizers, you can enjoy a parade of duck sashimi and broth, and in the later courses, various parts of duck prepared with Tamahagane (Japanese steel) are served. The rich texture of the soba-yu (soba water) at the end was indeed as the chef described—unlike anything else, and I left feeling completely satisfied. Less

When you visit the restaurant, please mention, "I came here after seeing the reviews about Udon being the main dish."I last visited about two years ago, and while the duck was delicious, I was shocked by how bad the soba was.This time, I heard the chef has changed, so I arrived with high expectations, but also a bit of skepticism.The interior remains the same, and the staff still wear their white coats.I raised a glass with my friend, wondering if things had really changed.The first dish was soba topped with sea urchin.Wow! It’s not hard like before, and it’s delicious as a dish.The soba is completely different from the hard, stiff version I had previously.It’s slightly firm, but that’s the right texture for soba.In that moment, I realized everything had improved.From then on, everything I tried was delicious.The duck yukke was served (this is the best!),and the grilled seasonal fish was also tasty!Various parts of the duck were beautifully presented.Combined with the excellent selection of champagne and wine, everything was incredibly delicious.The final soba had a flavorful broth.The curry was also delicious.The duck was already great, and now that the soba has improved, it’s unbeatable! Less

I was taken here!I had heard for a long time that it was incredibly delicious, and I finally got to visit after being invited.I wouldn’t say I was a huge fan of duck or soba, but the duck and soba I had here were so amazing that I can confidently say I loved them!After tasting such delicious duck, I don’t think I can enjoy it anywhere else...Not knowing what would come next made each dish exciting, and at the same time, I felt a bit sad finishing each one.The lingering deliciousness left a rich flavor in my mouth, making me eager for the next delightful dish.I could go on and on about each dish, but since the chef has a French background, the dishes leading up to the duck had a hint of French influence, and the various sauces served with them were packed with umami, making me want to lick the plate clean if I could!The grated daikon and the dipping sauce served with the duck were both delicious!They placed freshly grilled duck on top of the flavorful grated daikon, and with each bite, the rich flavor of the duck fat and tender meat oozed out!Every bite made me involuntarily exclaim, "Yum!"The soba broth served at the end was also exceptional; if you think soba broth is just the water used to boil soba, you’re in for a surprise!This soba broth is made from buckwheat flour and water, and when mixed with the dipping sauce, it creates an incredible flavor!!!It was the best soba broth I’ve ever had in my life!I can confidently say that the day I got to enjoy this meal was truly a fantastic day!I would love to come back if I get the chance! Less

This was my third visit.Alcohol pairing:* Champagne (Bourgeois-Diaz BD'3CC) Caviar Soba (Soba noodles made from Yachiyo, Ibaraki Prefecture)* White Wine (Moreau-Naudet) Crepe (with fried duck tenderloin)* Nabeshima Junmai Ginjo Aka Iwa Omachi Duck broth* Okubanshima Junmai Super Dry En Duck sashimi* Gikyō Junmai Ginjo Genshu 60% (2025BY) Fried sweetfish* White Wine (Benjamin Leroux Saint-Romain Sous le Château) Grilled Kinmedai (with clam and butter sauce) Palate cleanser (with mango and passion fruit sauce)* Red Wine (Domaine Bruno Clavelier Bourgogne Rouge "Les Champs d'Argent") Roast Roast (with different cuts and types) Heart* Red Wine (Georges Noëllat Nuits-Saint-Georges) Thigh meat Tenderloin Tsukune (meatball) Duck eggplant* Red Wine (Charles Van Canneyt Chambolle-Musigny 1er Cru) Roast (slow-cooked) Roast (with mustard) Zaru Soba (cold soba) Yamakake Soba (warm) Hayashi Rice Earl Grey Ice Cream Less

Upon entering, you are greeted by a refined and tranquil Japanese space with only seven seats, allowing you to forget the hustle and bustle of the city.This unique Japanese restaurant focuses on duck and soba.Using a teppan made from tamahagane, the duck is grilled meticulously right in front of you, resulting in a level of juiciness and flavor that leaves you speechless.The handmade soba, prepared fresh every morning, is the perfect finale to the course. Its fragrant aroma and exceptional texture gently and beautifully conclude the rich aftertaste of the grilled duck, creating a perfect culinary story. Less

We are also featured on Instagram. Please follow us!https://www.instagram.com/nobu.poker【Access】Just a 2-3 minute walk from Roppongi Station.【Menu】- 100% Ibaraki Yachiyo Soba with Sea Urchin- Chilled Duck Chawanmushi with Mint Oil- Soba Crepe- Duck Breast Yukke- Duck Broth Soup- Charcoal-Grilled Kinmedai (Golden Eye Snapper)- Red Shiso Jelly with Grapes- Duck Loin- Duck Heart- Tokachi Make-in Potato- Duck Thigh- Chicken Breast- Tsukune (Chicken Meatball)- Duck Nasu- Smoked Duck Loin- Smoked Duck Loin with Mustard- Zaru Soba (Cold Soba)- Tororo Soba (Soba with Grated Yam)- CurryPrice: JPY 39,300Service: 10/10Taste: 10/10Time: 20:00 to 21:46Reservation: OmakaseNext Reservation: - Less

This was my first visit to Kanjou since Toyoda-san left!I enjoyed the following dishes:- 100% buckwheat soba with caviar from Yachiyo, Ibaraki- Duck broth with soft-shelled turtle and egg custard- Buckwheat crepe with spicy fried duck- White sea bream from Ehime with clam butter sauce- Abalone from Shimane- Duck meatballs in broth- Strawberry tofu dessert- Duck breast- Duck heart- Wood ear mushrooms from Ibaraki- Duck thigh- Duck tenderloin- Tsukune (chicken meatballs)- Kamo eggplant, deep-fried and soaked- Smoked duck loin- Smoked duck loin with mustard- Zaru soba (cold soba)- Kake soba (hot soba) with duck fat and white green onions- Hayashi rice- Sudachi sorbetThe quality of the grilled duck and soba has not declined, and I appreciated the inclusion of several new dishes that seemed to be from Demaru-san's new menu!The French sauce with white sea bream and the abalone were exquisite!!It's wonderful that I can enjoy Chambertin by the glass as well!!I will definitely continue to visit in the future! Less

The atmosphere allowed for a leisurely dining experience. The number of seats was just right, enabling us to focus on our meal without feeling rushed. Despite being located in Roppongi, the restaurant maintained a pleasantly quiet ambiance, making it suitable for special occasions or business dinners.We opted for the course menu this time. Each dish was served with care, and the overall flow of the meal was excellent, allowing us to savor every moment. The presentation was beautiful, and each time a new dish arrived, it heightened our anticipation.The standout for me was the meat dishes. The cooking was exceptionally precise, allowing us to fully appreciate the tenderness and flavor of the meat. The sweetness of the fat was not overwhelming, and it lingered pleasantly in the mouth. Each dish showcased the quality of the ingredients, offering a unique taste experience.The staff were attentive and provided explanations of the dishes at just the right moments. The restaurant was clean and created a calm environment for enjoying our meal.Considering the price range, it may not be a casual dining option, but the balance of food, ambiance, and service makes it a great place for a relaxed dining experience. I had a memorable meal where I could truly appreciate the skillful cooking and the allure of the ingredients. Less

I visited "Kanjou" located in Roppongi. The interior is designed with calming lighting, creating a space that encourages a leisurely dining experience centered around the counter. The dishes are based on Japanese elements, yet they feature a variety of ingredient combinations and cooking methods, allowing each plate to leave a different impression. A wide range of ingredients, including seafood, meat, and seasonal vegetables, are used, and the presentation seems to focus on the textures and temperatures of each ingredient. The seasoning is relatively delicate, ensuring that the meal flows smoothly without becoming too heavy, allowing for enjoyment until the end. The tableware and plating are not overly extravagant, maintaining a sense of unity with the overall space. The service is attentive yet maintains a natural distance, with concise explanations of the dishes provided as needed. I felt that this restaurant is a great choice for enjoying a relaxed meal in the calm atmosphere typical of Roppongi. Less