Kanda

Kanda is located in the Motozabu neighborhood of Chiyoda, Tokyo, and has been awarded three Michelin stars consecutively since 2007. Under the direction of Chef Hiroyuki Kanda, the restaurant features a counter with only seven seats. Signature dishes include abalone simmered in sake and sea urchin monaka. Dinner courses start at approximately ¥50,000 per person, and reservations must be made several months in advance by phone or through a hotel concierge. Reservation phone: +81 3-6459-0176.

What kind of restaurant is Kanda?

Kanda is located in the Motozabu neighborhood of Tokyo and has been awarded three Michelin stars consecutively since 2007. With only seven seats, the restaurant is helmed by Chef Hiroyuki Kanda, who elevates the essence of traditional Edomae cuisine to the highest art. Adhering to the philosophy that "simplicity is best," Chef Kanda focuses on bringing out the pure flavors of the ingredients, traveling throughout Japan to personally select the finest seasonal fish, vegetables, and mountain produce.

What are Kanda's signature dishes?

Signature dishes include "awabi umani" (abalone slowly simmered until tender) and "uni monaka" (sea urchin monaka) made with premium sea urchin and caviar. Each dish is served on carefully selected ceramics and lacquerware from various regions of Japan, creating a feast for both the eyes and the palate.

Reservations and Atmosphere at Kanda

Reservations must be made several months in advance by phone at +81 3-6459-0176 or through a hotel concierge. Dinner courses start at approximately ¥50,000 per person. Guests are advised to dress formally and allow three hours to enjoy the full omakase experience. The interior centers on a hinoki cypress counter, with soft lighting and minimalist decor that allow guests to focus on the cuisine and conversation, evoking the serene atmosphere of a Kyoto ryotei.

Frequently Asked Questions

Where is Kanda?
Located in the Motozabu neighborhood of Chiyoda, Tokyo.

How do I make a reservation at Kanda?
Reservations must be made several months in advance by phone at +81 3-6459-0176 or through a hotel concierge.

Who is the chef at Kanda?
Hiroyuki Kanda, who adheres to the philosophy that "simplicity is best."

What are Kanda's signature dishes?
Abalone simmered in sake and sea urchin monaka, both part of the omakase course.

What is the average cost per person at Kanda?
Dinner courses start at approximately ¥50,000 per person.