It was a long-awaited visit to "Kanda" after a long time. Since my first visit in June 2007, I have been coming here regularly. After not visiting for a while, I finally returned to their new location in Toranomon for the second time. The restaurant is located on the 1st floor of Toranomon Residential Tower. There is no sign at the entrance, so it may be difficult to find for first-time visitors. The seating consists of a 10-seat counter and private rooms. I started with the usual Louis Roederer for a toast, followed by a food pairing. - Cold Chawanmushi with Edamame and Caviar: A refreshing summer starter with a perfect balance of caviar's saltiness and the seasonal edamame. - Abalone Somen: A perfect dish for hot weather, with tender abalone imparting a subtle yet rich flavor to the somen noodles. - Sweetfish: A seasonal delight from Ayu River. The aroma is irresistible, and it pairs well with beer. - Octopus: Known as the "Yokozuna of the East," the octopus from Sajima is firm, juicy, and sweet. - Flounder Sashimi with Ponzu Sauce: The wakame was delicious. - Corn and Prawn Tempura with Winter Melon and Seaweed: A favorite dish, the tempura with corn and prawns is comforting and delicious. - Horse Mackerel Pressed Sushi: A recent staple. - Beltfish with Long Pepper and Shishito Peppers: Perfectly cooked, the beltfish is flavorful with the shishito peppers adding a hint of bitterness. - Conger Eel with Karasumi: Expertly deboned, the conger eel is boneless and delightful. - Deep-Fried Goby: A dish that occasionally appears on the menu. - Fig and Edamame with White Miso Dressing: - Bonito Straw-Grilled: The bonito is eaten with mustard, and the smoky aroma enhances the flavor. - Kyoto Duck: Instead of the usual beef fillet, I opted for the duck this time. - Rice Cooked in a Clay Pot: Enjoy delicious white rice cooked in a clay pot with eel and yokozuna. - Eel, Yokozuna (young tuna), Pickles, Red Miso Soup. - White Peach Jelly: - Black Honey Ice Cream: A classic dessert. I thoroughly enjoyed Kanda's cuisine after a long time and made a reservation for the next visit. It seems like private bookings are quite common. I received a fan from Kanda-san and left while fanning myself. I will likely continue to visit as long as the restaurant is open. Thank you for the wonderful meal.

In September, the Japanese cuisine restaurant "Kanda" had a Matsutake mushroom festival featuring Matsutake from Bhutan. The dishes included sliced Matsutake and crab meat salad, Matsutake sushi, Matsutake and conger eel soup, deep-fried Matsutake, and Matsutake clay pot rice. The Matsutake from Bhutan used during this season was fragrant and delicious. Among all the dishes, the deep-fried ayu fish with roe was outstanding. Looking forward to making a reservation for next month. Thank you for the wonderful meal!

This is not the type of restaurant that I usually review, but it is the place in Tokyo where I can relax the most. The customer service is outstanding! I was able to enjoy the crab and matsutake mushroom dish that I had last year again ❤️ This time, it felt like I was enjoying the Matsutake Festival due to the season. The chef truly brings out the best in the ingredients, almost like he is from Planet Namek or something, haha. This time, I had tonkatsu for lunch before going, and it was delightful. I always make sure to have a proper lunch before going, even if I'm not hungry, and continue to eat a lot.

I visited the renowned Japanese restaurant Kanda, located in Toranomon Hills, which has a rating of 3.80 on Tabelog. The restaurant has a luxurious and elegant exterior on the first floor, with a row of 9 counter seats inside. It has received Michelin three stars for over 10 years and is now located in Toranomon after moving from Azabu, making it quite an anticipated visit. The restaurant is beautifully designed with private rooms and a VIP entrance. The staff, led by owner Hiroyuki Kanda, is attentive and the dishes are made with seasonal ingredients such as ayu, flounder, eel, and bonito, all of which are delicious. The restaurant is indeed deserving of its reputation as one of the top 100 Japanese restaurants in Tokyo.

On this day, I went to a Japanese restaurant called Kanda-san. It was my first time using the station, Toranomon Hills. It was about a 3-4 minute walk from the station to the Reshental Tower where the restaurant is located on the 1st floor. The entrance had a dignified gate and when I entered, the scent of incense filled the air. There were about 10 seats at the counter and a splendid garden-like area at the back where I was seated. The course started with attentive service from the female staff. Since it was still in the midst of the summer heat in August, I was served with chilled chawanmushi (beautifully arranged with edamame in a flower shape), somen noodles topped with thickly sliced abalone, young sweetfish served with a hint of woodruff scent, humorous pressed sushi with horse mackerel, and steamed swordfish. It seemed like they have been doing these dishes for a long time but they are also experimenting to cater to modern customers. The price was reasonable and the portion was generous, leaving me extremely full by the end of the meal. The dishes were served in expensive and impressive plates and glasses. I was truly impressed. I would definitely visit again if I have the chance. Thank you for the wonderful meal.

I visited the famous Japanese restaurant Kanda-san. From start to finish, it exceeded my expectations and truly lived up to its reputation. There was no sign at the entrance, but as I entered the restaurant, I was greeted by the hostess. The faint scent of incense filled the air, creating a timeless atmosphere. I was guided to the counter seats where two chefs and service staff welcomed me. They took my belongings and jacket, and I sat down feeling impressed by their professionalism and warmth. I ordered a drink, and the glass was an exquisite Baccarat crystal. The first dish was a refreshing edamame chawanmushi with caviar, a perfect balance of flavors. The second dish was abalone simmered in sudachi citrus, followed by grilled ayu fish, octopus with myoga and sudachi, and tiger puffer sashimi. Each dish was expertly prepared and delicious. The meal continued with dishes like sea bream pressed sushi, swordfish, and fig sesame cream mousse. The highlight was the smoked bonito, which was served with mustard. The meat dish featured both pork and duck, with a side of seaweed and watercress. The meal ended with a satisfying rice course and a variety of side dishes. Dessert was a peach jelly, followed by hojicha ice cream. The experience was expensive but worth it for the exceptional food and service. I highly recommend this restaurant for a special occasion.

Every time I visit Kanda-san's restaurant, I am deeply moved. I can't help but wonder what I have been eating all this time. This time, I was personally surprised by the octopus. Was what I had been eating before really octopus? It's on a whole different level. By visiting regularly, I can enjoy various things and it motivates me to work harder. I'm addicted.

At the back of Toranomon Hills Atagoshita Street, the bouncy abalone somen chef is not particularly fond of sea urchin, but he mentioned that this sea urchin can be eaten. Seasonal vegetables, fresh fish, and top-quality sake were all delicious. Chef Kanda was very friendly and helped us smoothly make a reservation for our next visit. We had a very enjoyable meal. Price per person: 80,000~

We enjoyed the finest Japanese cuisine in a private room for six people. Lately, one of the highlights has been the rice cooked in a clay pot served with various side dishes. The crispy eel and shrimp tempura paired with the rice, along with delicious steamed egg custard, were a luxurious treat when enjoyed with high-quality white rice. This indulgence is a true testament to the gratitude we owe to the natural beauty and hardworking farmers of this country.

Michelin Tokyo three-star revisit series ✨ Today's visit is to "Nihon Ryori Kanda" ♥( ´ ▽ ` )ﾉ Located past the entrance of Toranomon Hills Residence building, there is a secret door that reminds one of a tea room entrance. Stepping inside, you enter a world created by a master of Japanese cuisine. The spring omakase course exceeded expectations, featuring dishes that fully utilize the blessings of the earth such as sansho pepper, fuki (butterbur), bamboo shoots, and tree buds. Even after enjoying all these dishes, there was no feeling of heaviness, and the finale of clay pot rice was delicious as well. The octopus with plum sauce, a favorite from a previous visit, was a delight to have again. The grilled yellowtail with fish roe played a great role and was particularly delicious. Looking forward to the next reservation already ♥ Thank you for the wonderful meal ♫

This is a revisit to Higashi-Azabu Kanda, a renowned restaurant that has consistently earned three Michelin stars. Initially seated at the counter, we were later escorted to a private room due to certain circumstances. While I had thought the counter seating offered a great sense of presence, the atmospheric private room was truly worth experiencing.

Michelin 16 consecutive years with 3 stars, Go Emiyo is top notch. Chef Kanda has won the first individual award as a Michelin mentor. Since moving to Toranomon Hills, they have evolved even further. From start to finish, I was completely immersed in the Kanda Theater. The pairings were also top-notch, making it truly the best in Japan.

I revisited "Kanda" located a 3-minute walk from Toranomon Hills Station. This legendary Japanese restaurant has been awarded 3 Michelin stars for 16 consecutive years since the establishment of the "Michelin Guide Tokyo". Last February, they relocated from Motoazabu to the 1st floor of Toranomon Hills Residential Tower. The elegant atmosphere of the restaurant includes a counter with 9 seats and one private room for up to 6 people. The course menu is omakase style starting from ¥49,500. I was looking forward to experiencing the delicate seasonal transition from winter to spring at Kanda, as their cuisine had left a strong impression on me during my previous visit. I will now share the dishes I had and my impressions from this visit: - Crab and warabi white miso - Red shrimp, white asparagus, abalone, egg yolk sauce - Ankimo toast - Fugu and caviar salad - Soramame and shrimp potato, bamboo shoot and yuzu, rape blossom soup - Nigiri sushi: medium fatty tuna, kasugodai with oboro - Fugu tempura - Saury with fuki miso - Burgaud duck straw-grilled - Watercress and seaweed salad - Suppon and seri simmered dish - Meal: rice, eel kabayaki, sakura shrimp tempura, marinated tuna, pickles, red miso soup with sesame - Strawberry milk ice cream - Anmitsu with Awa evening tea agar The menu, characterized by originality and a global perspective, truly embodies the 16-year consecutive Michelin three-star rating. The unique flavors and textures of dishes like the fugu and caviar salad, which I had never experienced before, were truly exceptional. The soramame and crab potato, as well as the flavorful suppon and seri simmered dish, were personal favorites. However, I must admit that this time, I did not feel the same impact as my previous visit. Some dishes like the ankimo toast and sweet sushi rice in the middle of the course seemed a bit out of place to me. Additionally, the hospitality aspect towards the end of the course felt a bit rushed and did not provide a comfortable moment. Despite this, the restaurant remains exceptional, and I would like to revisit with some time in between visits. Thank you for the wonderful meal.

All the dishes have simple combinations but the flavors of the ingredients stand out. The crab and warabi make you feel the spring. The red snapper, abalone, and white asparagus are covered with egg yolk espuma. It has a gentle taste. The abalone starts to assert itself from the gentle egg yolk sauce. The strong umami and seaweed aroma are delicious. The ankimo toast was served with Kenzo Estate's Muk. This is the best. The melting ankimo and toast go so well together! It exceeds expectations! The sesame tofu hides fugu meat and skin. Plenty of leeks with caviar...It seemed wasteful! But it was a big mistake. The thick, chewy skin is irresistible. The saltiness of the caviar is amazing. The shrimp and fava bean dish with Kagoshima bamboo shoots and rapeseed blossoms is a taste of spring. The tuna sushi melts in your mouth. The tender and soft spring sea bream must be thanks to the oboro egg. It was refreshing. The fried fugu with sansho pepper is excellent. The sautéed miso-marinated sawara is perfectly cooked. The duck in the grilled dish has incredibly tasty skin! The softshell turtle with seri brought a pleasant breeze. For rice, you could choose eel, marinated tuna, or sakura shrimp tempura, but I couldn't help but say, "All of them, please!" (laughs) The dessert was also delicious, and I left feeling full.

I tried a Michelin three-starred restaurant! It was a Japanese cuisine restaurant that I had been curious about for a while. Although I'm not a big fan of ingredients like fuki (butterbur) sprouts, they were prepared in a way that made them surprisingly enjoyable. The most surprising dish was the fugu (blowfish) and caviar with shirako (milt) - the seasoning was different from what I had tried before, but it was really delicious. I would like to come back in winter to try the sushi topped with white truffle. Thank you for the wonderful meal.

I wanted to visit Kanda, which has moved to Toranomon. Everything I ate had excellent quality. This time, I chose Mitsui's Kotobuki instead of wine. The location, ingredients, and skills are all top-notch, so it may be a bit pricey, but it is a must-visit restaurant if you have the chance.

I was invited to a banquet and visited the admired Kanda-san for the first time! Every dish was meticulously prepared with various details, like works of art. Especially, the fugu dish in a glass container was amazingly delicious. The fugu was in a delicious jelly at the bottom, topped with plenty of green onions and caviar. The combination of flavors and textures was fantastic! The ankimo on top of the bread dough was very thick and paired perfectly with sake! For the final course of white rice, I could choose from eel, marinated tuna, and shrimp tempura, which was delightful. They served sake and wine to complement the dishes, making it a truly happy moment! I would definitely love to visit again!! (But I wonder when I can make a reservation...)

Thanks to a gourmet friend, I was able to complete a stamp rally of all 12 Michelin three-star restaurants in Tokyo last year. Each dining experience was wonderful and memorable, but there were a few restaurants that I really wanted to revisit, and one of them was the Japanese restaurant "Kanda." This time, I opted for the elegant omakase course, which left a sophisticated impression overall. The paired drinks were selected to complement the meal, with a standout pairing of junmai ginjo sake with grilled saury and a Vosne-Romanée with deep-fried beef cutlet. The highlights of the meal for me were the ankimo toast and the caviar and fugu on a soft white sesame tofu resembling fugu milt. It was delicious! I was able to make a reservation for the spring, so I'm looking forward to my next visit. Thank you for the wonderful meal!

I visited "Kanda," a restaurant located in the office district of Toranomon, which has held three Michelin stars for 15 consecutive years. After operating in Motoazabu for 18 years, "Kanda" has relocated to Toranomon. The restaurant is conveniently located near Toranomon Hills Station on the Tokyo Metro Hibiya Line, just a 1-minute walk from exit B1. It is also within walking distance of Tokyo Metro Ginza Line Toranomon Station, Tokyo Metro Chiyoda Line Kasumigaseki Station, Toei Subway Mita Line Uchisaiwaicho Station, and JR Shinbashi Station, making it easily accessible. Situated on the first floor of the Toranomon Hills Residential Tower near National Route 1, the restaurant features a counter with 9 seats and private rooms. A special entrance is provided for the private rooms, reflecting the thoughtfulness of the owner. The wood used for the counter is high-quality Kasuga cedar. The garden visible through the window features an Oido made of old wood, with the word "Kanda" carved into the stones. Striking art pieces adorn the walls of the restaurant. The menu for today included: - Fuki no to and shrimp tempura - Kabura-mushi with red snapper - Ankimo on bread - Premium Osetra caviar with fugu, sesame tofu, plum, and fugu skin - Tokushima shiitake samurai, Kagoshima early-picked bamboo shoots, shrimp, and mochi soup - Snow crab chirashi with kinshi egg - Fried fugu - Fried shirako - Miso-yu-an grilled mackerel with fuki no to - Duck straw-grilled - Kyoto shrimp and taro stew - Clay pot rice - Eel kabayaki, marinated tuna, and sakura shrimp - Strawberry milk ice cream - Mame daifuku I not only enjoyed the delicious dishes but also felt the chef Yuko Kanda's dedication in every aspect of the space. It was a satisfying experience, and I will definitely visit again. Thank you for the wonderful meal.

Representing Japan, a renowned Japanese restaurant that continuously earns three Michelin stars, attracting many foreign customers due to its reputation and the strong interest in Japanese cuisine. #KandaJapaneseCuisine #MichelinThreeStars #DifficultReservation

◆Dinner on December 26, 2022 (Monday)◆Reservation: Made at the restaurant during the previous visit◆Course: Chef's selection ¥49,500Drinks: Wine includedTotal bill: ¥70,664①Appetizer○Fern shoot tempura with yuzu salt: Winter is still here, but the earth is already showing signs of spring. The slight bitterness of the fern shoot gives a hint of the upcoming season. Crispy tempura with a refreshing yuzu salt coating, bringing out the spring aroma of the fern shoot, enhanced by the fragrant citrus flavor. A delicate and lovely dish that evokes a sense of spring.②Chawanmushi (savory egg custard)○Tamago (egg)○Uniko (sea urchin roe)○Ponzu sauce○Green onionLooking at the chawanmushi from above, it's a sight to behold. The tamago is beautifully arranged, topped with vibrant green chopped green onions and ponzu sauce, creating a lovely pattern. Breaking into the chawanmushi reveals a silky smooth texture, with the rich umami flavor of the tamago and the creamy sea urchin melting in your mouth, creating a delightful culinary experience.③Spring roll with pregnant ayu fishThe fried ayu fish, with its roe tightly packed, is a surprising sight. The eggs, arranged in two layers, with the belly meat on top, are wrapped in layers of spring roll skin and deep-fried to perfection. The crispy spring roll skin surrounds the ayu fish, showcasing the beautiful fox-like color. The uniform and beautiful cross-section of the spring roll, with the eggs packed tightly, provides a satisfying crunch and a gentle burst of flavor from the ayu fish eggs, creating a delightful sensation in your mouth.④Hot dish○Hairy crab○Crab miso jelly○Sesame seedsThe hairy crab, served with crab miso jelly infused with sesame seeds and warmed to enhance the crab flavor, is a true delicacy. The jelly, with its gentle warmth, carries the sweet flavor of the crab meat, while the internal and external crab roe provide a delightful texture. The addition of cucumber at the bottom of the crab shell adds a refreshing touch, cleansing the palate after indulging in the crab feast. The combination of hairy crab and cucumber in this dish is a delightful twist that captivates the palate.⑤Sashimi○Tessa (sliced raw fish)○Tetsu kawa (fish skin)○Sesame tofu○Caviar○Green onionThe presentation of the sashimi in a glass dish reminiscent of a Bacarrat crystal is stunning.