Kanda

Good cuisine, says Hiroyuki Kanda, should convey beauty, craftsmanship and feeling. This kappo-style restaurant, where guests sit close around the kitchen, is inspired by the Japanese hospitality of the tea ceremony. Delving deep into the essence of Japanese cuisine, Kanda showcases the culture through creativity filled with surprises. The interior was crafted with the assistance of contemporary artist Hiroshi Sugimoto. The beauty of the classics resonates with a refined modern sensibility.

• Personalized Menu for Repeat Guests: Kanda ensures returning diners are never served the same dish twice by noting customer choices and customizing menus accordingly.
• Chef’s Residence Above the Restaurant: Chef Hiroyuki Kanda lives in the same building as the restaurant, adding a personal touch to the dining experience.
• Minimalist Setting with Miniature Earthenware Collection: The restaurant features a counter with only eight seats and no decoration except a collection of miniature earthenware crockery, creating a unique, understated ambiance.

• Awa Beef: Known for its rich flavor and tender texture, Awa beef is a signature ingredient reflecting Chef Hiroyuki Kanda's roots in Tokushima.
• Fish from Naruto: Fresh seafood from Naruto is often featured in dishes, highlighting the restaurant's emphasis on seasonal and local ingredients.
• Monkfish Liver and Cod Milt: These ingredients are used in sushi dishes, showcasing the chef's ability to create delectable and unique sushi experiences.
• Snow Crab (Matsuba Kani): Featured in a dish with dashi jelly and pickles, the snow crab is praised for its freshness and sweetness.

Tasting Menus

• Not specified in the provided content.

Signature Dishes with Prices

• Yakitori: ¥800
• Tofu skin and wasabi: ¥650
• Wasabi potato: ¥650
• Sea urchin: ¥650
• Roasted seaweed: ¥450
• Raw wasabi: ¥50