Nihonryōri Kanda

"Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri." - Michelin Inspector

"Kanda has held on to its three Michelin stars since 2008, when the Red Guide first landed in Tokyo. Born into a family of traditional Japanese chefs, Hiroyuki Kanda complements his classical training with ideas he picked up while working in France in his 20s. Sweet peaches nestle against silky tofu under a spoonful of caviar; bursts of acidity offer a high-toned counterpoint to the umami depth in a dish of abalone over somen noodles in a chilled broth. We’d happily devour Kanda’s pressed sushi with horse mackerel or the clay-pot-cooked rice, served with miso soup and pickles, every day. All is served on lacquerware from the Edo era. Scoring a reservation here–one of Tokyo’s most difficult-to-book tables–is reason enough to celebrate. For many, it’s a once-in-a-lifetime experience, well worth the eye-watering price tag." - Melinda Joe

"Of the 11 three-starred restaurants in the 2020 guide, three have maintained their three-star status since the guide was launched: Kanda (Japanese cuisine, Minato-ku)." - MICHELIN Inspectors

"Of the 11 three-starred restaurants in the 2020 guide, three have maintained their three-star status since the guide was launched: Kanda (Japanese cuisine, Minato-ku), Quintessence (French cuisine, Shinagawa-ku) and Joël Robuchon (French cuisine, Meguro-ku)." - MICHELIN Inspectors

"This edition also marks a milestone for four establishments that have held three stars in every edition for maintaining the highest standards of cooking, creativity and consistency since its inception: Kanda (Japanese, in Minato-ku); Quintessence (French cuisine in Shinagawa-ku); Joël Robuchon (French cuisine in Meguro-ku); and Sukiyabashi Jiro Honten (sushi in Chuo-ku)." - Rachel Tan