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Minato

Nihonryōri Kanda is highly praised for its meticulous three-starred Japanese cuisine, offering a serene dining experience with dishes like abalone, fugu, and octopus. The ambiance is relaxed yet elegant, making diners feel at home while enjoying world-class service. Some reviewers mention uncertainties about pricing and lack of clarity on the menu, but overall impressions are highly positive with praise for the chef's cooking skills, presentation, and dedication to improvement.

Nihonryōri Kanda Tokyo dining experience overview.

 nestled in the heart of Minato City, Tokyo. Celebrated for its exquisite seasonal tasting menus crafted by the acclaimed Chef Hiroyuki Kanda, this intimate venue offers a serene and refined dining atmosphere. The cozy nine-seat counter alongside private rooms ensures a personalized experience where precision and artistry meet tradition.

Guests rave about standout dishes such as the delicate caviar, scallion sesame tofu, and pristine white fish – all epitomizing the chef’s meticulous attention to detail and innovative flavor combinations. The culinary journey is a harmonious blend of elegance and balance, showcasing both the heritage of traditional Japanese cuisine and contemporary finesse. Patrons often compare the warm hospitality and relaxed ambiance to being lovingly served by a mother in a homely setting, rather than a formal Michelin-starred establishment.

Nihonryōri Kanda offers an upscale yet intimate environment with counter seating that allows diners to witness the chef’s artistry firsthand, complemented by private rooms for a more secluded experience. While there is no printed menu, adding an element of surprise to the tasting journey, some guests find this a charming feature, others note it can cause uncertainty regarding pricing and dish selection. The staff is known for being knowledgeable and accommodating, although occasional language barriers have been observed. Overall, the welcoming service and tranquil setting create an unforgettable dining occasion.

Situated on the first floor of Toranomon Hills Residential Tower, 1-1-1 Atago, Minato City, Tokyo. Reservations can be made by calling +81 3-6459-0176.

Open Monday through Saturday from 5:00 PM to 9:00 PM. Closed Sundays and public holidays.

Smart-casual attire is recommended to complement the elegant setting.

The tasting menu starts at 54,450 yen, inclusive of tax and service charge. Prices fluctuate based on seasonal ingredients and consumption.

Personalized menus are available upon request; informing staff about dietary restrictions in advance is advised.

What is the price of the tasting menu at Nihonryōri Kanda?

 The tasting menu starts from 54,450 yen, including consumption tax and a 10% service charge. Prices may vary depending on the season and the amount consumed.

Does Nihonryōri Kanda accept reservations?

 Yes, reservations are required and can be made by calling +81 3-6459-0176.

Is there a dress code at Nihonryōri Kanda?

 While there is no formal dress code, it is recommended to dress smart-casual to match the upscale dining environment.

Are there vegetarian options available at Nihonryōri Kanda?

 The restaurant offers a personalized tasting menu based on seasonal ingredients. It's advisable to inform the staff in advance about any dietary restrictions or preferences.

What are the operating hours of Nihonryōri Kanda?

 The restaurant operates from 5:00 PM to 9:00 PM, Monday through Saturday, and is closed on Sundays and public holidays.

Asia

Japan

Nihonryōri Kanda est un restaurant japonais authentique situé dans le quartier dynamique de Minato, à Tokyo. Ce lieu offre une immersion dans la cuisine traditionnelle nippone, avec une ambiance chaleureuse et une décoration qui évoque l'élégance et la simplicité du Japon. Que vous soyez un amateur de sushi ou un curieux en quête de nouvelles saveurs, cet établissement promet une expérience culinaire mémorable.

Upscale destination with counter seating & private rooms offering high-concept cuisine, plus sake.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNEajhlaXVBRRAB&d=17924085&t=1

places/ChIJP-dHJnSLGGAR6lRM5169Uj0/reviews/ChdDSUhNMG9nS0VJQ0FnSUNEajhlaXVBRRAB

Our second experience at a 3 Michelin star restaurant in Tokyo was truly unforgettable! The cuisine was absolutely outstanding, showcasing a remarkable diversity in flavors that seamlessly complemented each other. What struck us most was the relaxed ambiance and the chef's effortless yet flamboyant approach to preparing the dishes. It felt as we were being served by a loving mother in the comfort of our own home, rather than by a globally renowned chef.

However, we must deduct one star for the lack of a menu and clarity on pricing (except for drinks), leaving us somewhat uncertain beforehand. While the surprise element adds to the restaurant's charm, clearer communication regarding the dining experience would enhance the overall satisfaction.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURielltSmdnRRAB&d=17924085&t=1

places/ChIJP-dHJnSLGGAR6lRM5169Uj0/reviews/ChdDSUhNMG9nS0VJQ0FnSURielltSmdnRRAB

Not a single negative thing I can say about this restaurant. The caviar, scallion sesame tofu and white fish is definitely worthy to be the signature dish. Enjoy Kanda San's magic here.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNkdU4zVDh3RRAB&d=17924085&t=1

places/ChIJP-dHJnSLGGAR6lRM5169Uj0/reviews/ChdDSUhNMG9nS0VJQ0FnSUNkdU4zVDh3RRAB

Absolutely love this place. The chef is very impressive with his cooking skill and presentation yet he is also great in both English and French too. I can tell how he work so hard to improve his everything every day. The flavor profile totally matches my cup of tea. This might became my most fav Japanese restaurant in Tokyo. Everyone working here seem to be very nice and knowledgeable as well. I would definitely go back.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURSMFlHam1RRRAB&d=17924085&t=1

places/ChIJP-dHJnSLGGAR6lRM5169Uj0/reviews/ChdDSUhNMG9nS0VJQ0FnSURSMFlHam1RRRAB

Very fine restaurant in a traditional location. Every dish is special, very balanced and elegant. The chef brings the specialties from its mother city to Tokyo. The personnel very welcoming and nice.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUQta29iLUtREAE&d=17924085&t=1

places/ChIJP-dHJnSLGGAR6lRM5169Uj0/reviews/ChZDSUhNMG9nS0VJQ0FnSUQta29iLUtREAE

Maybe we have too much expectation of a 3 stars Michelin restaurant. First of all the foods are good but not great (as I have paid in an high amount so it is reasonable to have some high quality food, right?) The staffs are not good enough, woman wears kimono was terrible, she should introduce every single plate to customers but maybe we are not Japanese, she expected we can’t understand Japanese so she introduced in a very soso way, obviously not up to standard. For the chef, he just said Hi to us and keep on serving his Japanese customers only. Seems like we don’t have the same level as other customers. To be honest, we don’t know how they can get a 3 stars with foods and service are below standard…. Extremely disappointed and we don’t recommend to anyone!

Nihonryōri Kanda : Restaurant traditionnel à Minato, Tokyo

Nihonryōri Kanda, led by Chef Hiroyuki Kanda, has maintained its Michelin three-star status for over a decade, offering authentic Japanese cuisine in a serene setting.

Situé dans le quartier de Minato à Tokyo, Nihonryōri Kanda est une adresse incontournable pour les amateurs de cuisine japonaise authentique. Led par le chef Hiroyuki Kanda, ce restaurant a su s'imposer comme une référence gastronomique, bénéficiant d'une reconnaissance internationale grâce à ses trois étoiles Michelin depuis plus d'une décennie.

une histoire de distinction et de tradition

Depuis sa première étoile Michelin en 2007, Nihonryōri Kanda n'a cessé de gagner en prestige. En 2013, le restaurant a déménagé dans le prestigieux Toranomon Hills Residential Tower, renforçant ainsi sa position dans le paysage culinaire japonais.

En 2014, Nihonryōri Kanda a maintenu son statut de restaurant trois étoiles Michelin, une reconnaissance qui témoigne de son engagement envers l'excellence culinaire et l'authenticité japonaise. En 2024, le restaurant célèbre plus de dix ans d'une excellence ininterrompue, consolidant sa réputation de temple de la gastronomie japonaise contemporaine.

In the heart of Tokyo's bustling Minato City, Nihonryōri Kanda emerges as a hidden gem that beautifully encapsulates the essence of traditional Japanese cuisine. Located within the prestigious Toranomon Hills Residential Tower, this restaurant beckons with a blend of contemporary elegance and time-honored culinary artistry. As you step inside, the serene ambiance envelops you, accentuated by minimalist décor that mirrors the tranquil aesthetics of Japanese design. The air is perfumed with the delicate scents of seasonal ingredients, each dish a masterpiece crafted with precision and care. Here, diners can savor a meticulously curated kaiseki menu, where every course tells a story through flavors, textures, and colors. The presentation of each plate is akin to fine art, showcasing the chef's dedication to time-honored techniques while also embracing a modern twist. What sets Kanda apart is not only the exquisite food but also its commitment to sustainability, with many ingredients sourced locally to highlight the freshest produce Japan has to offer. As you relish each bite, whether it's the velvety sashimi or the aromatic miso soup, a sense of connection with the land and its rich cultural heritage awakens your palate. After your meal, take a leisurely stroll around the Toranomon area, with its shimmering skyscrapers and serene gardens, offering a perfect contrast to the vibrant energy of Tokyo. Nihonryōri Kanda isn't just a dining experience; it's an invitation to indulge in the rich traditions of Japan while embracing the future, making it a must-visit for food connoisseurs and curious travelers alike.

Nihonryōri Kanda

Experience exquisite Japanese cuisine with a selection of starters, main courses, and desserts crafted by Chef Hiroyuki Kanda.

Abalone with Savory Egg Custard

Pressed Sushi with Aji

Fatty Tuna with White Truffle and Sea Salt

Caviar with Scallion Sesame Tofu

Matsutake Mushroom Soup

Grilled Ayu Sweetfish

Wagyu Beef Sukiyaki over Rice

Seasonal Fruit Sorbet

Matcha Green Tea Ice Cream

Nihonryōri Kanda Menu

Découvrez le menu exceptionnel de Nihonryōri Kanda

Une expérience culinaire japonaise authentique à Minato

Caviar avec oignons verts et tofu au sésame

Thon gras avec truffe blanche et sel de mer

Sélection de vins japonais, sakés raffinés et thés traditionnels

Découvrez Nihonryōri Kanda à Tokyo, un restaurant japonais authentique dans le luxueux Atago. Savourez une expérience culinaire unique et mémorable. Réservez dès maintenant!

Exquisite Japanese Dining in Minato, Tokyo - Nihonryōri Kanda

Minato City Municipality

A selection course featuring seasonal ingredients, starting from 54,450 yen (including consumption tax and 10% service charge).

Kaiseki Course

découverte culinaire à nihonryōri kanda à tokyo, japon 

Plongez dans une expérience gastronomique exceptionnelle au cœur de Minato, Tokyo, avec le restaurant nihonryōri kanda. Ce lieu emblématique vous invite à explorer la richesse de la cuisine japonaise authentique, notamment grâce à son fameux "Kaiseki Course".

Nihonryōri Kanda : une expérience gastronomique japonaise exceptionnelle avec quelques réserves.

Ce restaurant, situé dans le quartier dynamique de Minato, bénéficie d’un statut prestigieux de trois étoiles Michelin, ce qui garantit une cuisine japonaise d’une qualité exceptionnelle. La dégustation offre une expérience intime, idéale pour les amateurs cherchant une ambiance authentique et raffinée.

Malgré ses nombreux atouts, Nihonryōri Kanda présente quelques inconvénients. Son tarif élevé peut dissuader certains visiteurs, tandis que sa capacité limitée ne permet pas d’accueillir un grand nombre de clients. De plus, le menu étant difficile à modifier le jour même et l’absence de menu clair à l’avance peuvent compliquer la planification d’une visite.

Tokyo

かんだ

Tokyo, Toranomon. December 2024. If you want to experience Tokyo kaiseki at its finest, come to Nihon Ryori Kanda. There is no written menu but Kanda Hiroyuki uses the highest quality ingredients. They moved to their new location two years ago - the chef is reputed to live in the Residence Tower where Kanda is located. Surprisingly, the critics say it has not missed a beat with the move. There are two seatings, of 8 pax maximum, at 5:30pm, and 8:00pm. The first seating may feel rushed only because the meal unfolds only as quickly as you eat. If you talk a lot and don't pay attention, or dally on your smartphone, you'll feel like you were rushed out. For the average person a meal of this caliber might not justify the price, but pace yourself properly, respect the chef and cuisine, and you will receive food, drink, and service at a very high level. The two white jacketed chefs in front of you, including Kanda-San, and the black coated servers, will coordinate with the kitchen to cater to your specific pace. You can easily eat seasonal meals elsewhere at a fraction of the price, but I promise you, you will not have this kind of extraordinary kaiseki. The food is surprisingly wine-centric. Kanda has its own private label nihoinshu, worth trying because you can only get it here. The wine menu is a hand-written booklet with labels pasted in - it is for their reference and not handed to you (no menus, remember?). The servers, or sommelier will work with you to find a wine that suits your pocketbook and taste. There are those whose self-importance will leave them unsatisfied with Kanda. And if you are expecting an Instagrammable explosion of plating, color, and flavors, go elsewhere. Japanese meals at the highest level are about the mutual respect offered by and to both the chefs and the customer.

I was taken aback when the long train ride led to a walk up a hill and in to a residential sector Motoazabu. It'd been raining all day and it would be my first dinner in Tokyo. As i made my way up the slight wind of streets i thought to myself, "please dont be late. Please dont be lost" for some reason the current version if Google map directions leaves out street details so you have to keep the map open and follow the lines. Once cresting a turn I saw my destination in the alcove of a fairly well lit entry way. I had recognized the sign from the fact that my badass concierge not only got me into a place like this, also printed out pictures with addresses and estimated times from various forms of transit. Blond wood encompasses everything here. The front door, the long hallway you traverse to the dining room, and the magnificent bar that seats 8. There's a private dining room off to the side which i never got to see into. I had the luck of sitting right in front of Kanda-san himself, witnessing him prepare all my food. What a great privilege. At first he and the staff were a bit hard to talk to but as the meal went on we were able to have some fun conversation. The Sake and Shochu started flowing and im sure we were being total gaijin even with two Tokyo locals in the group. The grand Kaiseksi meal started in a great progression and would just get more amazing as it went on as follows -Chawanmushi with Shirako -Fried Kaki from central Japan -Kani with ivy root dumpling jn broth -Razorfish with its liver, herbs and togarashi sauce -Maguro two ways, sea salt and aged shoyu -Kani tsumami with it's head fat -Ankimo with Sichuan pepper corn and pickled radishes -Rice dumpling, yam, marinated mushroom in broth -Micro shrimp over rice and nori, assorted pickles -Miyazake beef, seared medium rare with nori and micro greens in shoyu vinaigrette -Azuki bean and soybean milk custard -Strawberry milk ice cream Sublime, precise, and ultimately delicious. I can see how theyve held 3 Michelin stars since 2008. It's well deserved. chef Kanda and his crew are ridiculously talented.watching one chef perform cuts on cucumber, the micro thin slices of chives and radishes, the masterful, clean, precise carving of fish. It's insane. The staff kept us at a good progression and kept our drinks filled and stemware/plateware cleared meticulously. If you love Japanese food and want to see it at its highest form, make yourself a reservation at Kanda. It's well worth it.

Nestled in a beautiful Tokyo neighborhood known as an enclave for wealthy expats, Kanda is a gorgeous 8-counter-seat restaurant serving traditional Japanese fare with a French flourish. Most of that flourish is likely thanks to head chef Hiroyuki Kanda's 5-year stint as a chef in Paris when he moved there at the tender age of 23. Opened in 2004, Kanda is located in something that feels a lot like a residential apartment building, because that's exactly what it is. Though finding restaurants using Google Maps in Japan is always a struggle, this one was particularly vexing since the address on the restaurant's website takes you to what is, in fact, either a gas station or a bread factory several blocks away. Seriously couldn't tell which. Give yourself an extra few minutes if you visit. The food is excellent- I would call it Japanese fare with French style. The chef offers champagne as soon as you sit, but there are some hardcore fatty tuna sashimi and sushi courses in there as well. For a dorky, course-by-course description, go here: ow.ly/MZrL300hvtA Service is really good, almost excellent, and English skills are strong. One of my favorite visits in Tokyo, hands-down.

Kanda, Three Michelin starred Restaurant in Tokyo, Japan. Everything is as natural as you can go. Mr. Kanda uses the most rarest and exclusive ingredients that pack the most natural favorable flavor the mother nature has to offer. Nothing is too over cooked or undercooked, its just cooked to the perfect degree. Every dish has its own meaning and it is never over powering. It feels like you become one with the nature. Sometimes you feel like you are in middle of the highest mountain eating the mushroom you just found with homemade fire. The miyazaki a5 filet is one of the most tenderest beef with the most beautiful flavor that is not from just the fat but the meat itself. White truffle has its earthy taste that makes you feel like you are eating in the french restaurant in some country side by the castle in some old village. The flower eel with matsutake mushroom was one of the most beautiful complex yet simple dish i have had in my life. The knife technique used was incredible and im aware it is one of the most difficult and labor intensive dish to create. Ishikawa is very well known for this particular dish. Overall its good but not michelin 3 star good standard. Its more like a solid 2 or maybe 1. I would not dine here again but I can justify the super price tag due to the rare exotic ingredients mr. kanda uses on all of his dishes. Also this restaurant is out of nowhere in the residential area literally.

K A N D A is very deserving of his Michelin Stars. It was great watching him execute. He's very focused and his food is very creative. Below are a few highlights. Crab stuffed with more crab and crab roe. Cold otoro is placed on warm rice and topped with shaved white truffles. The rice slightly warms the otoro enough that it melts in your mouth. A buttery texture with an earthy finish. Duck and matsutake topped with an egg foam. Brilliant. The egg foam lends a lightness to heavy, earthy ingredients. Soba ice cream. It really does taste like soba and even has little bits of soba on it. Surprisingly good. I would visit again but Ryugin is next on my list.

There are no words. This was the best dining experience of my life. We had a total of 12 courses from heaven, ranging from sashimi to a Japanese style steak. Every single course was prepared to perfection with each course being better than the last. The course I was most hesitant to try was a small smoked fish (from head to tail), it was awesome. The service was wonderful with the chefs preparing the meal in front of us. Our hosts explained every dish to us and gave us their undivided attention. This experience redefined my impression of Japanese cuisine. If an experience such as this is in your reach, you must go to Kanda. Our hosts asked us if we needed a taxi, they ordered it for us and courteously saw us off with the hosts and sous chef waving till our car had gone. This was an experience I will never forget.

Such a wonderful treat. It is great to sit so close and watch a chef work. The staff is friendly and engaging. The food is remarkable. Everything is perfect. The flavors mesh and are unexpected. If you are a foodie and like new experiences, definitely go. We let them choose our sake and wine. It all paired perfectly.

Our meal at Kanda was very good, but I did not think the meal was worth $350. I do not have the most refined palate - before my vacation in Japan, I rarely spent more than $30 on a meal. However, we visited many high-end restaurants during our two weeks in Japan, and had many double- and triple-digit meals of Japanese cuisine. Kanda was by far our most expensive dinner, but even ignoring the price it was probably my least favorite of our high-end meals. The traditional Japanese dinner consisted of many courses, mostly involving fish and vegetables. Most courses were bite-sized. A few courses blew me away, but for the most part I was underwhelmed. I generally don't enjoy daikon or mushroom-based courses as much as meat or noodle-based courses, but there were many here. The sushi wasn't as good as Daisan Harumi Sushi. I was hoping that our dinner would include a wagyu course, but sadly it did not. Aside from the selection and flavor of the courses, I was underwhelmed by the presentation. Most of the high-end restaurants we visited arrange each course of food like a work of art, with every plate being worthy of a photograph. At Kanda, there seemed to be no special effort on presentation. Aside from the food, I disliked the atmosphere in Kanda. One thing we have heard is that the head chef speaks English well and likes to converse with the customers. He certainly seemed to speak English, but he only exchanged a few sentences with us over the course of our 2.5 hour dinner. We'd also heard that he customizes each person's meal to suit their individual tastes, but in fact he asked no questions about our preferences and served exactly the same food to everyone. Although he prepares the food right in front of you, it is obscured by the counter, so you can't actually watch him make your food. Normally my friends and I will have casual conversation among ourselves during a dinner, but Kanda was so quiet that the chef would have been able to overhear anything we said, and it felt too awkward to have a casual conversation that this world-class chef could overhear. The rest of the staff are friendly and spoke decent English, although one of them said "sorry" two or three times every time she put a new dish in front of us or removed an old dish, which got annoying quickly. If you're looking for a high-end dining experience where you can converse with the chef in English, I strongly recommend Daisan Harumi Sushi instead. I enjoyed the food and atmosphere there much more than Kanda, and it costs half as much. I would not recommend Kanda unless you have an extremely refined palate for Japanese cuisine, or absolutely must visit a 3 Michelin-star restaurant regardless of the cost.

Simply amazing! Every course was delightful and fresh. The service was impeccable and it was a real treat to be able to converse with Chef Kanda about what we were enjoying. Highly recommend.

What a treat was Kanda-san's menu, and what a unique experience to see a master like him in action. You don't get luxurious ingredients rubbed on your face here: Kanda serves perfection in its simplest and least pretentious form.

Discover authentic Japanese culinary excellence at Nihonryōri Kanda, a Michelin 3-star restaurant in Minato, Tokyo. Reserve now!

Experience Nihonryōri Kanda in Tokyo - Michelin 3-Star Japanese Cuisine

Plan your visit to Nihonryōri Kanda with our expert tips. Explore seasonal menus, reservation info, and the best time to dine in Tokyo's top restaurant.

Itineraries & Tips for Visiting Nihonryōri Kanda, Tokyo

Learn about Nihonryōri Kanda's history, chef Hiroyuki Kanda, and what makes this Tokyo restaurant a culinary icon with over a decade of Michelin three-star status.

新橋日本酒おだしと、おさけ。すずめ

Tempura Kikage Yukimura

Horiichi

新橋 日本酒 おだしと、おさけ。すずめ

Tempura Kikage Yukimura

Horiichi

新橋日本酒おだしと、おさけ。すずめ