Restaurant in Tokyo, Japan
Three Michelin stars, 16 seats, book early.
A three-Michelin-star kaiseki counter in Toranomon with a 97-point La Liste score and a 16-seat room that is near-impossible to book without months of planning. Chef Hiroyuki Kanda's single course menu, rooted in Tokushima ingredients, runs ¥60,000–¥79,999 listed with real-world spend closer to ¥100,000 including drinks. Book for a serious occasion and plan well ahead.
Kanda is the right booking for a serious food and drink enthusiast who wants kaiseki at the level where Michelin awards three stars and La Liste scores 97 points — and who has the flexibility to plan months in advance. Chef Hiroyuki Kanda's philosophy of restraint, rooted in Tokushima ingredients and the principle that subtle flavour is true flavour, produces a counter experience that rewards attention rather than spectacle. At ¥60,000–¥79,999 per head before drinks (with real-world spend closer to ¥100,000 based on review data), this is a deliberate, high-commitment dinner. Book it for a significant occasion: a milestone birthday, an anniversary, or a once-in-a-trip meal you have been planning for months.
Kanda moved from Azabu to its current address on the ground floor of Toranomon Hills Residential Tower, accessible in about two minutes from Toranomon Hills Station (Hibiya Line, A1 exit) or six minutes from Toranomon Station (Ginza Line, Exit 2b). The relocation brought a new physical setting, but the cooking philosophy arrived intact. Inside, the room holds 16 seats across a 10-seat counter and private rooms sized for two, four, or six guests. The atmosphere at the counter is composed and quiet: the energy is focused rather than convivial, the kind of room where conversation drops naturally when a course arrives, and the silence feels considered rather than awkward. If you are after a lively social dinner, this is not the right room; if you want to be fully present for each course, the calm works in your favour.
The counter format is the better choice for most diners. Sitting in front of the kitchen gives you proximity to the preparation, and at only 10 seats it remains genuinely intimate. Private rooms for two carry an additional room fee, so couples should factor that into the total cost calculation before requesting one. Groups of four to six using a private room avoid the surcharge and get a degree of separation that suits celebratory occasions.
Kanda's credentials are not in dispute. The restaurant holds three Michelin stars (2025), scored 97 points on La Liste's 2026 ranking of leading restaurants worldwide, and has been selected for the Tabelog Japanese Cuisine Tokyo Top 100 in both 2023 and 2025. The Tabelog score sits at 4.02, which in the context of Japanese review culture represents consistent, high-level recognition rather than a number to second-guess. On Opinionated About Dining's 2025 ranking of Japan's leading restaurants, Kanda sits at number 178 — down from 149 in 2024, but still within the upper tier of a competitive national field that includes [RyuGin](https://www.joinpearl.co/restaurants/ryugin), [Kohaku](https://www.joinpearl.co/restaurants/kohaku-tokyo-restaurant), [Ginza Kojyu](https://www.joinpearl.co/restaurants/ginza-kojyu-tokyo-restaurant), and [Ginza Shinohara](https://www.joinpearl.co/restaurants/ginza-shinohara-tokyo-restaurant).
The kitchen serves a single selection course , there is no à la carte option. Prices start from ¥54,450 including consumption tax and a 10% service charge, though the actual spend varies by season and drinks consumption. Review averages suggest ¥100,000 per person is a realistic figure once sake, shochu, or wine are included. The drinks list covers all three: Tokushima sakes anchor the Japanese programme and align directly with Kanda's regional identity. Naruto fish and Awa beef from Tokushima inform the ingredient sourcing, and the same prefecture's indigo noren marks the entrance. This is a restaurant with an unusually clear geographic and philosophical through-line, and the drinks programme supports rather than competes with it. If you are choosing between sake and wine with the course, sake is the more considered pairing and the programme likely reflects that bias, though the wine list accepts credit card payment and is available for those who prefer it.
Dietary requirements and allergies must be communicated in advance , the kitchen specifies it is difficult to change the menu on the day. Make this part of your reservation conversation, not an afterthought. Reservations can be made by phone after noon. The counter runs two seatings: first entry from 17:00 or 17:30, second from 20:00 or 20:30. Private room guests are asked to arrive by around 20:00. The restaurant is closed Sundays, public holidays, Golden Week, Obon, and year-end/New Year periods , all dates that are worth confirming directly when booking, particularly if your trip coincides with any Japanese national holiday.
For context on where Kanda sits within Japan's wider kaiseki circuit: [Hyotei](https://www.joinpearl.co/restaurants/hyotei-kyoto-restaurant) and [Kikunoi Honten](https://www.joinpearl.co/restaurants/kikunoi-honten-kyoto-restaurant) in Kyoto represent the traditional centre of the form, and serious Japan itineraries often pair a Kyoto kaiseki with a Tokyo one. Kanda is a credible Tokyo anchor for that kind of trip. If your travels extend beyond Tokyo, the broader Japan dining circuit worth researching includes [HAJIME in Osaka](https://www.joinpearl.co/restaurants/hajime-osaka-restaurant), [Gion Sasaki in Kyoto](https://www.joinpearl.co/restaurants/gion-sasaki-kyoto-restaurant), [akordu in Nara](https://www.joinpearl.co/restaurants/akordu-nara-restaurant), [Goh in Fukuoka](https://www.joinpearl.co/restaurants/goh-fukuoka-restaurant), [1000 in Yokohama](https://www.joinpearl.co/restaurants/1000-yokohama-restaurant), and [6 in Okinawa](https://www.joinpearl.co/restaurants/6-okinawa-restaurant).
Parking is available underground at Toranomon Hills, with a discount service applicable, which is relevant if you are arriving by car from a hotel outside walking distance. For broader Tokyo planning, see our full Tokyo restaurants guide, our full Tokyo hotels guide, our full Tokyo bars guide, our full Tokyo wineries guide, and our full Tokyo experiences guide.
Quick reference: 16 seats (10 counter, 6 private room) | ¥54,450+ per person (tax and service included) | Dinner only, Tue–Sat 17:00–23:00 | Closed Sun, public holidays | Phone reservations after noon | Credit card accepted | 10% service charge | Parking available at Toranomon Hills
This is a near-impossible reservation. Kanda's three Michelin stars combined with a 16-seat room and a loyal returning clientele mean the counter is not available on short notice for most international visitors. Phone reservations open after noon, and the restaurant does not appear to use a widely accessible online booking platform based on available data. The most practical approach for international travellers is to contact the restaurant directly by phone (+81-3-6459-0176) several months before your intended visit, or to work through a hotel concierge in Tokyo with existing relationships. If you are travelling during Golden Week, Obon, or the year-end period, note the restaurant closes on those dates entirely , do not build your trip around Kanda for those windows without confirming availability first. Also consider [Kutan](https://www.joinpearl.co/restaurants/kutan-tokyo-restaurant) as a contingency if Kanda proves unavailable.
Several months in advance, minimum. With 16 seats, three Michelin stars, and consistent placement in Japan's national top 200 on Opinionated About Dining, Kanda does not have spare availability for last-minute bookings. International visitors should plan for at least three to four months of lead time, and ideally contact the restaurant or a Tokyo hotel concierge as soon as travel dates are confirmed. Phone reservations are accepted after noon Japan time.
A single course menu only , there is no à la carte. Prices start from ¥54,450 (tax and service included), but real-world spend averages closer to ¥100,000 once drinks are added. Communicate allergies and dietary restrictions when booking, not on the day. The counter is the better seat for most visitors; private rooms for two carry an additional room fee. The restaurant closes Sundays, public holidays, Golden Week, Obon, and year-end/New Year periods. Arrive on time: counter seatings run at 17:00–17:30 and 20:00–20:30, and private room guests are asked to arrive by around 20:00.
At ¥60,000–¥79,999 listed (closer to ¥100,000 all-in), Kanda is competitive with Tokyo's leading kaiseki tier but not the most affordable entry point into three-star dining in Japan. The value case rests on the awards stack: three Michelin stars, 97 La Liste points, and consistent Tabelog Top 100 selection. If kaiseki at that credential level is what you are specifically seeking, the price is in line with the category. If you are less certain about the format, consider RyuGin first , it operates in the same kaiseki tier at a similar price point and may offer marginally better booking access.
Yes, if you are aligned with the philosophy. Chef Hiroyuki Kanda's approach , minimal preparation, ingredient-led cooking, Tokushima regional sourcing, the principle that subtle flavour is true flavour , produces a course that rewards attention rather than delivers theatre. This is not a restaurant where dramatic tableside presentations drive the experience. The value is in precision, restraint, and the cumulative effect of a single well-constructed course. If that framing appeals, the menu is worth the spend. If you want a more visually dynamic or interactive tasting format, other Tokyo options may suit better.
Yes, in limited form. Private rooms are available for two, four, or six guests. Note that a two-person private room carries an additional room fee, so pairs should consider the counter instead unless privacy is a priority. Groups of four or six are better served by the private room setup, and it is the more practical option for celebratory occasions. For larger groups, Kanda's 16-seat total capacity means exclusive hire would require booking the full room, and that arrangement should be discussed directly with the restaurant. Phone: +81-3-6459-0176.
For kaiseki at a comparable level, RyuGin is the most direct alternative: three Michelin stars, similar price tier, and a counter format. Kohaku and Ginza Kojyu operate in the same Japanese cuisine category and may offer slightly more accessible booking windows. If you want Tokushima-rooted kaiseki outside Tokyo, Gion Sasaki in Kyoto and Hyotei represent the Kyoto equivalent of Kanda's level. For a different format entirely at the same price tier, Ginza Shinohara is worth considering.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Kanda | Kaiseki, Japanese | ¥¥¥¥ | Near Impossible |
| Harutaka | Sushi | ¥¥¥¥ | Unknown |
| L'Effervescence | French | ¥¥¥¥ | Unknown |
| RyuGin | Kaiseki, Japanese | ¥¥¥¥ | Unknown |
| HOMMAGE | Innovtive French, French | ¥¥¥¥ | Unknown |
| Crony | Innovative, French | ¥¥¥¥ | Unknown |
Key differences to consider before you reserve.
For kaiseki at a comparable level, RyuGin is the clearest alternative and slightly easier to book. Harutaka is the counter-seat option if raw fish and precision sushi are what you want instead of a full kaiseki sequence. L'Effervescence is the move if you want French technique with Japanese seasonal ingredients rather than traditional kaiseki structure. At ¥54,450-plus per head, Kanda sits in the same price bracket as all three, so the choice is really about format.
Book at least two to three months out, longer for weekend slots. Kanda holds only 16 seats across a 10-seat counter and two small private rooms, and with three Michelin stars and a loyal repeat clientele, availability is thin. Reservations open by phone after noon according to the venue; walk-in is not a realistic option here.
The only format is a set course — there is no à la carte. Courses start from ¥54,450 including tax and a 10% service charge, though reviewer-reported spend runs closer to ¥100,000 when drinks are included. Chef Hiroyuki Kanda's approach centres on minimal preparation and ingredient quality, with Tokushima-origin producers a recurring theme. Flag allergies and dislikes when booking, as the kitchen cannot easily adjust on the day.
At ¥54,450 as an entry point, and with actual spend closer to ¥100,000 per head, this is a serious financial commitment. The case for booking is concrete: three Michelin stars held in 2025, 97 points from La Liste in 2026, and back-to-back selection in the Tabelog Japanese Cuisine Tokyo Top 100 for 2023 and 2025. If kaiseki is your format and you want independent validation that the kitchen is performing at the top of the category, the credentials are there. If you are testing high-end Japanese dining for the first time, RyuGin or Harutaka carry less booking friction at a similar price tier.
Yes, provided you go in understanding that the set course is the only option and that the philosophy is restraint rather than spectacle. Kanda's stated motto — subtle flavour is true flavour — means this is not a kitchen built around dramatic technique or elaborate presentation. The Michelin 3-star and La Liste 97-point scores both reflect precision over showmanship, which is either exactly what you want or a reason to choose somewhere with a more theatrical format.
The private rooms seat up to six people and are available for parties of two, four, or six. Note that a two-person private room booking carries a separate private room fee on top of the course price. For groups larger than six, full private hire of the venue is available — confirm directly with the restaurant. The 10-seat counter is better suited to solo diners or pairs who want proximity to the kitchen.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
