A counter with eight seats and no decoration except a collection of miniature earthenware crockery is the setting for one of Tokyo’s few Michelin three-star kaiseki restaurants. Hiroyuki Kanda lives in the same building as the restaurant and brings a personal touch to contemporary seasonal plates. Filefish sashimi topped with liver and shiso flowers sits alongside red-wine simmered beef. There are three menus, with the restaurant noting the customer’s choice to ensure returning diners are never served the same dish twice.
3 Chome-6-34 Motoazabu, Minato-ku, Tokyo, 106-0046