Chef Kanda was trained in France and later moved to Tokyo and now finds himself with a three star Michelin. His clients are varying from business men to local and international. His foods are traditional with a twist and tries to use the finest seasonal ingredients. I have had the opportunity to try his cuisine several times and each time although it is technical, I find it slightly heavy for this type of cuisine. It is a place to say you tried but what I wouldn’t consider to be close to the standard of a three star.
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