Hyperlocal Tokyo

A Japanese restaurant specializing in duck and Japanese buckwheat noodles. The young chef, who also has experience in Chinese and French cuisine, showcases his skills. The meal begins and ends with soba noodles. In between, various parts of the duck are grilled and served on top of grated daikon radish. This is the only place in Tokyo where you can enjoy duck sushi. The dessert ice cream was refillable. Apparently, some customers have even had as many as nine servings. I'm looking forward to the season for wild duck next time.

Located in Roppongi, Tokyo, "Kanjo" is a Japanese restaurant specializing in duck and soba. Despite the young team, with the head chef in his early 30s and the rest of the staff in their 20s, the atmosphere is excellent and the service is impeccable. The meal begins with a dish of buckwheat soba topped with caviar, followed by a course that includes a comparison of wild and farmed duck, as well as duck meat sushi. The head chef previously worked at "INUA," which explains the unique and visually appealing dishes that feature interesting combinations of ingredients. Each piece of duck is meticulously grilled on a tamahagane (steel) plate, resulting in a quality that will surely impress anyone who has tasted duck before. The meal concludes with options like soba or duck curry, showcasing the restaurant's attention to detail. As Kanjo's popularity grows, reservations are filling up quickly, so it's recommended to book in advance if you're interested in experiencing this exceptional dining experience.

First and foremost, the duck was unbelievably delicious. It was a whole new level of flavor. I don't know if it was the special tools made of tamahagane steel that Toyoda-san uses, or if it was a special breed of duck, but the texture was light and airy, and the flavor was refined and elegant. It was a duck unlike any I'd ever tasted before. The other dishes were also incredibly creative and delicious, perhaps because I don't have much experience with Japanese cuisine. While I would have liked to have a more substantial portion of the duck, the style of cooking, where each piece is grilled individually, adds a live performance element that enhances the enjoyment. I understand that they offer various cuts of farmed duck outside of the hunting season, which I'm looking forward to trying. The young sommelier's selection of sake and wine paired perfectly with the duck, and the soba noodles were a satisfying finish. I think it's a very stylish restaurant.

Duck and soba, served in a recent trend of counter-style small plates, allowing for a quick and delicious experience of the ingredients' natural flavors. It's a unique genre, not bad, but with a price tag to match, it's hard to compare it to traditional Japanese cuisine or sushi. It's a good restaurant.

**Dishes** * **Buckwheat Noodles** * 100% Buckwheat Soba with Sea Urchin in Salt Water * White Shrimp Soba Crackers * **Seafood** * Scallops with Beurre Blanc Sauce * Sea Bass Tempura with Sansho (Japanese Pepper) and Scallion Sauce * **Duck** * Straw-Roasted Duck * Duck Dumplings in Premium Broth * Roasted Duck (Breast, Heart, Shiitake Mushrooms, Tenderloin) * **Other** * Peach Soup * Manjūgaki Peppers with Natural Chicken Breast **Finish** * **Noodles** * Zaru Soba (Cold Buckwheat Noodles) * Duck and Rice Bowl * Sudachi (Citrus) Soba * **Dessert** * Bunshan Baozhong Tea Ice Cream