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Hiroyuki Kanda was born the eldest son to a family who own a restaurant in Japan and began his career as a Chef upon graduating high school. At age 23, he went to Paris where he was a head Chef in a Japanese restaurant, where he stayed for 5 years. He then returned to Japan, working 13 another years in the kitchen before opening his own, Kanda*** in 2004, where the concept is to convey his vision, art and passion through cuisine. He aims for every guest to enjoy their food and drink in harmony.  

A talk with Hiroyuki Kanda

Ingredient-led, natural and tasteful.
Can you describe your most memorable experience with fish?
I once had the opportunity to prepare red snapper with a fisherman at his house. We cut open the back of the fish and I learned that one must not remove the scales but rather bone the fish and then bake it until the scales become crisp and light with a soft texture. I was truly impressed by the simplicity of the dish.
What is the secret to teasing out the flavours in fish?
Freshness is the crucial factor. I always make sure a fish is fresh before I decide how to cook it and then there are endless possibilities when it comes to methods, from serving it raw to steamed or deep-fried.
Can you tell us about an unforgettable experience you have had with Krug Rosé?
The most exquisite experience I have ever had was dining on flaked Matsuba crab (snow crab) with strained pufferfish milt topped with caviar and served alongside a glass of Krug Rosé. It was the best pairing.
If you could prepare a meal paired with Krug for anyone in the world, who would it be and why?
A young artist who has not yet experienced Krug because I would love to observe how it informs or inspires their work.


Minato-ku tokyo - JP
Calm Motoazabu, 3-6-34
, JP
+81 (0)3-5786-0150

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