Under the direction of chef Agustin Balbi, Andō offers a refined and innovative interpretation of modern Japanese cuisine interwoven with the chef’s multinational heritage – Balbi is Argentine-born with Spanish and Italian roots and has extensive experience of East Asia. The results are truly distinctive culinary creations. The menu emphasises seasonal produce and nuanced flavour pairings, resulting in dishes that are elegant and deeply satisfying. A prime example is Ando’s signature Sin Lola, a constantly evolving caldoso rice dish adapted to reflect the changing seasons and new inspirations. The restaurant’s sophisticated ambience and attentive service further elevate the dining experience.

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