The marketing materials from Andō describe the cuisine served here as "innovative". It's a label that would feel pretentious at most other restaurants in town, but chef Agustin Ferrando Balbi 's background – born in Argentina to a Spanish and Italian family and with an adult life led in Asia – has helped to produce some truly unique culinary creations. Take the restaurant's signature Sin Lola, a constantly evolving caldoso rice dish that is adapted to the changing seasons and new inspirations. The winter iteration showcased a harmonious blend of Yunnan mushrooms including matsutake, blazei and cordyceps, along with Japanese maitake and shiitake.

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