Modern fine dining
Helmed by Chef-Founder, Agustin Balbi, the restaurant’s name has multiple meanings: in Spanish, it acts as the present participle – the act of doing, whilst in Japanese the word alludes to a sense of comfort. This dual meaning reflects the interesting concept behind Ando in which Agustin references his Hispanophone heritage and his love of Japanese culture and ingredients with restrained elegance, creating a modern fine dining experience that is borderless and exciting. Defying labels and bending genres, Ando’s modern tasting menu is a translation of Agustin’s unorthodox journey onto the plate.