Andō: restaurant review
- Chef Augustin Balbi fuses his Argentinian heritage with his experience of living in Japan to produce new-style cuisine
Andō means “doing” in Spanish and “comfort” in Japanese, and the restaurant of the same name is where chef Augustin Balbi fuses his Argentinian heritage with his experience of living in Japan to produce new-style cuisine. The decor is minimal and in dark hues, appropriately drawing attention to the brightly lit open kitchen.
The menu is seasonal and, on our most recent visit, we loved the blue lobster with the large scoop of caviar, while the black olive cured hamachi is a delicious new take on crudo plates. The scorpion fish and Wagyu beef were equally stunning but the piece de resistance was the Hokkaido Yumepirika rice. All satisfyingly rounded off with a delicate pecan praline.
Signature dishes
Departure – five types of raw seafood selection
Without Lola – caldoso rice, chipirones, cecina
We Both Loved It – nerikiri wagashi, 85 per cent dark chocolate
Contact details
1/F, Somptueux Central,
