Helmed by Chef‑Founder Agustin Balbi, Andō carries a name with multiple meanings. In Spanish, it signifies the act of doing in the present, while in Japanese it evokes a sense of comfort. This duality mirrors Balbi’s craft, where his Spanish ancestral roots meet the discipline and inspiration he found in Japan, the land that shaped his skills. His creations resist classification, defined by complexity and multiplicity. Andō’s menu reflects Chef Agustin’s personal journey, from warmth and discipline to a lifelong pursuit of the essence of the ocean. It is a narrative that reimagines and elevates what Andō has already built.