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Born in Yokosuka, a port town with an American military base, Chef Ando sidesteps his early exposure to Japanese-American culture to create Japanese cuisine that stays true to its roots.


Today, Chef Ando brings his kaiseki expertise gleaned from one of the most acclaimed restaurants and traditional ryokans in Hakone Gora, together with a wealth of experience as Head Chef in world-class hotels in his authentic Japanese creations.

Driven by his fascination with the beauty of Japanese food, and admiration for the chefs who create it,


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