Ando

As an appetizer, we would like to guide all our guests. Please experience the surprise of how the flavors change when paired with wine or sake. We present three carefully selected dishes that signal the beginning of Ando's night.

This dish is finished with homemade ponzu made using kombu water. The citrus used varies by season, sometimes using yuzu and at times using shikuwasa. It resets your palate between grilled chicken skewers, enhancing the flavor of the next skewer, making it a great supporting dish. (This is part of a three-item appetizer set.)

This is the ultimate umeboshi, recreated using traditional natural methods in Ryujin Village, Wakayama Prefecture. It is completely additive-free, and everything from the salt to the red shiso is organic. It features the natural strong sweetness, sourness, and aroma of the ume fruit without relying on honey or sugar. This exquisite product, known to those in Kansai, transforms remarkably when paired with alcohol, creating a blissful marriage of flavors. (This is part of the three-item appetizer set.)

This is a unique nuka bed that has been carefully passed down from my grandmother to her grandmother. By taking care of it three times a day with heartfelt dedication, abundant microorganisms thrive, creating a rich aroma and mellow flavor. Following the teaching that 'the nuka bed lives long because it is tended by the hands of an oil-free elder,' this traditional taste continues to live on. Please enjoy the gentle yet deep flavor that enhances the natural deliciousness of the vegetables. (This is part of the three-item appetizer set.)

Negima, heart, gizzard, tsukune, white liver, thigh, chicken, calf, wing, breast, tail, tenderloin, chicken skin, and more, depending on the day.

A soup made by simmering the whole Kuroiwa Jidori chicken for 6 hours, resulting in a chicken broth that has a strong presence, is not greasy, and is elegant and clear. Seasoned only with natural salt, garnished with mitsuba and yuzu.

Homemade soboro made from 100% chicken thigh minced with herbs and Sichuan pepper. Paired with rice from Miyagi Prefecture's Tsuyahime. 'The white of Kuroiwa Jidori fertilized eggs is very sweet, and the yolk is highly aromatic.' Enjoy it with the whole egg on top.

Grilled rice balls, roasted to a fragrant finish over charcoal, are served with a soup made by simmering the whole black rock chicken for 6 hours, resulting in a broth that is rich in chicken flavor yet elegant and clear. This final dish is a cup where the aroma of soy sauce spreads with the savory scent of grilling.

A bowl to savor Kuroiwa Jidori fertilized eggs. Enjoy the rich flavor and sweetness simply with freshly cooked Tsuyahime rice. There are two finishing styles: frothy and slurpy drink type to enjoy the egg white and yolk, and the traditional type.

Egg rice porridge made with black rock chicken soup. Gently cooked with fertile eggs from black rock chickens, seasoned only with natural salt, and finished with mitsuba and yuzu. A comforting final cup that seeps into the body.

Using Tsuyahime rice from Miyagi Prefecture, the rice ball is grilled over binchotan charcoal, giving it a fragrant soy sauce exterior and a fluffy interior. It is a dish that can be enjoyed lightly even at the end of a meal.