Lunch Experience at Andi in Gaienmae｜Luxurious course of modern Vietnamese cuisine with seasonal ingredients Read in Japanese

gaienmae aoyama-street restaurant2025.09.17

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Andi in Gaienmae

Located in Gaienmae, Tokyo, Andi is a modern Vietnamese restaurant that mixes Vietnamese cuisine with the essence of French cuisine and the four seasons of Japan. The restaurant has been listed in the Michelin Guide and is highly acclaimed by food connoisseurs. This time, we made a reservation for Sunday at 1:00 p.m. and experienced the lunch course firsthand.

Atmosphere of the restaurant

The interior of the restaurant is simple and sophisticated. The interior is filled with natural light, while the textures of the wood and rattan chairs subtly create a Vietnamese atmosphere. The walls are decorated with woven ornaments, blending tradition and modern design. The open kitchen conveys a realistic sense of cooking, creating an environment that can be enjoyed with all five senses.

Course Composition (Lunch menu available only on Saturdays and Sundays)

The course is prepared according to your order, using the freshest seasonal ingredients of the day. High quality and unique Vietnamese cuisine that can only be experienced at Andy's. 8,800 yen (tax included)
Lunch Course + Pairing: This is Andy's most popular plan, which includes a drink pairing to match your meal. 16,500 yen (tax included)

Welcome｜Street Food

The first dish served was a small "bahn mi"-style sandwich filled with shirasu (Japanese baby sardines). Using bread from Tochigi-based bakery SHOPAIN ARTISAN BAKEHOUSE, the balance of saltiness and aroma is exquisite. Everyday ingredients are reconstructed in a sophisticated way.

Signature｜Fermented green tea, hoshino, shovel, jasmine

This salad incorporates fermented green tea from Fukuoka's Hoshino Tea Estate. The combination of the acidity of hozuki and tomatoes and the fragrance of jasmine left a fragrant aftertaste. The fermentation nuance gives the dish a "living flavor" of Vietnamese cuisine.

Summer roll｜Autumn fish, beets and dukkah

These spring rolls are visually vibrant. The flavor of the swordfish and the sweetness of the beets are wrapped in rice paper, and the dukkah (a mixture of nuts and spices) adds a savory aroma. The beauty of the red, white, and green colors peeking through the transparent rice paper is more like a work of art than a dish.

Canh Chua Ca｜Wild yam, tomato, and vinegared fruit

Canh Chua Ca, a traditional Vietnamese sour soup, is made with wild yamame. The fish from Oku-Edo Suisan is used, and the acidity of tomatoes and citrus fruits make the dish refreshing. The acidity of the soup and the tenderness of the fish were exquisite, and the chef's originality was evident in the use of Japanese river fish.

Món Thịt｜Boar, lotus root and peanut

The main dish was wild boar. The texture of the lotus root and the savory flavor of the peanuts accentuated the dish. The strong flavor of the meat is lightly balanced by the vegetables and nuts. It is a reinterpretation of the traditional Vietnamese "meat dish" with the blessings of the Japanese mountains.

Pho Ga｜Kuro Satsuma Chicken Pho

The climax of the course is Kuro Satsuma Chicken Pho Ga. The chicken is from Kagoshima's Kagoshima Buns, and the soup is characterized by its deep flavor. Fresh herbs on a separate plate can be added to your liking to broaden the aroma and change the flavor. Although it is a classic dish, it is hard to find such a sophisticated pho.

Chè｜Basil dessert

The last dish is an ice cream made with fresh basil. The sweetness is moderate and the cool aftertaste is impressive. It was a modern twist on the traditional Vietnamese chè to conclude the meal.

Partnership with Producers

The names of the producers are carefully listed on the menu.

Hoshino Tea Garden, Fukuoka (green tea)
Kagoshima Kagoshima Kagoshima Buns (Kuro Satsuma chicken)
Hokkaido Yamada Farm Cheese Factory (chevre)
Shimota Farm (herbs), Ibaraki

The dishes were more than just "food"; they told a story that connected local producers and the city.

After the visit

Andi's lunch course is an experiential gastronomy that goes beyond Vietnamese cuisine. Culture, ingredients, and seasonality are carefully woven into each dish, and we were able to experience the "extraordinary" in both the food and the space.

Cuisine: A fusion of tradition and innovation, with new surprises in each dish.
Space: A calm and modern design, ideal for a special meal.
Service: Careful background explanation of dishes and ingredients for a better understanding

This is a restaurant that can be recommended for lunch or dinner on special occasions, or for anniversaries with loved ones.