5889 Pfeiffer Road
Cincinnati, OH 45242
For reservations & info call:
A sushi bar and so
Since 1998, Ando Japanese Restaurant has been preparing delicious, authentic Japanese cuisine straight from the heart. You can get all your favorite items from the sushi bar, or get adventurous with truly authentic items from our special appetizer menu. We take pride in serving a multitude traditional favorites from Japan that just can't be found anywhere else in the Cincinnati area.
Specials and menu items change daily, so we can take advantage of seasonal ingredients and serve only the freshest food. Our menu is extensive and we are sure you will find something for everyone's taste, whether you are a sushi bar regular or could just go for a steak. Of course we are also vegetarian friendly. Our staff makes every effort to be as helpful as possible, and even if you are unfamiliar with Japanese food we are happy to answer any questions, or make recommendations. Just ask!
We do not serve alcohol, but you are absolutely welcome to bring your own! We are happy to chill and serve your drinks while you enjoy your meal. There's no "corking fee" and it's a great way to save money!
Be sure to save room for dessert as well. Our specialty desserts are delightful and are all made from scratch right here in our kitchen. The dessert menu changes regulary but rest assured, there will always be a gourmet treat to tickle your tastebuds.
Please call us at 513-791-8687 to make reservations. We promise you will eat some great food and make some new friends!
"See you soon!" - Ken & Keiko Ando
Please visit our Menu Page to see our standard full menu.
Home - Menu - About Ando Bistro & Sushi Bar - Gallery - Directions & Hours
Be Sure To Try Our Gourmet Desserts
We promise you won't be disappointed!
We're just getting started....
Please Click Here For Our Full Menu*
Vanilla Cherry Mousse Cake (Soft and pillowy layers of Madagascan Vanilla Bean and California Cherry mousse set atop a delicate angel food cake base)
-Kuro Goma/Black Sesame
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Kashiwa Mochi (Sweetened red bean surrounded by a chewy, green mugwort flavored mochi and wrapped with an oak leaf)
-Sakura Mochi (Red bean puree centered in a pink mochi layer wrapped in an edible, aromatic cherry leaf)
-Strawberry Mochi Ice Cream (Strawberry Ice cream nestled inside chewy, glutinous rice dough)
Current Special Dishes Beginning
Friday May 20th, 2016
SUSHI /SASHIMI A LA CARTE:
Bachi Chyu Toro (Fatty Tuna; Bigeye, rich and creamy with some lean meat)
Katsuo (Skipjack, akin to tuna, red fleshed with a meaty flavor and soft texture)
Uni (Sea Urchin, from Maine, firm and bold)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture)
Tai (Snapper, from Japan; white, lean fish and resilient, clean flavor and texture)
Kanpachi (Amberjack, from Japan, white fattier fish, creamy yet firm in texture)
Aji (Horse Mackerel, from Fukuoka Japan, blue-skinned fish stronger flavor with delicate, soft texture)
Isaki (Three-line grunt)
Aka Isaki (Red Three line grunt)
Houbou (Sea Robinl)
Yazu (Young Yellowtail)
Hiramasa (Flat Amberjack)
Renkodai (Golden Sea Bream)
Aji (Horse Mackerel)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of Panko-breaded menchi croquettes, a pork loin cutlet, a chicken thigh cutlet, or four pieces of shrimp
-Tamago Dofu Tonyu Jitate with Yaki Uni (Steamed custard made with creamy soy milk and eggs, served with a layer of dashi-soy stock and baked sea urchin; served cold)
-Hijiki (Black seaweed simmered with carrot, konnyaku, and abura age in a soy-dashi stock)
-Shimeji/Enoki Foil Yaki (Customer’s choice of Beech mushroom or enoki mushroom wrapped in foil with butter and salt and steamed)
-Shimeji/Enoki Tempura (Customer’s choice of both or each of the mushrooms battered and lightly fried)
-Sanma Shigureni (Bite sized pieces of Saury pike slow simmered in a rich soy ginger stock, simmered bone-in)
-Tai Arani (Choice cuts of snapper head and collar simmered until very tender in a rich, soy stock)
-Kanpachi Kama Sanshyo Yaki (Amberjack collar marinated with soy sauce and Japanese, green peppercorns and grilled over charcoal)
-Sake Yuan Yaki (Scottish Salmon filet marinated in soy sauce and Japanese citrus zest grilled over charcoal)
-Unagi Shirayaki (Freshwater eel grilled with sake)
-Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
-Gindara Saikyo (Black cod marinated in a miso sauce and grilled)
-Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
-Menchi Katsu (Hand ground angus beef croquettes made with caramelized onion, panda breaded and deep fried)
-Butabara Nikomi (Tender braised pork belly served au jus in a ginger soy sauce; available donburi style)
-Butabara Shiokoji Kushiyaki (Pork belly marinated in sake starter and grilled shish kabob style)
*Prices subject to change without notice.
© 2011 - Ando Japanese Restaurant - All Rights Reserved