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*
-Kuro Goma/Black Sesame
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
-Matcha Cream Crepe (Smooth, earthy green tea pastry cream wrapped in a thin, crepe layer with dark chocolate sauce)
-Chocolate Ganache Cake (Warm, dark chocolate cake with a gooey center, served with berry ice cream)
(2 pieces per non-ice cream mochi; can be mixed)
-Sakura Mochi (Redbean paste surrounded by a pink mochi layer and wrapped in an edible cherry tree leaf)
-Kashiwa Mochi (Sweetened redbean surrounded by a chewy green mugwort flavored rice dough and wrapped in a fragrant oak leaf)
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Strawberry Mochi Ice Cream (Strawberry Ice cream nestled inside chewy, glutinous rice dough)
Current Special Dishes Beginning
Friday Apr. 29th, 2016
SUSHI /SASHIMI A LA CARTE:
Honmaguro O-toro (Bluefin from N. America; buttery and rich)
Uni (Sea Urchin, from Chile, firm with a light initial taste that ends in a more robust flavor)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture, limited)
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)
Houbou (Sea Robin)
Isaki (Three line grunt)
Hiramasa (Flat Amberjack)
Kikori (Flag Fish)
Chinu (Black Sea Bream)
Kodai (Baby Snapper)
Fukko (Sea Bass)
Aji (Horse Mackerel)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of panko-breaded pork, chicken, or shrimp
-Wakatakeni (Young bamboo shoot and seaweed cooked in a light, refreshing dashi stock)
-Shimeji/Enoki Tempura (Beech and/or enoki mushrooms battered and deep-fried to a light crisp)
-Shimeji/Enoki Foil Yaki (Either mushroom folded in foil and steamed with butter and a light salt seasoning)
-Kiriboshi Daikon (Thin strips of dried daikon radish slow-simmered in a rich soy-dash stock, served with shredded, dried chili peppers)
-Geso Age (Squid tentacles quickly marinated in a ginger soy-sauce, starched and flash-fried)
-Ika Ring Furai (Squid cut into rings and panko breaded and deep-fried)
-Namadako Karaage (Raw octopus in a lightly spiced batter and deep fried)
-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)
-Tori Kawa Kushiyaki (Skewered chicken skin marinated in soy grilled to a light crisp)
-Butabara Ichiyaboshi (Dried pork belly strips rendered until crispy and splashed with soy sauce)
-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