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*
-Brown Sugar Ice Cream (Homemade, smooth and creamy dark brown ice cream)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in glutinous rice "dough")
-Kashiwa Mochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a fragrant oak leaf)
Current Special Dishes Beginning
Friday May 15th, 2015
Uni (Sea Urchin, from Maine)
Sayori (Half-beak, from Japan)
Tai (Snapper, from Japan)
Aji (Horse Mackerel, from Japan)
Kanpachi (Amberjack, from Japan)
Iwana (Arctic Char, from Iceland)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp. Menchi Katsu curry is also available.
-Yasai Terrine (Napa cabbage and a variety of vegetables simmered in a light dashi stock and molded together with gelatin)
-Yasai Gomokuni (A variety of hearty vegetables simmered in a light soy dashi stock)
-Ume Natto (Fermented soybeans mixed with cucumber, pickled plum paste, and green onions)
-Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian friendly)
-Shiitake Foil Yaki (Shiitake mushrooms wrapped in foil and steamed in butter and a pinch of salt, vegetarian friendly)
-Menchi Katsu (Ground angus beef and. Onion patties, panko breaded and deep fried)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
-Buta Bara Nikomi (Braised pork belly simmered in a rich, soy stock and served au jus)
-Buta Bara shio koji Kushi Yaki (Pork belly marinated in a salted sake starter, skewered and grilled)
-Butabara Ichiyaboshi (Salted, dried pork belly cut into thin strips and sautéed to a crisp with a splash of soy sauce)
-Kanpachi Arani (Amberjack head and collar slow simmered in a soy-ginger stock)
-Aka Nishigai (Red Whelk skewered and grilled in a light marinade of seasoning soy sauce)
-Sanma Ichiyaboshi (Saury pike soy marinated and dried in house, then lightly grilled)
-Aji Mirinboshi (Horse Mackerel marinated in a soy mirin sauce, dried, and grilled)
-Kamasu Ichiyaboshi (Barracuda dried and grilled)
-Goro (Squid liver marinated in a miso and sake paste)
-Ika Ring Furai (Five rings of squid panko breaded and deep fried)
-Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
-Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
-Hokke Hiraki (Dried Greenling fish grilled and served with a lemon)
-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)
-Maguro Sanshyo Ni (Tuna steak marinated in a Japanese peppercorns soy sauce, grilled, and tossed with fresh onion and light seasoning)
*Prices subject to change without notice.
© 2011 - Ando Japanese Restaurant - All Rights Reserved