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....
Zenzai (Homemade sweetened red bean soup with Mochi)
Chocolate Chip Vanilla Bean Ice Cream (Homemade, smooth and rich ice cream with dark chocolate chips)
Strawberry Mochi Ice Cream ( Strawberry ice cream wrapped in glutinous rice "dough")
Brown Sugar Ice Cream (Homemade, creamy, French style ice cream made with dark brown sugar
Kashiwa Mochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a fragrant oak leaf)
Kudzu Mochi (Red bean suspended in an arrowroot jelly)
Current Special Dishes Beginning
Friday Nov 21st, 2014
Matsukawa Karei (Flounder, from Hokkaido, Japan)
Chyu toro Maguro (Fatty Bigeye Tuna, South Africa)
Saba (Mackerel, from the Goto Islands)
Hondai (Snapper, from Japan)
Kanpachi (Amberjack, from Kyushu, Japan)
Tsuri Aji (Horse Mackerel, from Japan)
SOUPS and NABEMONO (hot pots)
U-Dofu (A hot pot made with a light kelp broth, tofu, napa cabbage, and shiitake mushroom)
Nabeyaki Udon (A hot pot made with a fish stock with chicken, udon noodles, a poached egg, spinach, fish cake, scallions, and a tenpura shrimp)
Kaki Nabe (A hot pot made wish a red miso base, Napa cabbage, Pacific oysters, and tofu)
Kiriboshi (Thin strips of daikon radish simmered with abura age/flash fried tofu in a soy and fish stock)
Yasai Takiawase (Simmered lotus root, daikon radish, and bamboo shoot)
Subasu (Thinly sliced, pickled lotus root)
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)
Butabara Shio Koji Kushiyaki (Pork belly marinated in a sake starter, skewered with green onion and grilled, 2 pieces per order)
Butabara Nikomi (Tender pork belly braised in a rich, soy-ginger stock)
Tori Shio Koji (Chicken fillet marinated in sake starter and grilled)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
Kakifurai (Pacific oysters Panko breaded and deep fried)
Ankimo (Steamed monkfish liver served with a citrus soy sauce, chopped scallions, and spicy grated daikon radish)
Oden (A variety of fish cake and daikon radish served piping hot in a light broth)
Maguro Sanshyo Ni (Tuna steak marinated with Japanese green peppers, grilled, and tossed with fresh onion and light seasoning)
Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
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)
Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Kama Shioyaki (Salmon collar salted and grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)
*Prices subject to change without notice.
© 2011 - Ando Japanese Restaurant - All Rights Reserved