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*
-Pumpkin Tiramisu (Espresso shortbread crust soaked with coffee liqueur layered with a light and creamy pumpkin mascarpone filling)
-Matcha Dark Chocolate Panna Cotta (A smooth, creamy, eggless custard made with organic green tea, honey, vanilla beans, and dark chocolate)
-Kuro Goma/Black Sesame
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
-Green Tea Ice Cream (Homemade, French pot style ice cream made with organic matcha powder)
-Strawberry Mochi Ice Cream (Strawberry ice cream nestled in a chewy pink mochi layer)
-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)
Current Special Dishes Beginning
Friday October 21st, 2016
Yazu/ Young Yellowtail
(やず) from Japan
Aka Isaki/ Red Threeline Grunt
(赤いさき) from Japan
Sagoshi/ Spanish Mackerel
(さごし) from Japan
Madai/ Red Snapper
Suma Katsuo/ Black Skipjack
SUSHI /SASHIMI A LA CARTE:
Ankimo (Sake infused steamed monkfish liver, served gunkan style or as a tapas style appetizer)
Chutoro (Medium Fatty Bigeye tuna, from Ecuador; ranging in color from a lighter red to pink)
Uni (Sea Urchin, from Maine, light orange and yellow, firm and buttery texture)
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 (Adult 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)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of a pork loin cutlet, a chicken thigh cutlet, or four pieces of shrimp
-Matsutake Chawan Mushi (A light, egg custard with shrimp, matsutake mushroom, spinach, and kamaboko)
-Hijiki (Black seaweed simmered with carrot, konnyaku/yam jelly, abura age/ flash fried tofu, in a dashi/soy broth, served cold)
-Matsutake Furai/ Tenpura (A Japanese delicacy symbolizing autumn, this Japanese equivalent to the truffle is either breaded and fried or lightly battered and fried)
-Nasu Shigiyaki/ Yaki-Nasu (Autumn Japanese eggplant, characterized by a sweeter flesh and thinner skin, is either flash fried and baked with a miso glaze OR grilled over charcoal until juicy and tender)
-Oyako Yaki (5 oz. fillet of Scottish Salmon marinated in a soy-sake sauce, grilled and topped with ikura/salmon roe)
-Ankimo (A tapas portion of sake infused steamed monkfish liver served with a house ponzu sauce)
-Tai Arani (Red Snapper head and collar slow simmered in a robust soy-ginger stock)
-Maguro Shigureni (Blocks of Bigeye Tuna slow simmered in a full-flavored sake/soy/ginger broth)
-Shiokara (A tapas portion of thinly sliced, raw yari squid mixed with a miso, squid liver dressing)
-Renkon Hasami Age (Shrimp pate and a fragrant chiso leaf sandwiched between crisp lotus root, tempura battered and deep-fried)
-Kaki Furai/ Yaki Kaki( 6 pieces of panko breaded and deep-fried oysters OR Pacific oysters grilled on the half shell (sold individually)
-Gyu Maki (Burdock root wrapped in a thin layer of beef and braised in a thick and tangy sauce)
-Butabara Nikomi (Tender, braised pork belly simmered in a soy-ginger stock, served au jus
-Butabara Ichiyaboshi (Thinly sliced, dried pork belly pan fried and finished with a splash of soy sauce)
-Gyu Suji (Beef tendon stew slowly simmered with onions and clear, yam noodles in a ginger soy broth, served donburi style or as an appetizer
-Ninnikunome Tanshio (Thinly sliced beef tongue sautéed in sesame oil with garlic sprouts)
*Prices subject to change without notice.
© 2016 - Ando Japanese Restaurant - All Rights Reserved