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*
-Green Tea/Matcha, Adzuki/Red Bean, Kuro Goma/Black Sesame,
Shoga/Ginger, -Mango Sorbet
-Kabocha Ice cream (Homemade ice cream made with Japanese pumpkin and pumpkin pie spices)
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Mame Daifuku (A larger mochi treat with sweetened red bean inside and dotted within the mochi wrap on the outside, slightly salty and sweet)
-Strawberry Mochi Ice Cream (Strawberry Ice cream nestled inside chewy, glutinous rice dough)
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
Current Special Dishes Beginning
Friday Nov. 27th, 2015
Notice: We will be closed all day on Thurs. 11/26 for Thanksgiving and closed for lunch on 11/27. We will reopen Friday at 5pm. Have a nice Thanksgiving!
Iwashi (Sardine, from Japan)
Iwana (Arctic Char, from Iceland)
Tsuri Aji (Horse Mackerel, from Kyushu, Japan)
Sanma (Saury Pike, from Japan)
Tai (Snapper, from Japan)
Kanpachi (Amberjack, from Japan)
Uni (Sea Urchin, from California)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of panko breaded , oysters, pork, chicken, or shrimp.
NABEMONO (personal hot pots)
Kakinabe (Pacific oysters, Napa cabbage, tofu, and green onions in a red miso broth)
Yudofu (Tofu, Napa cabbage, and shiitake in a light, konbu broth, served with a citrus soy dipping sauce)
Nabeyaki Udon (Chicken, udon noodles, spinach,green onions, shiitake mushroom, a poached egg and tempura shrimp in a flavorful fish stock)
-Yasai Gomokuni (A variety of root vegetables, including burdock, lotus root, daikon radish, and bamboo shoot, simmered in a slightly sweet, soy-fish stock)
-Ninnikunome (Garlic sprouts sauteed in sesame oil and seasoned with a splash of soy sauce)
-Toritatsuta (Bite-sized pieces of chicken marinated in a soy ginger sauce, starched and deep fried)
-Butabara Nikomi (Tender, slightly sweet pork belly braised in a ginger soy sauce)
-Butabara Shiokoji Kushiyaki (Pork belly marinated in a sake starter and skewered with green onions and grilled)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
-Kanpachi and Tai Arani (Amberjack and Snapper head and collar slow simmered in a rich, soy ginger stock)
-Maguro Sanshyo (Tuna marinated in a a Japanese peppercorn soy sauce, grilled, and tossed with olive oil, onions, and freshly grated ginger)
-Kakifurai (Pacific oysters breaded and deep fried)
-Namadako Karaage (Battered and deep fried, raw octopus)
-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)
*Prices subject to change without notice.
© 2011 - Ando Japanese Restaurant - All Rights Reserved