Ando Japanese Restaurant And Sushi Bar Logo

 Ando Japanese Restaurant

 and Sushi Bar



5889 Pfeiffer Road
Cincinnati, OH
45242
(Blue Ash)
For reservations & info call:
(513) 791-8687

A sushi bar and so 

much more...




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!

Cincinnati Sushi Bars

"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

Made From Scratch Gourmet Desserts

We promise you won't be disappointed!

We're just getting started....



DESSERTS
Salted Caramel Chocolate Flan (A blend of dark and milk chocolate custard topped with salted caramel)
Strawberry Mochi Ice Cream ( Strawberry ice cream wrapped in glutinous rice "dough")
Tomato Sorbet (Locally grown tomatoes frozen and lightly sweetened)
Brown Sugar Ice Cream (Homemade, creamy, French style ice cream made with dark brown sugar
Caramel Apple ice cream (Homemade ice cream mixed with chunks of caramelized apples)
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 Oct. 17th, 2014


Sushi Bar

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SUSHI /SASHIMI:

Bachi Maguro (Bigeye Tuna, Marshall Island)
Sanma (Saury Pike ,from Japan)
Hondai (Snapper, from Japan)
Kanpachi (Amberjack, from Japan)
Aji (Horse Mackerel, from Japan)

Appetizers

VEGETABLES

Yasai Korokke (Homemade vegetable croquette panko breaded and deep fried, vegetarian friendly)
Kiriboshi Daikon (Dried in house Daikon radish slow simmered in a soy dashi broth with abura age and thin strips of pork)
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)


MEAT

Gyu Suji (Beef tendon and shirataki noodles slow simmered in a rich ginger soy stock)
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)


FISH/SEAFOOD
Bronzini Sudachi Nanban (Mediterranean sea bass flash fried and then marinated in a citrus soy  and topped with Japanese wild parsley)
Kani Gratin (Red Snow Crab, onion, and shiitake mushrooms cooked in a creamy white sauce and baked with a golden upper crust)
Kanpachi Daikon (Amberjack head and collar slow simmered with hearty pieces of daikon radish)
Yaki Kaki or Tokoyaki (Pacific oysters grilled in half shell or baked with a cream sauce)
Kaki Furai (Panko breaded and deep fried Pacific oysters)
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)
Sake Kama Yuan (Salmon collar marinated in a soy citrus sauce and grilled)
Shirauo Tenpura OR Tamajime (Ice fish either Tenpura battered and deep fried OR mixed with scrambled egg and soy)
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)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)




*Prices subject to change without notice.



 © 2011 - Ando Japanese Restaurant - All Rights Reserved