Ando Japanese Restaurant
and Sushi Bar
11255 Reed Hartman HWY
Cincinnati, OH 45242
(Blue Ash)
For reservations & info call:
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We are pleased to announce that we now have our liquor license! CLICK HERE TO VIEW OR PRINT OUR FULL MENU OPEN REGULAR
HOURS FOR VALENTINE'S DAY WEEKEND
As the snow has
settled we have such beautiful bright sunny days
now. Although crisp, winter brings such bountiful
warming dishes and fatty fish. A wide array of new
appetizers to warm your soul! Oden (fishcake stew)
is one my mother made and continues to make. It is
great for these chilly days! The Kushiro, (eastern
Hokkaido) uni is something special. Very mild with
a light sweetness and fullness I am not used to
for Hokkaido. We hope you all are staying healthy
and warm.
See you soon! SUSHI/SASHIMI: Nishin/ Herring (Japan) Aji/ Horse Mackerel (Japan) Honmaguro/ Bluefin Tuna (Mexico) Uni/ Sea Urchin (Hokkaido) Isaki/ Threeline Grunt (Japan) Shima Aji/ Yellowjack (Japan) Iwashi/ Sardine (Japan) SEAFOOD Appetizers: Cold Bincho Maguro Ceviche $15.50 (鬢長鮪 の料理セビーチェ) Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside. Yamakake $12.95 (山かけ) *GF Raw tuna cut into bite-sized pieces and topped with sticky, grated mountain yam. Tapas portion Tako Wasa $7.75 (たこわさ) Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion Hot Maguro Kaku-Ni (鮪の角煮) Large blocks of fatty tuna slow simmered in a rich, ginger soy sauce Kanpachi Kama Yuan Yaki ＄17.50 (間八ｶﾏの幽庵焼き) Buttery amberjack collar marinated in a Japanese citrus infused soy sauce and grilled over charcoal. Served with bone. Available a la carte or in bento Oden $16.50 (おでん) A traditional, stew made with a variety of fish and seafood dumplings, boiled eggs, konnyaku yam cake, and konbu/kelp in a hot, hearty broth MEAT appetizers: Hot Gyu Kushiyaki Goma Jitate $16.50 (牛串焼き胡麻仕立て) Angus beef skewered and brushed with a creamy sesame sauce and grilled over charcoal �Tori Shio Koji Kushiyaki *GF (鳥塩こじ串焼き) $10.95 Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal Tori Dango $10.50 (鶏肉団子) Hand made, tender chicken meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze VEGETABLE appetizers: Hot Hijiki $7.95 (ひじきの煮物) Simmered black seaweed medley made with carrot, konnyaku, and tofu skin all simmered in a soy dashi Ninnikunome Itame $7.50 (ニンニクの芽炒め) *Vg Garlic scapes sautéed in sesame oil with a splash of soy sauce DESSERTS: Chocolate Cinnamon Rice Pudding (チョコレートとシナモンのライスプディング) Creamy, sweet rice mixed with vanilla bean and cinnamon Blueberry Crème Brûlée (ブルベリークレーム ブリュレ)*D Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs and homemade blueberry Jam Zenzai (ぜんざい) Traditional sweet red bean soup with house-made mochi balls. Served hot House-Made Ice Cream (アイスクリーム) *D *GF *made with pasture-raised, local egg and fresh cream Brown Sugar (黒糖) Wagashi (和菓子) *GF *Vg Sasa Mochi (笹餅) Bamboo wrapped mochi with red bean paste Sakura Mochi (桜餅) Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf Daifuku (大福餅) A delightful chewy rice cake speckled with sweet black beans and filled with sweetened red adzuki bean paste Mizu Manju (水まんじゅう) Red bean paste encased in a clear jelly |
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Ando Japanese Restaurant 11255 Reed Hartman HWY Cincinnati, OH 45242 (Blue Ash) |
For reservations
& info call: (513) 954-0041 |
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*Prices subject to change without notice.
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