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
 

Our Heart and Soul...

Please take some time to explore our Menu. When you just can't take it anymore, we hope you'll visit us in person for an authentic taste of Japan!
And while you are here, please don't forget to ask your server about our Special Japanese Appetizer Menu. It is full of varied and unique dishes
that one could consider Japanese comfort food. Our Special Japanese Appetizer Menu changes daily, so it is not kept current here on the
website.
Please remember, we don't sell alcohol, but you are encouraged to bring
your own alcoholic beverage of choice. We'll keep it cool, and keep your glasses full!

Click on a link below and the menu will open in a new window. You will
need Adobe Reader to view the documents.



*Note: Menu prices are subject to change*



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!

SPECIAL DESSERTS:
-Matcha Mascarpone Creme Brûlée (Thick and creamy green tea baked custard with a caramelized top, served with fresh fruit and berries)
-Dark Chocolate Raspberry Gelee Cake (Layers of spongy chocolate cake, rich dark chocolate mousse, and fresh raspberry jelly comprise this tower of a cake with a dark chocolate icing)






 Current Special Dishes Beginning

Friday Feruary 17th, 201
7


   sushi bars cincinnati    A Fine Piece Of Fish At Ando's Shushi Bar in Cincinnati    sushi bars cincinnati appetizer  



SASHIMI:
Sawara/King Mackerel
(さわら)
Aji/Horse Mackerel
(あじ)
Suzuki/Sea Bass
(すずき)
Kikori/ Flagfish
(きこり)
Hiramasa/Flat Amberjack
(ひらまさ)
Mejina/Rudderfish
(めじな



APPETIZERS

VEGETABLES
-Age Dofu (Flash fried blocks of tofu marinated in a special dashi stock. Served with freshly grated ginger)
-Mozokusu (Thin strands of dark seaweed pickled in a sweetened vinegar brine)


FISH/SEAFOOD
-Ankimo (Sake infused steamed monkfish liver served with ponzu dipping sauce. Pleasantly rich flavored with a cheese-like consistency)
-Hijiki (Tender black seaweed simmered with carrots, yam cake, and flash fried bean curd in a rich bonito and soy stock)
-Kuraage (Blanched jellyfish salad tossed with pickled cucumbers, onions, vinegar and sesame oil)
-Shima Hokke (Filleted and dried greenling fish. Tender and juicy, white fleshed fish grilled over charcoal and served with a lemon wedge)
-Kaki Furai (6 pieces of panko breaded and deep-fried oysters)


MEAT
-Gyu Yawatamaki (Beef roulade made with thinly sliced Angus striploin wrapped around burdock root, braised with a rich soy stock)
-Menchi Katsu(Homemade meat and potato croquettes panko breaded and deep fried )

ICE CREAM:
-Adzuki/Red Bean
-Kuro Goma/Black Sesame
-Shoga/Ginger
-Mango Sorbet
-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)

MOCHI DESSERTS:
-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)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in a thin layer of chewy glutinous rice)