**Please Note: We will be closed on Christmas Eve & Christmas Day. We hope you and your loved ones have a happy holiday season!**
   
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
Shabu Shabu & Sukiaki are now $38 per person



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!


DESSERTS


DESSERTS
Brown Sugar Ice Cream (Homemade, smooth and creamy dark brown ice cream)
Green Tea Ice Cream with Chocolate Chips (Creamy green tea ice cream flaked with dark chocolate chips)
Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in glutinous rice "dough")
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 Dec. 19th, 2014



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



SUSHI /SASHIMI:
Suma Katsuo (Black Skipjack [Seasonal], from Japan)
Mirugai (Giant Clam, from Japan)
Hondai (Snapper, from Japan)
Kanpachi (Amberjack, from Japan)
Tsuri Aji (Horse Mackerel, from Japan)
SOUPS and NABEMONO (hot pots)
Gindara Nabe (A hot pot of black cod, Napa cabbage, and tofu in a light stock)
Kaki Nabe (Pacific oysters cooked in a red miso broth with vegetables and tofu)
U-Dofu (A hot pot made with a light kelp broth, tofu, napa cabbage, and shiitake mushroom)
Nabeyaki Udon (A hot pot made with a fish stock with chicken, udon noodles, a poached egg, spinach, fish cake, scallions, and a tenpura shrimp)

CURRY
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.
Appetizers

VEGETABLES
Hijiki (Black seaweed simmered with carrots, flash fried tofu strips, and yam cake strips in a soy dashi stock)
Gobo Kara Age (Flash fried burdock root)
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
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
Sanma Shigureni (Bite-sized pieces of Saury pike slow simmered in a rich soy-ginger stock, served with bone)
Ebodai Agebitashi (Butterfish dusted with potato starch and flash fried )
Karei Kara age (Whole deep fried flounder, served with a soy citrus dipping sauce)
Takowasa (Chopped raw octopus mixed with wasabi)
Hokke Hiraki (Dried Greenling fish grilled and served with a lemon)
Ika Ring Furai (Rings of squid panko breaded and deep fried)
Sake Kama Yuan (Scottish Salmon collar marinated in a soy citrus sauce and grilled)
Kaki Furai (Pacific oysters panko breaded and deep fried to order)
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)
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)