Please note that starting in 2016 we will be closed on Sundays and Mondays each week
Ando Japanese Restaurant And Sushi Bar Logo

 Ando Japanese Restaurant

 and Sushi Bar

5889 Pfeiffer Road
Cincinnati, OH
(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
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!

-Green Tea/Matcha
-Adzuki/Red Bean
-Kuro Goma/Black Sesame
-Mango Sorbet


-Chocolate Cheesecake (Homemade, dark chocolate cheesecake with a brown butter crust)
-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 Feb. 5th, 2016

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


Kodai (Baby Snapper, from Japan)
Saba (Mackerel, from Japan)
Houbo (Sea Robin, from Japan)
Isaki (Threeline grunt, from Japan)
Mejina (Rudder fish, from Japan)
Fuko (Young Sea Bass, from Japan)
Yazu (Young yellowtail, from Japan)
Tobiwo (Flying fish, from Japan)
Iwana (Arctic Char, from Iceland)
Tsuri Aji (Horse Mackerel, from Kyushu, 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 pork, chicken, or shrimp.

NABEMONO (personal hot pots)

Shirako Nabe (Cod milt, Napa cabbage, shiitake mushroom, and tofu cooked in a light dashi stock)
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)

-Kasu Jiru (Sake lees and white miso soup with daikon, carrot, and abura age)


-Hijiki (Black kelp, konnyaku, and carrot simmered in a soy dashi stock)
-Daikon Fukumeni (Slow simmered daikon radish)
-Shiitake Foil Yaki (Shiitake mushrooms cooked en papillote and seasoned with butter and salt)
-Saba Umeni (Mackerel fillet simmered in a rich pickled plum-soy stock)
-Shirako Ponzu (Blanched cod milt served cold in a citrus soy sauce)
-Tai Arani (Red Snapper head and collar simmered in a rich, ginger and soy sauce stock with burdock root)
-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)