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!


-Frozen Sake Mousse with berries (A light, rice wine frozen treat set atop a berry soup with a vanilla bean biscuit)
-Brown Sugar Ice Cream (Homemade, smooth and creamy dark brown ice cream)
-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 April 17th, 2015

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

Sayori (Half-beak, from Japan)
Saba (Mackerel, from Japan)
Shima Aji (Yellowjack, from Japan)
Tai (Snapper, from Japan)
Aji (Horse Mackerel, from Japan)
Kanpachi (Amberjack, from Japan)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.
-Yasai Gomokuni (Hearty chunks of root vegetables simmered in a soy, dashi stock)
-Ume Natto (Fermented soybeans mixed with cucumber, pickled plum paste, and cucumber)
-Nanohana Karashijoyu (Blanched rapini seasoned with a mustard soy dressing)
-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)
-Korokke (Onion and beef potato croquette panko breaded and deep fried)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
-Sanma Ichiyaboshi (Saury pike soy marinated and dried, then lightly grilled)
-Tai Arani (Snapper head and collar simmered with burdock root in a rich soy stock)
-Chi Ayu (Seasonal young Sweet Trout dusted with flour and flash fried or tenpura battered and deep fried)
-Aji Mirinboshi (Horse Mackerel marinated in a soy mirin sauce, dried, and grilled)
-Kamasu Ichiyaboshi (Barracuda dried and grilled
-Goro (Squid liver marinated in a miso and sake paste)
-Ika Ring Furai (Five rings of squid panko breaded and deep fried)
-Kaki Furai (Pacific oysters panko breaded and deep fried to order, served with shredded cabbage; available a la carte or with curry and rice)
-Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
-Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
-Hokke Hiraki (Dried Greenling fish grilled and served with a lemon)
-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)
-Maguro Sanshyo Ni (Tuna steak marinated in a Japanese peppercorns soy sauce, grilled, and tossed with fresh onion and light seasoning)