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!


Zenzai (Sweet, homemade soup made with famous Hokkaido adzuki/red beans and served with mochi balls)
-Kabocha Ice cream (Homemade ice cream made with Japanese pumpkin and pumpkin pie spices)
-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 Nov. 20th, 2015

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

Iwashi (Sardine, from Japan)
Iwana (Arctic Char, from Iceland)
Chyu Toro (Fatty Tuna, from Ecuador)
Tsuri Aji (Horse Mackerel, from Kyushu, Japan)
Sanma (Saury Pike, from 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 and deep fried vegetable korokke, oysters, pork, chicken, or shrimp.

NABEMONO (personal hot pots)

Kakinabe (Pacific oysters, Napa cabbage, tofu, and green onions in a red miso broth)
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)


-Vegetable Korokke (Homemade potato croquet mixed with asparagus, corn, onion, and carrot)
-Hijiki (Simmered black seaweed, carrots, konnyaku, and Abura age. Served cold )

-Toritatsuta (Bite-sized pieces of chicken marinated in a soy ginger sauce, starched and deep fried)
-Butabara Nikomi (Tender, slightly sweet pork belly braised in a ginger soy sauce)
-Butabara Shiokoji Kushiyaki (Pork belly marinated in a sake starter and skewered with green onions and grilled)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)

-Kanpachi and Tai Arani (Amberjack and Snapper head and collar slow simmered in a rich, soy ginger stock)
-Maguro Sanshyo (Tuna marinated in a a Japanese peppercorn soy sauce, grilled, and tossed with olive oil, onions, and freshly grated ginger)
-Kakifurai (Pacific oysters breaded and deep fried)
-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)