Ando
Japanese
Restaurant
and
Sushi Bar
5889 Pfeiffer Road
Cincinnati, OH 45242
(Blue Ash)
For reservations & info call:
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  We
promise
you won't be disappointed!
DESSERTS Brown sugar ice cream (Homemade, dark molasses, brown sugar ice cream) Cherry and Chocolate Clafoutis (Fresh cherries and chocolate baked in a batter) Warabi Mochi (Bracken starch jelly dusted in matcha powder) Sakura Mochi (Red bean paste wrapped in a glutinous rice layer and covered with a fragrant Cherry leaf) |
Current Special Dishes Beginning Friday June 25th, 2014 
 Sushi BarSUSHI /SASHIMI:
Chyu Toro (Fatty Tuna, from Canada) Houbu (Sea Robin, from Japan) Fukko (Sea Bass, from Japan) Tsuri Aji (Horse Mackerel, from Japan) (Blackback Flounder, from Japan) Kanpachi (Amberjack, from Hawaii) Appetizers VEGETABLES Hijiki (A black seaweed and vegetable medley slow simmered in a soy fish stock) Shishito Tenpura/Age Bitashi/Shoga Yaki (Japanese green pepper deep fried/flash fried in a broth/marinated and grilled) Sukui Dofu (Silken tofu served with a light fish stock and chopped scallions) Aburana Karashijoyu OR Oshitashi (Blanched rapini either mixed with a soy mustard dressing OR a soy dashi dressing) Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy) Shiitake Foil Yaki (Shiitake mushrooms wrapped in foil and steamed in butter and a pinch of salt) MEAT 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) Menchi (Chopped sirloin and onion breaded and deep fried) FISH/SEAFOOD Akadashi Asari Miso Soup or Sakamushi (Dark red miso soup with manilla clams OR steamed with a sake broth) Shirauo Tenpura OR Tamajime (Ice fish either Tenpura battered and deep fried OR mixed with scrambled egg and soy) Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish) 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) Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled) Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled) Anago Tenpura (Sea Eel tenpura battered and deep fried) |