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*



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!

SPECIAL DESSERTS:
-Shortcrust Cookies and Cream with Strawberry (A towering strawberry and cream sandwich constructed with pâte sablée discs surrounding cold set vanilla bean custard with fresh strawberries. Served with strawberry mousse, strawberry sauce, roasted pistachios, and white chocolate)
-Chocolate Coconut Panna Cotta (A dual layered, eggless custard comprised of a bittersweet chocolate layer and a aromatic coconut layer. Served with fresh cream and berries)

ICE CREAM:
-Adzuki/Red Bean
-Kuro Goma/Black Sesame
-Shoga/Ginger
-Mango Sorbet
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
-Green Tea Ice Cream (Homemade, French pot style ice cream made with organic matcha powder)

MOCHI DESSERTS:
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Kashiwa Mochi (Sweetened red bean surrounded by a chewy, green mugwort flavored mochi and wrapped with an oak leaf)
-Sakura Mochi (Red bean puree centered in a pink mochi layer wrapped in an edible, aromatic cherry leaf)








 Current Special Dishes Beginning

Friday January 20th, 201



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



SASHIMI:
Shiroguchi/White Croaker
(しろぐち)
Saba/Mackerel
(さば)
Houbou/Sea Robin
(ほうぼう)
Yazu/Young Yellowtail
(やず)
Hira Aji/ Crevalle Jack
(平あじ)
Korodai/ Painted Sweetlips
(ころだい)
Renkodai/Golden Snapper
(れんこだい)
Tobiuo/Flying Fish
(とびうお)
Sawara/Spanish Mackerel
(さわら)


APPETIZERS

VEGETABLES
-Subasu and Kaki Namasu (Thin, crisp strips of carrot, renkon/lotus root, and daikon radish pickled in a sweet and sour brine with dried persimmon.*vegetarian/vegan friendly)
-Kiriboshi Daikon (Thin strips of in-house dried daikon radish reconstituted and simmered in a slightly sweet soy sauce with abura age/flash fried tofu skin)
-Shimeji/Enoki Foil Yaki (Customer’s choice of both or either the meaty Shimeji/beech mushroom or the full-textured Enoki/lily mushroom wrapped in foil with a dab of butter and a sprinkle of salt and cooked en papillote)

FISH/SEAFOOD
-Maguro Yaki (Ground tuna burger with scallions seared and served with freshly grated daikon radish and ponzu dipping sauce)
-Maguro Sanshyo (Tuna marinated in a Japanese peppercorn infused soy-sauce, grilled and tossed with olive oil and sliced onions)
-Sake Oyoko Yaki (Six ounce Scottish salmon filet marinated in seasoned soy sauce, grilled over charcoal, and topped with toasted salmon roe and shiso leaf.)
-Sake Korokke (Hand-formed salmon croquettes made with Shiitake mushrooms and caramelized onion, panko breaded and deep fried. Served with shredded cabbage and house sauce.)
-Shima Hokke (Filleted and dried greenling fish. Tender and juicy, white fleshed fish grilled over charcoal and served with a lemon wedge)
-Kanpachi Kama Sanshyo Yaki (Tender and fatty Amberjack collar marinated with Japanese green peppercorns and grilled over charcoal. Served bone-in)
-Kaki Furai (6 pieces of panko breaded and deep-fried oysters)


MEAT
-Butabara Nikomi(Tender, braised pork belly simmered in a soy-ginger stock, served au jus)