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 Lemon Ice Cream (Homemade,zesty, creamy, frozen treat) 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 July 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) Kona Kanpachi (Amberjack, from Hawaii) Kanpachi (Amberjack, from Japan) Appetizers VEGETABLES Kiriboshi (Dried daikon radish strips simmered in a slightly sweet broth) Nasu Yaki/Age Bitashi/Shigiyaki (Japanese eggplant deep grilled/flash fried in a broth/flash fried and baked with a miso glaze) Sukui Dofu (Silken tofu served with a light fish stock and chopped scallions) 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 Maguro Kakuni (Blocks of tuna slow simmered in a soy ginger stock) Sanma Shigureni (Pieces of pike with bone slow simmered in a ginger soy stock) 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) Anago Tenpura (Sea Eel tenpura battered and deep fried) |