Starting from September 6th, we will be closed lunches. We will be open for dinner with our regular hours. We apologize for any inconveniences and disappointments
of this decision, but must do so in order to maintain the highest quality of food and service. To our loyal regulars and customers, thank you for your continued support. 
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*

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!

-Matcha Cheesecake (A creamy, smooth cheesecake made with green tea and mascarpone cheese set atop a buttery shortbread crust)
-Chocolate Creme Brûlée with Espresso Panna Cotta (A delightfully dark chocolate baked custard paired with a richly roasted coffee eggless custard)

-Adzuki/Red Bean
-Kuro Goma/Black Sesame
-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)

-Strawberry Mochi Ice Cream (Strawberry ice cream nestled in a chewy pink mochi layer)
-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 December 2nd, 2016

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


Suma Katsuo/Wavyback Skipjack
Kodai/Baby Snapper
Mejina/ Rudderfish
Tobiuo/ Flying Fish
Itoyori/ Threadfin Bream
Renkodai/ Golden Snapper
Umazura Hagi/ File fish
Nerigo/Young Amberjack

Uni (Sea Urchin, light orange and yellow, firm and buttery texture)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture)
Tai (Snapper, from Japan; white, lean fish and resilient, clean flavor and texture)
Kanpachi (Adult Amberjack, from Japan, white fattier fish, creamy yet firm in texture)
Aji (Horse Mackerel, from Fukuoka Japan, blue-skinned fish stronger flavor with delicate, soft texture)


-Kabocha Surinagashi (Homemade, hot and creamy soup made with pureed onion and Japanese pumpkin)
-Gobo Kinpira (Thinly sliced burdock root sautéed with sesame oil and slightly sweetened soy stock)
-Karashi Renkon (Crisp lotus root stuffed with a flavorful mustard miso paste tenpura battered and deep-fried)
-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)

-Oden (Traditional Japanese winter stew made with an orate variety of kamaboko/fish cakes, boiled egg, and daikon radish in a hearty kelp broth)
-Kurage Sunomono (Sliced jellyfish, cucumber and ginger marinated in a sweet vinegar and sesame oil dressing)
-Sake Korokke (Salmon and onion croquettes panko breaded and deep fried. Served with cabbage and house made sauce)
-Ankimo (Sake infused, steamed monkfish liver. With a creamy and cheese like consistency, served with house ponzu sauce)
-Maguro Sanshyo (Tuna marinated in a Japanese peppercorn infused soy-sauce, grilled and tossed with olive oil and sliced onions)
-Kaki Furai/ Yaki Kaki( 6 pieces of panko breaded and deep-fried oysters OR Pacific oysters grilled on the half shell (sold individually)

-Gyu Suji (Slow stewed beef tendon, onion, and yam noodles in robustly rich brown stock. Available donburi style over rice or as an appetizer)
-Butabara Nikomi(Tender, braised pork belly simmered in a soy-ginger stock, served au jus)