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.
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*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!

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

Sushi Bar

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)

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)

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)

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)