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
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!




DESSERTS
Salted Caramel Chocolate Flan (A blend of dark and milk chocolate custard topped with salted caramel)
Strawberry Mochi Ice Cream ( Strawberry ice cream wrapped in glutinous rice "dough")
Tomato Sorbet (Locally grown tomatoes frozen and lightly sweetened)
Brown Sugar Ice Cream (Homemade, creamy, French style ice cream made with dark brown sugar
Caramel Apple ice cream (Homemade ice cream mixed with chunks of caramelized apples)
Kashiwa Mochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a fragrant oak leaf)
Kudzu Mochi (Red bean suspended in an arrowroot jelly)






 Current Special Dishes Beginning

Friday Oct. 17th, 2014



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


SUSHI /SASHIMI:

Bachi Maguro (Bigeye Tuna, Marshall Island)
Sanma (Saury Pike ,from Japan)
Hondai (Snapper, from Japan)
Kanpachi (Amberjack, from Japan)
Aji (Horse Mackerel, from Japan)

Appetizers

VEGETABLES

Yasai Korokke (Homemade vegetable croquette panko breaded and deep fried, vegetarian friendly)
Kiriboshi Daikon (Dried in house Daikon radish slow simmered in a soy dashi broth with abura age and thin strips of pork)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian friendly)
Shiitake Foil Yaki (Shiitake mushrooms wrapped in foil and steamed in butter and a pinch of salt, vegetarian friendly)


MEAT

Gyu Suji (Beef tendon and shirataki noodles slow simmered in a rich ginger soy stock)
Butabara Shio Koji Kushiyaki (Pork belly marinated in a sake starter, skewered with green onion and grilled, 2 pieces per order)
Butabara Nikomi (Tender pork belly braised in a rich, soy-ginger stock)
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)


FISH/SEAFOOD
Bronzini Sudachi Nanban (Mediterranean sea bass flash fried and then marinated in a citrus soy  and topped with Japanese wild parsley)
Kani Gratin (Red Snow Crab, onion, and shiitake mushrooms cooked in a creamy white sauce and baked with a golden upper crust)
Kanpachi Daikon (Amberjack head and collar slow simmered with hearty pieces of daikon radish)
Yaki Kaki or Tokoyaki (Pacific oysters grilled in half shell or baked with a cream sauce)
Kaki Furai (Panko breaded and deep fried Pacific oysters)
Maguro Sanshyo Ni (Tuna steak marinated with Japanese green peppers, grilled, and tossed with fresh onion and light seasoning)
Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
Sake Kama Yuan (Salmon collar marinated in a soy citrus sauce and grilled)
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)
Gindara Saikyo (Black cod marinated in a miso sauce and grilled)
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)
Sake Kama Shioyaki (Salmon collar salted and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)