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!
|
Current Special Dishes
Beginning
Friday November 7th, 2013
Sushi
BarSUSHI/SASHIMI:
Sayori (Half Beak from Japan)
Ishi Garei (Black back flounder)
Kanpachi (Amberjack, from Hawaii)
Hondai (Snapper from Japan)
Appetizers
VEGETABLES
Shiro Iri Ginnan (Pan fried ginkgo nuts)
Ginnan Tenpura (Ginkgo nuts Tenpura battered and deep fried)
Kiriboshi Daikon (Thin strips of dried daikon radish simmered in a light dashi broth with abura age tofu)
Ninnikunome (Sautéed garlic sprouts with sesame and soy seasoning)
Nuka Zuke (Made in house Japanese, rice bran pickles)
Asparagus
Shira Ae ( Blanched asparagus mixed with a roasted sesame and tofu
paste)
MEAT
Butabara Nikomi (Slow cooked braised pork belly in a soy ginger sauce)
Butabara Shiokoji (Pork belly marinated in fermented rice starter and
sea salt, which is skewered with green onions, two skewers per order)
Butabara Ichiyaboshi (Pork belly thinly sliced and rendered in a sauté pan, seasoned with a splash of soy sauce)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
FISH/SEAFOOD
Kanpachi Daikon (Amberjack head and collar slow simmered with large
pieces of daikon radish in a rich soy ginger stock)
Sanma Shigureni (Saury Pike slow simmered in a rich soy
stock)
Kaki (Oysters either panko breaded and deep fried OR grilled on the half shell)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Kama Kasuzuke (Salmon collar marinated in Sake lees and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled)
Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white
miso and grilled) Goro (Squid liver marinated in a miso and
sake sauce)
Anago Tenpura (Sea Eel tenpura battered and deep fried)
DESSERTS
Strawberry Shortcake (Homemade sponge cake layered with real whipped
cream and fresh strawberries)
Brown sugar ice cream (Homemade creamy brown sugar ice cream)
Amazake (Home made soup of sweetened sake lees, served hot)
Zenzai (Sweet red bean soup served
with glutinous mochi balls, served hot) Warabi
Mochi (A traditional jelly-like Japanese confection made with bracken
starch and served with a brown sugar sauce)
Kashiwa Mochi (Red bean paste wrapped in a mugwort, chewy glutinous rice layer and covered with a fragrant oak leaf)
|
