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


Matcha Cheesecake
Creamy, smooth green tea mascarpone cheesecake made with premium green tea powder and local, organic eggs
Matcha Shortcake
Light and airy green tea mousse sandwiched between buttery shortcake biscuits

 Current Special Dishes Beginning

Saturday September 15th, 2017

   sushi bars cincinnati    Yaki Tori    sushi bars cincinnati appetizer  

Click here to view full standard menu

Sanma/Saury Pike
Isaki/Threeline Grunt
Ainame/Fat Greenling
Kohada/Gizzard Shad
(小鰭 )
Tai/ Red Snapper
Aji/Horse Mackerel


-Yasai Fukumeni with Koya Dofu (A medley of root vegetables simmered in a light dashi stock with freeze dried tofu. Famous for its unique texture and flavor, this tofu was first created by the monks of Mount Koya)
-Renkon Kinpira (Thinly sliced,fresh lotus root sautéed with a soy dashi sauce and sesame oil)
-Shishito Shogayaki/Tenpura (Local, mild, Japanese peppers prepared one of two ways: bathed in ginger-infused soy sauce and blistered over charcoal OR tenpura batters and lightly fried)
-Yaki Nasu (Local, Asian eggplant grilled and served hot with bonito flakes

-Maguro Kakuni (Blocks of bigeye tuna simmered in a robustly ginger flavored soy-sake sauce)
-Sake Kama Moromi miso (Scottish Salmon collar marinated in a barley red miso sauce and grilled over charcoal)
-Yaki Kaki (Fresh Pacific oysters grilled in the half shell and served with a citrus ponzu dipping sauce)
-Kaki Furai (Six pieces of Pacific oysters Panko breaded and deep fried. Served with house tartar sauce and shredded )

- Menchi Katsu (Chopped Angus steak patties Panko breaded andI deep fried)

-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)

-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)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in a thin layer of chewy glutinous rice)
-Daifuku (Choice of edamame or red bean chewy rice cake filled with sweetened edamame or red bean puree)
We're just getting started....