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
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!


-Chocolate Ganache Cake with Mint Gelato (Homemade dark chocolate cake with a center of ganache and served with a gelato flavored with real mint)
-Brown Sugar Ice Cream (Homemade, smooth and creamy dark brown ice cream)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in glutinous rice "dough")
-Kashiwa Mochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a fragrant oak leaf)

 Current Special Dishes Beginning

Friday May 23rd, 2015

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Chyu Toro (Fatty Tuna, from Australia)
Kohada (Gizzard Shad, from Japan)
Magochi (Flathead, from Japan)
Sayori (Half-beak, from Japan)
Tai (Snapper, from Japan)
Aji (Horse Mackerel, from Japan)
Kanpachi (Amberjack, from Japan)
Iwana (Arctic Char, from Iceland)

Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.


-Nanohana Karashijoyu Jouyu (Rapini quickly blanched and mixed with a Japanese mustard soy sauce)
-Yasai Gomokuni (A variety of hearty vegetables simmered in a light soy dashi stock)
-Ume Natto (Fermented soybeans mixed with cucumber, pickled plum paste, and green onions)
-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)


-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
-Buta Bara Nikomi (Braised pork belly simmered in a rich, soy stock and served au jus)
-Buta Bara shio koji Kushi Yaki (Pork belly marinated in a salted sake starter, skewered and grilled)
-Butabara Ichiyaboshi (Salted, dried pork belly cut into thin strips and sautéed to a crisp with a splash of soy sauce)


-Yasai and Smoked Salmon Terrine (Napa cabbage, smoked salmon, and a variety of vegetables blanched and held together in a light dashi gelle)
-Kanpachi Arani (Amberjack head and collar slow simmered in a soy-ginger stock)
-Aka Nishigai (Red Whelk skewered and grilled in a light marinade of seasoning soy sauce)
-Sanma Ichiyaboshi (Saury pike soy marinated and dried in house, then lightly grilled)
-Aji Mirinboshi (Horse Mackerel marinated in a soy mirin sauce, dried, and grilled)
-Kamasu Ichiyaboshi (Barracuda dried and grilled)
-Goro (Squid liver marinated in a miso and sake paste)
-Ika Ring Furai (Five rings of squid panko breaded and deep fried)
-Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
-Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
-Hokke Hiraki (Dried Greenling fish grilled and served with a lemon)
-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)
-Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
-Sake Kama Shioyaki (Salmon collar salted and grilled)
-Maguro Sanshyo Ni (Tuna steak marinated in a Japanese peppercorns soy sauce, grilled, and tossed with fresh onion and light seasoning)