Ando Japanese Restaurant

 and Sushi Bar

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 Appetizers - Lunch Menu - Noodles, Soup, Salad - Childrens Menu  Donburi,Nabemono - Sushi Dinners, Omakase - Combination Dinners Nigiri Sushi and Rolls     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 June 14th, 2013 Sushi Bar               SUSHI/SASHIMI: Kinmedai (Alfonsino from Japan) Kasugo (Baby Snapper from Japan) Saba (Mackerel from Japan) Aji (Horse Mackerel, From Japan) Kona Kanpachi (Hawaiin Amberjack) Appetizers VEGETABLES Shimeji (Organic Beech oyster mushrooms served either Tenpura fried or grilled en papillote) Shishito (Japanese green peppers either marinated in a soy ginger sauce and grilled or tenpura battered and deep-fried) Nihon Nasu (Japanese eggplant either grilled/Yaki OR flash fried and broiled with miso sauce on top) Moro Q (Crisp, fresh cucumbers served with a red, barley miso paste) Ninnikunome (Sautéed garlic sprouts with sesame and soy seasoning) Kiriboshi to abura age (Dried daikon radish strips simmered when flash fried tofu in a light stock) Renkon Kinpira (Fresh lotus root sautéed with sesame and soy) MEAT Yaki Buta (Immensely tender braised pok belly simmered in a rich soy sauce, sliced thinly and served au jus) Kamo Shiomushi (Duck breast, lightly seasoned and cooked to medium, served thinly sliced) Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy) Tamago Dofu (Savory egg custard delicately steamed) FISH/SEAFOOD Hoshi Ebi and Gobo Kakiage (Tiny, dried shrimp and thinly sliced burdock root Tenpura battered and deep fried) Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection) Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled) Ebodai Agebitashi (Flash fried butterfish served with a citrus Ponzu dipping sauce) *Limited Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled) Anago Tenpura (Sea Eel tenpura battered and deep fried) DESSERTS Chocolate Panna Cotta (An eggless custard both smooth and creamy consisting of milk and semi sweet chocolate essence enhanced by vanilla bean) Kashiwa Mochi (Sweetened red bean paste surrounded by mugwort mochi and blanketed in a fragrant oak leaf) Frozen Sake Mousse (A frozen, yet delicate treat spiked with barrel aged sake)