Starting from September 6th, we will be closed lunches. We will be open for dinner with our regular hours. We apologize for any inconveniences and disappointments
of this decision, but must do so in order to maintain the highest quality of food and service. To our loyal regulars and customers, thank you for your continued support. 
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

We promise you won't be disappointed!

-Pumpkin Tiramisu (Espresso shortbread crust soaked with coffee liqueur layered with a light and creamy pumpkin mascarpone filling)
-Matcha Dark Chocolate Panna Cotta (A smooth, creamy, eggless custard made with organic green tea, honey, vanilla beans, and dark chocolate)

-Adzuki/Red Bean
-Kuro Goma/Black Sesame
-Mango Sorbet
-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)

-Strawberry Mochi Ice Cream (Strawberry ice cream nestled in a chewy pink mochi layer)
-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)

 Current Special Dishes Beginning

Friday October 21st, 2016

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

Aji/Horse Mackerel
(あじ)from Japan

Yazu/ Young Yellowtail
(やず) from Japan

Aka Isaki/ Red Threeline Grunt
(赤いさき) from Japan

Sagoshi/ Spanish Mackerel
(さごし) from Japan

Madai/ Red Snapper
(まだい)from Japan

Suma Katsuo/ Black Skipjack
(すまかつお)from Japan

Ankimo (Sake infused steamed monkfish liver, served gunkan style or as a tapas style appetizer)
Chutoro (Medium Fatty Bigeye tuna, from Ecuador; ranging in color from a lighter red to pink)
Uni (Sea Urchin, from Maine, light orange and yellow, firm and buttery texture)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture)
Tai (Snapper, from Japan; white, lean fish and resilient, clean flavor and texture)
Kanpachi (Adult Amberjack, from Japan, white fattier fish, creamy yet firm in texture)
Aji (Horse Mackerel, from Fukuoka Japan, blue-skinned fish stronger flavor with delicate, soft texture)

Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of a pork loin cutlet, a chicken thigh cutlet, or four pieces of shrimp


-Matsutake Chawan Mushi (A light, egg custard with shrimp, matsutake mushroom, spinach, and kamaboko)

-Hijiki (Black seaweed simmered with carrot, konnyaku/yam jelly, abura age/ flash fried tofu, in a dashi/soy broth, served cold)
-Matsutake Furai/ Tenpura (A Japanese delicacy symbolizing autumn, this Japanese equivalent to the truffle is either breaded and fried or lightly battered and fried)
-Nasu Shigiyaki/ Yaki-Nasu (Autumn Japanese eggplant, characterized by a sweeter flesh and thinner skin, is either flash fried and baked with a miso glaze OR grilled over charcoal until juicy and tender)

-Oyako Yaki (5 oz. fillet of Scottish Salmon marinated in a soy-sake sauce, grilled and topped with ikura/salmon roe)
-Ankimo (A tapas portion of sake infused steamed monkfish liver served with a house ponzu sauce)
-Tai Arani (Red Snapper head and collar slow simmered in a robust soy-ginger stock)
-Maguro Shigureni (Blocks of Bigeye Tuna slow simmered in a full-flavored sake/soy/ginger broth)
-Shiokara (A tapas portion of thinly sliced, raw yari squid mixed with a miso, squid liver dressing)
-Renkon Hasami Age (Shrimp pate and a fragrant chiso leaf sandwiched between crisp lotus root, tempura battered and deep-fried)
-Kaki Furai/ Yaki Kaki( 6 pieces of panko breaded and deep-fried oysters OR Pacific oysters grilled on the half shell (sold individually)

-Gyu Maki (Burdock root wrapped in a thin layer of beef and braised in a thick and tangy sauce)
-Butabara Nikomi (Tender, braised pork belly simmered in a soy-ginger stock, served au jus
-Butabara Ichiyaboshi (Thinly sliced, dried pork belly pan fried and finished with a splash of soy sauce)
-Gyu Suji (Beef tendon stew slowly simmered with onions and clear, yam noodles in a ginger soy broth, served donburi style or as an appetizer
-Ninnikunome Tanshio (Thinly sliced beef tongue sautéed in sesame oil with garlic sprouts)