Ando Japanese Restaurant And Sushi Bar Logo

 Ando Japanese Restaurant

 and Sushi Bar



5889 Pfeiffer Road
Cincinnati, OH 45242
(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
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



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Be Sure To Try Our Gourmet Desserts

Made From Scratch Gourmet Desserts


We promise you won't be disappointed!

DESSERTS
Strawberry Sake Crème Glacé (a delightful, frozen dessert that blends fluffy creaminess with barrel-aged sake and a touch of fresh strawberry)
Brown sugar ice cream (Homemade, dark molasses, brown sugar ice cream)
Sakura Mochi (Sweetened red bean paste surrounded by a chewy layer of pink, glutinous rice wrapped in a cherry blossom leaf)
Warabi Mochi (Sweetened bracken jelly dusted with matcha powder)

 Current Special Dishes Beginning
Friday Feb. 11th, 2014

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Sushi Bar

SUSHI /SASHIMI:

Iwana (Arctic Char)
Aji (Horse Mackerel, from Japan)
Orata (Mediterranean Sea Bream)
Kona Kanpachi (Amberjack, from Hawaii)
Fukko (Sea bass, from Japan)
Aka Mebaru (Pacific Ocean Perch, from Japan)

Appetizers

VEGETABLES
Hijiki (Black seaweed simmered in a light, dashi, soy stock with carrots, abura age, and konnyaku)
Shiitake Foil Yaki (Grilled shiitake mushrooms enclosed in foil and steamed with butter and pinch of salt, vegetarian friendly)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian and vegan friendly)
Renkon Kinpira (Thinly sliced Lotus root sautéed with sweet soy sauce and sesame)
Karashi Renkon (Lotus root stuffed with mustard-infused miso sauce and Tenpura fried,
vegetarian and vegan friendly)
Aburana Karashijoyu (Blanched Rapini lightly dressed with a mustard soy sauce, vegetarian
and vegan friendly)

MEAT

Tori Shio Koji (Chicken fillet marinated in a sea salt sake starter)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)

FISH/SEAFOOD

Kanpachi Daikon (Amberjack head and collar simmered with large daikon rounds in a rich soy stock)
Saba Miso ni (Fillet of Norwegian mackerel slow simmered in a red miso, ginger stock)
Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
Maguro Chiae Sanshyo Yaki (Select parts of tuna marinated in a Japanese peppercorn-soy sauce and grilled, chopped and tossed with olive oil)
Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
Namadako Karaage (Battered and deep fried octopus tentacles)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Yuan (A fillet of salmon marinated in a Japanese citrus, soy sauce and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan grilled over charcoal)
Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)