Ando Japanese Restaurant
and Sushi Bar
11255 Reed Hartman HWY
Cincinnati, OH 45242
(Blue Ash)
For reservations & info call:
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 note, as of February 14th 2023 we will be selling alcohol! Click on a link below and the menu will open in a new window. *Note: Menu prices are subject to change  Beautiful sashimi presentation with some of the favorites. Otoro, benitoro, hiramasa, and a beautiful Aji roll with negi and watermelon radish  Sushi Boat  Blueberry Crème Brûlée (ブルベリークレーム ブリュレ)*D Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs and homemade blueberry Jam CLICK HERE TO VIEW OR PRINT FULL MENU* |
CLICK HERE TO VIEW OR PRINT FULL MENU We are pleased to announce that we now have our liquor license, and we are now serving beer, wine and sake! Specials Beginning Friday September 25th 2026 BEAUTIFUL!
Everyone seems to be excited by the pleasant,
cooler weather. Very excited to sell these
Kumamoto oysters. We also have some salty
Mexican uni. The California uni is getting
sweeter as we speak! Take good care everyone and
hope to see you all soon.
SUSHI/SASHIMI:
Sanma/
Saury PIke (Japan)
Aji/
Horse Mackerel (Japan)
Suzuki
/ Sea Bass (Japan)
Uni/
Sea Urchin (Mexico and Santa Barbara)
Toro/
Bluefin Fatty Tuna (Mexico)
Shima
Aji/ Yellowjack (Japan)
Kanpachi/
Amberjack (Japan)
Kumamoto
Oysters (from Humboldt Bay, CA)
SOUP:
Kabocha
Suri Nagashi $6.50
(かぼちゃのす
り流し）*D*veg *GF
Creamy,
puréed soup made with Japanese pumpkin and
caramelized onion. Served hot.
(Available
in place of miso soup + $3)
RICE:
Tamago
Kake Gohan $9.00
Special
free range eggs with hand shaved bonito flakes.
From Tamaki Farm.
Available
raw on top of regular or sushi rice.
Add uni
and/or ikura +$7.00
VEGETABLES:
Hijiki
$7.95
(ひじきの煮物)
Simmered
black seaweed medley made with carrot, konnyaku,
and tofu skin all simmered in a soy dashi
Shiitake
Foil yaki $9.95
(椎茸フイル焼
き) *Veg *D *GF
Fresh,
flavorful shiitake mushrooms seasoned with a
sprinkle of salt and a slab of butter, then
steamed in a foil pouch
Ninnikunome
Itame $7.50
(ニンニクの芽
炒め) *Vg
Garlic
scapes sautéed in sesame oil with a splash of
soy sauce
MEAT:
Tori
Dango $10.50
(鶏肉団子)
Hand
made, tender chicken meat balls with caramelized
onion, asparagus, and shiitake. Served skewered
with a sweet soy glaze
Butabara
Enoki Maki Kushiyaki $11.95
(豚バラと榎木
巻の串焼き)
Thinly
sliced pork belly rolled around fresh enoki
mushroom, skewered and grilled with tare (sauce)
Gyu
Miso Kushiyaki $17.50
(牛味噌串焼
き) *GF
Angus
strip loin marinated in a miso-peanut sauce
skewered with onion and grilled
Tori
Kawa Kushiyaki $7.00
(鳥皮串焼き
) *GF�Chicken thigh meat skin lightly salted and
grilled over charcoal
SEAFOOD:
Nama
Kumamoto Oyster $
（熊本牡蠣）
These
smaller sized oysters are know for their mild
brininess and sweet flavor. Served chilled,
individually, raw
Seasonal
Tenpura Appetizer $18.95
（季節の天ぷ
ら）
A
medley of fresh, seasonal vegetables (kabocha
pumpkin, satsumaimo sweet potato, ) and
baiko(flounder, chiso leaf, and ume plum paste)
Bincho
Maguro Ceviche $20.50
(鬢長鮪
の料理セビーチェ) *GF
Albacore
tuna lightly marinated in a olive oil and
garlic, blanched on the outside and raw on the
inside.
Sanma
Shioyaki $12.95
(秋刀魚塩焼
き) *GF
Whole
Saury Pike, a blue-skinned rich flavored fish,
salted and grilled
Hirame
Fry $8.50
(平目フライ)
Flounder
panko breaded and fried. Served with homemade
tartar sauce and cabbage
Sake
Kama No Moromimiso Yaki $17.75
(鮭カマの諸味
味噌焼き）
Buttery
Salmon collar marinated in a barley miso and
grilled over charcoal. Available in box.
DESSERT:
Cinnamon
and Chocolate Panna Cotta
(シナモンのと
チョコレートのパンナコッタ)
Two
layers of smooth and creamy eggless custard made
with grass fed milk and fresh cream. One layer
has the addition of steeped cinnamon stick, and
the second layer is graced with dark chocolate
Blueberry
Crème Brûlée
(ブルベリーク
レーム ブリュレ)*D
Baked
custard with a crisp, caramel top. Made with
local, pasture-raised eggs and homemade
blueberry Jam
House-Made
Ice Cream
(アイスクリーム) *D *GF
*made
with pasture-raised, local egg and fresh cream
Brown
Sugar Ice Cream
(黒糖アイスク
リーム)
Wagashi
(和菓子)
*GF *Vg
Kusa
Dango (草団子)
Skewered
mochi balls (yomogi flavored) and covered with
red bean paste
Sakura
Mochi (桜餅)
Two
pieces of red bean filled glutinous rice cake
wrapped in a seasoned cherry tree leaf
Mizu
Manju (水まんじゅう)
Red
bean paste encased in a clear jelly
Adzuki
Daifuku (大福餅)
A
delightful chewy rice cake speckled with red
adzuki beans and filled with sweetened red
adzuki bean paste
Sasa
Mochi (笹餅)
Two
pieces of sweet mugwort rice balls filled with
red bean wrapped in bamboo leaves
|
| ANDO JAPANESE RESTAURANT 11255 Reed Hartman HWY Cincinnati, OH 45242 (Blue Ash) |
For reservations & info
call: (513) 954-0041 |
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*Prices subject to change without notice.
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