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!


-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)
-Sasamochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a bamboo leaf)

 Current Special Dishes Beginning

Friday August 28th, 2015

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


Iwashi (Sardine, Sent from my iPhone
Katsuo (Bonito, from Japan)
Chyu Toro (Fatty Tuna, from Ecuador)
Tsuri Aji (Horse Mackerel, from Japan)
Tai (Snapper, from Japan)
Kanpachi (Amberjack, from Japan)
Uni (Sea Urchin, from California)

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


-Yuba hakusai no maki (Thin sheets of tofu skin wrapped around Napa cabbage, carrot, and daikon and simmered in a light broth)
-Shishito Shogayaki or Tenpura (Mild Japanese green peppers marinated and grilled or battered and deep fried)
-Yaki Nasu or Shigiyaki (Japanese eggplant grilled and peeled or flash fried and baked with miso)
-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)

-Butabara Nikomi (Braised pork belly simmered for hours in a rich soy sauce served as jus)
-Butabara Shiokoji Kushiyaki (Pork belly marinated in a sake starter and skewered with green onions and grilled)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)

-Maguro Sanshyo (Tuna marinated in a a Japanese peppercorn soy sauce, grilled, and tossed with olive oil, onions, and freshly grated ginger)
-Hamo Otoshi or tenpura (Pike conger blanched and served with a ponzu dipping sauce or battered and deep-fried)
-Goro (Squid liver marinated in a miso and sake paste)
-Ika Ring Furai (Five rings of squid panko breaded and deep fried)
-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)