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!

Warm Chocolate Cake
Luscious, bittersweet chocolate cake served with vanilla bean créme anglaise, sea salt caramel sauce, and brown sugar ice cream

Matcha Mascarpone Cheesecake
Dense and delectable cheesecake made with Italian cheese and supreme quality, Japanese green tea set atop a buttery shortcrust

-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)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in a thin layer of chewy glutinous rice)

 Current Special Dishes Beginning

Friday March 17th, 201

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

Yazu/Young Yellowtail
Sawara/King Mackerel
Renko Dai/Golden Snapper
Saba/ Mackerel

Kasu Jiru (Miso based soup made with sake kasu/lees and thin strips of gobo/burdock root, daikon radish, carrot, and konnyaku/yam cake)


-Kiriboshi Daikon (Julienned daikon radish air dried in house and simmered in a dashi-soy stock with bamboo shoots and fried tofu skin)
-Miso Nasu (Asian eggplant sautéed in a slightly sweet red miso sauce *VEGETARIAN/VEGAN)
-Yasai Korokke (Homemade potato croquettes made with sautéed corn, asparagus, onion, and carrot *VEGETARIAN)
-Mozokusu (Thin strands of dark seaweed pickled in a sweetened vinegar brine *VEGETARIAN/VEGAN)

-Kodai Kenchin (Baby snapper stuffed with a delicate tofu-vegetable mixture and steamed, served with a light broth)
-Kodai Arani (Baby snapper head and collar slow simmered in a rich dark soy broth)
-Maguro Sanshyo (Bigeye tuna marinated in a soy-sake sauce and grilled just to well-done, shredded and tossed with onions, olive oil, lemon juice, and freshly grated ginger)
-Sake Korokke (From-scratch salmon croquettes made with caramelized onion, shiitake mushroom, and asparagus, panko breaded and deep fried, served with shredded cabbage house sauce)
-Kaki Furai (6 pieces of panko breaded and deep-fried oysters)

-Butabara Nikomi (Fatty, yet tender pork belly braised in a rich and gingery stock served piping hot au jus)
-Tori Dango (House-made chicken meat balls made with caramelized onion and shiitake mushrooms, served on bamboo skewers with a sweet soy glaze)

-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)