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 Gyu Gobo Maki Beautiful sashimi presentation with some of the favorites. Otoro, benitoro, hiramasa, and a beautiful Aji roll with negi and watermelon radish |
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! This week's specials beginning Friday November 8th 2024 This week's omakase will be such a beautiful collage of colors and flavors. Ranging from lighter flavored flounder and kinmedai to the silver skinned Kohada and saba to the buttery flavors of the otoro diners will be taken to all flavors and textures that the sea has to offer. We also have some outstanding desserts including the apple "pie" creme brulee and the matcha mousse cake. We hope to see your smiling faces soon! SUSHI/SASHIMI: Kamasu/ Red Barracuda (Japan) Tsuri Aji/ Horse Mackerel (Line Caught) Japan Honmaguro (toro, chutoro, akami)/Bluefin Tuna (from Mexico) Uni/ Sea Urchin (from Maine and Japan) Hirame/ Flounder (from Japan) Kohada/ Gizzard Shad pickled (from Japan) Saba/ Mackerel pickled (from Japan) Kinmedai/ Alfonsino (from Japan) SEAFOOD: Cold Ankimo (鮟肝) $10.50 Monkfish liver simmered in a rich soy, ginger stock with a cheese-like texture, served with ponzu dipping sauce Tako Wasa $7.75 (たこわさ) Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion Hot Kanpachi Daikon $ (関八大根) Amberjack collar simmered with hearty pieces of daikon radish in a robust soy-ginger stock (available as a main in a bento box) Kobashira Kushiage OR Kushiyaki $16.50 (小柱串揚げ/串焼) Baby scallops from Aomori, Japan skewered, panko breaded and fried OR lightly marinated and grilled Sawara Saikyo Yaki (鰆西京焼) $28.50 Buttery King Mackerel fillet marinated in a sweet, white miso and grilled Sanma Shioyaki $15.95 (秋刀魚塩焼き) *GF Saury Pike, a blue-skinned rich flavored fish, salted and grilled Kaki Furai $18.95 (牡蠣フライ) Pacific oysters, panko breaded and deep fried. Served with house sauce VEGETABLES: Cold Ume Natto $8.00 (うめ納豆) *Vg Sticky, fermented soybean mixed with sour pickled plum and cucumbers. Tapas portion Hot Matsutake Tenpura $17.50 (松茸の 天ぷら) The prized Japanese “pine mushroom” is revered for it’s earthy, clean aroma and meaty texture lightly battered and tempura fried Matsutake Chawan Mushi $10.50 (松茸の茶碗蒸し) Warm, savory custard with earthy pine mushroom, spinach, and kamaboko (Please allow time, as these are made to order) Atsu Age $7.95 (厚揚げ) *GF *Vg Thick cut, creamy tofu flash fried with a light, crispy skin and served with freshly grated ginger, scallions, and soy sauce 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: Hot Buta Bara Misozuke $13.95 (豚バラ味噌漬け) *GF Two charcoal grilled skewers of scallions and fatty pork belly marinated in a miso sauce Beef Amiyaki $18.50 (牛網焼き) *GF Angus NY strip sliced thinly and seared over fire on a net “ami” pattern grill. Served medium rare with yuzu kosho (Japanese citrus and peppercorn paste) Tori Dango $9.50 (鶏肉団子) Hand made, tender chicken meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze DESSERT: Matcha Mousse Layer cake (抹茶ムースケーキ)*D Silky smooth, mousse made with Japanese green tea layered with a creamy vanilla mousse and dense, fudgey brownie Berry and Matcha Panna Cotta (ベリーと抹茶のパンナコッタ) *D Two layers of smooth and creamy custard made with local milk and cream. One layer created with mixed red berries and the other with Japanese green tea Apple Crème Brûlée (りんごのクレーム ブリュレ)*D Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs and brown sugar sauteed local Melrose apples House-Made Ice Cream (アイスクリーム) *D *GF*Veg *all ice cream made with pasture-raised, local egg and fresh cream Brown Sugar (黒糖) Matcha (抹茶) Chocolate Cheesecake (チョコレートのチーズケーキ) Wagashi (和菓子) Mizu Manju (水まんじゅう) *Vg *GF Red bean paste encased in a clear jelly Sasa Mochi 笹餅 (Bamboo wrapped mochi) Sakura Mochi (桜餅) Red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf |
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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