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



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!


DESSERTS
Strawberry Mochi Ice Cream ( Strawberry ice cream wrapped in glutinous rice "dough")
Plum Strudel with Nectarine Purée (Organic plums wrapped in a flaky pastry served with organic nectarine purée and Vanilla bean ice cream)
Brown Sugar Ice Cream (Homemade, creamy, French style ice cream)
Warabi Mochi (Bracken starch jelly dusted in matcha powder)
Kashiwa Mochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a fragrant oak leaf)
Kudzu Mochi (Red bean suspended in an arrowroot jelly)








 Current Special Dishes Beginning

Friday August 29th, 2014


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


Sushi Bar

SUSHI /SASHIMI:
Iwashi (Sardine, from Japan)
Kibinago (Striped round herring, from Japan)
Sanma (Saury Pike, hatsumono, first of the season, from Japan)
Iwana (Arctic Char, from Iceland)
Chyu Toro (Fatty Tuna, from Canada )
Tai (Snapper, from Japan)
Kanpachi (Amberjack, from Japan)
Aji (Horse Mackerel, from Japan)
Appetizers
VEGETABLES
Kiriboshi (Dried daikon strips simmered in a soy fish broth)
Yasai Korokke (Vegetable potato croquettes made with carrot, asparagus, onion and corn)
Shishito Agebitashi (Japanese green peppers flash-fried and served in a light broth)
Nasu Yaki/Age Bitashi/Shigiyaki (Japanese eggplant grilled/flash fried in a broth/flash fried and baked with a miso glaze)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy)
Shiitake Foil Yaki (Shiitake mushrooms wrapped in foil and steamed in butter and a pinch of salt)
Natsu Yasai Age Bitashi (Assorted Japanese summer vegetables flash fried and simmered in a light, soy fish stock)
MEAT
Menchi (Chopped strip loin and onion panko breaded and deep fried)
Butabara Nikomi (Pork belly simmered in a rich ginger soy stock)
Butabara Shio Koji Kushi (Pork belly and green onion shishkabob grilled)
Tori Shio Koji (Chicken fillet marinated in sake starter and grilled)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
FISH/SEAFOOD
Kaki Furai (Panko breaded and deep fried Pacific oysters)
Maguro Sanshyo Ni (Tuna steak marinated with Japanese green peppers, grilled, and tossed with fresh onion and light seasoning)
Sake Kama Yuan (Salmon collar marinated in a soy citrus sauce and grilled)
Shirauo Tenpura OR Tamajime (Ice fish either Tenpura battered and deep fried OR mixed with scrambled egg and soy)
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)
Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Kama Shioyaki (Salmon collar salted and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)