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


Vanilla, Plum, Peach Trio
Luscious panna cotta made with local milk and highlighted by aromatic vanilla beans and dark red plums layered with a peach gélée

-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)

-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 August 11th, 2017

   sushi bars cincinnati    Yaki Tori    sushi bars cincinnati appetizer  

Click here to view full standard menu

Kue/Longtooth Grouper
Isaki/Threeline Grunt
Kohada/Pickled Gizzard Shad
Tai/ Red Snapper
Uni/ Sea Urchin

-Surinagashi (Local Zephyr Squash, onions, and potatoes sautéed in butter and pureed with a light dashi broth and cream to form a smooth, and lightly creamy soup. Served hot or cold. Can be substituted for miso soup (+$2))


-Yasai Korokke (Potato croquettes made with caramelized onion, carrot, asparagus, and local corn panko breaded and deep-fried)
-Seasonal Tenpura (Local zephyr squash, shishito peppers, shiso, green beans, eggplant, and whiting fish lightly battered and deep-fried)
-Shishito Shogayaki/Tenpura (Local, mild, Japanese peppers prepared one of two ways: bathed in ginger-infused soy sauce and blistered over charcoal OR tenpura batters and lightly fried)
-Kiriboshi Daikon (Strips of dried daikon radish simmered in a slightly sweetened soy-dashi stock with flash fried tofu skin)
-Moro Q (Local, fresh Japanese cucumbers served with a red, barely miso)
-Yaki Nasu (Local, Asian eggplant grilled and served hot with bonito flakes
-Sukui Dofu (Silky smooth tofu served chilled with chopped scallions, grated ginger, and shaved bonito flakes)

-Kanpachi Sanshyo Yaki (Amberjack collar marinated in a soy peppercorn sauce and grilled over charcoal)
-Hamo Sampler (Pike conger (eel family), in peak season and famous in Kyoto, has a delicate flavor with a meaty texture is served three ways: blanched and served chilled with a citrus ponzu sauce, tenpura battered and deep-fried to a light crisp, and chilled served with pickled cucumbers)
-Maguro Sanshyo (Tuna, marinated in soy sauce and green peppercorns, grilled over charcoal and tossed with olive oil, onion, and lemon juice)

-Kamo Negi Maki(Tender duck breast stuffed with locally grown scallions and grilled, served thinly sliced and rosy pink in the middle)

We're just getting started....