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.
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*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!

Coconut Panna Cotta with a Pineapple mousse (Creamy, vanilla bean, coconut panna cotta layered with a light pineapple mousse)
Brown sugar ice cream (Homemade, dark molasses, brown sugar ice cream)
Sakura Mochi (Sweetened red bean paste surrounded by a chewy layer of pink, glutinous rice wrapped in a cherry blossom leaf)
Warabi Mochi (Sweetened bracken jelly dusted with matcha powder)

 Current Special Dishes Beginning
Friday April 18th, 2014

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

Sushi Bar


Iwana (Arctic Char, from Iceland)
Sayori (Half Beak, from Japan)
Hotaru Ika (Firefly Squid, from Japan)
Tsuri Aji (Horse Mackerel, from Japan)
Orata (Mediterranean Sea Bream)
Kona Kanpachi (Amberjack, from Hawaii)
Fukko (Sea bass, from Japan)
Aka Mebaru (Pacific Ocean Perch, from Japan)
Chyu Toro (Fatty Tuna, Bigeye)


Hijiki (Black seaweed simmered in a light, dashi, soy stock with carrots, abura age, and konnyaku)
Shiitake Foil Yaki (Grilled shiitake mushrooms enclosed in foil and steamed with butter and pinch of salt, vegetarian friendly)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian and vegan friendly)
Renkon Kinpira (Thinly sliced Lotus root sautéed with sweet soy sauce and sesame)
Aburana Karashijoyu (Blanched Rapini lightly dressed with a mustard soy sauce, vegetarian
and vegan friendly)


Tori Shio Koji (Chicken fillet marinated in a sea salt sake starter)
Butabara Nikomi (Tender braised pork belly in a ginger soy sauce served au jus)
Butabara Shio Koji Kushi Yaki (Pork belly marinated in a sake starter and skewered with green onions and grilled)
Korokke (Homemade potato and onion croquette panko breaded and deep fried)
Gyu Maki (Daikon radish and carrot wrapped in beef and braised in a rich tangy sauce)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)


Kanpachi Daikon (Amberjack head and collar simmered with large daikon rounds in a rich soy stock)
Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
Maguro Chiae Sanshyo Yaki (Select parts of tuna marinated in a Japanese peppercorn-soy sauce and grilled, chopped and tossed with olive oil)
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 Yuan (A fillet of salmon marinated in a Japanese citrus, soy sauce and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan grilled over charcoal)
Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)