Please note that starting in 2016 we will be closed on Sundays and Mondays each week
   
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!

ICE CREAM:
-Green Tea/Matcha
-Adzuki/Red Bean
-Kuro Goma/Black Sesame
-Shoga/Ginger
-Mango Sorbet
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)

SPECIAL DESSERTS:
-Matcha Cream Crepe (Smooth, earthy green tea pastry cream wrapped in a thin, crepe layer with dark chocolate sauce)
-Chocolate Ganache Cake (Warm, dark chocolate cake with a gooey center, served with berry ice cream)

MOCHI DESSERTS:
(2 pieces per non-ice cream mochi; can be mixed)
-Sakura Mochi (Redbean paste surrounded by a pink mochi layer and wrapped in an edible cherry tree leaf)
-Kashiwa Mochi (Sweetened redbean surrounded by a chewy green mugwort flavored rice dough and wrapped in a fragrant oak leaf)
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Strawberry Mochi Ice Cream (Strawberry Ice cream nestled inside chewy, glutinous rice dough)






 Current Special Dishes Beginning

Friday Apr. 29th, 2016



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




SUSHI /SASHIMI  A LA CARTE:
Honmaguro O-toro (Bluefin from N. America; buttery and rich)
Uni (Sea Urchin, from Chile, firm with a light initial taste that ends in a more robust flavor)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture, limited)
Tai (Snapper, from Japan; white, lean fish and resilient, clean flavor and texture)
Kanpachi (Amberjack, from Japan, white fattier fish, creamy yet firm in texture)
Aji (Horse Mackerel, from Fukuoka Japan, blue-skinned fish stronger flavor with delicate, soft texture)

SASHIMI PLATTER:
Honkawahagi (Leatherfish)
Houbou (Sea Robin)
Isaki (Three line grunt)
Hiramasa (Flat Amberjack)
Kikori (Flag Fish)
Chinu (Black Sea Bream)
Kodai (Baby Snapper)
Fukko (Sea Bass)
Aji (Horse Mackerel)

CURRY
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of panko-breaded pork, chicken, or shrimp


APPETIZERS

VEGETABLES
-Wakatakeni (Young bamboo shoot and seaweed cooked in a light, refreshing dashi stock)
-Shimeji/Enoki Tempura (Beech and/or enoki mushrooms battered and deep-fried to a light crisp)
-Shimeji/Enoki Foil Yaki (Either mushroom folded in foil and steamed with butter and a light salt seasoning)
-Kiriboshi Daikon (Thin strips of dried daikon radish slow-simmered in a rich soy-dash stock, served with shredded, dried chili peppers)

FISH/SEAFOOD
-Geso Age (Squid tentacles quickly marinated in a ginger soy-sauce, starched and flash-fried)
-Ika Ring Furai (Squid cut into rings and panko breaded and deep-fried)
-Namadako Karaage (Raw octopus in a lightly spiced batter and deep fried)
-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)
-Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)

MEAT
-Tori Kawa Kushiyaki (Skewered chicken skin marinated in soy grilled to a light crisp)
-Butabara Ichiyaboshi (Dried pork belly strips rendered until crispy and splashed with soy sauce)
-Butabara Nikomi (Tender braised pork belly served au jus in a ginger soy sauce; available donburi style)
-Butabara Shiokoji Kushiyaki (Pork belly marinated in sake starter and grilled shish kabob style)