It is nice to see the sun shining through today. As a family we have been learning a lot of history of Japanese kanji and geographical studies. My son and I were also lucky enough to attend the cultural heritage festival at his school. I am feeling grateful to be able to share and be a part of this community!

We hope you will visit Ando and share a little slice of Japan right here in Cincinnati. Beautiful fish today. We have had magnificent Santa Barbara uni recently and some stellar Bluefin. Stay safe and strong out there.

SUSHI/SASHIMI:
Hima Suma/ Katsuo (fatty) (Ehime prefecture, Japan)
Aka Isaki/ Red threeline grunt (Japan)
Aji/ Horse Mackerel (Kyushu, Japan)
Honmaguro Toro/ Bluefin Fatty Tuna (N. Carolina)
Uni/ Sea Urchin (Santa Barbara, CA)
Shima Aji/ Yellowjack (Japan)
Iwashi/ Sardine (Japan)

RICE:
Tamago Kake Gohan $9.00
Special free range eggs , from Nagatoshi Farm, with hand shaved bonito flakes.
Available raw on top of regular or sushi rice.
Add uni and/or ikura +$7.50

SOUP:
Kasu Jiru (粕潮汁)
Housemade soup made with thinly sliced carrot, daikon, and fried tofu skin in a creamy, miso broth made with sake lees. *Available in place of miso soup with meal (+$3)

VEGETABLES:
Hot
Ninnikunome Itame　$7.50
(ニンニクの芽炒め) *Vg *GF upon request
Garlic scapes sautéed in sesame oil with a splash of soy sauce
Yamaimo “Steak” $8.50
(山芋のステーキ) *Veg *GF upon request
Hearty cuts of mountain yam sauteed in butter and soy sauce
Kiriboshi Daikon　$9.50
（切干大根）
Strips of dried daikon radish, shiitake, abura age (tofu), and bamboo simmered in a rich soy dashi stock. Tapas portion

SEAFOOD:
Cold
Tako Wasa $7.75
(たこわさ)
Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion
Hot
Tai Kama Saikyo Yaki $12.50
(鯛ｶﾏの 西京焼き) *GF
Red Snapper collar marinated in a sweet miso sauce. Grilled over charcoal. Served with bone. (available as a main in bento box)
Maguro Sanshō 　 $13.95
(鮪山椒)
Grilled tuna, marinated with Japanese Green peppercorns, tossed with sliced onion, olive oil, lemon, and ginger
MEAT:
Hot
�Tori Shio Koji Kushiyaki $10.95
(鳥塩こじ串焼き) *GF
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal
Gyu Miso Kushiyaki $16.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled
Tanshio to Ninnikunome Itame　$10.50
(タン塩とニンニクの芽炒め) *GF upon request
Thinly sliced beef tongue and garlic scapes sautéed in sesame oil with a splash of soy sauce.
Tori Dango　$10.50
(鶏肉団子)
Hand made, tender chicken meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze
Tori Kawa Kushiyaki $7.00
(鳥皮串焼き ) *GF Chicken thigh meat skin lightly salted and grilled over charcoal

DESSERTS:
Mushi Youkan
(蒸羊羹) *vg
Traditional, Japanese cake made with homemade red bean paste and candied chestnut
Chocolate Mousse Cake
(チョコレートムースケーキ)
Moist, dark chocolate cake layered with luscious, creamy chocolate and vanilla mousse
House-Made Ice Cream
(アイスクリーム) *D *GF
*made with pasture-raised, local egg and fresh cream
Brown Sugar (黒糖)
Espresso (エスプレッソ）
Wagashi
(和菓子) *GF *Vg
Sasa Mochi (笹餅)
Bamboo wrapped mochi with red bean paste
Sakura Mochi (桜餅)
Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf
Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly
Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste
Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly