Since 1998, Ando Japanese Restaurant has been preparing delicious, authentic Japanese  cuisine straight from the heart. You can get all your favorite items from the sushi bar, or get adventurous with truly authentic items from our special appetizer menu. We take pride in serving a multitude traditional favorites from Japan that just can't be found anywhere else in the Cincinnati area. 

Specials and menu items change daily, so we can take advantage of seasonal ingredients and serve only the freshest food. Our menu is extensive and we are sure you will find something for everyone's taste, whether you are a sushi bar regular -or could just go for a steak. Of course we are also vegetarian friendly. Our staff makes every effort to be as helpful as possible, and even if you are unfamiliar with Japanese food we are happy to answer any questions, or make recommendations. Just ask!

We do not serve alcohol, but you are absolutely welcome to bring your own! We are happy to chill and serve your drinks while you enjoy your meal. There's no "corking fee" and it's a great way to save money!

Be sure to save room for dessert as well. Our specialty desserts are delightful and are all made from scratch right here in our kitchen. The dessert menu changes regulary but rest assured, there will always be a gourmet treat to tickle your tastebuds.

Please call us at 513-791-8687 to make reservations. We promise you will eat some great food and make some new friends!

"See you soon!"   - Ken & Keiko Ando

Please visit our Menu Page to see our standard full menu.

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THIS WEEK'S DESSERTS
Peanut Butter Panna Cotta (Eggless, custard made with organic peanut butter)
Brown sugar ice cream (Homemade, dark molasses, brown sugar ice cream)
Kashiwa Mochi (Red bean paste wrapped in a mugwort, chewy glutinous rice layer and covered with a fragrant oak leaf)
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 kinako/roasted soy bean flour)

             

SUSHI /SASHIMI:

Aka Mebaru   (Ocean perch, from Japan)
Kuro Soi ( Srock Fish, from Hokkaido, Japan)
Tsuri Aji (Horse Mackerel, from Japan)
Chyu Toro (Fatty Tuna, from East Coast)
Kanpachi (Amberjack, from Japan)

Appetizers

VEGETABLES
Takenoko Wakatake ni (Bamboo shoots and seaweed in a light dashi broth)
Yasai Korokke (A medley of vegetables in a potato croquette that is panko breaded and deep fried)
Shiitake Foil Yaki (Grilled shiitake mushrooms enclosed in foil and steamed with  butter and pinch of salt)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian and vegan friendly)



MEAT
Menchi (Chopped sirloin and onion patty panko breaded and deep fried)
Tori Shio Koji (Chicken fillet marinated in a sea salt sake starter)
Butabara Shio Koji Kushi Yaki (Pork belly  marinated in a sea salt sake starter, skewered with green onions, and grilled)
Butabara Nikomi (Pork belly slow simmered and served au jus, limited)
Gyu Ichimatsu (Daikon and carrot wrapped in a thin layer of strip loin and braised in a savory sauce, limited)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)


FISH/SEAFOOD

Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
Namadako Karaage (Battered and deep fried octopus tentacles)
Kaki (Oysters panko breaded and deep fried)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Kama Moromi miso (Salmon collar marinated in barley miso 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)
Tai Arani (Snapper head and collar slowly simmered in a rich soy stock)

NABEMONO
Kaki nabe (Oysters, tofu, and vegetables in a red miso broth in an individual hot pot)
Gindara nabe (Black cod, tofu and vegetables in a dashi broth in an individual hot pot)
Nabeyaki Udon (Udon noodles, chicken and various toppings in an individual hot pot)
Yu Dofu (Tofu and vegetables in a kelp broth in an individual hot pot)