5889 Pfeiffer Road
Cincinnati, OH 45242
For reservations & info call:
A sushi bar and so
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.
Home - Menu - About Ando Bistro & Sushi Bar - Gallery - Directions & Hours
Be Sure To Try Our Gourmet Desserts
We promise you won't be disappointed!
We're just getting started....
Please Click Here For Our Full Menu*
-Matcha Cheesecake (A creamy, smooth cheesecake made with green tea and mascarpone cheese set atop a buttery shortbread crust)
-Chocolate Creme Brûlée with Espresso Panna Cotta (A delightfully dark chocolate baked custard paired with a richly roasted coffee eggless custard)
-Kuro Goma/Black Sesame
-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)
-Strawberry Mochi Ice Cream (Strawberry ice cream nestled in a chewy pink mochi layer)
-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)
Current Special Dishes Beginning
Friday December 2nd, 2016
Suma Katsuo/Wavyback Skipjack
Tobiuo/ Flying Fish
Itoyori/ Threadfin Bream
Renkodai/ Golden Snapper
Umazura Hagi/ File fish
SUSHI /SASHIMI A LA CARTE:
Uni (Sea Urchin, light orange and yellow, firm and buttery texture)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture)
Tai (Snapper, from Japan; white, lean fish and resilient, clean flavor and texture)
Kanpachi (Adult 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)
-Kabocha Surinagashi (Homemade, hot and creamy soup made with pureed onion and Japanese pumpkin)
-Gobo Kinpira (Thinly sliced burdock root sautéed with sesame oil and slightly sweetened soy stock)
-Karashi Renkon (Crisp lotus root stuffed with a flavorful mustard miso paste tenpura battered and deep-fried)
-Shimeji/Enoki Foil Yaki (Customer’s choice of both or either the meaty Shimeji/beech mushroom or the full-textured Enoki/lily mushroom wrapped in foil with a dab of butter and a sprinkle of salt and cooked en papillote)
-Oden (Traditional Japanese winter stew made with an orate variety of kamaboko/fish cakes, boiled egg, and daikon radish in a hearty kelp broth)
-Kurage Sunomono (Sliced jellyfish, cucumber and ginger marinated in a sweet vinegar and sesame oil dressing)
-Sake Korokke (Salmon and onion croquettes panko breaded and deep fried. Served with cabbage and house made sauce)
-Ankimo (Sake infused, steamed monkfish liver. With a creamy and cheese like consistency, served with house ponzu sauce)
-Maguro Sanshyo (Tuna marinated in a Japanese peppercorn infused soy-sauce, grilled and tossed with olive oil and sliced onions)
-Kaki Furai/ Yaki Kaki( 6 pieces of panko breaded and deep-fried oysters OR Pacific oysters grilled on the half shell (sold individually)
-Gyu Suji (Slow stewed beef tendon, onion, and yam noodles in robustly rich brown stock. Available donburi style over rice or as an appetizer)
-Butabara Nikomi(Tender, braised pork belly simmered in a soy-ginger stock, served au jus)
*Prices subject to change without notice.
© 2016 - Ando Japanese Restaurant - All Rights Reserved