A sushi bar and so 

much more...

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!

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

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Be Sure To Try Our Gourmet Desserts

We promise you won't be disappointed!

We're just getting started....

    

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Sushi Bar

             

SUSHI/SASHIMI:
Sayori (Half Beak from Japan)
Ishi Garei (Black back flounder)
Kanpachi (Amberjack, from Hawaii)
Hondai (Snapper from Japan)

Appetizers

VEGETABLES

Shiro Iri Ginnan (Pan fried ginkgo nuts) Ginnan Tenpura (Ginkgo nuts Tenpura battered and deep fried)
Kiriboshi Daikon (Thin strips of dried daikon radish simmered in a light dashi broth with abura age tofu)
Ninnikunome (Sautéed garlic sprouts with sesame and soy seasoning)
Nuka Zuke (Made in house Japanese, rice bran pickles) Asparagus Shira Ae ( Blanched asparagus mixed with a roasted sesame and tofu paste)

MEAT
Butabara Nikomi (Slow cooked braised pork belly in a soy ginger sauce)
Butabara Shiokoji (Pork belly marinated in fermented rice starter and sea salt, which is skewered with green onions, two skewers per order)
Butabara Ichiyaboshi (Pork belly thinly sliced and rendered in a sauté pan, seasoned with a splash of soy sauce)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)

FISH/SEAFOOD
Kanpachi Daikon (Amberjack head and collar slow simmered with large pieces of daikon radish in a rich soy ginger stock) Sanma Shigureni (Saury Pike slow simmered in a rich soy stock)
Kaki (Oysters either panko breaded and deep fried OR grilled on the half shell)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Kama Kasuzuke (Salmon collar marinated in Sake lees and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled)
Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled) Goro (Squid liver marinated in a miso and sake sauce)
Anago Tenpura (Sea Eel tenpura battered and deep fried)

DESSERTS Strawberry Shortcake (Homemade sponge cake layered with real whipped cream and fresh strawberries)
Brown sugar ice cream (Homemade creamy brown sugar ice cream)
Amazake (Home made soup of sweetened sake lees, served hot) Zenzai (Sweet red bean soup served with glutinous mochi balls, served hot) Warabi Mochi (A traditional jelly-like Japanese confection made with bracken starch and served with a brown sugar sauce)
Kashiwa Mochi (Red bean paste wrapped in a mugwort, chewy glutinous rice layer and covered with a fragrant oak leaf)