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*
-Frozen Sake Mousse with berries (A light, rice wine frozen treat set atop a berry soup with a vanilla bean biscuit)
-Brown Sugar Ice Cream (Homemade, smooth and creamy dark brown ice cream)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in glutinous rice "dough")
-Kashiwa Mochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a fragrant oak leaf)
-Kudzu Mochi (Red bean suspended in an arrowroot jelly)
Current Special Dishes Beginning
Friday April 17th, 2015
Sayori (Half-beak, from Japan)
Saba (Mackerel, from Japan)
Shima Aji (Yellowjack, from Japan)
Tai (Snapper, from Japan)
Aji (Horse Mackerel, from Japan)
Kanpachi (Amberjack, from Japan)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.
-Yasai Gomokuni (Hearty chunks of root vegetables simmered in a soy, dashi stock)
-Ume Natto (Fermented soybeans mixed with cucumber, pickled plum paste, and cucumber)
-Nanohana Karashijoyu (Blanched rapini seasoned with a mustard soy dressing)
-Gobo Kara Age (Flash fried burdock root)
-Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian friendly)
-Shiitake Foil Yaki (Shiitake mushrooms wrapped in foil and steamed in butter and a pinch of salt, vegetarian friendly)
-Korokke (Onion and beef potato croquette panko breaded and deep fried)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
-Sanma Ichiyaboshi (Saury pike soy marinated and dried, then lightly grilled)
-Tai Arani (Snapper head and collar simmered with burdock root in a rich soy stock)
-Chi Ayu (Seasonal young Sweet Trout dusted with flour and flash fried or tenpura battered and deep fried)
-Aji Mirinboshi (Horse Mackerel marinated in a soy mirin sauce, dried, and grilled)
-Kamasu Ichiyaboshi (Barracuda dried and grilled
-Goro (Squid liver marinated in a miso and sake paste)
-Ika Ring Furai (Five rings of squid panko breaded and deep fried)
-Kaki Furai (Pacific oysters panko breaded and deep fried to order, served with shredded cabbage; available a la carte or with curry and rice)
-Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
-Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
-Hokke Hiraki (Dried Greenling fish grilled and served with a lemon)
-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)
-Maguro Sanshyo Ni (Tuna steak marinated in a Japanese peppercorns soy sauce, grilled, and tossed with fresh onion and light seasoning)
*Prices subject to change without notice.
© 2011 - Ando Japanese Restaurant - All Rights Reserved