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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SUSHI /SASHIMI:
Hotaru Ika (Firefly Squid, from Japan)
Hondai (Snapper, from Japan)
Kobujime Kobu Dai (Red "bump" Snapper wrapped in kelp, from Japan)
Mako Karei (Seasonal Blackback flounder, from Japan)
Aji (Horse Mackerel, from Japan)
Kanpachi (Amberjack, from Japan)
SOUPS and NABEMONO (hot pots)
Gobo Kasu Jiru (A rich sake starter broth with burdock root, carrot, and daikon radish)
Gindara Nabe (A hot pot of black cod, Napa cabbage, and tofu in a light stock)
Kaki Nabe (Pacific oysters cooked in a red miso broth with vegetables and tofu)
U-Dofu (A hot pot made with a light kelp broth, tofu, napa cabbage, and shiitake mushroom)
Nabeyaki Udon (A hot pot made with a fish stock with chicken, udon noodles, a poached egg, spinach, fish cake, scallions, and a tenpura shrimp)
CURRY
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.
APPETIZERS
VEGETABLES
-Yasai Gomokuni (Hearty root vegetables simmered in a light fish and soy sauce stock)
-Ume Natto (Fermented soybeans mixed with cucumber, pickled plum paste, and cucumber)
-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)
MEAT
-Menchi Katsu (Homemade beef and onion patties panko breaded and deep fried)
-Butabara Nikomi (Braised tender pork belly served in a ginger soy au jus)
-Butabara Shio koji Kushiyaki (Pork belly and green onion shishkabob grilled)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
FISH/SEAFOOD
-Yaki Kaki (Fresh, Pacific oysters grilled on the half shell)
-Kanpachi Daikon (Amberjck head and collar with daikon radish slow simmered in a soy ginger stock)
-Ika Uni Ae (Thin slices of sashimi yari squid mixed with sea urchin)
-Takowasa (Chopped raw octopus mixed with real, spicy wasabi)
-Goro (Squid liver marinated in a miso and sake paste)
-Kisu Tenpura (Delicate white fish Sillago tenpura battered and deep fried)
-Maguro Tatsuta (Flash fried marinated tuna)
-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)
-Sake Kama Moromi miso (Scottish Salmon collar marinated in a red barley miso sauce and grilled)
-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 peppercorn soy sauce, grilled, and tossed with fresh onion and light seasoning)