Ando Japanese Restaurant And Sushi Bar Logo

 Ando Japanese Restaurant

 and Sushi Bar

5889 Pfeiffer Road
Cincinnati, OH
(Blue Ash)
For reservations & info call:
(513) 791-8687

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!

Cincinnati Sushi Bars

"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

Made From Scratch Gourmet Desserts

We promise you won't be disappointed!

We're just getting started....

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Please Click Here For Our Full Menu*


-Triple Berry Crostada (Strawberries, blackberries, and raspberries folded in a formed pie crust)
-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 March 20th, 2015

Sushi Bar

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Hatsumono Katsuo (Seasonal Bonito, from Japan)
Hotaru Ika (Firefly Squid, from Japan)
Sayori (Half-beak, from Japan)
Chyu Toro (Fatty Tuna, from Brazil)
Hondai (Snapper, from Japan)
Goma Saba (Mackerel, from Japan)
Aji (Horse Mackerel, from Japan)
Kanpachi (Amberjack, from Japan)
SOUPS and NABEMONO (hot pots)
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)
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.
*Kaki Furai and Menchi Curry is also available*
-Kiriboshi Daikon (Thin strips of dehydrated daikon radish and pork simmered in a soy, fish stock)
-Hijiki (Black seaweed simmered with carrot, Abura age, and konnyaku in a slightly sweet, soy stock")
-Renkon Jigatsuo (Fresh lotus root simmered in a katsuobushi stock)
-Yasai Gyoza (All vegetable pan fried dumpling)
-Gobo to Ninjin Kinpira (Thinly sliced burdock root and carrot sautéed and seasoned with sesame, soy, and a slightly sweetened fish 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)
-Menchi Katsu (Chopped beef and onion patty panko breaded and deep fried)
-Gyu Suji (Beef tendon, shirataki noodles, and onion slow simmered in rich stew, available donburi style)
-Butabara Nikomi (Braised tender Berkshire pork belly slow simmered and served in a ginger soy au jus)
-Butabara Shio koji Kushi Yaki (Berkshire pork belly skewered with green onion and grilled over charcoal)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
-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)
-Yaki Kaki (Fresh, Pacific oysters grilled on the half shell)
-Hotaru Ika Su Miso Ae (Firefly squid served with a sweet miso sauce)
-Kaki Toko Yaki ( Large oysters baked with a white sauce on a half shell)
-Asari Sakamushi (Manilla Clams steamed in a sake soy broth)
-Takowasa (Chopped raw octopus mixed with real, spicy wasabi)
-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)
-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)

*Prices subject to change without notice.

 © 2011 - Ando Japanese Restaurant - All Rights Reserved