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:

Iwana (Arctic Char, from Iceland)
Sayori (Half Beak, from Japan)
Hotaru Ika (Firefly Squid, from Japan)
Tsuri Aji (Horse Mackerel, from Japan)
Orata (Mediterranean Sea Bream)
Kona Kanpachi (Amberjack, from Hawaii)
Fukko (Sea bass, from Japan)
Aka Mebaru (Pacific Ocean Perch, from Japan)
Chyu Toro (Fatty Tuna, Bigeye)


Appetizers

VEGETABLES
Hijiki (Black seaweed simmered in a light, dashi, soy stock with carrots, abura age, and konnyaku)
Shiitake Foil Yaki (Grilled shiitake mushrooms enclosed in foil and steamed with butter and pinch of salt, vegetarian friendly)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian and vegan friendly)
Renkon Kinpira (Thinly sliced Lotus root sautéed with sweet soy sauce and sesame)
Aburana Karashijoyu (Blanched Rapini lightly dressed with a mustard soy sauce, vegetarian
and vegan friendly)


MEAT

Tori Shio Koji (Chicken fillet marinated in a sea salt sake starter)
Butabara Nikomi (Tender braised pork belly in a ginger soy sauce served au jus)
Butabara Shio Koji Kushi Yaki (Pork belly marinated in a sake starter and skewered with green onions and grilled)
Korokke (Homemade potato and onion croquette panko breaded and deep fried)
Gyu Maki (Daikon radish and carrot wrapped in beef and braised in a rich tangy 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 simmered with large daikon rounds in a rich soy stock)
Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
Maguro Chiae Sanshyo Yaki (Select parts of tuna marinated in a Japanese peppercorn-soy sauce and grilled, chopped and tossed with olive oil)
Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Yuan (A fillet of salmon marinated in a Japanese citrus, soy sauce and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan grilled over charcoal)
Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)


DESSERTS
Coconut Panna Cotta with a Pineapple mousse (Creamy, vanilla bean, coconut panna cotta layered with a light pineapple mousse)
Brown sugar ice cream (Homemade, dark molasses, brown sugar ice cream)
Sakura Mochi (Sweetened red bean paste surrounded by a chewy layer of pink, glutinous rice wrapped in a cherry blossom leaf)
Warabi Mochi (Sweetened bracken jelly dusted with matcha powder)