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

We promise you won't be disappointed!



SPECIAL DESSERTS:
Matcha and White Chocolate Mousse Cake
まつちゃとホワイトチョコレートのムースケーキ
A fudge brownie foundation supports an umbrella layer of pillowy mousse made with fine, Japanese green tea draped over creamy white chocolate mousse with swirls of mixed berry syrup

ICE CREAM:
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
-Green Tea Ice Cream (Homemade, French pot style ice cream made with organic matcha powder)

MOCHI DESSERTS:
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Kashiwa Mochi (Sweetened red bean surrounded by a chewy, green mugwort flavored mochi and wrapped with an oak leaf)
-Sakura Mochi (Red bean puree centered in a pink mochi layer wrapped in an edible, aromatic cherry leaf)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in a thin layer of chewy glutinous rice)
-Daifuku (Choice of edamame or red bean chewy rice cake filled with sweetened edamame or red bean puree)

          

                 

FROM  JAPAN:
Chyu Toro/Fatty Tuna
(中トロ)
Tai/Snapper
（鯛）
Mejina/Rudderfish
(眼仁奈)
Kisu/Whiting
(鱚)
Isaki/Threeline Grunt
(伊佐木)
Ainame/Fat Greenling
(鮎魚女)
Kohada/Gizzard Shad
（小肌）
Kanpachi/Amberjack
(間八)
Aji/Horse Mackerel
(鯵)

APPETIZERS

VEGETABLES
-Miso Nasu (Local, Japanese eggplant flash fried and sautéed in a sweetened red miso sauce)
-Matsutake Mushroom (Pine mushroom, the Japanese truffle, prepared one of three ways: tenpura fried, panko breaded and deep fried, or lightly seasoned and cooked over the grill in foil)
-Kiriboshi Daikon with Takenoko (Strips of dried daikon radish simmered with a soy dashi and thin strips of crisp bamboo shoots)

FISH/SEAFOOD
-Maguro Sansho (Grilled tuna, marinated with Japanese green peppercorns, tossed with sliced onion, olive oil, lemon and ginger)
-Kaki Furai (Six pieces of Pacific oysters Panko breaded and deep fried. Served with house tartar sauce and shredded )
-Yaki Kaki (Pacific oysters grilled in half shell and served with a citrus ponzu dipping sauce, sold individually)
-Kanpachi Kama Yuan (Amberjack collar marinated in a sake and yuzu zest infused soy sauce and grilled)
-Umaki (Freshwater BBQ eel wrapped in layers of omelet flavored with a lightly sweetened dashi stock. Made with local, organic, pasture raised eggs)
-Kamo Negi Miso (Freshly sliced english cucumber served with a side of special red miso made with rendered duck fat, local scallions, and freshly grated ginger)

MEAT
-Tori Dango (Handmade, chicken meatballs with caramelized onion, asparagus, shiitake, and a sweet soy glaze)