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:

Chyu Toro (Fatty Tuna, from Canada)
Houbu (Sea Robin, from Japan)
Fukko (Sea Bass, from Japan)
Tsuri Aji (Horse Mackerel, from Japan)
(Blackback Flounder, from Japan)
Kanpachi (Amberjack, from Hawaii)

Appetizers

VEGETABLES
Hijiki (A black seaweed and vegetable medley slow simmered in a soy fish stock)
Shishito Tenpura/Age Bitashi/Shoga Yaki (Japanese green pepper deep fried/flash fried in a broth/marinated and grilled)
Sukui Dofu (Silken tofu served with a light fish stock and chopped scallions)
Aburana Karashijoyu OR Oshitashi (Blanched rapini either mixed with a soy mustard dressing OR a soy dashi dressing)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy)
Shiitake Foil Yaki (Shiitake mushrooms wrapped in foil and steamed in butter and a pinch of salt)

MEAT
Tori Shio Koji (Chicken fillet marinated in sake starter and grilled)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)
Menchi (Chopped sirloin and onion breaded and deep fried)

FISH/SEAFOOD
Akadashi Asari Miso Soup or Sakamushi (Dark red miso soup with manilla clams OR steamed with a sake broth)
Shirauo Tenpura OR Tamajime (Ice fish either Tenpura battered and deep fried OR mixed with scrambled egg and soy)
Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
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)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan lightly grilled)
Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)

DESSERTS
Brown sugar ice cream (Homemade, dark molasses, brown sugar ice cream)
Cherry and Chocolate Clafoutis (Fresh cherries and chocolate baked in a batter)
Warabi Mochi (Bracken starch jelly dusted in matcha powder)
Sakura Mochi (Red bean paste wrapped in a glutinous rice layer and covered with a fragrant Cherry leaf)