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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SPECIAL SASHMI:

Aji/Horse Mackerel
(あじ）from Japan
Kikori/Flagfish
(きこり) from Japan
Renkodai/ Golden Snapper
（れんこだい）from Japan
Yazu/ Young Yellowtail
(やず)from Japan
Hedai/ Goldlined Sea Bream
(へだい）from Japan
Itoyori Dai /Threadfin Bream
(いとよりだい) from Japan
Bronzini/Mediterranean Sea Bass
(シーバス)
Hon Maguro Toro/Bluefin Fatty Tuna
(本中とろ)from Boston

SUSHI /SASHIMI  A LA CARTE:
Otoro and Chutoro (Very fatty and medium Fatty Blue fin tuna, from Boston; smooth and creamy ranging in color from a lighter red to marbling of pink and white)
Uni (Sea Urchin, from Maine, orange and yellow with firm, yet creamy texture with a stronger oceanic essence)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture)
Tai (Snapper, from Japan; white, lean fish and resilient, clean flavor and texture)
Akabana Kanpachi (Adult Amberjack, from Japan, white fattier fish, creamy yet firm in texture)
Aji (Horse Mackerel, from Fukuoka Japan, blue-skinned fish stronger flavor with delicate, soft texture)

CURRY
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of Panko-breaded salmon croquettes, a pork loin cutlet, a chicken thigh cutlet, or four pieces of shrimp

APPETIZERS

VEGETABLES
-Gobo Kinpira (Sautéed thin strips of burdock root and carrot seasoned with sesame and a soy-fish stock)
-Kiriboshi Daikon (Dried daikon radish strips sautéed and simmered with tender bamboo shoot and chewy flash fried tofu in a light, slightly sweet dashi stock)
-Mozoku Su (A tapas portion of dark seaweed in a tangy, ginger/vinegar brine)
-Yaki Nasu/Shigiyaki (Japanese eggplant either grilled and served with shaved bonito OR flash fried and baked with a miso glaze)
-Shishito Shogayaki/Agebitashi (Japanese mild green peppers served either marinated and grilled OR flash fried and served in a light dashi broth)
-Shimeji/Enoki Foil Yaki (Customer’s choice of Beech mushroom or enoki mushroom wrapped in foil with butter and salt and steamed)
-Shimeji/Enoki Tempura (Customer’s choice of both or each of the mushrooms battered and lightly fried)

FISH/SEAFOOD
-Shiokara (A tapas portion of thinly sliced, raw yari squid mixed with a miso, squid liver dressing)
-Salmon Korokke (Scottish Salmon and onion patties panko breaded and deep-fried)
-Renkon Hasami Age (Shrimp pate and a fragrant chiso leaf sandwiched between crisp lotus root, tempura battered and deep-fried)
-Toro Aburi (Bluefin fatty tuna grilled over charcoal and served still rare)
-Kaki Furai/ Yaki Kaki( 6 pieces of panko breaded and deep-fried oysters OR Pacific oysters grilled on the half shell (sold individually)
-Maguro Shigureni (Bite sized pieces of bigeye tuna slow simmered in a rich soy ginger stock)
-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)

MEAT
-Ninnikunome Tanshio (Thinly sliced beef tongue sautéed in sesame oil with garlic sprouts)
-Butabara Nikomi (Tender braised pork belly served au jus in a ginger soy sauce; available donburi style)
-Gobo Butababra Maki (Hearty burdock root wrapped in a thin layer of bacon, seared, and simmered in a light sauce)