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 Marshall Island)
Shima Aji (Yellowjack, from Japan)
Matsukawa Karei (Blackback Flounder, from Hokkaido, Japan)
HondaI (Snapper, 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)

CURRY
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.

Appetizers
VEGETABLES
Toro Yuba Chawan Mushi (Silky tofu skin in a dashi flavored savory egg custard)
Yasai Gomokuni (Hearty pieces of daikon radish, lotus root, konnyaku, bamboo shoots, and shiitake mushrooms simmered in a light fish, soy stock)
Yasai Korokke (Homemade vegetable croquette panko breaded and deep fried)
Hijiki (Black seaweed, carrots, konnyaku, and Abura age/flash fried tofu simmered in a slightly sweet soy stock)
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)

MEAT
Gyu Maki (Asparagus wrapped with Angus strip loin and braised in a thick veggie and meat stock)
Butabara Nikomi (Braised, simmered tender pork belly in a rich soy ginger stock)
Butabara Shiokoji Kushiyaki (Two skewers of koji marinated pork belly and green onions)
Kushi Katsu (Onion and pork shishkabob panko breaded and deep fried)
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)

FISH/SEAFOOD
Maguro Yamatoni (Bigeye Tuna blocks simmered in a slightly sweet, green onion and ginger soy stock)
Kanpachi Daikon (Amberjack head and collar simmered in a rich soy broth with daikon radish)
Kisu Tenpura (Delicate white fish Sillago tenpura battered and deep fried)
Maguro Tatsuta (Flash fried marinated tuna)
Takowasa (Chopped raw octopus mixed with wasabi)
Hokke Hiraki (Dried Greenling fish grilled and served with a lemon)
Ika Ring Furai (Rings of squid panko breaded and deep fried)
Sake Kama Yuan (Scottish Salmon collar marinated in a soy citrus sauce and grilled)
Kaki Furai (Pacific oysters panko breaded and deep fried to order)
Maguro Sanshyo Ni (Tuna steak marinated with Japanese green peppers, grilled, and tossed with fresh onion and light seasoning)
Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
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)
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)