What are the opening hours?

Tuesday 5pm - 9pm Wednesday 5pm - 9pm Thursday 5pm - 9pm Friday 5pm - 9pm Saturday 5pm - 9pm

http://andojapaneserestaurant.com/

Ando Japanese Restaurant, 11255 Reed Hartman Highway, Blue Ash, OH (2026)

10/16/2026

The colder weather have been good to the fish! the goma saba and kuromutsu are particularly fatty today. Uni is also very special this weekend. The Hokkaido uni is a premium rarity, so excited to see how you guys like this! Oysters are also back. The kumamotos lasted about 2 hours last week Friday, so hopefully more of you guys can try it today!
Please don't forget about dessert! The Sangria Sorbet is such a beautiful palate cleanser. If you are looking for something a little creamier, we also have great homeade ice creams and cakes!

Take good care everyone. Thank you so much for visiting us over the years and hope to see you soon.

SUSHI/SASHIMI:
Kuromutsu/Bluefish/Gnomefish (Japan)
Kinmedai/ Alfonsino (Japan)
UNI/ Sea Urchin (Special, limited Uni from Japan)& (Mexico)
Goma Saba/ Blue Mackerel (lightly pickled in house)
Aji/ Horse Mackerel (Kyushu)
Toro/ Bluefin Fatty Tuna (Mexico)
Shima Aji/ Yellowjack (Japan)

SOUP:

Satsumaimo Surinagashi *D $6.50
(さつまいものすり流し)
Smooth, pureed soup made with caramelized onion, Japanese sweet potato and konbu dashi

*available in place of miso soup with meal +$3

VEGETABLES:
Potato Salad $7.95
（ポテトサラダ）*Veg
Japanese style, creamy potato salad made in house with pickled cucumber, onion, and tender carrot

Shiitake Foil yaki $9.95
(椎茸フイル焼き) *Veg *D *GF
Fresh, flavorful shiitake mushrooms seasoned with a sprinkle of salt and a slab of butter, then steamed in a foil pouch

MEAT:
Menchi Katsu　$15.50
(メンチカツ)
Strip loin beef chopped and formed into patties with caramelized onion. Panko breaded, deep fried, and served with shredded cabbage

Butabara Enoki Maki Kushiyaki　$11.95
(豚バラと榎木巻の串焼き)
Thinly sliced pork belly rolled around fresh enoki mushroom, skewered and grilled with tare (sauce)

Gyu Miso Kushiyaki $17.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled

Tori Shio Koji Kushiyaki $10.95
(鳥塩こじ串焼き)*GF
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal

SEAFOOD:

Kaki Furai　$18.50
(牡蠣フライ)
Pacific oysters, panko breaded and deep fried. Served with house sauce

Nama Kumamoto Oyster　$5.50
（熊本牡蠣）
These smaller sized oysters are know for their mild brininess and sweet flavor. Served chilled, individually, raw

Kanpachi K**a Saikyo Yaki　＄17.50
(間八ｶﾏの西京焼き) *GF
Buttery amberjack collar marinated in a slightly sweet miso marinade and grilled over charcoal. Served with bone. Available a la carte or in bento

Maguro Kaku-Ni $12.50
(鮪の角煮)
Tuna slow simmered in a rich, ginger, sake, and soy stock

Maguro Tatsuta Age $11.95
(鮪たつた揚げ)
Tuna lightly marinated in a sake-ginger infused soy sauce and flash fried

Seasonal Tenpura Appetizer 　 $18.95
（季節の天ぷら）
A medley of fresh, seasonal vegetables (kabocha pumpkin, satsumaimo sweet potato, ) and oyster OR baiko (flounder with chiso leaf and ume )

Bincho Maguro Ceviche $20.50
(鬢長鮪の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.

Dark Chocolate Cheesecake
(チョコレートチーズケーキ)*D
Smooth and luscious cheesecake made with Italian cheese, dark chocolate, and a dash of sea salt set atop a buttery, shortcake crust

Vanilla Raspberry Mousse Cake
(バニララズベリームースケーキ)*D
Light and buttery vanilla cake layered with soft, velvety mousse made with whole vanilla bean and fresh raspberry purée

House-Made Ice Cream
(アイスクリーム) *D *GF
made with pasture-raised, local egg and fresh cream

Brown Sugar Ice Cream
(黒糖アイスクリーム)
Pumpkin/Kabocha
(かぼちゃ）
Sangria sorbet
(サングリアソルベ)21+
Houjicha(Roasted green tea)
& Dark chocolate chip
（焙じ茶とチョコレートチップ）

Wagashi
(和菓子) *GF *Vg

Sakura Mochi (桜餅)
Red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf (edible)

Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly

Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste

Sasa Mochi (笹餅)
Sweet mugwort rice balls filled with red bean wrapped in bamboo leaves�

10/15/2026

Time seems to move so quickly. I enjoy hearing from our customers and how they are doing after many years or just last week. Thank you all who celebrate birthdays, anniversaries, and just the average night out at Ando. Kansha desu! japaneserestaurant

10/10/2026

The long awaited Sawara has arrived. Although the Spanish Mackerel is a silver skinned fish, the meat is a tender, flavorful, fatty contrast to what many people expect. Please consider an omakase course meal or bento if you want to try many of our special items! We hope to see you all soon!

SUSHI/SASHIMI:
Sawara/ Spanish Mackerel (Japan)
Uni/Sea Urchin (Hokkaido)
Toro/Bluefin Tuna (Mexico)
Aji/Horse Mackerel (Japan)
Shima Aji/ Yellowjack (Japan)
Kanpachi/ Amberjack (Japan)
Uni/Sea Urchin (Japan)

SOUP:

Satsumaimo Surinagashi *D $6.50
(さつまいものすり流し)
Smooth, pureed soup made with caramelized onion, Japanese sweet potato and konbu dashi

*available in place of miso soup with meal +$3

RICE:
Tamago Kake Gohan $9.00
Special free range eggs with hand shaved bonito flakes. From Tamaki Farm.
Available raw on top of regular or sushi rice.
Add uni and/or ikura +$7.00

SEAFOOD:

Maguro Kaku-Ni $12.50
(鮪の角煮)
Tuna slow simmered in a rich, ginger, sake, and soy stock

Seasonal Tenpura Appetizer 　 $18.95
（季節の天ぷら）
A medley of fresh, seasonal vegetables (kabocha pumpkin, satsumaimo sweet potato, ) and oyster or baiko (flounder with chiso leaf and ume )

Bincho Maguro Ceviche $20.50
(鬢長鮪の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.

Sanma Kazeboshi $13.25
(秋刀魚風干し)
Saury pike marinated in a flavorful citrus and sake soy sauce, dried and grilled over charcoal

VEGETABLE:

Shiitake Foil yaki $9.95
(椎茸フイル焼き) *Veg *D *GF
Fresh, flavorful shiitake mushrooms seasoned with a sprinkle of salt and a slab of butter, then steamed in a foil pouch

Yasai Nishime 　$12.00
(野菜煮しめ)
Medley of Japanese root vegetables (renkon/lotus root, gobo/ burdock, daikon radish, shiitake, and konnyaku) stewed in a seasoned stock with a momiji/maple leaf carrot garnish

Kiriboshi Daikon　 $7.95
（切干し大根）
Strips of dried daikon radish, bamboo shoots and flash fried tofu skin simmered in a seasoned soy dashi

MEAT:

Butabara Enoki Maki Kushiyaki　$11.95
(豚バラと榎木巻の串焼き)
Thinly sliced pork belly rolled around fresh enoki mushroom, skewered and grilled with tare (sauce)

Gyu Miso Kushiyaki $17.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled

Tori Shio Koji Kushiyaki (鳥塩こじ串焼き) $10.95
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal

10/03/2026

We are bringing back Sukiyaki and Shabu Shabu!!! Please give us a week’s notice so we can prepare these delicious hotpots! Call 513-954-0041 to reserve one.

10/02/2026

Celebrating the flavors of autumn 🍂 this weekend. Lots of oysters (grilled, raw, and fried) to choose from this weekend. From our family to yours, we hope to see you soon!

10/02/2026

Autumn is in the air! We have the long awaited kaki furai (Panko breaded and deep fried with homemade tartar sauce)is back! We also have some fantastic fish (VERY LIMITED TAKABE) as well as kinmedai and aodai (a tasty new white fish that is one of Kensan's recommendations). My personal favorites is kabocha tart (made with roasted kabocha pumpkin and autumn spices) and a sangria sorbet. Hope to see you all soon and have a wonderful weekend! Ganbate minasama!

SUSHI/SASHIMI:
Takabe/Butterfish (Japan)
Shima Aji/ Yellowjack (Japan)
Kinmedai/ Alfonsino (japan)
Aodai/ Blue Fusillier (Japan)
Toro/ Bluefin Fatty Tuna (Mexico)
Uni/ Sea Urchin (Santa Barbara)
Aji/ Horse Mackerel (Kyushu, Japan)
Katsuo/ Bonito (Japan)

RICE:
Tamago Kake Gohan $9.00
Special free range eggs with hand shaved bonito flakes. From Tamaki Farm.
Available raw on top of regular or sushi rice.
Add uni and/or ikura +$7.00

SOUP:
Kabocha Suri Nagashi $6.50
(かぼちゃのすり流し）*D*veg *GF
Creamy, puréed soup made with Japanese pumpkin and caramelized onion. Served hot.
(Available in place of miso soup + $3)

VEGETABLES:
Shiitake Foil yaki $9.95
(椎茸フイル焼き) *Veg *D *GF
Fresh, flavorful shiitake mushrooms seasoned with a sprinkle of salt and a slab of butter, then steamed in a foil pouch

Yasai Nishime 　$12.00
(野菜煮しめ)
Medley of Japanese root vegetables (renkon/lotus root, gobo/ burdock, daikon radish, shiitake, and konnyaku) stewed in a seasoned stock with a momiji/maple leaf carrot garnish

Kiriboshi Daikon　 $7.95
（切干し大根）
Strips of dried daikon radish, bamboo shoots and flash fried tofu skin simmered in a seasoned soy dashi

SEAFOOD:
Yaki Kaki　$5.50
(焼牡蠣)
Fresh oysters (from Massachusetts) grilled on the half shell and served with ponzu dipping sauce. *Sold individually

Nama Gaki　$5.50
（熊本牡蠣）
Chilled, raw oyster served on the half shell. Sold individually

Kaki Furai　$18.50
(牡蠣フライ)
Pacific oysters, panko breaded and deep fried. Served with house sauce

Seasonal Tenpura Appetizer 　 $18.95
（季節の天ぷら）
A medley of fresh, seasonal vegetables (kabocha pumpkin, satsumaimo sweet potato, ) and baiko(flounder, chiso leaf, and ume plum paste)

Bincho Maguro Ceviche $20.50
(鬢長鮪の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.

Sanma Kazeboshi $13.25
(秋刀魚風干し)
Saury pike marinated in a flavorful citrus and sake soy sauce, dried and grilled over charcoal

Sanma Shioyaki $12.95
(秋刀魚塩焼き) *GF
Whole Saury Pike, a blue-skinned rich flavored fish, salted and grilled

MEAT:
Tori Dango　$10.50
(鶏肉団子)
Hand made, tender chicken meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze

Butabara Enoki Maki Kushiyaki　$11.95
(豚バラと榎木巻の串焼き)
Thinly sliced pork belly rolled around fresh enoki mushroom, skewered and grilled with tare (sauce)

Gyu Miso Kushiyaki $17.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled

DESSERT:

Dark Chocolate Cheesecake
(チョコレートチーズケーキ)*D
Smooth and luscious cheesecake made with Italian cheese, dark chocolate, and a dash of sea salt set atop a buttery, shortcake crust

Kabocha Tart (南瓜タルト)*D
Creamy, smooth Kabocha pumpkin seasoned with traditional pumpkin pie spice in a crumbly, buttery crust

Crème Caramel (プリン) *D
Baked vanilla custard with a thick, creamy consistency and classic caramel top. Served with fresh cream and berries

House-Made Ice Cream
(アイスクリーム) *D
*made with pasture-raised, local egg and fresh cream

Brown Sugar Ice Cream
(黒糖アイスクリーム) *GF
Sea Salt Dark Chocolate Cookie
(ダークチョコレート（海塩入り）
Sangria sorbet
(サングリアソルベ)*GF

Wagashi
(和菓子) *GF *Vg
Kusa Dango (草団子)
Skewered mochi balls (yomogi flavored) and covered with red bean paste

Sakura Mochi (桜餅)
Red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf (edible)

Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly

Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste

Sasa Mochi (笹餅)
Sweet mugwort rice balls filled with red bean wrapped in bamboo leaves�

09/26/2026

Such a beautiful array of omakase nigiri!!!🍣 japaneserestaurant

09/25/2026

BEAUTIFUL! Everyone seems to be excited by the pleasant, cooler weather. Very excited to sell these Kumamoto oysters. We also have some salty Mexican uni. The California uni is getting sweeter as we speak! Take good care everyone and hope to see you all soon.

SUSHI/SASHIMI:
Sanma/ Saury PIke (Japan)
Aji/ Horse Mackerel (Japan)
Suzuki / Sea Bass (Japan)
Uni/ Sea Urchin (Mexico and Santa Barbara)
Toro/ Bluefin Fatty Tuna (Mexico)
Shima Aji/ Yellowjack (Japan)
Kanpachi/ Amberjack (Japan)
Kumamoto Oysters (from Humboldt Bay, CA)

SOUP:
Kabocha Suri Nagashi $6.50
(かぼちゃのすり流し）*D*veg *GF
Creamy, puréed soup made with Japanese pumpkin and caramelized onion. Served hot.
(Available in place of miso soup + $3)

RICE:
Tamago Kake Gohan $9.00
Special free range eggs with hand shaved bonito flakes. From Tamaki Farm.
Available raw on top of regular or sushi rice.
Add uni and/or ikura +$7.00

VEGETABLES:

Hijiki $7.95
(ひじきの煮物)
Simmered black seaweed medley made with carrot, konnyaku, and tofu skin all simmered in a soy dashi

Shiitake Foil yaki $9.95
(椎茸フイル焼き) *Veg *D *GF
Fresh, flavorful shiitake mushrooms seasoned with a sprinkle of salt and a slab of butter, then steamed in a foil pouch

Ninnikunome Itame　$7.50
(ニンニクの芽炒め) *Vg
Garlic scapes sautéed in sesame oil with a splash of soy sauce

MEAT:
Tori Dango　$10.50
(鶏肉団子)
Hand made, tender chicken meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze

Butabara Enoki Maki Kushiyaki　$11.95
(豚バラと榎木巻の串焼き)
Thinly sliced pork belly rolled around fresh enoki mushroom, skewered and grilled with tare (sauce)

Gyu Miso Kushiyaki $17.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled

Tori Kawa Kushiyaki $7.00
(鳥皮串焼き ) *GF�Chicken thigh meat skin lightly salted and grilled over charcoal

SEAFOOD:

Nama Kumamoto Oyster　$
（熊本牡蠣）
These smaller sized oysters are know for their mild brininess and sweet flavor. Served chilled, individually, raw

Seasonal Tenpura Appetizer 　 $18.95
（季節の天ぷら）
A medley of fresh, seasonal vegetables (kabocha pumpkin, satsumaimo sweet potato, ) and baiko(flounder, chiso leaf, and ume plum paste)

Bincho Maguro Ceviche $20.50
(鬢長鮪の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.

Sanma Shioyaki $12.95
(秋刀魚塩焼き) *GF
Whole Saury Pike, a blue-skinned rich flavored fish, salted and grilled

Hirame Fry $8.50
(平目フライ)
Flounder panko breaded and fried. Served with homemade tartar sauce and cabbage

Sake K**a No Moromimiso Yaki　$17.75
(鮭カマの諸味味噌焼き）
Buttery Salmon collar marinated in a barley miso and grilled over charcoal. Available in box.

DESSERT:

Cinnamon and Chocolate Panna Cotta
(シナモンのとチョコレートのパンナコッタ)
Two layers of smooth and creamy eggless custard made with grass fed milk and fresh cream. One layer has the addition of steeped cinnamon stick, and the second layer is graced with dark chocolate

Blueberry Crème Brûlée
(ブルベリークレームブリュレ)*D
Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs and homemade blueberry Jam

House-Made Ice Cream
(アイスクリーム) *D *GF
*made with pasture-raised, local egg and fresh cream

Brown Sugar Ice Cream
(黒糖アイスクリーム)

Wagashi
(和菓子) *GF *Vg
Kusa Dango (草団子)
Skewered mochi balls (yomogi flavored) and covered with red bean paste

Sakura Mochi (桜餅)
Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf

Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly

Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste

Sasa Mochi (笹餅)
Two pieces of sweet mugwort rice balls filled with red bean wrapped in bamboo leaves�

09/24/2026

Kabocha soup has returned. It takes a lot of effort, peeling and cutting this sweet and creamy gourd, but it is well worth the effort. Expecting some more oysters for the weekend and some special enoki butabara(pork belly) skewers tonight! japaneserestaurant

09/18/2026

Oysters are back! Although many despise the oyster cleaning station, I love it. I thoroughly enjoy picking off the seaweed and ocean debris from the shells. Every season, when I smell the fresh oysters, I'm transported back to the ocean. It is my happy place. Very fresh oysters this weekend (although limited). We also have stunning fatty tuna (specifically the otoro) this week. Takabe makes a return as well with higher fat content now.
As the picture here shows, don't skip dessert! Homemade apple custard tart shown above is made with 3 varieties of apples and smooth, creamy vanilla bean custard.

If you can't decide what to try, ask about bento, teishoku, or omakase meal options! Many of these allow you to try multiple parts of our menu!

Take good care everyone. Ganbate!
SUSHI/SASHIMI:
Takabe/ Butterfish (Japan)
Sanma/ Saury Pike (Japan)
Aji/ Horse Mackerel (Japan)
Uni/ Sea Urchin (Santa Barbara)
Shima Aji/ Yellowjack (Japan)
Honmaguro/ Bluefin Tuna (Mexico)
Onagadai/ Long tailed ruby snapper (Japan)

SOUP:
Kabocha Suri Nagashi $6.50
(かぼちゃのすり流し）*D*veg *GF
Creamy, puréed soup made with Japanese pumpkin and caramelized onion. Served hot.
(Available in place of miso soup + $3)

VEGETABLES:

Hijiki $7.95
(ひじきの煮物)
Simmered black seaweed medley made with carrot, konnyaku, and tofu skin all simmered in a soy dashi

Shish*to Shōga Yaki $8.50
(獅子唐辛子ショウガ焼き) *Vg
Japanese green peppers with a mild, juicy flavor bathed in ginger infused soy sauce and blistered over charcoal

MEAT:

Tori Shio Koji Kushiyaki $10.95
(鳥塩こじ串焼き) *GF
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal

Gyu Miso Kushiyaki $17.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled

SEAFOOD:
Namagaki $
(生牡蠣) (limited)
Fresh East coast oysters served raw on the half shell

Yaki Kaki　$
(焼牡蠣)
Fresh oysters grilled on the half shell and served with ponzu dipping sauce. *Sold individually

Seasonal Tenpura Appetizer 　 $18.95
（季節の天ぷら）
A medley of fresh, seasonal vegetables (kabocha pumpkin, satsumaimo sweet potato, renkon lotus root) and baiko(flounder, chiso leaf, and ume plum paste)

Bincho Maguro Ceviche $20.50
(鬢長鮪の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.

Sanma Shioyaki $12.95
(秋刀魚塩焼き) *GF
Whole Saury Pike, a blue-skinned rich flavored fish, salted and grilled

Medai Yuan Yaki(太刀魚幽庵焼き) $12.50
Pacific barrel fish (white , flaky fleshed fish) marinated in a soy citrus sauce and grilled over charcoal

Toro Kushiyaki $18.50
(とろ鮪串焼き) *GF
Two charcoal grilled skewers of scallions and medium fatty bluefin tuna. Lightly sprinkled with sea salt. Served with yuzu kosho

Hirame Fry $
(平目フライ)
Flounder panko breaded and fried. Served with homemade tartar sauce and cabbage

DESSERTS:

Apple Custard Tart (林檎のタルト)
Brown sugar and cinnamon baked apples set atop a vanilla custard and buttery crust

Cinnamon Rice Pudding
(シナモンのライスプディング)
Creamy, sweet rice mixed with vanilla bean and cinnamon

House-Made Ice Cream
(アイスクリーム) *D *GF
*made with pasture-raised, local egg and fresh cream

Brown Sugar Ice Cream
(黒糖アイスクリーム)

Wagashi
(和菓子) *GF *Vg
Kusa Dango (草団子)
Skewered mochi balls (yomogi flavored) and covered with red bean paste

Sakura Mochi (桜餅)
Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf

Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly

Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste

Sasa Mochi (笹餅)
Two pieces of sweet mugwort rice balls filled with red bean wrapped in bamboo leaves�

Ando Japanese Restaurant

10/16/2026

10/15/2026

10/10/2026

10/03/2026

10/02/2026

10/02/2026

09/26/2026

09/25/2026

09/24/2026

09/18/2026

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Tuesday	5pm - 9pm
Wednesday	5pm - 9pm
Thursday	5pm - 9pm
Friday	5pm - 9pm
Saturday	5pm - 9pm