ABV Japanese


TEL 1:+886-2-2571-1007
TEL 2:+886-2-2571-1008
ADD:No. 16-2, Ln. 39, Sec. 2, Zhongshan N. Rd., Zhongshan Dist., Taipei City 104, Taiwan (R.O.C.)

Opening Hours:Mon~Sun PM4:00~AM2:00
MRT:
Zhongshan Exit 3

FB:ABV日式居酒館

ABV Japanese


TEL 1:+886-2-2571-1007
TEL 2:+886-2-2571-1008
ADD:No. 16-2, Ln. 39, Sec. 2, Zhongshan N. Rd., Zhongshan Dist., Taipei City 104, Taiwan (R.O.C.)

Open Hour:Mon~Sun PM4:00~AM2:00
MRT:
Zhongshan Exit 3

FB:ABV日式居酒館

Hiroshima Style Okonomiyaki

Oyster Okonomiyaki

Chives and oysters are simply a match made in heaven. In this dish, we use plump oysters, a large number of chives and specially prepared mayonnaise creating great synergy in all the dish making us cry out how delicious is the dish.

Okonomiyaki with Beef Teriyaki

Slices of beef are stir-fried using Teriyaki sauce adding the saltiness and sweetness it presents and adding slices of cheddar cheese, as soon as it touches our mouth, it immediately improves our mood from its deliciousness.

Kimchi & Pork Okonomiyaki

A classic combination of Korean flavors using Kimchi that is mildly spicy and slices of pork belly, all accompanied with cheese, and while meeting all those amazing flavors on your mouth.

Kansai Style Okonomiyaki

Mentaiko & Chicken Okonomiyaki

Sweet and juicy onions are put on top of teriyaki style chicken leg meat. ABV generously offers a big amount of Mentaiko mayonnaise, and also the batter comes with even more Mentaiko, having a duet composed by different ways of having Mentaiko. Each bite is full of rich flavors and aromatics.

Seafood Okonomiyaki

This style of Okonomiyaki originated at Kure port, Hiroshima, during the Shōwa period. Japanese chefs took the idea from the Italian Pizzelle and modified to suit the local japanese cuisine. The batter with different ingredients are fried on an iron griddle. It has different sauces and fresh scallops, springy octopus, shrimp, colorful and tasty full of ocean flavors.

Pork Negiyaki

This style of Okonomiyaki originated at Kure port, Hiroshima, during the Shōwa period. Japanese chefs took the idea from the Italian Pizzelle and modified to suit the local japanese cuisine. The batter with different ingredients are fried on an iron griddle. It has very simple flavors, emerald green onion with a raw egg yolk on top. Simple but epic, that will make the experience of eating this dish something memorable.

Other Iron Plate Dishes

Fujinomiya Yakisoba with Deep-fried Pork Chop

The most important element for the Fujinomiya Yakisoba is pork rinds since it is the core of the dish. Pork rinds are put in high heat to remove any excess of fat while preserving the pork rinds aroma and crispy texture. To stir-fry the soba noodles, black pepper, white pepper, and soy-sauce with a light sesame oil aroma is used which gives a special flavor to the dish and to make the flavors even more special cabbage, slices of pork, and pork rinds are used, also an added benefit is the textures that this gives to the dish which gives a crunch to the dish. At ABV this dish is improved by adding a saltymayonnaise that uses carefully selected soy sauce; this sauce is used to pair with the pork chop. The whole combination of flavors and textures makes the dish more harmonious.

Fujinomiya Style Okonomiyaki

This is a dish that might not be necessarily known even by locals of Kyushu. The dish is composed by Fujinomiya stir-fry noodles and Hiroshima Okonomiyaki. In the Hiroshima Okonomiyaki fried egg is below the batter while in the Fujinomiya style the egg is on top of the batter. With the Fujinomiya stir-fry noodles lard and pork rinds are used as the core of the stir-fry noodles while the top layer of the dish is brushed with Hiroshima Okonomiyaki sauce, also it is sprinkled with bonito flakes, making the Fujinomiya Style Okonomiyaki provocative to the guest.

“Tonpeiyaki” Japanese Pork Omelet

The origins of the “Tonpeiyaki” Japanese Pork Omelet comes from the Russo-Japanese war giving birth to a dish that combines portability and satiety, this way soldiers were able to carry their rations easily. It looks like an omelet, but you discover that the omelet wraps slices of pork and a decent amount of cabbage, also it is covered with ABV’s special teriyaki sauce, and a rich sweet and sour mayonnaise, finally the dish is covered with lots of Bonito flakes. This magnificent combination of flavor will leave you with a wide smile.

Cabbage with Bacon Teppanyaki

An Italian cream-based sauce is slow-cooked and prepared with utmost care bringing out the sweet and fresh taste of the cabbage including the heart making it soft and crispy to eat. You can also feel therichness of the bacon, finally the full dish will have a nice buttery taste.

Roasted Onion with Bacon Maize

Have you ever wondered how delicious does a whole onion that is roasted until it is well-cooked taste? Olive oil will fuse combines its flavors with the sauces of the dish and integrating it on the roasted onion, also there is golden kernels of corn and thick cut bacon accompanying the onion.A dish that even kids can love.

Tataki/Sashimi

Tataki Smoked
Bonito Fish/
Salmon/yellowtail

Popular cuisine for fishermen from the Edo period in which fresh fish is cooked using dried straw, the usage of this technique gives a different flavor profile compared to the blowtorch. Using the dried straw gives a unique smoky aroma removing any potential fishy aroma, both the surface and the fish in general gets a magical flavor that comes from the roasted notes of the straw, a classic flavor on the fish.

Jumbo Size Tataki(12 pieces)

Popular cuisine for fishermen from the Edo period in which fresh fish is cooked using dried straw, the usage of this technique gives a different flavor profile compared to the blowtorch. Using the dried straw gives a unique smoky aroma removing any potential fishy aroma, both the surface and the fish in general gets a magical flavor that comes from the roasted notes of the straw, a classic flavor on the fish.

Yellowtail Sashimi with Sesame Sauce

Yellowtail is known as “The king of winter delicacies” and has been the royal cuisine of the Japanese Shogunate since ancient times. Yellowtail is a migratory fish that can be found near the coasts of Taiwan and Japan, also one of their main appearance features is a yellow line that runs from head to tail. The meat has some nice sweetness and fat, and to compliment this fish is paired with a sesame sauce especially prepared by the chef. When you try this fish you will notice how it melts in your mouth while showing its sweetness while it becomes ingrained in your memory forever.

Baked Curry

Moji Styled Baked Curry with Seafood

Moji-style baked curry is a famous dish in Kyushu. If we were to translate the japanese name of the dish into another language it would literally say Japanese-style baked curry rice and the legend says that a barista at a coffee store put some remaining curry inside an oven baking it with creamy vegetables, the end result was something shockingly delicious. To promote this type of curry, the port at the Moji ward in Kyushu formed the Moji port curry club. At ABV we top this dish with a raw egg, a lot of rich cheese, and creamy and rich curry, then finally putting it into the oven baking it and ending with a rich and delicious dish!a For the seafood version of this dish we add mussels, squid, and freshshrimps making it a very complete seafood Moji style baked curry

Moji Styled Baked Curry with Vegetable Tempura

According to different legends, tempura originated around the 15th century. Tempura transformed from being exclusively for haute cuisine to a dish that could be enjoyed by everyone. For this dish fresh vegetables are used and then covered in a batter that will be light and crispy after fried, so in this way you will not only taste juicy and pure vegetable flavors from pumpkins, eggplants, baby corn, okra, mushrooms and other ingredients, but also it will show the nice crisp texture in tempura while avoiding any greasiness, simply delicious! An excellent curry for vegetarians.

Moji style baked curry with beef tendon stew

The main protagonist of this dish is beef tendons; it is blanched first and then it is stewed for a considerable amount of time with a japanese variety of kombu that is bigger in size until it is tender and also tasty. The beef tendons are not only rich in collagen but it has a nice springy texture, and the combination of the beef tendons with the Moji-style baked curry is simply spectacular.

Appetizer

Eel Tamagoyaki

Carefully selected eel is used to prepare this dish. The eel is grilled with a special teriyaki sauce, then this eel is wrapped in tamagoyaki and finally the whole dish is paired with green onion and seaweed sprinkles. This dish is an excellent type of tamagoyaki having a moderate sweetness and a nice sauce.

Cod liver & Crab Tamagoyaki

Japanese Omelette is also known as Tamogayaki, and here we use a deluxe version of it.The Tamagoyaki is filled with cod liver and rich oil is combined with eggs, this way we end with a soft texture but a thick feeling to it, and to complete the dish a nice amount of crab meat is added. This combination will simply change how the flavors are perceived in this typical dish.

Japanese Beef Carpaccio

Sashimi-grade aged beef is cut into the right thickness which is right, and to do so a very sharp knife is used. The dish comes with tangerine slices, red onions, and a special crafted vinaigrette dresses the salad. The perfect presentation for the Japanese beef carpaccio that can be compared to the sashimi texture.

“Sime-Saba” Japanese Mackerel in Vinger

An inherited flavor from ancient japanese knowledge. Norwegian mackerel is carefully selected, then it is marinated with salt and vinegar enhancing the flavor of the mackerel greatly. Before the dish is brought to the table surface of the fish is slightly grilled, this will bring out a little bit of fats and an elegant natural sweetness.

Tataki Natto

It is said that Natto have been one of the dishes that was a must during breakfast in the Edo Period. ABV’s chef use selected raw fish from the day and then grill them above straw, this kind of grilling not only gives a medium doneness texture in the raw-fish, but it is also more compatible flavor overall with a slight straw flavor and fragrance.

Tako Cucumber Wasabi Salad

An appetizer that should never be left out from any Izakaya, and for this appetizer very fresh octopus is combined with silky smooth and crispy Yamakurage, and wasabi is added to this combination. The dish also comes with cucumber, but this cucumber is cut using a japanese technique giving the cucumber the appearance of being a snake but also keeping the fiber intact, also it has a special wasabi that is fresh, sweet and spicy.

Sayori Dried Fish

Especially selected high quality Sayori fish fingerling, which is air-dried the whole night enabling the Sayori fish to develop full fish umami and flavor. This dried fish it is grilled until golden in color with slight charred on the skin, definitely an amazing companion for beer.

Fried Shishamo in Sweet vinegar

The nanbanzuke cooking technique comes from the end of the 17th century from the Spaniards that went to Japan. The shishamo fish is fried first and then it is put in a sweet sour sauce letting the fish soak all the goodness in the sauce. A very satisfying appetizer.

Fried Dishes

Eel & Vegetable Tempura

Eel tempura can be eaten with traditional tempura dipping sauce, or with just table salt or matcha salt, and so on. It doesn’t matter what you use with the tempura, the crispy texture from the coating and the soft inside plusthe fresh flavors is just simplydazzling. ABV offers two ways to eat the eel: the first is fried using the method for frying tempura, which is deep-fried and served with ABV’s specially made sauce that uses soy sauce and ginger; the second is eel coated with bread crumbles and then fried, which is rich in flavor and aroma, so we recommend tasting it directly without sauce.

Deep Fried Oyster with Perilla

Specially prepared breading is used to cover fresh plump oyster and then it is fried with perilla leaves altogether. The dish is then sprinkled with pepper salt that also has wasabi integrated, and also it comes accompanied with wasabi mayonnaise. A one biter full of flavor!

Chicken Nanban

This is a very popular dish in the region of Kansai in Japan! Meat from the chicken legs rich in fat is marinated using the Nanban method. The marinated chicken is then covered in batter and fried giving us a tender full of juice dish.It comes paired with a western-style of tartar sauce for dipping. When you try this dish you can try the crispiness of the chicken Karaage (specific Japanese method for frying) or try it with the dipping sauce giving us a sweet and sour flavor.

Crispy Shrimp & Vegetable Tempura

In this dish we find that springy shrimps are coated with japanese multi-colored beika, which is a type of dry Japanese confectionery made of rice, giving the extra crunchiness from the beika. Also, a variety of vegetable tempura is added, and the vegetables in this dish are: mushroom, pumpkin, eggplant, baby corn, and okra. Your heart will be touched as soon as you taste this dish.

Deep Fried Chicken Cartilage

Nagoya Fried chicken wings have two flavors. The first flavor is by frying the chicken wings until it is crispy, then pepper, white sesame seeds, and a bit of salt are sprinkled on top of the chicken to make it into a salty fried chicken. The second flavor is after the chicken is fried a layer of sauce is used to coat the chicken wing making this version saucy, andboth styles are different with its own characteristics. At ABV we choose the second style, fried chicken coated in a miso sauce that is aged for three years.

Deep Fried Chicken Cartilage

Chicken cartilage with a bit of flesh is coated using a thin layer of batter and after it is prepared, when you munch on it, you will end up making a crunching sound that is deeply satisfying. Flavor-wise is sweet and salty and simply delicious which inadvertently you will end up having more than what you intended.

Fries with Lobster Salad Dip

A special mayonnaise made with fresh lobster meat and lemon will madly attach itself to thick french fries. Definitely the deluxe version of french fries every Izakaya must-have.

Deep-Fried Camembert Cheese

It is said that the Camembert cheese origins come from the French revolution during the end of the 18th century, and also that Napoleon III itself named it as “Camembert cheese”.

Grilled

”Mackerel Sawarayaki” Grilled Mackerel Fish with Pomelo Soy Sauce

Yuanyaki is a dish that was created by a Japanese local in the Shiga Prefecture during the Edo Period, while Yuzuanyaki is named after the sauce which is made by using yuzu. So for this specific dish, ABV marinates mackerel with citrus fruits and a yuzu soy sauce for more than 48 hours. After grilling this fish you will end with a dish that is an orchestra of flavors.

Teriyaki Salmon Collar

Fatty salmon collar is accompanied by a sweet and unique sauce. The sauce is full of flavor, and as soon as the meat goes in the mouth, immediately covers it with a very nice natural oiliness from the salmon and its flavors. A very delicious grilled dish that deserves your attention.

“Miyazaki Chicken” Japanese Charbroiled Free-Range Chicken

This dish is Inspired by the famous charcoal roasted chicken in Miyazaki, Kyushu. When you see a black colored chicken dish, you might think that the chicken fell into the charcoal, but that is the main visual characteristic of this dish.
The one of the best ways to prepare this meat is by grilling it over high heat.
This dish final touch is adding a japanese specialty salt, Yuzu salt, which combined with the juicy meat of the chicken and aromatic salt ends making a unique and clever fusion of flavors.

”Ikayaki” Grilled Miso Cuttlefish

For this dish Shinshu Miso from the Nagano region in central Japan is combined with Doubanjiang (Fermented beans sauce) and then this is used to marinate cuttlefish for a while. After the cuttlefish absorbs these flavors it is grilled you will feel a spicy feeling with a refreshing mouthfeel and also a springy texture!

Grilled Seasonal Fish

Fresh is always good! This fish is sent to the restaurant the same day it arrives at the harbor, and when prepared it is grilled entirely giving a nice golden and charred aspect while also showing a nice flavor and aroma of freshness and sweetness.

Miso Marinated Pork

The chef prepares a special marinade using Miso which is then used to marinate matsusaka pork, after it is finally marinated, it is grilled. The meat becomes crispy, tender, with a nice sweetness. When you try the dish you will notice the unique flavor of the meat sweetness plus the intensity of the miso flavor.

Grilled Amberjack Collar

ABV selects amberjack fish from Kagoshima. This amberjack has a moderate amount of oiliness, also the characteristics of the meat is sweet, tender and smooth. The end result of this dish after prepared is having lots of umami with a slight char aroma on the skin

Grilled Mentaiko

The texture of the Mentaiko is soft with some stickiness. Also it is seasoned with some spices that are spicy, and the surface of the mentaiko is roasted a little bit, also the dish is paired with mashed turnip. The dish overall will show a nice natural balanced saltiness that will make you dream about it.

 

Skewers

Enoki Beef Roll Skewers

The used marbled beef is rich in fat and also has natural oils that are evenly distributed, this beef is paired with Enoki mushroom that is full of sauce making the combination of both into a new amazing result. With every bite you take you can feel the freshness and sweetness from the juices of the meat expanding all around making it an unstoppable force of delicious flavors.

“Kabayaki Unagi”Grilled Eel

Eating eel in the summer is not just a simple story while in japan, this is because “The midsummer day of the ox” is the day for eel consumption. A fatty eel that is coated with a special sauce that after grilling the eel will end with a crisp and moist texture, and will also show us the freshness of the eel meat and also the sweet and salty flavor of the sauce. Also after trying it, you will notice a hint of Japanese pepper in its flavor.

Chicken and Green Onion Yakitori

Fresh and tender meat from the chicken leg is marinated first and then put into the broiler, this process will release an aroma that is just simply irresistible, and on top of the chicken a special sauce that is based on salted green onions is added and to finish the dish a thin layer of wasabi salt pepper is sprinkled. This is a chicken skewer that you will never forget.

Spring Onion Intestine Yakiton

ntestines is used to wrap spring onions and then are roasted until crispy but without any char. Large intestine is processed properly and then the reason of wrapping the spring onions is to maintain its natural sweetness and moisture. You will be able to enjoy the tenderness of the intestine and also the crispiness of its surface. Also enjoy it with pickled radish with citron.

Pork Quail Eggs Rolls Yakiton

Thin slices of pork are wrapped around golden colored cooked quail eggs. The delicate meat on the hinder legs of the pork matches with the flavor of the quail egg yolk, and all is paired with Japanese-style rich Mayonnaise that is smooth, delicious and without any oily mouthfeel.

Stir-fry/Steamed

Beef Intestine Teppanyaki

After tasting the flavor of beef intestines, ABV decided to innovate in this dish by using a similar concept used in Japanese barbecue restaurants in cooking offal such as beef tongue, beef large and small intestines. For this dish we stir-fry beef intestines using teriyaki sauce, this will make the natural fats in the intestines go out while the sauce is being absorbed by it. The end result is a nice springiness from the intestines while showing a nice charred flavor from the grilling.

Sautéed Lotus Root with Mentaiko

Mentaiko and crisp lotus roots comes together! This delicious dish was accidentally created by us. The crispness of lotus roots and the slightly spiciness and saltiness of the Mentaiko comes together, definitely the best appetizer to pair with alcohol for those that love Mentaiko.

Pan Fried Beef with Brussels Sprouts

A nice portion of diced beef that when chewed will explode in juices is put above crispy brussel sprouts. The dish does not require any extra seasoning, and when you see it you will start to drool.

Steamed Fish

Very fresh fish is simply delicious! Fresh seasonal fish is steamed using soy sauce and a special sauce that uses steamed fish making the meat of the fish tender showing its fresh qualities, also this will let you perceive the delicate flavors from the sauce.

Sake-Steamed Clams with Soy Butter

Seasonal shellfish is cooked in a stock made with sake and kombu, which makes the person trying it tasting the most natural sweetness from seafood. Every season you can try different types of seashells like scallops, oysters, mussels, and so on, and you cannot only they are extremely plump but they are also delicious with a nice chewy texture.

Soup / Salad

Japanese Seafood Salad

Fresh lettuce is covered with a classic Japanese dressing that uses octopus tentacles, small scallops, fresh chopped seasonal fish, giving lots of flavors from the sea. All these flavors will wake your taste buds.

 

Tofu & Pork Salad with Sesame Dressing

Slices of pork are cooked and then chilled immediately, showing freshness, tenderness, and a hint of nice sweetness, the meat is paired with Japanese mustard greens salad and tender tofu. This salad is bathed in a special prepared sesame dressing showing sweetness with a bit of bitterness.

 

Shrimp & Cheese Salad with Dijon Dressing

Japanese food style is combined with Italian cooking techniques. Cucumbers cut in a special japanese technique giving a snake-like appearance has concealed some fresh shrimps, and this is paired with a delicate and smooth cream cheese. All of these ingredients are then drizzled in a perfectly combined dressing that has whole grain mustard, wasabi powder, mayonnaise, soy sauce, and mirin. As a last touch for this salad a decent amount of shrimp roe is sprinkled on top.

“Motsunabe” Fukuoka Style Intestine Hot Pot

At ABV we have a treat for your tastebuds and that is a traditional Fukuoka dish. The core of this hot pot dish is a decent amount of thick cut large intestines from beef. A decent amount of intestines is added to a pot, also tender tofu, fresh cabbage and chinese chives are added. To keep with traditional flavors, soy sauce is added to chicken stock which is the base of this hot pot, and then yuzu pepper is added helping a dish that has fattiness coming from the intestines feel refreshing with a hint of yuzu flavor. This also highlights the deliciousness that comes from offal.

 

Clam Soup

The most used method to heal hangovers in Taiwan and Japan is cooking fresh clams with garlic, making the aftertaste havea mild and elegant sea flavor.

Fish Miso Soup

Seasonal fish from the sea is selected which is then cooked giving us the nice natural sweetness from the fish. This soup is prepared using miso that is matured, and when combined altogether you will end a soup that has an explosion of elegant sweetness and umaminess all in one.

Dessert

Is That Deep Fried Mochi?

There is no better dessert than Japanese Mochi and this “Is That Deep Fried Mochi?” dessert has multiple flavors, white for milk flavor, green for matcha flavor, black for bamboo charcoal flavor, and red for red fermented rice. Come fast and try it, it has a tender chewiness that is so nice that you will not be able to forget it.

Matcha Pudding

ABV has prepared a dessert for people addicted to Matcha. For this dessert, first a Japanese steamed pudding is made, this pudding is soft, smooth and creamy, also it shows a light creamy, dairy like flavor, and then Matcha is integrated with the Pudding making a pairing made in heaven.

Matcha Red Bean Dango

Dango is grilled slowly, then coated in semi-sweet chocolate with condensed milk. A sweet red bean paste that is smooth in texture accompanies the dango and to end this dessert every component is sprinkled in Matcha powder. It is simply the best ending for your meal.