ABV Japanese Hsinchu City


TEL 1:+886-3-579-7760
TEL 2:+886-3-579-7770
ADD:No.173, Guanxin Road, East District, Hsinchu City, Taiwan (R.O.C.)

Opening Hours:Mon~Sun PM4:00~AM2:00

ABV Japanese Hsinchu City


TEL 1:+886-3-579-7760
TEL 2:+886-3-579-7770
ADD:No.173, Guanxin Road, East District, Hsinchu City, Taiwan (R.O.C.)

Opening Hours:Mon~Sun PM4:00~AM2:00

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.

 

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.

Okonamiyaki with sauteed Ginger&Pork

The familiar taste of ginger-grilled pork is combined with the classic Hiroshima okonomiyaki, where thin and thick slices of pork are marinated in a special sauce and after is marinated the pork is stir-fried over high heat creating an aromatic and fragrant dish. This dish has multiple layers where the batter, fried noodles, and shredded cabbage are piled on top of each other then a sweet sauce with the ginger pork rich in flavor is added bringing out the unique flavors of Chinese cuisine in this Japanese dish.

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.

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

Japanese Styled Beef Paty

The “Japanese Style Beef Patty” is a classic Japanese western-influenced dish made of ground meat, onions, eggs, mushrooms, and breadcrumbs, with a rich taste and a firm texture. The origins of the original Japanese hamburger steak can be traced back to the Meiji period, and it was only in the 1960s that it made its way from a luxury meal to an economical snack for commoners.

ABV’s culinary team also makes a special sauce combining red wine plus Worcestershire sauce to accompany the “Japanese Style Beef Patty” bringing the perfect amount of sweetness of the fruits and vegetables and the spiciness the sauce gives, this brings the Japanese flavor we all know and love to the simple hamburger steak.

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.

“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.

Tataki/Sashimi

Tataki Smoked
Bonito Fish/
Salmon/Amberjack

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.

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 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

Yuzu-Marinated Salmon

This classic appetizer is the Yuzu-Marinated salmon. Sliced raw salmon is slowly torched, then covered with red onions and decorated with salmon eggs, topped with a yuzu-based sauce, and sprinkled with white sesame seeds, this appetizer dish will captivate everyone’s heart!

Skipjack Sashimi with Korean Spice Sauce

During the Japanese rule in Korea, the Japanese culinary culture influenced the country and many fusion cuisines were developed. The “Skipjack Sashimi with Korean Spice Sauce” is made with Skipjack tuna cut into slices, tossed with Korean spicy sauce, and served with a favorite of Japanese people, natto, making the whole dish savory and appetizing!

Sardines in Miso and Vinegar

“Sardines in Miso and Vinegar” is an appetizer that uses one of the Japanese sushi methods to handle ingredients. The chef will decide how long the fish is soaked in vinegar and how much salt it needs, depending on the weather and temperature. At ABV the chosen sardines are both of good size and easy to eat. When eating the sardines the natural sweetness of the fish and the unique flavor of the vinegar miso can be felt.

Mushroom, Salmon & Soy Bean Pickles

A refreshing yet rich appetizer, the “Mushroom, Salmon, & Soy Bean pickles” although relatively small in size is quite complete in textures, giving you the freshness of the mushrooms, the crispness of the vegetables, and the tenderness of the fish.

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.

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.

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.

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.

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.

Fried Dishes

Grilled Chicken Cartilage Meatball

“Grilled chicken cartilage meatball” has a rich texture. To make the meatball first it is steamed and shaped, then slowly pan-fried with a classic teriyaki sauce. When taking a bite of the meatball the crunchiness of the chicken cartilage can be felt with the softness and tenderness of the leg meat. These meatballs have a unique flavor, salty and delicious, which can not be resisted!

Deep Fried Seaweed Calamari

The “Deep-fried seaweed calamari” is a dish that is deep-fried giving the dish a crispy texture then accompanied with the unique fragrance of Shiso (purple perilla leaf).

When you take a bite of the roll, the calamari presents a complex seafood flavor that is rich and full of umami, and the Japanese mayonnaise is a great way to balance the greasiness on the dish without losing the essence of this deep-fried dish.

Deep Fried Oysters with Plum Dressing

In Japan, fried oysters are foreign food; and the ABV chef applies the Japanese Tangyang method to the oysters, which will be extraordinarily crispy; and many people don’t like the sticky and salty taste of oysters. The ABV chef will The plum meat sauce made from Nangao plums is modified to turn simple fried oysters into a special deep-fried dish with sweet and sour flavors.

“Satsuma Age” apanese Deep Fried Fish Cakes

The biggest difference between samoyan and tempura is that one is breaded and deep-fried, while samoyan is mixed and fried in the form of fish paste; the ABV chef mixes perilla, edamame and burdock with fish paste, so that each piece of Samoyan has its own part. Its own flavor makes the taste buds have a different impact; the taste of Q bomb, coupled with Japanese yellow mustard will add a different flavor.

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.

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.

Nagoya Fried Chicken Wings

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 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

Beef Meatball Skewers in Caramal Sauce

A subversion of Japanese-style skewers cuisine, ABV chef prepared “milk sugar sauce” with western techniques; Q-ball beef balls are slowly grilled over charcoal and topped with milk sugar sauce, which is salty and sweet without losing the original taste of beef. The mustard seeds neutralize the sweetness of the milk sugar sauce. It tastes strong and makes people bite after bite.

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

Curry Udon with Shrimp Tempura

Freshly selected shrimps are combined with homemade Japanese fried curry. The curry sauce is made by simmering up to ten different kinds of fruits, vegetables, and spices. The vegetable-flavored roasted curry is served with fried shrimp tempura and udon noodles soaking up the curry sauce, resulting in a rich, full-bodied fried curry with fried shrimp and stir-fried udon.

Stir Fried Udon Noodle in Urchin Sauce with Seafood

Seafood udon is the most common Japanese-style stir-fry, but we upgraded it! Add a lot of sea urchin paste and stir fry with seafood and udon noodles. The rich sea urchin paste is attached to every udon noodles. You can’t miss it if you love sea urchins! In addition, a whole deep-fried soft-shell crab is attached, which adds to the smooth texture of the sea urchin udon noodles.

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.

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.

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.

Soup / Salad

Beef Tataki Salad

Sushi grade beef is smoked over high heat with organic straw, and then paired with a yuzu & pepper sauce giving a special savory, fruity and herbal flavor, and to end the dish the meat is paired with Japanese mustard greens, cherry tomatoes, and shredded carrots, making this a healthy and tasty dish.

 

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.

Kiritanpo Nabe”Akita-Style Rice Stick Hot Pot

The origin of the rice stick pot comes from the northern part of Akita Prefecture. The hunter rolls the leftover rice on a long stick and grills it on a fire. The grilled rice stick and pheasant are cooked into a pot. This is the rice stick pot “きりたんぽ” “” means; ABV uses chicken broth as a base and simmers a lot of burdock, water vegetables and mushrooms. The chicken broth tastes rich and sweet, and the mouth is sweet and refreshing. The rice sticks grilled over slow-fire charcoal directly tasted crispy with a light carbon aroma. The taste, soaked in the soup to satiate the soup, the Q bomb is delicious, and you can choose from a variety of eating methods.

 

“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.

“Warabimochi” Japanese Bracken Starch Jelly in Sweet Red Bean Sacue

Warabi mochi is one of the traditional Japanese confections. The texture is soft and glutinous. It is made of warabi starch and sugar into a dough. It is one of the favorite desserts of many people. The most common ingredient of warabi mochi is red beans, which is the main ingredient of ABV. The chef uses yogurt mixed with red bean paste to reduce the original sweetness a lot, making the warabi cake sweet but not greasy with a slightly sour refreshing feeling.

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.