Best Dishes at Gyoza Sakaba

The classic. All gyoza are made fresh daily in-house with filling prepared from scratch. Each dumpling is hand-wrapped and pan-fried until the bottom is golden and crispy, the top tender. The filling is savory and juicy. Reviewers consistently call this out as 'fast, cheap, delicious.'

Every day there's a limited seasonal dumpling (only 10 plates available). These change with the season and what's fresh at the market. Reviewers say this is worth asking about when you arrive—it might be something you can only try once.

If you want to taste the filling without the crispy pan-fried exterior, the boiled version is your order. The wrappers are tender and the filling tastes fresher. Popular with those who prefer lighter dumplings.

A unique departure from the standard. Ume (umeboshi/pickled plum) and shiso (perilla leaf) create a bright, slightly sour, herbaceous flavor. Less rich than the pork gyoza but equally satisfying. Great for those who want something different or as a palate cleanser between drinks.

A seasonal special that doesn't appear year-round. When available, it's a surprising comfort-food take on the dumpling. Creamy and mild, it pairs well with sake or beer. Limited availability makes it a must-try if you see it on the menu.