The signature gyoza features a filling of ground pork ribs, Chinese cabbage, and garlic chives, wrapped in homemade dough. Each dumpling is fried crisp-side down to develop a golden crust, then steamed to cook the filling and soften the top. The result is a crispy exterior with a juicy, flavorful interior. One order is 6 pieces.
Tips from diners
Only 1,440 gyoza are made each day — arrive early or you risk the restaurant selling out before closing time.
Dip each gyoza in the vinegar and soy sauce provided — it enhances the filling without overpowering it.
Arrive at 11:20 AM or 4:50 PM just before opening. Saturdays bring queues stretching 60 meters to the convenience store.
Simple white rice served in a small bowl to accompany your gyoza. Many diners eat the crispy fried dumplings first, then use the rice to soak up the remaining soy and vinegar sauce from the plate.
Tips from diners
The rice is inexpensive and helps you get more mileage out of the gyoza sauce — worth adding to your order.
A simple, complementary soup served with your gyoza order. The light broth cleanses the palate between bites of the rich, oily fried dumplings. It's a traditional pairing in gyoza restaurants.
Tips from diners
Don't skip the soup — it balances the richness of the fried gyoza and prepares your palate for the next dumpling.
The restaurant offers takeaway boxes of grilled gyoza at 700 yen. These are the same quality as the dine-in version and travel well. A convenient option if you can't get a seat but still want to experience the famous dumplings.
Tips from diners
Takeaway gyoza stay crispy for about 20-30 minutes. Eat them within that window for best texture.
Chef-owner Hitoshi Umamichi makes gyoza using the original 1954 recipe with homemade wrappers and hand-blended filling of pork, Chinese cabbage, and garlic chives. Each dumpling is fried crisp-side down then steamed to finish. The restaurant only makes 1,440 gyoza per day (enough for 240 people) and sells out regularly. Received Michelin Bib Gourmand recognition for maintaining quality and authenticity for nearly 70 years.
Arrive exactly at 11:30 AM or 5:00 PM opening time. On Saturdays, queues form before opening and can stretch 60 meters to the convenience store nearby.
The restaurant makes exactly 1,440 gyoza per day (enough for 240 customers). Sell-out happens regularly, especially at dinner. Come early to guarantee service.
Located 3 minutes west of Iidabashi Station (JR Chuo Line) or 5 minutes from Iidabashi Station (Tokyo Metro Yurakucho/Namboku Lines). The small storefront is on a quiet side street.
This tiny, unassuming shop earned Michelin Bib Gourmand recognition for nearly 70 years of consistency using the original 1954 recipe.
The restaurant may only accept cash. Bring yen in case card payments aren't available.
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