A new gyoza shop that opened along the Shinkawa River in September 2023. The exterior is a private house, so the entrance is a bit hard to find, but you can just go in through the door. There's a fair number of people coming and going, and at night some people come to drink. The Chinese wife handles the service, and the husband (his Japanese is fluent, so probably Japanese?) seems to do the cooking. As others have written, the wife's service is very polite and she's very friendly, which is reassuring. There's a wide variety of gyoza, 13 kinds, and the wife will tell you which ones are popular. One plate is 6 pieces, but you can also choose 3 kinds, so I got two each of the standard "meat and vegetable gyoza," "garlic sprout gyoza," and "shiso gyoza," and also ordered the stir-fried pork kimchi and the zha cai written on the whiteboard. The gyoza are very delicious; the skin is chewy, and you can eat them as-is without sauce. The garlic sprout and shiso ones also have distinct character and go great with rice. I wondered if 6 would be enough, but the gyoza are fairly hearty, so it was plenty. The stir-fried pork kimchi goes great with rice too, and the zha cai is delicious with a good kick of Sichuan pepper. Gyoza and such can also be taken home, so I came back at night too and had gyoza and zha cai. I'd like to come again.

+3

Today I got 4 kinds of gyoza for takeout. It was my first time, on a friend's recommendation; the lady carefully explained everything, and I got a very good impression. I ate them right after bringing them home, and the handmade skins were chewy and every kind was delicious. My elementary-school son said the cheese gyoza and the meat and onion gyoza were delicious. Next time I'd like to eat in.

I saw a red banner saying "Handmade Gyoza" across the Shinkawa River, so even though it was a bit early for lunch, just before 11:30, I crossed the bridge and stopped by. It looks like an ordinary house, and I couldn't tell where the entrance was. The spot with the "Open" sign turned out to be the entrance. In the narrowish entryway of an ordinary house, you take off your shoes and change into slippers. It seems they turned the LDK (living-dining-kitchen) directly into the shop. When I sat down, the mama-san, who seemed to be Chinese, showed me the menu and explained the gyoza: Do I like meat or vegetables? Do I like shiso? Pan-fried gyoza are good, but how about boiled gyoza? The shop's gyoza skins are handmade, and the vegetables are cut by hand... and so on. After some back-and-forth, I settled on one plate of pan-fried gyoza with 3 kinds, 2 each, and one plate of boiled gyoza with 3 kinds, 2 each. The husband cooks in the kitchen, but the counter is high, so you can't see what's going on. First, the boiled gyoza. I'd assumed boiled gyoza would come in soup, but here they're lined up on a plate like pan-fried gyoza. Following the mama-san's recommended way of eating, I first ate one of each of the 3 kinds of boiled gyoza with nothing on them. The meat and onion gyoza was well seasoned with a nice meaty flavor. The pickled napa cabbage gyoza had a slightly well-aged pickle taste, a new flavor. The meat gyoza had a solid flavor, but I preferred the one with onion. Next, I ate the 3 kinds with vinegar + soy sauce + chili oil, but the first round, eaten hot with nothing on them, was tastier. Next, the pan-fried gyoza. The shiso gyoza had a strong shiso aroma. The shrimp gyoza and vegetable gyoza were refined. Overall, I could taste the flavor and aroma of the filling more in the boiled gyoza. The total was 1,490 yen. Thank you for the meal.

+3

Very delicious, I always get takeout here. When I eat in, I always order the boiled gyoza. Very delicious, an irresistible shop for gyoza lovers.

You choose 3 kinds of gyoza from several varieties. Of course, you can also order just one kind. The garlic sprout and celery gyoza were delicious.