Gyoza no Katsu Mukonoso

We pursued the texture of the skin, as well as the thickness and salt concentration that allow you to fully experience the umami. Additionally, when wrapping the filling, we rapidly freeze it at the moment the umami overflows from the filling into the skin, ensuring that you can enjoy the umami from both the skin and the filling.

The umami of the gyoza filling is aged until it reaches its peak flavor, and then it is flash-frozen to lock in the concentrated taste. The flavor of the ingredients can change depending on various seasonal conditions. In particular, the moisture and sweetness of the cabbage can vary from day to day, so we adjust the amount of seasoning accordingly. We do not overlook even the slightest changes in the ingredients.

It is not that domestic products are the best, but we believe that domestic ingredients have the best compatibility with other domestic ingredients. Additionally, in Japan, the taste and characteristics vary by region and season, so we manufacture combinations that are well-suited for each specific time period.

The filling is kneaded and then rested for 7 to 8 hours. After wrapping and shaping the filling, it is also rested for 7 to 8 hours. This allows the skin and filling to blend well and become delicious.

With 15 years of training as a gyoza grill master, the representative is committed to carefully grilling with back fat, green onion oil, and sesame oil. The skin is tender, and the grill marks are crispy. We would be delighted if you could visit our store and enjoy that texture.

This is a popular No.1 gyoza with a punch that many people become addicted to, made with garlic from Aomori Prefecture.

Gyoza that is popular among women, made without garlic and using ginger from Kochi Prefecture.

A popular dumpling that shrimp lovers can't resist, with a texture and flavor that truly captures the essence of shrimp!

Black, White, Red ... 500 yen each, Shrimp ... 820 yen

◯5 pieces ... 380 yen ◯50 pieces ... 3,800 yen ◯100 pieces ... 7,000 yen

Made with Koshihikari rice cooked in a gas pot! This is a proud bowl of Katsume topped generously with a spicy sauce made from minced pork and green onions. Enjoy it after eating about half, adding chili oil for extra flavor; vinegar also adds a refreshing taste! Toppings like garlic chives and eggs, and increasing the spiciness level are also great!

Raw Egg ¥91 (tax included ¥100) / Chives ¥137 (tax included ¥150) / Green Onion ¥91 (tax included ¥100) / Garlic ¥91 (tax included ¥100) / Spiciness UP Label 0.5 each ¥46 (tax included ¥50)

Juicy meat juices overflow from this homemade Menchi Katsu! One bite and the delicious flavor of the meat spreads throughout your mouth. It's filling and satisfying, perfectly pairs with alcohol! Simple yet addictive deliciousness. Adding mustard as an accent is also great.

Unquestionable deliciousness! Chicken is filled with Oba leaves and cheese, finished with a crispy coating, and it is very popular among women.

Crispy on the outside, fluffy and juicy on the inside! It is well-seasoned, and once you try it, you'll be hooked!

Homemade Mapo Tofu! A dish where the numbing aroma of Sichuan peppercorns intertwines with rich flavors and depth. Enjoy authentic Chinese cuisine in a casual atmosphere. It is sure to go well with rice!

The 'Melting Chashu' is one of the top popular items at all Gyoza no Katsu locations. It is slowly simmered, allowing the flavors to fully penetrate, resulting in a tender finish. Be careful, as it pairs so well with alcohol and rice that you won't be able to stop!

A classic! Everyone loves it♪

<Toppings> Raw Egg ¥91 (tax included ¥100) / Chives ¥137 (tax included ¥150) / Green Onion ¥91 (tax included ¥100) / Garlic ¥91 (tax included ¥100) / Spiciness UP Label 0.5 each ¥46 (tax included ¥50)