Top Spots for Gyoza in Tokyo

While Chinese cuisine boasts a diverse range of 36 known dumpling varieties, Japan's dumpling scene is less varied. The country’s signature dumpling is gyoza, a dish rich in history and tradition with numerous regional styles and choices.

Gyoza comes in many forms, just as varied as American barbecue styles. Wrappers can range from the familiar potsticker thickness to a thin, crispy spring roll-like skin. Fillings are as diverse as ramen toppings versus pho garnishes. Gyoza is so integral to Japanese culture that there’s even an amusement park dedicated to it.

Unlike Chinese jiaozi, classic gyoza are smaller with a thinner skin. The exact origins of gyoza in Japan are unclear, but it’s believed that Zhu Zhiyu, a Chinese scholar, introduced jiaozi to the shogun Tokugawa Mitsukuni during the Edo period (late 1600s). The term ‘gyoza’ only came into use during the Meiji era (1868-1912). Initially, gyoza was a luxury due to expensive ingredients, but post-WWII American occupation and economic changes made it widely accessible.

Modern gyoza fillings typically consist of ground pork mixed with nira (Japanese chives), garlic, ginger, and cabbage. They are often pan-fried to achieve a tender filling with a crispy base, though they can also be steamed, deep-fried, or boiled, sometimes served with a light consommé. Regional variations in dipping sauces can include different soy sauce-to-vinegar ratios.

Once a staple side dish at ramen shops, the exact origins of gyoza as a standalone favorite are elusive. Today, Tokyo and the rest of Japan are dotted with countless gyoza specialty restaurants. While some patrons prefer the classic, modest gyoza joints, younger crowds are exploring trendy venues offering innovative fillings and sauces, often enjoyed with Champagne, European wines, and premium Japanese sakes. Exclusive gyoza speakeasies, popular among celebrities and athletes, are also making waves.

Gyoza variations are as diverse as your favorite Olympic events. Each establishment puts its own spin on the thickness of the wrapper, the garlicky intensity of the filling, dipping sauces, and cooking methods. With over 10,000 gyoza spots in Tokyo alone, these selections showcase a blend of regional classics, traditional styles, and modern twists.

Traditional and Regional Gyoza

Kameido Gyoza Honten 5-3-4 Kameido, Koto-ku, Tokyo No website

For 61 years, Kameido Gyoza has specialized solely in pan-fried gyoza. Managed by the founder’s son, Ishii Sho, this second-generation chef continues the family legacy with several locations across Japan. However, the original spot remains unmatched, where Sho himself still runs the kitchen.

Upon entering, you'll find three large iron pans sizzling with Kameido’s renowned dumplings. The small Mytoury, with its two rows of seating, has retained its retro charm despite a renovation seven years ago. Known for its subtly sweet and mildly garlicky gyoza, enhanced by a special house rayu (chili sesame oil), expect long lines — but don’t let that deter you; the service is quick and efficient.

Gyoza no Yasubei 4-9-15 Ebisu, Shibuya-ku, Tokyo Website (Japanese only)

A short 15-minute walk from Ebisu station leads you to a narrow alley lined with both modern and dilapidated restaurants. At the end, a large red lantern marks the spot for Gyoza no Yasubei. Here, a steady line of patrons often stretches into the alley, waiting for hours from the 5:30 p.m. opening until the 1:30 a.m. last call. The gyoza, famous for its ultra-thin wrapper that crisps to perfection, is a product of Yasubei’s unique flash-frying method. This Kochi-origin specialty offers a rare taste that’s unmatched in Tokyo.

Starting as a humble food stall in 1970, 'Yatai Gyoza' quickly became a sensation, drawing visitors from afar. Yasubei then established a formal shop, expanded into a chain, and opened a Tokyo branch in 2010. While their gyoza filling is fairly conventional—ground pork, nira, cabbage, and optionally garlic—the distinctive feature is their specially crafted wrappers. Each dumpling is freshly wrapped, briefly blanched in a cast-iron pan with a touch of secret dashi broth, and then quickly fried in oil. This method creates gyoza with an unparalleled burst of textures and flavors in every bite.

Insider tip: Each order includes seven dumplings, but they're so light that even a child could easily finish two orders.

Hakata Tetsunabe Gyoza Nakayoshi 2-40-16 Umesato, Suginami-ku, Tokyo No website

Hakata, a region in Southern Japan renowned for Ippudo Ramen and the rich, thick tonkotsu broth, is also famous for its cast-iron gyoza. These gyoza are known for being plumper and meatier than those found elsewhere in Japan. Hakata Tetsunabe Gyoza Nakayoshi is a top spot in Tokyo for Hakata-style gyoza, located about 20 minutes west of Shinjuku, with a large following and an impressive daily serving of around 2,000 gyoza.

Inspired by the flavors of the original Hakata location, Yoshio Nakashima launched his own branch in Tokyo in 1988 with the exact same recipes. Following the Hakata tradition, the gyoza are cooked and served in a cast-iron pan, finished with a unique oil that gives them a deep-fried texture. The result is a crunchy exterior with a juicy filling of ground pork, nira, cabbage, and finely chopped garlic. While gyoza is typically enjoyed with soy sauce, vinegar, and rayu, Nakayoshi’s gyoza are best paired with yuzu kosho, a spicy citrus pepper paste.

Reservations are advised * no English spoken

Upscale Gyoza

Gyoza Shack 2-13-10 Sangenjaya, Setagaya-ku, Tokyo No website

Sangenjaya, akin to Williamsburg, Brooklyn, is buzzing with chic tea bars, coffee spots, and trendy venues (minus the man buns). Gyoza Shack is making waves here. Opened in 2015 by a well-known yakitori chef, the place trades skewers for innovative gyoza, featuring lamb with cumin, gorgonzola with chicken, and a cilantro-packed vegetarian option. These unique gyoza are paired with Chilean wines and a curated selection of sake, attracting a younger, fashionable crowd that's perfect for a date night.

Stand Cham Shoku Tokyo, Champagne and Gyoza Bar 1-18-11 Nishi-Shini, Minato-ku, Tokyo No website

Stand Cham Shoku hosts a Champagne happy hour every weeknight from 4 p.m. to 6:30 p.m., featuring a variety of bottles served by the glass. The extensive menu highlights Champagne, aligning with the ‘Cham’ in its name. Gyoza here is crafted to complement Champagne, but the real highlight is the array of dipping sauces: classic soy and vinegar, spicy sesame miso, dashi ponzu, and green pepper in a fond de veau. Specialty rock salt and truffle oil are available to enhance the un-sauced gyoza.

With only six gyoza per order, selecting the ideal condiment might seem daunting, but pairing them with Champagne turns it into a delightful exploration.

Gyoza Bar Comme a Paris 2-2-4 Shibuya, Shibuya-ku, Tokyo Website

Shinichi Sato, renowned chef of Paris’s two-Michelin-starred Passage 53, expanded his fine-dining prowess to open Gyoza Bar in Paris’s 2nd arrondissement. Now, Tokyo enjoys a similar experience with Gyoza Bar Comme a Paris, located in the stylish Minami Aoyama area. This spot features inventive dishes such as onion soup gratin gyoza (served with a soup for dipping), mochi rice gyoza, vegetarian options, and gyoza with unique flavors like cilantro and parsley. The classic gyoza, made with standard ground meat and no garlic, comes with three dipping sauces, all crafted to complement wine and Champagne.

Pro tip: The place fills up fast once it opens at 5 p.m., so arrive early or just before last call at 1 a.m. to secure a seat.

Originally from the Bay Area and having lived in NY and LA, Mona Nomura now explores Japan in search of new ingredients, culinary experiences, and restaurants.Editor: Erin DeJesus