Yoshiko Sannochaya, Gyoza Specialty Restaurant in Tokyo

A dish of gyoza filled with plenty of vegetables and minced meat, then pan-fried until fragrant. The skin is crispy, and the filling is juicy. Typically eaten with dipping sauce.

A dish of gyoza filled with plenty of vegetables and minced meat, then pan-fried until fragrant. The skin is crispy, and the filling is juicy. Typically eaten with dipping sauce.

Classic pan-fried gyoza. Good balance of crispy skin and juicy filling. Perfect with beer or rice.

A refreshing pan-fried gyoza topped with grated daikon radish (mizore). Enjoyed with ponzu sauce for a zesty flavor.

An ethnic-style gyoza combining cilantro and chili sauce. Characterized by its unique aroma and spicy flavor.

Creative gyoza seasoned like okonomiyaki. Enjoy the flavors of sauce and mayonnaise.

Gyoza deep-fried until crispy. Enjoy the savory aroma and snack-like quality. Served with salt or sauce.

Korean fermented food made by pickling napa cabbage with chili peppers, etc. The spicy and sour taste stimulates the appetite.

Kimchi made by lightly pickling ingredients like Nozawana. 'Hancoroshi' sometimes refers to a cooking method where rice and ingredients are half-crushed, but here it often indicates very spicy or textured kimchi.

A refreshing snack of boiled bean sprouts mixed with ponzu sauce. Characterized by its crisp texture.

A salad of boiled macaroni and vegetables mixed with mayonnaise. Creamy and mild flavor.

A simple snack of cucumber stuffed into the hole of a chikuwa (fish cake). The savory flavor of chikuwa and the texture of cucumber match well.

A dish to enjoy fresh vegetables (like cucumber and bell pepper) raw. Typically eaten with mayonnaise or miso.

A salad of thinly sliced onions. Served with bonito flakes and ponzu sauce for a refreshing taste. Also believed to help with blood circulation.

A cold dish of boiled chicken topped with a spicy sauce made with spices and chili oil. The name comes from the fact that it's so delicious it makes your mouth water.

A dish stir-fried with garlic sprouts and pork. The crisp texture and garlic aroma stimulate the appetite.

Homemade tamagoyaki (rolled omelet). A home-style taste with the flavor of dashi and sweetness.

A dish of warm tofu topped with sweet and savory meat miso. The flavor of soybeans and the richness of meat complement each other well.

Slowly simmered chashu pork slices. Tender and flavorful, perfect as a snack with drinks.

Shrimp wrapped in gyoza skin or coated with gyoza skin and deep-fried, then tossed with mayonnaise sauce. Enjoy the crispy texture.

A dish of pea shoots (young pea sprouts) quickly stir-fried with garlic and sesame oil. Characterized by its crisp texture and the flavor of green and yellow vegetables.

A classic home-style dish of stir-fried pork and kimchi. The sweetness of the pork fat and the spiciness of the kimchi are a perfect match.

Mapo tofu made with hormones (beef or pork offal). It has more richness than regular mapo tofu and is seasoned to emphasize spiciness.

Whole Aomori Prefecture garlic, deep-fried. It has a fluffy texture, and its sweetness increases when cooked.

Tempura made by coating hormones with batter and deep-frying. Enjoy the contrast between the crispy batter and the plump texture of the hormones.

Dim sum made by wrapping pork and vegetables in dough and deep-frying. The skin is crispy, and the inside is filled with hot ingredients.

A dish made by coating ingredients like chikuwa (fish cake) with a batter mixed with aonori (green seaweed). The seaweed flavor is fragrant.

Menchi katsu made with minced meat and onions, topped with aurora sauce (a mixture of ketchup and mayonnaise).

A classic snack of thinly sliced potatoes deep-fried. Enjoyed simply with salt.

A traditional Japanese ramen with a soy sauce-based soup and Chinese noodles. A light yet rich flavor.

A Japanese pasta dish originating in Japan, made by stir-frying spaghetti seasoned with tomato ketchup, ham, and vegetables. Characterized by its nostalgic sweet and sour taste.

A dish of Chinese noodles stir-fried with pork, cabbage, and other vegetables in sauce. The savory aroma of the sauce stimulates the appetite.

A dish of rice, egg, and chopped meat or vegetables stir-fried in oil. Enjoy the fluffy texture and savory aroma.

Spicy fried rice made with kimchi. The sourness and spiciness of kimchi blend well with the rice.

Fluffy white rice, perfectly cooked. Pairs excellently with flavorful gyoza.

A light ice dessert with the gentle flavors of egg and sugar. The slightly icy texture evokes nostalgia. Finished with a torched, crème brûlée-like surface.

Gyoza baked in-house, made for takeout. Enjoy the taste of a specialty restaurant at home.

Gyoza frozen in their raw state before cooking. Recommended for those who want to enjoy freshly baked gyoza at home.

Chilled draft beer poured from a tap. Characterized by fine foam and a refreshing throat feel.

A pot of beer, enough for about 3.5 servings. Suitable for sharing among multiple people.

Japan's representative dry bottled beer. A crisp taste.

A popular Japanese alcoholic drink made by mixing shochu with a beer-flavored carbonated beverage. It's healthy with low purine content.

A non-alcoholic beverage that tastes like beer. Recommended when you want to reduce alcohol intake.

A highball made with "Black Nikka," a Japanese whisky. It's smooth and easy to drink.

A highball made with "Chita," a Japanese grain whisky. Characterized by a light and subtly sweet aroma.

A highball made with "Yoichi," characterized by its powerful malt flavor. Smoky and rich.

Lemon sour made with frozen shochu (sharikin). It doesn't get diluted by ice and has a cold, refreshing taste.

A stimulating sour made with fresh ginger. Enjoy the spiciness and aroma of ginger.

A sour packed with the umami and acidity of tomato. Refreshing and pairs well with meals.

A sour made with Kodama Beverage mixers and frozen shochu. Enjoy a retro taste.

A barrel-aged chu-hai. Rich in fruit flavor and easy to drink.

A simple shochu highball mixed with soda, without added sweetness. Doesn't interfere with the taste of food.

A sweet chu-hai with a nostalgic ramune flavor.

An alcoholic beverage made by mixing shochu with oolong tea. Refreshing and easy to drink.

An alcoholic beverage made by mixing shochu with green tea. Enjoy the fragrant and bitter taste of tea.

An imo shochu made with black koji. Characterized by a syrupy sweetness and a crisp, clean finish.

An imo shochu from Yakushima. Smooth, easy to drink, and has a clear taste.

A mellow barley shochu with a refreshing taste. It has a good aroma and can be enjoyed in various ways.

The originator of Oita barley shochu. Characterized by a rich aroma and a mellow taste.

A pure kōrui shochu with no impurities. It's popular as a base for chu-hai because it enhances the flavor of the mixers.

A fruit wine that allows you to enjoy the rich aroma and sweet and sour taste of plums.

A traditional Chinese brewed alcoholic beverage. It has a unique aroma and deep richness, pairing well with Chinese cuisine.

Mineral water used for diluting shochu, etc.

Ice for chilling drinks.

Frozen shochu. Can be used as a substitute for ice that melts slowly, allowing you to make rich sours.

Lemon for flavoring drinks and adding acidity.

Oolong tea used for diluting shochu.

Green tea used for diluting shochu. Characterized by its fragrant aroma.

Carbonated water for diluting shochu or whisky.

A Japanese brewed alcoholic beverage made from rice and rice koji. Enjoy the umami and aroma of rice.

Fruit wine made from grapes.

A light-tasting tea. Pairs well with meals.

Green tea with a fragrant aroma.

A sweet and refreshing carbonated beverage.

A refreshing beverage in a unique bottle, symbolizing Japanese summer. Refreshingly sweet.

A globally beloved black carbonated beverage.

Juice made with orange juice. Sweet and sour taste.

A mixed juice originating from the Kansai region. A mellow and sweet taste, like a blend of various fruits and milk.