Gyoza-no-Osho Tamatsukuri

If you like gyoza as a side dish for rice, you can even choose how browned you want it. One diner at the Tamatsukuri branch ordered a set with two portions of gyoza, medium rice, soup and kimchi, asking for the dumplings to be cooked well browned. They chose vinegar and pepper to enjoy the gyoza on its own, and vinegar-soy sauce with chilli oil when eating it with rice. The restaurant describes its signature gyoza as pork, garlic and vegetables wrapped in a chewy skin. Its use of Aomori-grown garlic and Hokkaido wheat flour is another useful detail when choosing what to order.

Gyoza can also be paired with fried rice or Tenshin-han, each set served with six dumplings. Fried rice is a classic combination of egg, roast pork and spring onion. For Tenshin-han, a soft omelette containing crab-flavoured surimi is served over rice with a special sauce. The choice is between fragrant stir-fried rice and the softer combination of egg and sauce.

For a meal built more around side dishes, consider a set with stir-fried liver and chives, gyoza and medium rice. The menu describes the dish as carefully prepared liver stir-fried with crisp chives and bean sprouts, and says it goes well with both rice and alcoholic drinks. Beer and other alcoholic drinks are also listed, making it possible to settle in with gyoza and small dishes.

As well as dining in, customers can order takeaway or delivery. The restaurant is also described as suitable for solo diners, whether you want a quick meal centred on gyoza or prefer to take it home.