Comments on: Tokyo Food Guide: In Search of the Best Tokyo Gyoza

By: Sabrina

Sabrina — Wed, 12 Feb 2025 01:26:41 +0000

Living vicariously through this post, making it a “to do” or, “to go”, list, so thank you!

By: Lellalee

Lellalee — Sat, 08 Feb 2025 00:06:59 +0000

I have never tried gyoza before – they look delicious! The food is Tokyo looks amazing. xxx

By: AG

AG — Sun, 09 Jun 2024 13:51:07 +0000

I remember when I lived in Fukuoka (Kyushu) in the 90s and there was a little gyoza joint in the back streets called Ninikuya, and true to its name, they were so garlicky and delicious.

By: C

Sun, 21 Jan 2024 04:29:20 +0000

For “no garlic”, I’d say ninniku iranai or ninniku nashi. Ninniku ja nai means more like “I’m not garlic” or “it’s not garlic”. Happy gyoza-ing!

By: Stephanie

Stephanie — Sun, 01 Mar 2020 07:35:17 +0000

In reply to Melanie. hi melanie, they have vegetable gyoza at kanda gyoza :) but most of the gyoza places are unfortunately made with pork.

By: Melanie

Melanie — Fri, 21 Feb 2020 23:19:25 +0000

Hi!

Is there any place that I can get gyoza without pork?

By: Stephanie

Stephanie — Sun, 17 Mar 2019 04:09:15 +0000

In reply to Stephan. They have an English menu!

By: Stephan

Stephan — Fri, 15 Mar 2019 16:22:05 +0000

Hello
@ Gyoza no Fukuho how can I order without a word of japanese ?
Is english ok or di they have Pictures on the menue ?

Thanks and grettings from Germany
Stephan

By: Matt

Matt — Mon, 07 Jan 2019 04:27:51 +0000

How can you not have Kameido gyoza on this list? While most of the the places listed here are good, nothing comes close to Kameido…there is a reason they are famous for their gyoza.

By: Jacques Warren

Jacques Warren — Thu, 27 Sep 2018 20:17:58 +0000

I was introduced to gyoza in January 1990 when I first got to Japan. A friend brought me to one of the tiniest shops you will ever see. The “Master”, Ken, was very amicable and welcoming. He would teach me a lot of Japanese in the years to come.

I went to Japan again last year. It had been 23 years since my last meal over there. Ken had grown old, but he remembered me, and I had the sheer pleasure, no, the happiness to eat his gyoza again. They had not changed a bit. The shop was exactly how I had left it. As usual, Ken entertained his 5 sitting customers, making sure we all talked to each other while teaching me the expressions in vogue. Those two hours were the best time of that 2-week vacation.

The shop is Akaten in Koenji, Tokyo. Ken is old, he’s been making his fantastic gyoza for 40 years. It will end soon. Go.