Hakata Taki Gyoza Ikeda Shoten

We use chicken meat for the filling of our gyoza (dumplings). A coarse mince of charcoal-grilled local chicken is mixed with raw mince to produce a crunchy texture. The meat has a slight aroma of the charcoal, and the full flavored leek and yellow chives have an unbeatable presence. So that the chicken stock soup intertwines without masking the flavor of the filling, thinner gyoza skins are made specially. Even with the thinner skins, they have a firm and springy texture. We have been in numerous talks with vendors in search of the optimum texture. While it is important to provide staple dishes and specialities with the same taste each time, there is no such thing as perfection with cooking. For dishes like our "Bamboo tofu", we have always checked the flavor and texture, asked ourselves "is there a better way of making this " and tried revising our recipes. As well as our speciality, "boiled gyoza", we have also prepared an izakaya (Japanese pub) menu. Additionally, we have large tables that can seat 10 people, which you can use to have get-togethers with your friends or colleagues. read more