Although technically Chinese, gyoza are now a key part of Tokyo culinary life. Bite-sized and rich, these dumplings are normally filled with a mix of pork, cabbage and nira chives, then dipped into a tangy blend of soy sauce and vinegar.
Unlike most Japanese foods which come in somewhat skimpy portions to help you know when to stop eating, it’s pretty easy to keep ordering round after round of gyoza until you are about to burst.
The gyoza capital of the world is Utsunomiya up in Tochigi, but in Tokyo, the best gyoza experience is Harajuku Gyoza Roh and its sister establishment in Sangenjaya (Taishido 4-4-2, Setagaya-ku, Tokyo; +81 03 5433 2451).
The best part about Gyoza Roh is that you can get garlic-free gyoza — a rarity in the city.
Harajuku Gyozaro, 6-2-4 Jingumae, Shibuya Tokyo Prefecture;