Food and Drinks

Gyoza no Ohsho (餃子の王将): The Most Famous Gyoza Restaurant Chain in Japan


Gyoza no Ohsho’s Culinary Symphony: Unveiling the Artistry of Gokuo Tenshinhan and Chinese Culinary Delights

In Dishes Japan’s earlier feature, we delved into the enchanting world of Gyoza no Ohsho, a captivating haven for Chinese culinary delights. Imagine gyoza, a culinary masterpiece meticulously crafted from locally sourced ingredients, undergoing an artisanal transformation within the confines of Gyoza no Ohsho’s kitchen. No freezing involved – just a skillful pan-fry to preserve its inherent freshness and flavor. At each establishment, the artistry of Chinese cuisine unfolds, providing a canvas for customization tailored to the discerning preferences of patrons.

Behind the scenes, ingredients sourced from well-defined domestic origins undergo a choreography of rigorous quality control and hygiene audits at procurement points and manufacturing hubs. The menu, a dynamic tapestry, interlaces regional specialties, tempting taste buds with both fleeting pleasures and exclusive, locale-specific creations.


In this article, we focus on the crown jewel of Gyoza no Ohsho’s rice offerings – the Gokuo Tenshinhan. Its allure is a symphony of flavors: a bespoke soy-based sauce envelops Gyoza no Ohsho’s distinctive double-layered egg closure, delivering a harmony of profound richness and umami. For those craving an extra layer of opulence, a decadent option awaits – crown your dish with natural cheese and elevate its flavor to an irresistible crescendo.

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