Review excerpt: Tokyo's Raku serves a longer, skinnier Kobe variant of dumpling, each just a single bite with more golden-fried wrapper than filling.

Review excerpt: The menu at Yaumay is the same at both lunch and dinner — and it all fits on a single sheet, rather than over several pages, making it much easier to plan out your meal.

Review excerpt: Don’t let the sticky floor deter you because Kyoto's Lucky Gyoza has a great range of delicious dumplings and is worth a visit.

Review excerpt: The main reason why tables at Mimosa are still in such hot demand is because the chef is serving some of the most satisfying Shanghai food in Tokyo.

Review excerpt: First impressions are positive: Champagne & Gyoza Bar is bright, welcoming, accessible. You perch on simple stools at a counter that runs three sides of a compact open kitchen. The layout feels more like a gleaming, pristine version of a ramen shop ...

Review excerpt: In 2010, Gi changed tactics — slightly — opening Gi Han Ebisu Do on Sanjo shopping street, a short walk west of downtown Kyoto, as well as a sister restaurant in neighboring Osaka. The focus at both of these restaurants is casual ...

Reivew excerpt: Ohka The Best Days an easygoing bar with a laidback atmosphere that more than lives up to the superlative name and a nice deck with a couple of outside tables. The menu at Ohka The Best Days basically consists of homemade gyōza (pot stickers) ...

The dumplings here are either steamed, smothered in mayonnaise, soaked in soy sauce and scallions or garnished with pak choi and a sweet chili sauce — one of my favorites. 541+ also does a decent bowl of tantanmen (Szechuan spicy soup). Its version is ...

Review excerpt: This cheerful no-frills space just opposite Aoyama Gakuin University is geared toward a young clientele and proudly announces that its gyōza contain no garlic. Instead they’re served — five at a time — nicely crisped underneath, with a choice of healthy, vegetable ...

This cheerful little hole-in-the-wall, which opened last June in the back streets of Shinbashi, serves the cuisine of China’s Inner Mongolia region, the birthplace of both the owner and her chef. As well as stir-fries and plates of boiled meat both on and off ...

Try to find Wai Tan Hong Lu Deng, a small and tatty shop — which gets especially cold on winter nights — that serves Chinese dumplings. The kitchen stands on one side of the narrow thoroughfare, with tables covered in vinyl tablecloths on the ...

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