Setagaya City, Tokyo, Japan｜Hanegi Gyōza

Very delicious gyoza known for using no garlic. There’s a sign in the front warning customers that preparing the food will take time because the chef runs the entire restaurant by himself. He’s extremely friendly and he knew most of the customers by name. Everything is made with care and his restaurant is clean and bright as well. 1000 yen for 5 gyozas and the rice/soup set.

Dumplings full of individuality. There are quite a lot of types, more than 10, but most gyoza don't use garlic. Hanegi dumplings are gyoza dumplings with artistic feathers. The bean paste is characterized by coarsely ground ingredients. The skin may be handmade or not, but it's pretty delicious. It seems that new products are always being created, and on this day we also received a new product shumai. This was also a delicious big discovery with a delicious skin and a chewy texture. There are many kinds of beer.

There are so many types of gyoza that you will be spoiled for choice! But everything is delicious. The meat was also greasy. Dumplings are large. Curry dumplings and Hanegi dumplings are eaten at once with sour. I took out the classic feather tree, perilla, beef tendon, and garlic. The wings were still crispy until about an hour later. The next day, I ate what I was looking forward to, and it was chewy and delicious. Next time I'll go eat the Kakunidon. The side menu is also extensive, so next time I'll try the side menu while drinking. The store is bright and clean. By the way, I was a single girl drinking and eating, but it was a very bright and kind response.