Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch

Our restaurant was founded in Takatsuji, Kyoto. As our motto for gyoza (dumpling) is local production for local consumption, we use local ingredients for the filling such as [cabbage] from Nakajima Farm in Fushimi that won the Kyoto Mayor Prize, beautifully marbled [Kyono-miyako Mochi-buta Pork], and [Kujo Scallion], a traditional vegetable in Kyoto. We do not use Chinese seasonings as with ordinary gyoza, but use a bonito stock and [Yamari]'s miso paste with a mild taste that is popular among traditional Japanese restaurants in Kyoto, to make [Kyoto style] gyoza bringing out the original tastes of the ingredients. This [Wa-Gyoza (Japanese style dumpling)] is popular as it is without the strong smell of garlic, but with a sophisticated aroma and taste. Enjoy it with a soy-sauce based dipping sauce made with 7 blended chili spices and black sesame, and [Chidori Vinegar] from [Murayama Zousu], a local company in Kyoto. read more