When you think of Japanese gourmet foods, sushi and ramen might come to mind first, but if you’re a fan of dumplings, Utsunomiya is a city you’ve got to add to your itinerary. Known as one of the “Gyoza Capitals of Japan,” Utsunomiya is home to over 300 gyoza specialty restaurants, where locals enjoy these delicious dumplings for breakfast, lunch, and dinner. Utsunomiya’s gyoza is famous across Japan, with many people traveling specifically to the city just to savor its authentic flavors. You can even find frozen Utsunomiya gyoza in supermarkets throughout Japan, a testament to their popularity. However, nothing compares to eating freshly made gyoza at an Utsunomiya restaurant—the frozen versions serve only as a temporary fix for those who can’t make the trip.
But what makes Utsunomiya gyoza so special? The most important contributing factor has to be the sheer dedication and innovation of the city’s restaurants. With so many gyoza shops competing for customers, each establishment has developed its own signature taste, secret ingredients, and culinary techniques. From the perfect balance of meat and vegetables to the precise frying temperature, every aspect has been fine-tuned to produce the best gyoza possible. Some restaurants articulate their uniqueness through creative additions, like Chinese chives, cabbage, and cilantro. The thickness of the skin also plays a crucial role in the taste and texture of the gyoza, with each restaurant perfecting their own ratio. Restaurants even craft their own dipping sauces and spicy oils to further enhance the flavor of their gyoza. These elements are all part of the secret strategies that make each restaurant stand out in the competitive world of Utsunomiya gyoza. This level of craftsmanship transforms a simple dish into an art form.
Before my first visit to Utsunomiya, I had heard that some locals could identify which restaurant a gyoza came from just by tasting it. I wanted to experience this for myself. I headed to Utsunomiya’s famous Gyoza Street, where only the best gyoza restaurants stand the test of time. Two names stood out: Minmin and Masashi—both famous for their long queues that often persist for over two hours. These two are considered classics among classics, true Utsunomiya legends.
To beat the rush, I arrived at 11 AM on a weekday. My first stop was Minmin, where I was lucky enough to get a seat in just 20 minutes. The restaurant offers two seating options: counter seats, where you can watch the chefs skillfully prepare gyoza in front of you, or regular dining tables. The restaurant boasts the sort of ambiance you can only experience at a classic Japanese family-run eatery—simple, homey, and authentic.
I ordered three different styles of gyoza: boiled (sui-gyoza), fried (age-gyoza), and pan-fried (yaki-gyoza). At just 330 yen for five pieces, it was an affordable and satisfying experience. Each cooking method brought out a unique flavor profile:
To elevate the flavors even further, I whipped up a delicious mix of soy sauce, vinegar, and spicy chili oil.
Even after three servings at Minmin, I still had room for more. Next, I joined the line at Masashi and had to wait about an hour before I was seated. This restaurant is known for its slightly smaller portions and lower prices. I ordered fried and pan-fried gyoza again to compare. The standout at Masashi was their spicy oil, which added an extra kick that I adored.
If you find yourself near JR Utsunomiya Station, don’t miss the chance to visit Baliron, a standout gyoza restaurant near the station. Unlike traditional Utsunomiya gyoza spots, this Chinese-inspired eatery focuses on innovation. You’ll notice the difference just from its stylish décor. The menu offers not only the classic three styles of pan-fried gyoza but also bold and unique flavors—including a spicy mala (Sichuan peppercorn) version that challenges the Japanese palate.The shop serves seven varieties of creative boiled gyoza, such as scallop gyoza, cilantro gyoza, yuzu-ginger gyoza, and walnut-curry gyoza. These diverse flavors are closer to the wide-ranging dumpling traditions found in China, making Bali-ryu Shokudo a rare gem in Japan’s gyoza scene. If you’re interested in experiencing the next generation of Utsunomiya gyoza, this is the place to go!
Utsunomiya is just an hour away from Tokyo by Shinkansen and conveniently located on the way to Nikko, a famous sightseeing destination. If you’re passing through, make sure to hop off and enjoy a plate (or three) of gyoza. Whether you’re a casual foodie or a dedicated gyoza enthusiast, Utsunomiya’s gyoza culture is an experience worth savoring.
To view more detailed information about the city’s gyoza restaurants, visit the home page of Utsunomiya Gyozakai. The page is only available in Japanese, but you can use Google Translate to read it in your preferred language.
Utsunomiya Gyozakia: https://www.gyozakai.com/
All images not owned by WaWo Japan Travel were obtained from the following sources:
★ Bariron
[https://bariron-ec.team-barisuta.com/]
★ Gyoza Kai
[https://www.gyozakai.com/]
★ Minmin
[https://www.minmin.co.jp/]
Please hover over the images for specific credits.
<Author>
Jolene QIU
Travel Consultant at WaWo Japan Travel