The restaurant opened about 15 years ago, and I was impressed to see such a nice place in this town where I spent about 25 years ago. This place offers hot pot for reservations of 4 or more people, but luckily I was able to get in without a reservation. The restaurant has expanded and added more table seats, with two entrances. This time, I sat at the main counter and enjoyed some drinks. I had a draft beer and Shaoxing wine. The menu doesn't have rice dishes, only dumplings and some small dishes. The jellyfish appetizer was refreshing, and the pan-fried dumplings were crispy and flavorful with a unique spice blend. The Sichuan-style boiled dumplings were spicy but the umami flavor stood out, complemented by a refreshing citrus sauce. The steamed dumplings were vegetarian, yet rich in flavor and very satisfying. I also added shrimp dumplings, which were delicious with a whole shrimp in each dumpling. The service was friendly, and overall, it's a great restaurant that I highly recommend!

I heard that it's quite difficult to make a reservation at this popular restaurant, so I was a bit nervous thinking it might be a fancy place. However, when I actually visited, I was pleasantly surprised. At the counter, I found that the atmosphere was friendly and welcoming, with regular customers and the owner chatting happily. I had a great time and it was a memorable experience. I fell in love with the owner's personality, the atmosphere of the restaurant, and the delicious food, so I gave it a 5-star rating. The day before, I couldn't get a reservation and the restaurant was full, so I gave up. But the next day, about 20 minutes before the last order, I decided to stop by and see if there were any available seats. I asked if it would be okay for a solo diner to come in, and they said yes! I was finally able to dine there. I joined a group of regular customers, a man and a woman, and sat in between them. The first floor had only counter seats, and even though it was close to the last order time, they welcomed me. They handed me a menu and I ordered a highball, as well as two types of dumplings - "Hua Gyoza" (grilled dumplings with wings) and "Hakkai Gyoza" (steamed vegetarian dumplings). I also ordered finely shredded potatoes as a snack. The finely shredded potatoes were served first and they were deliciously crispy. It was a popular menu item and I was glad I ordered it. The highball was strong and great! The customer next to me kindly offered me some sausage. The friendly atmosphere was wonderful, and I felt grateful for the blissful moment during my visit to this restaurant, part of my journey to visit the top 100 restaurants on Tabelog. Next, the "Hua Gyoza" arrived - they were beautifully round and looked delicious. I was instructed to eat them as they were, and they were handed to me with a smile across the counter. Both the skin and the filling were delicious. Then, the "Hakkai Gyoza" arrived in a steamer basket. They were served on lettuce and looked well-steamed. They were also quite tasty. In Chinese cuisine, dumplings often have thick skins, but these were just right. I had a great experience at this restaurant and I'm glad I discovered it. It's located right near Asagaya Station. This restaurant was selected as a Bib Gourmand in the Tabelog Top 100 Gyoza Restaurants in 2021.

Gyoza restaurant "Buta-Hakkai" in Asagaya. Full house. Seated after 25 minutes. Ready in 10 minutes. - "Hana Gyoza" (680 yen): Winged grilled gyoza. It has star anise inside, giving it a unique flavor. Goes well with black vinegar. Delicious! - "Hakkai Gyoza" (640 yen): Steamed gyoza with five different fillings. Shiitake mushrooms, thick tofu, and jellyfish-like filling provide a nice texture. Also goes well with black vinegar. - "Sichuan-style Spicy Gyoza in Chili Oil" (680 yen): Has a strong flavor of coriander and chili oil, but not too spicy.

It was a last-minute reservation request, and surprisingly I was able to secure a table for around 6 pm on a weekday. It had been about 15-16 years since my last visit, and I was worried that it might be difficult to get a reservation now that the restaurant has become popular. The restaurant is conveniently located near Asagaya Station. Upon entering, I was directed to a separate building next door, which was clean and had a cozy atmosphere with a moderate number of seats. The food was delicious, especially the water dumplings and preserved egg tofu. I look forward to returning in the colder months to try their hot pot dishes with a group of 4-5 people. Thank you for the wonderful meal!

We made a reservation for 6 people and entered the restaurant. Be careful as there are two entrances. It was a bit disappointing that we couldn't order hot pot without a reservation. It would have been helpful to know this when making the reservation. The dumplings were delicious with a variety of options, but they weren't as good as the score on Tabelog. They also offer Shaoxing wine and other drinks.

Visited around 9 pm. The place was busy but we were able to get in easily. The dumplings were delicious and the atmosphere of the restaurant was nice. The mushroom flavor in the Eight Precepts Dumplings was strong. The flavors of the Chinese Dumplings were something you can't replicate at home. However, maybe because we had eaten barbecue before, or just a matter of personal preference, I love dumplings but wasn't so impressed that I would want to come back again. It was a bit disappointing considering our high expectations. I'll have to give it another try when I'm really hungry.

Asagaya Station, 2 minutes walk from the west exit, there is a popular gyoza restaurant called "Gyoza Bo Tontenkai". The name of the restaurant alone made me want to go! After checking, I found out that it's a popular restaurant that is hard to get a reservation at, but I tried calling the day before and managed to make a reservation. Maybe because it was a weekday at 6:00 pm (opening time)? I arrived 15 minutes before opening time. I couldn't enter the restaurant 10 minutes before according to the information I found, so I took a stroll around the area. There were many other charming restaurants nearby. At 6:00 pm, I returned to the restaurant and asked the owner, "I made a reservation for 6:00 pm, can I come in?" He greeted me with a smile and let me in. This time, I entered from the back entrance. The atmosphere was nice. I immediately toasted with a draft beer. The dishes I ordered this time were: - Hua Gyoza ¥680: A beautifully presented gyoza with wings that are popular these days. The owner suggested trying one without soy sauce first, and it was delicious with overflowing umami. - Sichuan-style Spicy Water Gyoza ¥680: A visually stunning gyoza with orange chili oil. The chopped coriander flavor and the generous amount of non-spicy chili oil made it incredibly delicious. This was my favorite gyoza this time. - Tontenkai Gyoza ¥640: Steamed gyoza with the restaurant's name. Served in a steamer and piping hot. The skin was firm and chewy, making it delicious. - Shrimp Water Gyoza ¥740: Almost entirely filled with shrimp! A gyoza where shrimp is wrapped in gyoza skin. A gyoza that shrimp lovers will adore. - Finely shredded potatoes ¥490: Extremely thin slices of potatoes. Refreshing and crunchy, perfect for accompanying beer. Drinks: Draft beer, Osmanthus Shaoxing wine (with water), Dragon Highball Overall, the atmosphere of the restaurant, which the owner has renovated, is nice, and of course, the gyoza is exquisite. The handmade gyoza by the wife from Harbin is overwhelmingly delicious. It has a presence that overwhelms other restaurants, truly impressive. The restaurant has become easier to book in recent years due to its expanded interior. * Gyoza and chimaki are available for takeout. I bought chimaki, so I will enjoy it tonight. Thank you for the meal. I will visit again.

Head to the popular restaurant "Tonton Hakaba" in Asagaya, known for its love of gyoza and even awarded the Bib Gourmand. Located in a small alley near the station, the entrance exudes an East Asian vibe. After making a reservation, you will be guided to the annex called Tenjiku. - Cheers with Kefa Chen Liquor ☆ - Thinly sliced potatoes with a crispy texture seasoned perfectly with sesame oil and chili. - "Hana Gyoza" (winged pan-fried gyoza) with thin wings as a feature, each bite offers a delightful aroma of star anise and juicy meat filling. - "Hakkai Gyoza" (vegetarian steamed gyoza) filled with plenty of simple ingredients like vegetables, offering a refreshing taste. - "Meisha Gyoza" (shrimp water gyoza) with plump shrimp wrapped inside, delicious and enjoyable texture. - "Stick Stick Chicken" with moist chicken and a rich sesame sauce. - "Chimaki" a classic dish wrapped in bamboo leaves with chunks of chicken and shiitake mushrooms, chewy and delightful. This restaurant is perfect for enjoying gyoza with friends in a lively and fun atmosphere. ♬

The dumplings were delicious! I tried all varieties - Hana Gyoza, Sichuan-style Spicy Gyoza, Shojin Steamed Gyoza, Shrimp Gyoza, and Tofu Gyoza. Personally, I loved the Sichuan-style Spicy Gyoza the most. Even though I'm not good with spicy food, it was just the right level of spiciness for me. It was really delicious! Apart from the dumplings, the chimaki was also amazing. I didn't drink alcohol, but I was full after eating all that for around 3000 yen. It was cheap!

I arrived around 5:30 on Friday and waited in front of the store. I was able to enter as the first customer after it opened. The food that came out was all delicious. It seems that you can also get gyoza for takeout. If I lived nearby, I would want to eat here every week. The staff were friendly and made my time enjoyable without being rude.

Finally, I was able to make a reservation two months ago. Before the dumplings, I ordered a few appetizers and they were all delicious. The pickled mustard greens and edamame salad, finely shredded potatoes, and tofu with sesame oil were all tasty, but the finely shredded potatoes stood out with its crispy texture and gentle seasoning. The dumplings had a hint of cumin, which made them delicious. I also tried several types of boiled dumplings, but the regular dumplings were the best.

A famous gyoza restaurant in Asagaya. Established in 2007. The name "Buta-Hakkai" comes from the owner mistakenly calling Zhu Bajie. In China, pigs are called "buta," so they kept it as it is. The wife of the owner, who is from Harbin, China, is in charge of cooking. The signature dish, "Hua Gyoza (winged pan-fried gyoza)," contains pork minced meat, cabbage, onions, chives, as well as 9 types of Chinese spices such as wood ear mushrooms, star anise, cloves, and cinnamon. Private rooms for hot pot require reservations, but counter seats and table seats are available on a first-come, first-served basis. Location: 2 minutes walk from Asagaya Station. Business hours: 18:00-23:00 (L.O. 22:30). Closed on Sundays and Mondays. It's recommended to make a reservation if you want to eat for sure. I visited on a weekday night. I didn't make a reservation this day, but luckily I was able to get in after waiting for about 10 minutes. Today's order included "Hua Gyoza (winged pan-fried gyoza)" (¥680), "Sichuan-style spicy water gyoza" (¥680), "Ming Xia Gyoza (shrimp water gyoza)" (¥740), "Oil-drenched chicken" (¥780), "Chimaki (2 pieces)" (¥540), and "Sake (Junmai)" (¥680). The kitchen is connected, and there are two shops: a counter with 7 seats and a table for 2 or more people. It's rumored that you can't get in without a reservation, but you can wait to get a seat at the counter. Although it was full, after waiting outside the store for about 10 minutes, I was lucky to get in. Due to its location in Asagaya, it has a lively atmosphere where you can chat with the owner and other customers while eating gyoza, similar to an izakaya. The owner has so much experience that you wonder how many times he has been around in life. If you mention that a customer is going to Malaysia at the end of the year, a story about traveling to Malaysia in the past will immediately come up, and if you talk about a sauna, they will talk about their experience at the same store. When asked about the local area, the response was, "I'm helping out at the fireworks festival," which made me smile. First, the Hua Gyoza (winged pan-fried gyoza) arrived. The circular wings were surprisingly soft, and when you put them in your mouth, the meat juice overflowed gently. The filling contains Chinese spices, and you can faintly taste the spices in the aftertaste. The water gyoza at this restaurant, unlike the typical image of water gyoza, is not soaked in hot water but served on a plate. The Sichuan-style spicy water gyoza has a strong taste of chili oil but is not very spicy. The black seasoning on top of the gyoza, such as Sichuan pepper and green onions, combines with the saltiness and chili oil, stimulating the appetite. Next, the Ming Xia Gyoza (shrimp water gyoza) has a small amount of pork, but the whole shrimp inside gives it a delightful texture. Finally, the oil-drenched chicken. The chicken thigh, fried to a crisp, has a sweet and sour taste with vegetables like green onions and tomatoes. It was a dish that maintained the standard oil-drenched chicken image while adding a special touch. All the dishes were delicious, and it was a great place for communication, where you can interact with strangers through Asagaya-like conversations.

I came to Asagaya with a junior from my Kyoto days and a senior of some sort. We chose the restaurant not by its location, but by its menu. We had a hot pot that was not on the menu, along with grilled and steamed dumplings. We had some drinks as well. In total, it came to 7000 yen per person for men and 6000 yen for women. We had a private room. It was hot, but we enjoyed delicious food and had a good time. Instead of ordering udon for 4 people as the last dish, we ordered it for 2 people.

I finally got a reservation at a restaurant I've wanted to go to for a long time, and as soon as it opened, I entered the restaurant. I thought it would be a counter seat, but there was a separate building with table seats where I could sit. The restaurant lived up to its reputation and we started with shredded potatoes, which were absolutely delicious. The dumplings were of a level of deliciousness that I had never experienced before, especially the shrimp dumplings and spicy dumplings were incredibly tasty, but the tofu dumplings also had a strong tofu flavor and were also excellent. I didn't try any side dishes, I just kept eating dumplings, but the almond jelly and steamed rice cake are a must-try. I took the steamed rice cake to go, but it was incredibly delicious even when I ate it at home. It's a popular restaurant that's hard to get a reservation at, but I will definitely go again. Thank you for the meal!

Gyoza Exploration: A Gyoza Specialty Shop Near Asagaya Station A popular shop that specializes in gyoza, only open at night, where you can enjoy authentic gyoza while drinking. Reservations are difficult to come by, as the shop is expanding its premises due to its popularity. Located just a minute's walk from the south exit of Asagaya Station, the shop is housed in a corner old folk house with a sign displaying the golden characters of "Buta-Hakkai". The entrance to the shop is next to a few other entrances, and the shop has been expanded in a unique way. You climb up a steep staircase to the second floor, where those with reservations are seated. The first floor has a counter with 8 seats for those without reservations. The shop is run by a couple who met at their previous workplace. The wife, who is from Harbin, sources spices in her hometown every year. The shop's interior decorations are authentic to the local culture, as they were brought back from her hometown. The shop, which started in 2007, specializes in unique gyoza based on authentic recipes. The small shop quickly fills up as it has become a popular gyoza specialty shop, making reservations hard to come by. In 2017, the shop expanded, but reservations are still difficult to secure due to its growing popularity. If you do manage to make a reservation, try the hot pot course that was created based on customer requests. The gyoza is followed by a hearty hot pot with a rich chicken broth infused with 9 spices. The shop's signature dish is the "Hua Gyoza," a pan-fried gyoza with a distinctive octagonal shape and flavorful filling. The gyoza has a chewy skin and a spicy filling with a variety of spices for an authentic taste. Other gyoza options include the "Shojin Steamed Gyoza" with a light and savory filling, and the "Ma La Water Gyoza" beautifully garnished with condiments and offering a spicy yet delicious taste. Popular side dishes include shrimp and tofu gyoza and "Chimaki." The shop also offers unique appetizers such as sausage stuffed with intestines, and spicy grilled pork and shrimp skewers. The gyoza is delicious, but it pairs perfectly with alcohol, thanks to the masterful use of spices. Enjoy a lively and comfortable atmosphere while indulging in the shop's specialties. The shop's name, "Buta-Hakkai," is also a topic of conversation, with a charming backstory behind it. Enjoy a unique dining experience at this renowned restaurant near Asagaya Station with insider tips.

This restaurant was selected as one of the top 100 restaurants on Tabelog for its delicious dumplings. They offer a wide variety of dumplings, each with its own unique touch. Usually, there are long lines and wait times, but I was lucky to get a seat at the counter on this Friday. For those who really want to go, reservations are a must. I tried the classic dumplings and the spicy dumplings for the first time. Both were delicious even without sauce. And I also ordered the recommended dish by the regulars, the oil-splashed chicken. It was spicy but not too much, just the right amount of heat. It was so tasty that it made me want more rice! If you're interested, I highly recommend visiting this restaurant.

Finally!!! Even though I've lived nearby for over 10 years, I never got around to going because I always thought it would be hard to get a reservation. But I decided to just go on a whim and was able to get a table! It's amazing how things work out sometimes. Since I was dining alone, I wanted to try a variety of dishes, but ended up just focusing on the dumplings! I tried the pan-fried, shrimp, and spicy ones. The pan-fried ones were especially delicious! The filling had a slightly Taiwanese flavor to it, with a crispy texture on the outside. I managed to eat 20 of them! Next time, I'll bring some friends and try a wider variety of dishes.

I made a reservation on a regular day. It was only available by phone reservation. A friend invited me because the restaurant recently appeared on TV and piqued their interest. When I arrived at the restaurant following the map, I found that it only had counter seats. I thought I might be guided to the second floor, but instead, I was shown to a separate area called "Tenjiku" a little further ahead. There were several table seats here, and the kitchen might be connected as well. They had five types of dumplings: the most popular wing-tipped grilled dumplings, vegetable-only steamed dumplings, Szechuan spicy water dumplings, shrimp water dumplings, and tofu water dumplings. I tried all except for the tofu one! I wonder if they don't use garlic? But they were juicy and delicious. I also tried Chimaki, Yurinchi, and finely shredded potatoes. Overall, the food was delicious! The almond jelly for dessert was also satisfyingly soft and tasty. ■ Impression: I was a little worried that there might be a lot of octagonal dishes (which I don't like), but I hardly noticed any, so I think even those who don't like them can enjoy the food! However, honestly, I felt that it was just an ordinary Chinese restaurant. It might be good for locals to visit, but I didn't feel like it had enough impact to make a special trip from far away. Likelihood of revisiting: △ Rating at the time of visit: 3.67

I went on an expedition to Asagaya for some dumplings and hot pot. The place was very popular, but we thoroughly enjoyed our meal. The Sichuan-style spicy dumplings were delicious, the flower dumplings were amazing with their unique shape, and the shrimp dumplings were so fresh and juicy. After that, we moved on to the hot pot, where we kept getting served more and more meat, vegetables, and mushrooms until we were completely full. Asagaya station is quite unfamiliar to me, but exploring a new neighborhood and enjoying a meal there was really fun.

I had heard that it's hard to get into this popular restaurant, but after finishing at the first place and arriving at 8:30 pm, it was indeed full. I wanted to try it out and ended up waiting for 30 minutes to get a table. The experience didn't quite live up to my high expectations. Personally, I found the shrimp dumplings more delicious than the fried dumplings.

On May 4, 2023 (Thursday), dinner with my partner. We worked in Murayama in the afternoon. For the Golden Week, we decided to explore Asagaya and Koenji for dinner, continuing from yesterday, we headed to a popular gyoza restaurant in Asagaya. I had thought it was difficult to make a reservation at this restaurant, but I found out that it was mainly for the hot pot course, and for gyoza only, it wasn't so hard to reserve. I called 9 days in advance to make a reservation. This restaurant was listed in the Gyoza Top 100 in 2021 on Tabelog. By the way, I have written reviews for 60 out of the 100 restaurants listed, and my ranking is 59th, which is 15th place (laughs). We arrived a little before the opening time of 6 pm. The customer in front of us was seated at the counter on the first floor. The customers who came after us were directed to the table seats on the first floor through another entrance. We ordered a beer and all five types of gyoza on the menu - Hua Gyoza (winged pan-fried gyoza) (680 yen), Sichuan-style spicy boiled gyoza (680 yen), Hakkai Gyoza (vegetarian steamed gyoza) (640 yen), Ming Xia Gyoza (shrimp boiled gyoza) (740 yen), and Tenpei Gyoza (tofu boiled gyoza) (620 yen). The only pan-fried gyoza, Hua Gyoza, arrived first. Hua Gyoza is made with pork, leeks, and other ingredients, and it was very delicious with a nice blend of flavors. The boiled gyoza came in a hot pot. The Sichuan-style spicy boiled gyoza had a spicy sauce and coriander on top, but it wasn't too spicy, and the gyoza had a gentle flavor. Tenpei Gyoza (tofu boiled gyoza) was indeed made with tofu. Hakkai Gyoza (vegetarian steamed gyoza) was a vegetable gyoza without meat, and the taste was very good. Especially, the shiitake mushrooms with the flavor of Shaoxing wine were delicious. Ming Xia Gyoza (shrimp boiled gyoza) had fresh and bouncy shrimp, and it was the most delicious one. The background music played reggae, soul, and even The Beatles' "All you need is love". The table seats on the first floor soon filled up. I had two more beers, and my partner had a lemon sour for the refill, and the total bill was 5750 yen. It was a delightful dinner.