I ordered the gyoza set meal. The always cheerful staff took my order with enthusiasm. It takes a little time from ordering to when the food comes out, but when you bite into it, the gyoza oozes with juicy meat, similar to xiaolongbao. The soup is also delicious. It's a matter of preference, but I think I prefer the gyoza set meal over the char siu set meal.

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow me on Instagram. I also organize outings to hard-to-reserve restaurants on Instagram. I think the chicken wing dumplings are delicious. I quite like them.

"There is no street I haven't seen!?" is rapidly increasing! I finally had the opportunity to visit during lunchtime. I ordered the classic gyoza set! Just as the staff described, the gyoza was well seasoned and didn't need any condiments. In fact, I thought it was even tastier without adding anything. Next time, I want to visit at night and enjoy it with beer.

Eating out with my family. We ordered a set meal of pan-fried dumplings, as well as pan-fried, boiled dumplings, cod salad, and rice with raw egg. All three of us were full, and it cost less than 3,000 yen. The taste and cost performance were good. If I had to point out a downside, it would be that the restaurant is small and the staff shout loudly, which is energetic but can be ear-piercing. Even though they wear masks, I think they should lower their voices a bit to avoid spitting.

Dumpling set meal for 700 yen plus steamed dumplings for 308 yen. The soup was a bit too salty, probably because they added too much pepper. The dumplings were okay, but a bit disappointing for a specialty store. Some of the rice was a little hard, making me think it wasn't freshly cooked but left in the rice cooker for a while.

Dandadan is found in various places, but I had never been there before, so it was my first visit. The Musashikoyama store is a relatively new store, opened about a year ago, I believe. I ordered the juicy dumplings, sake, and mentaiko potato salad. The juicy dumplings were just as the name suggests, filled with meat juice, and if you don't eat them in one bite, the juice might splatter around. It seemed like they could cause burns if eaten in one bite, but it was quite amusing. They also offer set meals for lunch, so I thought the dumpling set meal might be a good choice.

Recently, I have been seeing a lot of DanDanDan, a restaurant that specializes in juicy meat dumplings, in various towns. It is located in the middle of the Musashikoyama Palm Shopping Street. The interior and exterior are well-designed and create a unique atmosphere. I ordered the meat dumpling set meal for 700 yen. It comes with 6 fried dumplings, a hot spring egg, soup, rice, and pickles. The dumpling skin is chewy, filled with juicy meat, and has a nice crispy texture. The staff is friendly and provides great service. I will visit again at night next time.

After finishing some errands, I had lunch at the shopping street in Musashi-Koyama. There is a place called "Nikujiru Gyoza no Dandadan" which has been increasing its number of stores recently. It used to be called "Nikujiru Gyoza Seisakusho Dandadan Sakaba," but the name was recently changed to "Nikujiru Gyoza no Dandadan." Upon entering, we sanitize our hands at the entrance. They have also started serving dinner sets, making it easier for individuals to dine alone. We ordered the Nikujiru Yaki Gyoza set for lunch and some boiled dumplings. I also treated myself to a glass of draft beer. So, cheers to me with the beer! The grilled gyoza set comes with a soft-boiled egg. The juicy gyoza, filled with a flavorful meat filling, is quite substantial. The slightly thick skin has a chewy texture. The gyoza is well-seasoned, so it tastes delicious even without any dipping sauce. Some people prefer to dip their gyoza in sauce themselves, but this gyoza is recommended for those who want to savor the flavor of the gyoza itself. Personally, I enjoy changing the taste by dipping them in vinegar since it's similar to the gyoza I usually make at home. As the name suggests, the "Nikujiru Gyoza" bursts with meat juice from inside! It's a delightful surprise. The boiled dumplings I tried for the first time were served in a soup, and you can enjoy the chewy skin. Don't be fooled by the fact that they are boiled, as these dumplings are also piping hot, with meat juice bursting out. Both the grilled and boiled dumplings were delicious! However, I think the grilled gyoza goes best with beer. (Feeling nostalgic)

Dandadan Sakaba Musashikoyama Branch I felt like eating gyoza, so I visited this lively restaurant where the gyoza is always popular with customers. The gyoza is delicious with juicy meat filling. One dish I highly recommend trying when you visit is the coriander salad. If you enjoy coriander, you will definitely become addicted to it. Dandadan restaurants can be found in many cities, but they are currently gaining a lot of momentum.

The term "specialization" as a key success factor (KSF) in the izakaya industry began to be recognized around when? There was a time when comprehensive izakaya chains dominated the industry as leaders, but that has since changed. "Kushi Katsu Tanaka," which opened its first store in 2008, and "Torikizoku," which expanded to the Kanto region in 2005, are considered to have played a role in this shift. However, the emergence of this specialization can also be attributed to the maturation of the market and the increasing sophistication of consumer needs. Within this specialization, "gyoza" can be seen as a genre that is both old and new. The iconic "Gyoza no Ohsho" first emerged in 1967, over half a century ago. In that sense, the current gyoza boom in specialized izakayas could be seen as a second gyoza boom. Natty Swanky Co., Ltd., which operates our restaurant, was founded by Yuji Iseki and Ryuya Tanaka in 2001. Initially, Tanaka focused on ramen shops, while Iseki focused on dining bars and other alcohol-related businesses. However, the company faced a turning point in 2011 when they opened the first store of "Nikujiru Gyoza Seisakujo Dandadan Sakaba" in Chofu. This specialized izakaya concept focused on gyoza was a huge success, attracting over 100 customers daily to the small 18-seat store. Despite facing the unfortunate event of the Great East Japan Earthquake shortly after, they managed to overcome it and achieve growth. They currently operate 90 stores, including 64 in Tokyo, 20 in the Kanto region, and 6 in other regions (Aichi, Fukuoka, Miyagi). In March 2019, they successfully listed on the Tokyo Stock Exchange Mothers. Our restaurant, located in the Palm Shopping Street in Musashikoyama, opened on February 7, 2020. Known for its high rent and high turnover of shops, opening at this time (aside from the impact of COVID-19) shows the chain's momentum. We visited during lunch hours, starting from 11:30 am, to purchase a takeout bento. Although takeout gyoza has been available even before the COVID-19 pandemic, the bento menu seemed somewhat hastily put together. The bento options include gyoza, chashu, yurinchi, and mapo tofu bentos for ¥650 each, and a gyoza and chashu bento for ¥700. While seemingly reasonable, compared to the recent trend of bento specialty shops offering options below ¥300, the prices are not particularly cheap. Additionally, the gyoza set meal for dine-in, which includes gyoza, chashu, an onsen egg, and soup for ¥700, does not offer much cost savings compared to the bento. This raises a point for consideration, as popular takeout bentos typically offer a sense of affordability compared to dine-in options. We purchased the gyoza and chashu bento, and were informed that it would take 7-8 minutes to be ready.

(Visit on April 6, 2020) On this day, I was working from home due to telework. I decided to buy lunch from a place that started selling bento boxes last week, as there weren't many options to eat out near Parco shopping street. I ordered a Gyoza & Char Siu Bento for 700 yen (tax included) and paid in cash. I was asked to wait for about 10 minutes. While waiting, I explored the nearby Kaldi store and returned after 10 minutes. The griddle lid where the gyoza was being cooked was still open. It seemed like there were only two staff members, and one had left in casual clothes before noon. A young man was handling the TO GO customers alone. A few customers were getting a bit impatient. After waiting for about 15 minutes, one of the staff members who had left earlier returned, saying they had to quickly get something that was missing. The coordination seemed poor. After almost 20 minutes, my name was called, and I received the bento box. It didn't seem freshly made. Perhaps they had cooled down the freshly cooked gyoza to put them in the plastic container? The gyoza had a strong flavor, and the skin had become slightly tough. The char siu was still warm and had a nice smoky flavor. Overall, the bento was disappointing and not recommended. Thank you for the meal.

Dandadan Sakaba has opened at Palm in Musashi-Koyama. The location is right in the middle of the arcade. I visited after 12 o'clock, and as soon as I entered the restaurant, I was greeted with a lively welcome. The atmosphere was like a sports club, with chic wooden table seats and a small counter. The depth of the restaurant was more than I expected, quite spacious. There were 7 customers already there, enjoying lunch and afternoon drinks. I was guided to a seat at the counter by a young girl. I quickly received a glass of water. I ordered the Gyoza Rice set for 700 yen, with an additional 50 yen for extra rice. It arrived shortly after. The set included 6 pan-fried dumplings, extra rice, soup, pickles, a hot spring egg. The dumplings were average, with a mix of vegetables and meat and decent amount of juice. The pickled cabbage on the side had a yuzu flavor. The rice portion was generous and satisfying. The soup had a light consomme flavor with some green onions. The hot spring egg was a bit tricky to eat, so I ended up having it with rice. I tried adding some chili oil. By the time I finished paying, the restaurant was almost full. It seems like they are doing well, with a lot of momentum.

MUSASHIKOYAMA branch of a gyoza izakaya chain with the concept of "Gyoza and beer anytime, anywhere". It opened in February 2020, located in the Palme Shopping Street. Since opening the first store in Chofu in 2011, this chain has expanded rapidly to over 80 stores. The facade with white lanterns on a tiled roof in the arcade looks fun and like an attraction. Inside the narrow shop, the counter at the back is clean and the staff are young and energetic. Premium Malt's draft beer for 480 yen is served in a glass with a sign saying "Dan Dan Sakaba vows to serve the best-prepared Premium Malt's with perfect foam!" The foam in the glass is indeed fine and delicious. The fresh horse sashimi platter with two types for 980 yen includes lean meat and belly meat. The lean meat is moist and flavorful, while the belly meat is sweet and melts in your mouth. It tastes great with salt, but even better with garlic, ginger, and sweet soy sauce. The garlic-marinated gizzard for 380 yen is lightly cooked and soaked in garlic sauce, which goes well with alcohol. Lemon sour for 390 yen, with Kinmiya logo, is generously served, although the lemon is not freshly squeezed. The meat juice gyoza for 480 yen is a signature dish. The filling is tasty on its own, with a chewy skin and a light sear. It's quite delicious, especially when dipped in chili oil-infused vinegar soy sauce. The wing gyoza for 470 yen features a large wing with a generous filling, crispy fried and perfect as a snack. The total bill is 3,476 yen including tax, and PayPay is accepted. This place offers slightly more upscale snacks than typical izakayas in the area, making it a great spot for enjoying a drink. There are more dishes I'd like to try, and it's noticeable that many female groups feel comfortable dining here.

On March 2, 2020, I visited this restaurant for the first time with two friends. This place is a lively izakaya chain with a focus on gyoza. It has been rapidly expanding with stores popping up everywhere. The location is next to Palm Kaikan in the Palm Shotengai. Since its opening, there has always been a line outside, creating quite a buzz. I have visited the Toko Ginza branch nearby a few times, but the Musashikoyama branch stands out with its old folk house-style exterior. The interior of the restaurant is pretty standard for an izakaya, but the psychedelic wall paintings catch the eye. It seems each store has its own unique decor. We tried the "Special Appetizer Bamboo Shoots (Menma)" (380 yen) which is quite generous in portion size and perfect for snacking while drinking. The "Garlic Pickled Gizzard" (price not mentioned) was a flavorful dish with a strong garlic taste and a nice crunchy texture. The "Original Soup-filled Grilled Gyoza" (6 pieces for 460 yen) is the main menu item here. It resembles the trendy pan-fried soup dumplings. The juicy soup inside is delicious, and the size is moderate. The thick and chewy skin with a filling of minced pork provides a satisfying bite. It can be enjoyed as is or with a splash of vinegar for a refreshing taste. I felt it was even tastier than the ones I had at the Toko Ginza branch. The restaurant operates under the concept of "Gyoza and Beer are culture," but for those like me who are not big fans of beer, sours and highballs are also part of the culture. My friend who accompanied me really liked the place and even bought some souvenirs. We had the "Dandan Highball" (480 yen) which is a highball with beer foam, and the "Lemon Sour" (390 yen) which was refreshing and not too sweet. The standout point of this place is definitely the delicious gyoza. The only downside might be the slightly high prices for drinks. This chain is said to have spun off from the well-known Akakara Gyoza-Tei, a subsidiary of SAI Corporation. There are several high-quality restaurants under the SAI Corporation umbrella, including Japanese restaurants. It's impressive to see the level of quality maintained at each store. With many shops closing in Musashikoyama recently, I applaud their opening efforts. The rent at Musashikoyama (especially Palm) is just too high. I hope they continue to thrive. I will definitely visit again. Thank you for the meal.

A chain of izakayas centered around gyoza, "Dandan Sakaba," has appeared in the Musashikoyama Palm Shopping Street! It's great to see another casual restaurant where anyone can feel comfortable walking in. This gyoza bar chain has around 100 stores nationwide. While there are already locations in Naka-Meguro and Togoshi Ginza, a new one has opened in Musashikoyama Palm Shopping Street in 2020. The store is still new and shiny, and even late at night, it's quite busy. The structure is long and narrow, a bit cramped compared to the Togoshi Ginza location. The gyoza here is made with a unique recipe, using whole wheat flour (7%) that retains the rich aroma and nutritional value of wheat germ and endosperm. The skin is thick enough to hold the filling without tearing, yet not too heavy. The meat, made from pork thigh meat and other cuts, is coarsely ground to enhance the texture, while vegetables like cabbage and leeks are finely chopped to bring out the meat's umami flavor. The seasoning blend is carefully researched to bring out the natural flavors, and everything is mixed until the timing is just right. The menu mainly features boiled and pan-fried gyoza, with the addition of chicken wing gyoza. I recommend trying the boiled gyoza, which has a chewy texture and is satisfying to eat, especially on cold days. The pan-fried gyoza is decent but lacks the impact of other gyoza-focused restaurants. The prices for drinks, especially sours, are a bit on the higher side at around 400 yen. With many smaller establishments offering drinks for around 300 yen, this might seem a bit pricey. However, the franchise's stability is reassuring. The restaurant opens at 12 PM on weekends, making it a great spot for daytime drinking. Overall, it's a reliable option for gyoza lovers.

In mid-February 2020, I visited a local restaurant that was recommended by a fellow industry colleague. The restaurant had just opened on the evening of February 7th and was quite busy even on the weekend. The staff were energetic and friendly, and I ordered a ginger sour and my colleague ordered a green tea highball. We also enjoyed dishes such as juicy pan-fried dumplings, a platter of horse sashimi, green onion liver, and slightly spicy meat miso bean sprouts. The food was delicious, especially the fresh horse sashimi with different cuts. The recommended green onion liver with sesame oil was also a hit. The atmosphere of the restaurant, which is part of a chain originating from the Keio Line area, was lively and the staff put effort into the handmade decorations. Overall, it was a great dining experience.

A lively restaurant! I wandered in on a Friday night with no plans and decided to have dinner. I was alone so I felt a bit awkward, but the staff greeted me warmly and showed me to a counter seat. I asked if I could order a set meal during the izakaya time, and they said it was fine. I had to wait a bit due to the time, but the gyoza set meal was delicious, well presented, and the cutlery was clean. The gyoza was tasty, with thick skins and juicy filling. The highball glass I ordered was made of tin(?) and I was surprised at the quality for the price. The atmosphere was energetic and sporty, with group cheers, but the service was attentive and considerate to each individual. The combination of excellent service and affordable food made my experience very enjoyable. They also offer high-end whiskies like Yamazaki and Hakushu for highball, which I'd like to try next time. It's a chain restaurant, but my first time there, and I thought it was a great place with a lively atmosphere. Despite being a chain, I felt it deserved a 3.5 rating, especially considering their late opening hours. I also wondered if the staff's energy came from the nutritious gyoza they were eating for their meal. I would like to go back for lunch or dinner again.

I liked Mapo tofu more than quail, green onion liver, dumpling skin senbei, dumplings, oil-drizzled chicken, and char siu dumplings.

The dumplings tasted like they were made in a factory. The recommended dish, oil-splashed chicken, lacked flavor so I ended up eating it with the dumpling sauce. The service was not great, especially the loud greetings from the staff every time a customer entered or left the restaurant. The energetic customer service was not impressive, it was just annoying to be shouted at up close. I see this restaurant popping up everywhere lately, but I really don't see what's so great about it.