[Marushin Hanten] has been popular in Higashiyama, Kyoto, along with the famous Tenshinhan. The dumplings inherited from the previous generation are still very popular. The crunchy and chewy skin is a special order from Marushin Hanten, and the filling inside is filled with domestically-produced vegetables that are chopped while fresh and an bean paste made from aged meat with a rich flavor. Flavorful garlic and ginger bring out the umami even more, and the chopsticks won't stop.

[Ebisugawa Gyoza Nakajima] is famous for its infinite gyoza that won't make you feel heavy even if you eat a lot. The deep gyoza dumplings developed by the owner over a long period of time use plenty of domestic vegetables and are characterized by their light, crisp thin skin. A gem to match. Enjoy the special set with 3 kinds of sauce.

The soup dumplings are handmade by the owner, who is originally from Harbin, China, and wants to convey the taste of his hometown.They are characterized by their chewy, smooth-textured skins, which are made using a formula that he has determined through years of experience. The reason why the meat juices come out the moment you bite into it is because the special flavorful soup is mixed into the filling. Try the crispy and juicy fried gyoza and the crunchy celery-filled gyoza without adding anything.

Kyoto bamboo shoots, which are soft and have little harshness or harshness, are used lavishly. It's three times the size of regular shumai, and the filling has a 1:1 ratio of bamboo shoots to meat, so you can really feel the texture of the bamboo shoots. You can eat it deliciously by warming it in the microwave and then steaming it. Enjoy it with mustard soy sauce or vinegar soy sauce.

The tantanmen from [Kiriki Tantanmen Specialty Store] is loved by tantanmen lovers in Kyoto. The sesame, homemade chili oil, and Sichuan pepper bring out the flavor of the soup, and the five flavors are well-balanced. The soupless dandan noodles are made with two kinds of matured chili bean sauce and spices combined with the meat miso, resulting in a spicy aftertaste that is addictive. After you've finished eating the noodles, let the rice soak in the soup and enjoy it to the end with the popular gyoza.