In Kyoto, known as a town of students and a town of craftsmen, reasonable and hearty Chinese cuisine has long been popular. In addition to the rich menu and addictive flavors, the nostalgic atmosphere of the store is also the reason for the popularity of Machi Chuka. The editorial department has carefully selected three popular restaurants from among the many Chinese restaurants in Kyoto. From [Marushin Hanten] and [Ebisugawa Gyoza Nakajima], you can select gyoza made with carefully selected ingredients. If you have freshly cooked white rice and beer, you don't need anything else. From [Misonohashi Sakai], which is said to be “Sacai when it comes to cold noodles,” you can order the signature cold noodles. The special sauce and chewy thick noodles are a perfect match! Enjoy local Chinese delicacies that you can easily cook at home.

A set of Marushin Hanten raw gyoza, a traditional taste inherited from the previous generation, and aged pork gyoza using aged meat from [Kyoto Nakasei]. Excellent gyoza dumplings that overflow with the deliciousness of meat and vegetables from the crispy and chewy skin. The ingredients are safe and secure domestic 100%. The deliciousness that chopsticks won't stop!

Among the gyoza specialty restaurants that are booming with the recent boom, Ebisugawa Gyoza Nakajima has a nostalgic storefront and special menu that won't stop connoisseurs' hearts. The deep gyoza dumplings that the owner, Mr. Nakajima, took a lot of time to develop, perfectly match the umami of Kyoto pork, garlic from Aomori, and the sweetness of domestic vegetables. Mugen gyoza, which uses plenty of vegetables and has a light crispy thin skin, is not heavy on the stomach even if you eat a lot. The bean paste uses as little oil as possible, so when cooking at home, the point is to use the enclosed lard. Enjoy the special set only available at the Leaf online store, which comes with 3 sauces: vinegar soy sauce, miso, and garlic miso.

In 2022, Misonobashi Sakai celebrated its 40th year of independence from the Chinese Sakai head office. In Kyoto, cold noodles are synonymous with restaurants, so much so that when people think of cold noodles, they think of Sakai. The special sauce is made with a lot of time and effort. The soy sauce blended with chicken bones and a variety of seasonings are combined and carefully made over a period of two to three days. The thick, chewy noodles that were jointly developed with the noodle maker are well combined with the thick, mellow and rich sauce, making it a perfect match. The main ingredient is juicy ham, with cucumber and seaweed as accents. Try the fascinating cold noodles that you want to eat all year round.