Fujimidai is an easy bike ride from my home and wanted something filling but a bit friendly on the wallet so why not gyoza stuffed with veggies!
Outside menu sure has alot of selections including ramen.
This elderly man in my direct counter view kept spilling everything on his down jacket... apron please.
Menu is all touch screen with English also.
Here you go! A bit rushed but you can see the menu in English.
I went for the rice, soup, pickles and 6 piece gyoza set for 400 yen.
English!
How to properly make pot stickers....
March 30, 2019... gotta keep up with BREXIT. Poof!
Gyoza Masters with their official certificates lined the wall... only 4 at this shop!
Here we go! 400 yen goes pretty far here and don't forget no tipping in Japan.
OK! All you healthy peeps its time to head for gyoza with white or mugi rice options. Its quite rare to see a restaurant offer more than 1 type of rice.
One piece was about the size of my thumb.
This young ladys main job was to slice a bunch of tofu blocks on her hand... hope she doesnt cut herself. Maybe its for the mabo-tofu dish>
Bags and bags of gyoza to go!
I asked the cashier who was the shops Master Gyoza and it was the guy to the very right of this photo.. I noticed he was training the lady to his right.
Lucky to live in an area soooo populated by cherry blossom trees.
Restaurant: Gyoza no Mansyu
Homepage: http://www.mansyu.co.jp/
Tabelog Foodie: https://tabelog.com/tokyo/A1321/A132102/13056620/
Address J: 東京都中野区上鷺宮3-17-12
Address E: Tokyo, Nakano-ku, Kamisaginomiya 3-17-12
ぎょうざの満洲, 練馬富士見台店, ギョウザノマンシュウ, 餃子、中華料理, 富士見台, Japan, Japanese, Tokyo, Sony Rx100, beer, cheap, lunch, dinner, ramen, pot stickers, tokyobelly, yelp, foodie,
So Steve, what is your preference for gyoza | dumplings? The Chicago ramen chain I most frequently hit, Furious Spoon {by Shin Thompson}, offers chicken & pork, or beef gyoza in 3- or 6-piece sizes, and also fried or steamed.
ReplyDeleteI have had all the combinations. (On Monday-Thursday, from 15:00-18:00, it has a gyoza “happy hour”.)
Its ramen has slipped since I began going there. I attribute it to its expansion to other shacks, and the tastes of other Chicagoans who in all likelihood have never been to Japan and therefore do not have the baseline experience I have, insisting on more ordinary flavor.