Popular gyoza spots around Nakazakicho Station! 18 recommended restaurants

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Sakagami Club Part 2 is an izakaya-style restaurant centered on gyoza dumplings and takoyaki (octopus balls), a local Osaka favorite. It also has great access, just a 1-minute walk from Nakazakicho Station.

The stylish interior, created by fully renovating a traditional old house, is part of the appeal. With a layout built around the kitchen, the space is said to feel lively and full of energy.

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The yaki-gyoza (pan-fried dumplings) are made in-house and carefully hand-wrapped with thin skins. Their biggest point of pride is that they do not use garlic, adding a punch with ginger instead.

They are cooked until nicely browned, with a crisp and light texture, and are said to taste great even without any dipping sauce.

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Takoyaki (octopus balls) is one of Osaka’s soul foods. It is made by cooking batter with pieces of octopus into round balls, with a crispy outside and a soft, melty inside.

Sauce is the standard topping, but you can also enjoy different flavor variations such as shio-kobu mayo (salted kelp mayonnaise) and nori-shio (seaweed salt).

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Osaka Chuka Sawada Hanten is a Chinese restaurant in the Chugokusai Esu Sawada group, led by a well-known chef. This restaurant is popular because guests can casually enjoy authentic flavors with Honten-level quality.

The brick interior lit by neon lights has an atmosphere where you can relax and enjoy yourself without feeling formal.

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The yaki-gyoza (pan-fried dumplings) are said to be generously sized and packed with meat juices. The thick, chewy wrappers and juicy filling are said to be excellent.

The lineup includes gyoza with a variety of fillings such as oba (shiso leaf), shrimp, and truffle.

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The "3-item dim sum assortment" is a popular menu item that lets you compare different xiaolongbao.

It is served piping hot straight from the steamer.
Guests say you can enjoy the smooth texture of the wrapper, which is different from gyoza, along with the hot meat juices that keep flowing out.

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Gyoza Shokudo is a popular spot known for its taki-gyoza (dumplings simmered in soup). It has an izakaya-style setup where you can enjoy drinks with gyoza and small dishes as snacks.

The interior has a stylish feel with a retro look throughout. It is lively and said to be a relaxing space.

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The "paitan-taki gyoza (dumplings simmered in creamy broth)" are slowly simmered in a paitan soup made from pork and chicken stock. The flavor of the filling melts into the soup, creating a rich and mellow taste.

The gyoza have thick, chewy wrappers that soak up plenty of the soup.

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"Yaki gyoza (pan-fried dumplings)" are the classic style, with a crisp browned surface. They also offer "ninniku gyoza (garlic dumplings)," which have a strong kick.

Another feature is the special dipping sauce, made by mixing soy sauce infused with pickled nira (garlic chives) and vinegar. The tang of the vinegar and the flavor of the nira are said to cut through the richness of the gyoza and keep it tasting light.

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Nikujiru Gyoza・Motsuyaki Tenma no Shinchan is a casual izakaya where you can enjoy drinks with gyoza dumplings and kushiyaki (grilled skewers) as snacks. It is located in one corner of the charming drinking district around Nakazakicho Station.

The seating is spaced fairly wide apart, and while the place is lively, it is still said to feel relaxing. Another draw is the classic Osaka tavern atmosphere, with smoke billowing up from the grill.

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The nikujiru gyoza (juicy dumplings) is one of the restaurant’s star menu items. It is popular for its tasty juices and special filling made with Iberico pork.

When you take a big bite, the rich juices burst in your mouth, and many people are surprised by how juicy they are. The flavor is full and well seasoned, so they are said to taste great even without any dipping sauce.

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The "tsumami gyoza (bite-size dumplings to enjoy as a snack)" are small enough to eat in one bite, making them a great dish to enjoy with drinks. They have thin wrappers and a light taste with plenty of cabbage.

They recommend topping green peppers with the gyoza and eating them with niku miso (seasoned meat miso).

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Fukuho Sakaba Umeda Doyama Ten is a bar-style restaurant where you can casually enjoy Chinese food, just a 5-minute walk from Nakazakicho Station. They serve dim sum dishes such as gyoza and xiaolongbao, along with classic Chinese favorites.

The interior has a food-stall feel, lit up with neon signs. It is said to have a lively atmosphere that suits Osaka at night perfectly.

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The yaki-gyoza (pan-fried dumplings) are house-made dumplings, each one wrapped by hand by a dim sum chef. They go light on the garlic and have a simple flavor packed with the natural taste of the ingredients.

Besides the pan-fried version, they also offer variations like steamed gyoza and boiled gyoza. They are said to be classic-style dumplings that appeal to just about everyone.

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The “Goshiki shoronpo (five-color soup dumplings)” is a popular set loved for its cute, colorful look. The pink one is filled with shrimp, the orange one with shark fin, and the purple one with beef, with each dumpling stuffed with a different filling.

Each one has its own kind of juiciness, making it fun to compare the different flavors.

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Gyoza Club Rock Lee is a Chinese-style izakaya centered on Chinese dishes, with All you can eat gyoza. It is located along Ura Tenma Chochin-dori, a strip lined with restaurants and bars that is also close to Nakazakicho Station.

The interior has an old-China feel, with neon lighting and a display case of Chinese liquor that catches the eye.

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They offer a great value course where gyoza (dumplings) are All you can eat for 60 minutes with a reservation for 2 or more people.

The gyoza are made with a well balanced mix of ground pork and vegetables, with the seasoning worked in well from the start. They are said to be so tasty that you can enjoy them even without any dipping sauce.

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The “Flaming Mapo Tofu,” which you can order A la carte, is also one of the restaurant’s specialties. For added aroma, they light the chili peppers on fire, and the highlight is the dramatic blaze of rising flames.

It is packed with rich nikumiso (seasoned meat miso), and the spicy heat with lingering savory flavor is said to be delicious.

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This is a gyoza (Japanese dumpling) specialty izakaya (Japanese-style pub) built around the concept of “gyoza you will want to eat every day.” The gyoza have a standard seasoning that you will not get tired of, and you can enjoy customizing them with yakumi (condiments) and sauces.

The interior has a stylish retro-pop bar-like feel. It is said to have an atmosphere that makes it easy to visit whether you are in a group or on your own.

Photograph:ゆいちん @x.yui.yui.x

The "Yesterday yaki-gyoza (pan-fried dumplings)" is popular because it is made without garlic and works for any occasion. They are small enough to keep popping into your mouth, and they also make a great snack to go with drinks.

They also offer a wide lineup of flavor changing add-ons, including yakumi (condiments) made with aromatic vegetables and a mala sauce.

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"Tsumoro Osaka Nikusui Taki Gyoza" is a gyoza dish arranged around nikusui (meat soup), an Osaka specialty. It places gyoza in the soup dish made from meat udon with the udon noodles removed.

You can enjoy it with a gently sweet and mild dashi broth filled with the good flavor of beef and gyoza, or so they say.

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Takigyoza Kawazoe, about a 5-minute walk from Nakazakicho Station, is an izakaya popular for its taki gyoza (gyoza simmered in soup), a dish that originated in Hakata, Fukuoka Prefecture. You can enjoy this style of gyoza, cooked by simmering the dumplings in soup.

The place has a casual atmosphere with the lively feel of a classic izakaya.

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The taki-gyoza (boiled dumplings) is based on a Japanese style chicken paitan soup. The rich, slightly thick soup melts into the dumpling wrappers, giving them a soft, bouncy texture.

A key feature of the filling is that it mixes chicken cartilage into the ground pork. It is juicy, with a nice bit of bite as well.

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After you finish the gyoza in the takigyoza (boiled dumplings), they recommend adding noodles to the remaining broth.

This lets you enjoy every last drop of the soup, whose flavor gets richer as it simmers. Getting two kinds of enjoyment in one dish is part of what makes takigyoza so appealing.

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Gyoza no Katsu Tenma Ten is a Chinese-style bar specializing in gyoza, with sister restaurants in the Osaka area. The menu features as many as 14 kinds of gyoza, from classic favorites to more unique varieties.

The counter right by the entrance is standing-drink style. With table seating and outdoor seating as well, the setup has a food-stall feel.

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They serve kuro gyoza (black dumplings) with a bold hit of garlic and shiro gyoza (white dumplings) packed with ginger for a fresh taste.

They are said to be very particular about every detail, adjusting the salt in 1g increments and even changing the type depending on how sweet the cabbage is that day. The filling is also said to be heavy on vegetables, with Chinese cabbage mixed in as well.

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The "Quick Drink Set" is perfect when you want to casually enjoy gyoza and a drink.

This highly satisfying set comes with 1 drink, such as beer or chuhai (shochu highball), plus gyoza and 3 kinds of otsumami (small appetizers). For the otsumami, classic Chinese snacks such as menma (seasoned bamboo shoots) and zha cai appear on a daily rotation.

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Taiwan Sakaba Yesterday is a sister restaurant of Gyoza Yesterday, a gyoza shop near Nakazakicho Station. This one mainly serves Taiwanese food.

The lively interior has the feel of a casual izakaya, like a recreation of Taiwanese street stalls. They offer a wide range of dim sum such as gyoza, along with many Taiwan-style snack dishes.

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The "yaki-gyoza (pan-fried dumplings)" is done in a Taiwan tavern style. It has a crisp, taut browned surface and is served piping hot. Inside, it is packed with vegetables and has a light texture.

They also say it is nice that you can add spices such as mildly spicy ra-yu (chili oil) and black vinegar to enjoy different flavors.

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The "meaty shumai" is also a popular dim sum item. It is made by wrapping meat in a thin skin and steaming it. The filling is packed tightly with pork, so you can really taste the flavor of the meat.

In Japan, people usually eat it with karashi (Japanese mustard), but here the standard way to enjoy it is with vinegar soy sauce or black vinegar.

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Sakagami Sachiko is an izakaya (Japanese pub) popular for its gyoza dumplings and oden (Japanese stew). Named after the owner, it has a homey feel where customers can also enjoy karaoke together at night.

It has many regulars and a warm, lively atmosphere. Even first-time visitors feel comfortable here, and many people become repeat customers.

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The dishes here are said to be authentic across the board. The yaki-gyoza (pan-fried dumplings) are made with extra ginger instead of garlic, giving them a nice balance of punch and freshness.

Along with the standard flavor, they also offer the light ume-shiso gyoza and the yakumi-tappuri gyoza, which comes with extra green onion and ginger.

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Oden (Japanese one pot dish) is a simmered dish made by slowly cooking various ingredients in a broth made from bonito and kombu kelp. At this restaurant, they add clam broth for extra umami and give it a clean edge with soy sauce.

The photo shows the “Oden 6-Item Assortment,” which comes with popular items such as daikon radish and atsuage (deep-fried tofu).

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Sakaba 729 is a restaurant serving creative cuisine that is not bound by any one genre. The concept is to enjoy it together with natural wine and craft beer.

Located under the railway tracks, it also has a stylish space with a private feel. The atmosphere is warm, with retro modern lighting in warm tones.

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The gyoza (dumplings) are known for their round shape and are small enough to eat in one bite.

They are seasoned with the aroma and acidity of fragrant vegetables in mind so they pair well with wine. The filling is said to still have a nice crisp texture from the vegetables, bringing out the quality of the ingredients.

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A popular dish said to pair perfectly with drinks is the "729 Meibutsu (house specialty) Jikasei Chashu (house made roast pork) Sara (plate)." It features pork simmered with a secret sauce until meltingly tender.

Bean sprouts are hidden underneath the chashu, and it is said to be especially good when you break up the raw egg and mix it in before eating.

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Yakitori Gyoza Torikin Umeda Ten is an izakaya where you can enjoy All you can eat & All you can drink plans featuring gyoza and chicken dishes. It is a spacious restaurant with more than 180 seats in total, and it also offers a wide range of Private rooms.

The seating in the open, spacious dining area is often filled with groups enjoying drinks and food, and it offers the full lively atmosphere of a bustling tavern.

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The All you can eat plan lets you order refills of more than 10 kinds of gyoza within the time limit. It also comes with All you can drink alcohol, and it is said to be highly satisfying.

You can enjoy comparing different arranged gyoza such as green onion salt, kimchi, and mayonnaise. The filling is said to be on the stronger side so it pairs well with beer and highballs.

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The most popular All you can eat and drink course features a lineup of more than 180 dishes.

You can enjoy everything from yakitori (grilled chicken skewers) and Kara-age to rice dishes like fried rice. The photo shows "kushikatsu (deep-fried skewers)." It is one of Osaka's local specialties, made by skewering meat and vegetables and frying them until crisp.

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Clochette.83 is a restaurant where you can enjoy highly creative gyoza (Japanese dumplings), prepared using the unusual method of boiling them before cooking. It also serves original dishes that incorporate a range of techniques from Italian, Japanese, and other cuisines.

Another draw is its hideaway feel, quietly tucked away in a residential neighborhood. Though compact, the interior is stylish.

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The gyoza (Japanese dumplings) are boiled first and then cooked on a Teppan-yaki grill, which brings out the full chewy texture of the wrappers. The seasoning also has an originality you will not find elsewhere.

The "Italian Gyoza" combines basil sauce and Parmigiano cheese, making it a dish that pairs very well with wine.

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The “Raclette Gyoza” is a dish made by melting special cheese and pouring plenty of it over gyoza dumplings and the vegetables on the side. You can also enjoy the performance of having the cheese poured right in front of you.

Any cheese left over can be eaten to the last bite with baguette, and it offers outstanding Manzoku.

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Nikujiru Gyoza no Dandadan Osaka Umeda Ten is an izakaya (Japanese pub) in the entertainment district, about a 10-minute walk from Nakazakicho Station. As the name suggests, its juicy gyoza (dumplings) are hugely popular.

This casual spot focuses on gyoza, with Chinese small plates and drinks to enjoy as well. On weekends, it also serves lunch set meals.

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The “Nikujiru Yaki Gyoza (pan-fried dumplings filled with meat juices)” are made with an intense focus on keeping all that rich meat juice inside. By adjusting the steaming right to the limit and wrapping them in a thick skin, they are grilled so that not a single drop of juice escapes.

The ground pork is coarsely minced into large pieces, so you can directly taste the full flavor of the meat.

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Gyoza are the overwhelming star here, but the a la carte Chinese dishes are serious too. This one is "Oretachi no Mabo Dofu (Our Mapo Tofu)."

It is said to arrive still bubbling in a Clay Pot. With the flavors of five-spice powder and sansho (Japanese pepper), its numbing heat becomes addictive. You can also choose the spice level, so you can order with confidence.

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Naniwa Hitokuchi Gyoza Chao Chao Umeda Honten is an izakaya pub centered on bite sized gyoza dumplings and beer. It offers an easy to order lineup that makes it perfect as a second stop on a bar hopping night.

The long, narrow interior is lined with counter seats. It is said to be a great place for a small group to relax and enjoy drinks.

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Chao Chao Gyoza is known for its ultra-thin 0.9 mm skin, which is cooked until crisp and crackly. The dumplings are wrapped in a square shape to let excess fat escape, which gives them a light texture.

They also offer a wide range of creative gyoza, with options like cheese, spicy seasoning, and grated daikon radish.

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The "Choice Set" is a great value combo that comes with a half size of Chao Chao Gyoza plus one gyoza of your choice. It also includes one standard snack item, such as cucumber or bean sprouts.

This is the mochimochi sui-gyoza (chewy boiled dumplings), with a smooth, slippery texture. You can enjoy the difference in texture compared with yaki-gyoza.

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Kakuyasu Beer to Tetsunabe Gyoza 3・6・5 Sakaba Umeda HEP-dori Ten is an izakaya where you can enjoy "tetsunabe gyoza (pan-fried dumplings served in an iron pot)" that arrive sizzling hot on an iron plate, along with beer. The name carries the idea of being "a place you’ll want to visit 365 days a year."

This izakaya follows the classic easygoing style that welcomes anyone, from solo drinks to Banquets.

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The “Pari Pari Tetsunabe Gyoza” lets you enjoy a thin, crispy skirt of batter called hane. When you break it apart with your chopsticks and take a bite, you can taste the juicy filling and the toasty flavor of the hane.

It is recommended not only with vinegar soy sauce, but also with a little yuzu kosho (citrus chili paste).

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The food menu also has a full lineup of standard izakaya snacks and Teppan-yaki dishes.

The "Hakata Teppan Yakiniku" is a dish of pork Outside skirt and cabbage cooked with a garlic sauce. You can mix in the spicy miso and enjoy it while changing up the flavor a little at a time.

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Gyoza no Kacchan Umeda Doyama Ten is an izakaya with a great selection of All you can drink courses. The lively interior is said to be filled with guests enjoying drinks along with a wide variety of gyoza (dumplings).

There are also Semi-private room seats with noren (traditional shop curtains), so you can use them for different occasions.

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The most popular item is "Katchan Gyoza (dumplings)." The balance of vegetables and ground pork is just right, and the juicy bite from the moment you sink your teeth in is said to be the secret to how good they are. Another nice point is that you can choose whether or not to have garlic.

For A la carte orders, they offer many kinds of gyoza, including age-gyoza (fried dumplings) and ebi-gyoza (shrimp dumplings).

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They offer a great value course that comes with 120 minutes of All you can drink alcohol. It also includes Katchan Gyoza (pan-fried dumplings), and features the restaurant's popular dishes.

The "Tartar Kara-age" is said to be juicy Kara-age topped with plenty of a special sauce made with mayonnaise and onion.