[Sapporo] Restaurants with Great Gyoza! 11 Picks by Station Area, Including Sapporo and Susukino

Photograph:☆流れ星

Hakata Gyozasha 603 Sapporo Ekimae Ten is a Kyushu cuisine izakaya on the second floor of a building, just a short walk from the south exit of Sapporo Station.

In addition to table seating, there are Private rooms with Sunken kotatsu seating. The interior is bright, and it seems to be a calm place to enjoy a meal. They offer a wide variety of gyoza, and many people enjoy them together with motsu-nabe (offal Hot Pot).

Photograph:きょうかめ

There are more than 20 kinds of gyoza (Japanese dumplings), and many people enjoy comparing them.

The "Hakata 603 Hitokuchi Gyoza" is said to be small and easy to eat, with a crisp, fragrant browned surface. They recommend eating it with salt so you can really taste the flavor of the meat.

Photograph:満腹六郎

With the "603 Specialty Course," you can enjoy kurokegyu (Japanese Black beef) motsu-nabe (offal Hot Pot) with a choice of soup.

The miso soup in the photo is said to be mild, bringing out the sweetness of the fat. The large pieces of motsu are plump and pleasantly springy. Some say it feels very satisfying, especially since you can finish the meal with noodles or zosui (rice porridge).

Photograph:りゅーとりあ

Taiyo Whale Sapporo Ekimae Ten is a casual izakaya-style pub located a 1-minute walk from the north exit of Sapporo Station.

Inside, you can enjoy your meal while watching live baseball on TV. In the lively atmosphere, you can dig into gyoza (dumplings) and snack-style dishes.

Photograph:さやグルメ

Taiyo no Yaki Gyoza (pan-fried dumplings) are said to be small, bite-sized dumplings with a crisp, fragrant browned surface.

They are well seasoned, and some say they taste great even without any dipping sauce. The filling wrapped in the thin skin is packed with juices, and they are said to go perfectly with beer or white rice.

Photograph:北海道男爵

The photo shows yude-gyoza (boiled dumplings), known for their chewy wrappers and smooth texture.

They recommend eating them with a special sauce made by mixing soy sauce, vinegar, and karashi (Japanese mustard). They are said to be packed with chopped vegetables and have a light, refreshing taste.

Photograph:ワヲ

Chuka Izakaya Koka Chubo JR55 Biru Ten is a Chinese izakaya located right by Sapporo Station, on the 7th floor of the JR55 Building.

The interior features wood toned decor, with calm lighting that leaves an impression. There is also plenty of space between seats. It is used for a wide range of occasions, from family meals to business dining.

Photograph:こうたう

The photo shows two flavors of gyoza from Koko Gyoza: “Shoga (Ginger)” and “Kurokosho (Black Pepper).”

The shoga gyoza has a light, refreshing taste made with Chinese cabbage and ginger, and the key is to season it with salt. The kurokosho gyoza has a bold flavor, with black pepper adding a kick to a filling packed with garlic and garlic chives.

Photograph:ジョー1960

The photo shows the mapo dofu (spicy tofu) that comes in four levels of heat.

The key to its flavor is the house-made aged jiang (Chinese sauce). It is generously covered in a thick, glossy sauce, and is known for balancing heat and umami. It has a rich, toasty flavor, and many people order it with Shaoxing wine or beer.

Photograph:ケガニ

Gyoza no Kacchan Sapporo Ten is a casual izakaya (Japanese pub) from Osaka, within walking distance of Sapporo Subway Station. Inside, colorful lanterns and neon signs create a lively, festival-like atmosphere.

There are table and counter seats, making it easy to visit whether you are on your own or with a group.

Photograph:seas

Kacchan Gyoza (bite-size dumplings) are said to be easy to eat and have a simple but addictive taste.

The wrapper is thin, crisp, and nicely browned, while the inside is juicy. The balance of vegetables and ground meat is good, and when you bite in, the aroma of garlic gently spreads.

Photograph:seas

The "Italian taki-gyoza (simmered dumplings)" is a unique dish that pairs gyoza with a tomato and Genoa-style pesto-flavored soup.

With one bite, the rich flavor of the soup slowly spreads across your palate. People say it goes well with alcohol and is also perfect To finish.

Photograph:狸ののぐり

Gyoza to Wine Kahi to An is a stylish restaurant within walking distance of Susukino Station where you can enjoy gyoza and wine. The interior has a modern and calm atmosphere.

The lighting and interior design also reflect the owner's attention to detail.

Photograph:狸ののぐり

The photo shows boiled dumplings made with lamb, arugula, Kaku, and hana-sansho (Japanese prickly ash pepper). The house-made wrappers, made with Hokkaido wheat "Haruyutaka," are said to be pleasantly chewy and nicely substantial.

The lamb filling inside is lightly spiced, with a juicy taste packed with rich flavor.

Photograph:kotale

The pan-fried gyoza made with Ebetsu-produced kurobuta (Berkshire pork), Chinese cabbage, and ginger is said to be a simple dish that still lets you fully enjoy the flavor of the ingredients.

They recommend trying it first as is, without any seasoning. When you take a bite, the juices spread through your mouth, and the aroma of ginger gently comes through, making it very tasty.

Photograph:こうたう

Gyoza to Kankoku Yatai suEzou Ethiopia is a restaurant serving gyoza dumplings and Korean street food, located about a 5-minute walk from Susukino Station. Inside, neon lights and lanterns create a warm atmosphere.

There is an open kitchen on the first floor, where you can watch the gyoza being wrapped up close.

Photograph:PETITE

The photo shows the yaki-gyoza (pan-fried dumplings), made Homemade from the wrappers after you order.

No preservatives or chemical seasonings are used. The thicker wrappers are said to be crisp and fragrant on the surface, with a chewy texture inside. Reviews say they are satisfyingly filling.

Photograph:HONDA7

The photo shows "ikidako kocchori (lightly dressed live octopus)." It is a dish of springy octopus coated in mildly spicy yangnyeom.

The crunchy texture of the vegetables and the sweet-spicy seasoning are said to be addictive, and many people order it as a snack while waiting for their gyoza.

Photograph:Zaby

Kaki to Gyoza Yakitori Nino Odori Ten is a restaurant on the basement level, about a 7-minute walk from Susukino Station. The interior has bright lighting and a white-based color scheme, giving it a clean feel and a bar-like atmosphere.

With a wide selection of dishes that go well with drinks, centered on oysters and gyoza, along with fried items, yakitori (grilled chicken skewers), and seafood, it is also popular with people stopping by after work.

Photograph:グルメハンター・酔いどれ天使

The yaki-gyoza (pan-fried dumplings) at Gyobo are made by wrapping gyoza filling in a thicker skin like xiaolongbao (soup dumplings), then pan-frying them.

The chewy skin locks in the meat juices, and each bite fills your mouth with rich flavor. It is also recommended to compare them with the sui-gyoza (boiled dumplings) and age-gyoza (deep-fried dumplings).

Photograph:グルテツ

The photo shows the "Nama Kaki (fresh oysters) tasting assortment of 2 kinds."

These plump, large oysters are packed with rich umami and offer a full, rich taste. The oysters are said to have a firm, bouncy texture that also feels great to eat. Some reviews also say they are highly satisfying in both size and flavor.

Photograph:湘南市場

Taiwan Yomise Kashinfu Sapporo is a restaurant on the second floor of a building, about a 1-minute walk from Susukino Station, with the feel of a Taiwanese street stall.

It has counter seats and Sunken kotatsu seating, so you can choose what works best for the occasion. The interior has a lively atmosphere, and it is said to be a great place to gather with friends.

Photograph:ba591e

The “Taiwan bo-gyoza (Taiwan-style stick dumplings)” are said to be served piping hot. The wrapper locks in plenty of meat juices, and some reviews said they were very Manzoku with how well balanced the filling and wrapper were.

They say the spices come through well and the seasoning is on the strong side. It is also recommended to eat them dipped in vinegar soy sauce.

Photograph:th512

The photo shows Taiwan suigyoza (Taiwanese boiled dumplings), known for their thick, chewy wrappers.

The filling is said to have a nice balance of juicy meat and crisp vegetables, with a light flavor. They are filling, yet leave a clean finish. It seems to be a dish that goes well with both alcohol and rice.

Photograph:sptaka

Sumibi Yasai Maki Kushi to Gyoza Hakata Uzumaki Sapporo Odori Ten is about a 9-minute walk from Susukino Station, and it is the first Hokkaido location of a popular izakaya from Hakata.

In addition to Private rooms for 2 people or more, the restaurant also has counter seats, making it easy to use for any occasion. Many people also stop by on their way home from work.

Photograph:ありちグルメ

The photo shows the restaurant's signature uzumaki gyoza (spiral dumplings). The lacy wings are cooked nice and big, with a crisp finish.

They are small and easy to eat in one bite, which is another of their charms. In addition to standard gyoza, they also offer different takes like basil cheese and ao-togarashi (green chili pepper), and many people enjoy the range of flavors.

Photograph:狸ののぐり

"Vegetable wrapped skewers" are made by wrapping items like petit tomatoes, all-purpose green onions, and eringi (king oyster mushrooms) in pork belly.

The "lettuce wrapped skewer" is especially popular for its light texture and healthy feel. If you add a little yuzu kosho (yuzu chili paste) or shichimi (seven-spice chili blend) that comes with the gyoza, it becomes an even better match for drinks.

Photograph:旅のグルメ

Gyoza Dining Ikkaku ～Hitokado～ is a gyoza izakaya with a calm atmosphere, located about a 5-minute walk from Susukino Station.

The interior is done in chic tones throughout. In addition to counter seating, there are also table seats that can be partitioned off with roll curtains, making it easy to use whether you are dining alone or in a group.

Photograph:komaru03

The photo shows the "Shiso Gyoza," pan-fried dumplings with shiso (perilla) added. People say that the fresh aroma spreads the moment you take a bite, and that they are delicious.

The filling uses Domestic pork and plenty of vegetables, giving it a gentle flavor. It is also recommended to compare them with the classic pan-fried gyoza seasoned with garlic and Chinese chives.

Photograph:旅のグルメ

The photo shows the miso based "ebi tori paitan motsu-nabe (shrimp and chicken white broth offal Hot Pot)".

The soup is said to be rich yet mellow, with the deep flavor of miso shining through. Reviews say the plump offal and the good flavor of the vegetables add even more depth, letting you fully enjoy how tasty the soup is.

Photograph:chibatan

Gyoza & is a local gyoza (Japanese dumplings) izakaya (Japanese-style pub) located about a 6-minute walk from Maruyama Koen Station. There are about 18 seats in total, with counter and table seating.

The place has a homey atmosphere. They also provide dagashi (traditional cheap sweets) and games for children to play with, and it is said to be popular with a wide range of guests, from solo drinkers to families.

Photograph:はまち2023

The “1-Yard Gyoza” is, just as the name suggests, a bold dish of 23 pan-fried gyoza dumplings lined up on a board about 1 yard (about 90 cm) long.

The gyoza are generously packed with filling full of rich meat juices, making them very satisfying to eat. Its high-impact presentation gets a lot of people excited, too.

Photograph:ずんだROCK

The photo shows "Yurin Gyoza," deep-fried gyoza topped with a yurinchi-style sauce, and "Gyozangi," a Kara-age-style take on gyoza.

Both are served fresh from the fryer and crispy, with a fragrant sauce and sweet-tangy taste that keeps you coming back. The menu also has plenty beyond gyoza, including dashimaki (Japanese rolled omelet) and Teppan-yaki dishes.