Gyoza no Ohsho 101: The King of Japanese Dumplings

2026年1月8日

What is “Gyoza no Ohsho”?

“Food lies in Ohsho. 250,000 eggs a day, 15 tons of pork a day, 2 million dumplings a day. Food crosses borders!”

This famous commercial catchphrase sums up the scale of Gyoza no Ohsho (often just called “Ohsho”). Founded in Kyoto in 1967 near Shijo-Omiya, it has grown from a single stall into a massive chain with over 700 locations nationwide (aiming for 1,000).

Unlike generic fast-food chains, Ohsho serves as a “town kitchen.” It is perfect for a quick solo dinner, a family meal, or even used as an Izakaya (pub) where you order small dishes and drink beer. It is the absolute champion of cost-performance in the “Japanese-Chinese” (Chuka) genre.

🥟 Why is the Gyoza So Delicious? (4 Secrets)

The name “Ohsho” means King, and their Gyoza is the crown jewel. While it is incredibly cheap, the quality is surprisingly high. Here are the four secrets behind the taste:

100% Domestic Pork They do not use imported meat. They use strictly Japanese pork, specifically the “Ude” (arm/shoulder) cut. While this cut is tougher, it is packed with Umami. Minced for gyoza, it provides the perfect texture and flavor depth.
The “Waterless” Cabbage Technique Cabbage is chopped and then put through a dehydrator to remove excess moisture. This prevents the gyoza wrapper from getting soggy and ensures a satisfying crunch when you bite into it.
Premium Aomori Garlic While 80% of garlic in Japan is imported from China, Ohsho uses garlic exclusively from Aomori Prefecture (Japan’s garlic capital). This garlic costs 3 to 4 times the market price but offers a superior aroma and sweetness without the harshness.
Never Frozen This is the biggest secret. While the fillings are prepared in a factory, they are shipped to stores daily under chilled conditions—never frozen. Most chains freeze their dumplings for efficiency, but Ohsho refuses to do so to preserve the freshness of the meat and vegetables.

🍳 The “Open Kitchen” & Handmade Spirit

At most chain restaurants, food is microwaved or just assembled. At Ohsho, you will hear the sound of woks clanging and fire roaring.

Handmade: Chefs cook dishes like Fried Rice, Liver & Chives, and Sweet & Sour Pork fresh upon ordering.
Customization: Because it is handmade, they can be flexible. If you want your Mapo Tofu extra spicy, just ask! They try their best to accommodate customer needs.

🕛 Best Value: The Weekday Lunch

If you are traveling on a budget, aim for a weekday visit (until 17:00). Since December 2024, they have introduced the “Gyoza no Ohsho Lunch” for just ¥790 (tax included).

The Base: Soy Sauce Ramen (Kake-Ramen)
The Sides: Choose from Fried Rice, Tenshinhan, or other rice bowls (Sets A, B, or C).
Note: Available at most locations.

🍻 All-You-Can-Eat & Drink (Party Mode)

Some locations offer an incredible “Tabehoudai” (All-you-can-eat) plan. Example: Ikebukuro East Exit Branch

Time: 120 Minutes
Content: All-you-can-eat Gyoza + 4 dishes (Yakisoba, Liver & Chives, Chili Shrimp, Karaage) + All-you-can-drink alcohol (Beer, Sake, etc.).
Price: Men ¥3,599 / Women ¥2,999.
Check local listings as this varies by store.

🗣️ How to Order (Survival Guide)

Ohsho is old-school. Do not expect English tablets in every store (though the Yurakucho Int’l Forum branch has English menus).

Enter & Sit: Find an empty seat or wait to be seated.
Call the Staff: There is usually no button. Raise your hand, wave, or say “Sumimasen!” (Excuse me).
Order: Pointing is your best friend.
- To order 2 servings of dumplings, make a peace sign and say “Gyoza, Two.”
- If the menu is too confusing, simply point to the photos in the “Top 10” list below.
Payment: Take the slip to the register near the exit.

Step-by-Step Video Guide: Entry to Exit

📊 Operating Hours & Budget

Hours: Varies by shop. Generally 11:00 AM – 10:00 PM. Some busy locations stay open late into the night.
Budget:
- Lunch/Dinner: ¥800 – ¥1,200
- Drinking party: ¥2,000 – ¥4,000