Gyoza and beer— the golden pair loved by all. That's why we take great care in bringing out their true deliciousness. We aim to serve gyoza and beer that make our diners want to come again. For our restaurant, KIRIN ICHIBAN is that beer.

We care about keeping things handmade and the delicate taste that is created by paying attention to every detail. Our signature dish is taki gyoza, gyoza dumplings in soup, a rare food in Tokyo. A perfect balance of wrapper, filling, and soup is essential. In order to achieve a wrapper with both smooth texture and a satisfying chew, we blend wheat flour with joshinko and mochiko rice flours. For the filling, we use a mixture of minced pork and minced chicken, and add flavorful stir-fried onions, a little bit of garlic, and ginger for an added kick. The soup is made from chicken stock and wagyu beef bone, and has a clear taste with no off flavors .

Our supremely juicy yaki gyoza (potstickers) are made with different wrappers and fillings, but have the same subtle balance of flavor. Try them with a little of our homemade shichimi, a blend of seven spices, or our spicy, citrusy yuzu kosho made with only the best ingredients. You can never have enough of our gyoza, and KIRIN ICHIBAN matches them perfectly.

KIRIN ICHIBAN is a carefully crafted beer that takes the quality of its main ingredient, malt barley, seriously. Its crisp aroma and richness have something in common with our Japanese-style gyoza. Neither of them make a loud statement. But, they both have distinct flavors that makes you wonder, "How can this taste so good?" This beer and our gyoza both make you want to try them again and again to find the answer. That's why I chose KIRIN ICHIBAN.
(Remarks by Hiroki Fujiyama, Manager)