The three of them immediately headed to Tokyo Gyoza-ro on the first basement floor of COREDO Muromachi 2. This gyoza izakaya has the theme of "light yet rich gyoza that you'll never tire of eating."

These gyoza are small enough that even a woman can easily eat two plates (12 pieces). The bite-sized gyoza have a thin, crispy skin and an excellent balance of light texture and juicy meat juice.

The meat used is Iwanaka pork, which has been certified as SPF pork, a mark of safety and security through thorough breeding management.It is characterized by its rich flavor and no odor.

The vegetables are carefully selected from the best seasonal domestic vegetables, and the gyoza wrappers are made from a blend of domestic wheat flour specifically for gyoza. This dish is packed with safety and deliciousness, bringing out the best in the ingredients.

First, take a bite without any condiments. The flavor of the meat and chives, along with the fragrant aroma of the skin, fills your mouth.

We also recommend trying homemade chili oil or a soy sauce and vinegar sauce to change up the flavor. The homemade chili oil adds a spicy kick that goes even better with beer.

The perfect pairing for these gyoza is a refreshing draft beer or a robust bottled beer. The gyoza are small, so they're easy to eat as a snack and you'll find yourself drinking as many beers as you want!

Modern Chinese 181 combines the casual atmosphere of local Chinese cuisine with a modern flair. Enjoy set meals for lunch and izakaya-style dining in the evening.

The signature menu item at Modern Chinese 181 is the wide variety of mapo tofu, but the three members of the COREDO Gyoza Squad were particularly drawn to the summer-only special menu item, Dandan Boiled Dumplings.

These dumplings, made with the popular dandan noodle soup base, are a dish that truly evokes a "new era of dumplings"!

The soft skin is filled with juicy bean paste. The mozzarella cheese topping adds a creamy richness to the soup, creating a mellow and deep flavor. The spiciness is moderate, making it a mild dish that anyone can enjoy.

The recommended way to eat it is to first take a bite with the dandan soup, and then mix it with the soup when the cheese has melted to enjoy the change in flavor.

Add homemade chili oil or Japanese pepper to your liking for a spicy kick. The flavor changes gradually, making these unique gyoza enjoyable until the last bite.

The perfect pairing for these gyoza is Tsingtao Beer, China's leading beer brand. Its light taste and subtle carbonation are a perfect match for the creamy dandan soup. It doesn't overpower the flavor of the gyoza, and leaves a clean aftertaste that fills your mouth.

Still not satisfied with their food (and drink), the trio headed to "Chongqing JUKEI CASUAL KITCHEN," a casual restaurant that offers the flavors of the famous "Chongqing Restaurant" in Yokohama Chinatown. In addition to serving authentic mapo tofu and dandan noodles, the restaurant also offers a wide selection of takeout side dishes. The lineup and ease of use make this restaurant an irresistible choice for Chinese food lovers.

The gyoza I ordered this time was the Chongqing Chinese Restaurant's original "Chongqing Spicy Gyoza." The filling, made with oyster sauce and mala sauce, has an addictive taste that spreads with a tangy spiciness and deep flavor in just one bite.

After grilling, the meat is sprinkled with freshly ground Japanese pepper to add a fragrant and numbing flavor. It's spicy and juicy, and the more you eat, the more you'll want to drink beer.

The recommended way to eat it is just as it is. The flavors of the mala sauce and chili bean paste are strong, so it's very satisfying even without any sauce! The aroma of Japanese pepper spreads softly, stimulating your appetite.

The perfect pairing is ice-cold draft beer. Served in a tumbler, it stays cold until the last sip. The dry, refreshing taste of Asahi Super Dry brings out the spiciness of the gyoza while leaving your mouth feeling refreshed.

We also recommend enjoying a few drinks with great value menus such as "Happy Hour" [Weekdays 980 yen (tax included) / Saturdays, Sundays and holidays 1,280 yen (tax included)], which includes one drink and two food items!

The last place the three visited was Chinese Cuisine Sun, run by Chef Sun Chengshun, the youngest person in Chinese history to be awarded the title of Special Class Chef.

This renowned restaurant offers authentic Chinese cuisine, inspired by the imperial cuisine of Beijing and featuring delicate yet bold arrangements. In a relaxing space surrounded by Chinese interiors selected by Chef Son, you can enjoy a wide range of dishes, from high-end dishes such as Peking duck and shark fin to skin and handmade dim sum.

The dumplings served at "Chinese Cuisine Sun" are the same style of boiled dumplings that are popular in Beijing. They are bite-sized and easy to eat, and feature chewy dough that is all handmade, including the wrappers.

The inside is filled with plump shrimp and juicy pork filling, and the meat juices ooze out with every bite, creating a satisfying taste. The smooth texture of the skin and the rich flavor of the shrimp fill your mouth.

The bean paste is well seasoned, so it's delicious just as it is, but if you add the special blend of sauce to your liking, it will go even better with alcohol!

The mellow flavor of Kirin Ichiban Shibori is the perfect pairing for these gyoza. This carefully crafted draft beer, made using only the best parts of barley, blends beautifully with the juicy gyoza, making for a truly exquisite pairing.