Kyoto Gyoza — Crispy Pan-Fried Dumplings

**Osaka Ohsho honten:** Despite being a 200+ location chain, the Kyoto original shop (本店, near Kyoto Station South Exit) maintains higher quality than franchise locations. Order yaki-gyoza (焼き餃子, pan-fried, ¥240/6 pieces) as the signature — crispy-bottom technique perfected here. The shop also serves sui-gyoza (boiled) and age-gyoza (deep-fried) but yaki is optimal. Pair with Tenshinhan (Chinese-style omelet over rice, ¥580) for full meal. **Hohei Gion branch:** This local Kyoto chain emphasizes Kyo-yasai (Kyoto vegetables) in fillings. The 'Kyoto gyoza' (¥450/8 pieces) includes mizuna (mustard greens), kujo-negi (Kyoto leeks), and minimal garlic — lighter and more refined than standard pork-and-garlic gyoza. The Gion location (near Yasaka Shrine) allows post-temple gyoza stop. Counter seating provides view of gyoza pan-frying technique. **Eating etiquette:** Kyoto gyoza shops typically serve ponzu (citrus-soy) or light shoyu for dipping rather than heavy vinegar-rayu (chili oil) mix common elsewhere. This keeps the vegetable flavors prominent. Order gyoza with beer (生ビール nama biiru, draft ¥500) — the classic Japanese working-class combination. Eat immediately while crispy bottom is hot; gyoza quality degrades within 5 minutes of serving.