The idea

In Japan, the gyoza is a restaurant genre in its own right. In France, it has been reduced to a side dish.

Over there, whole places do nothing else. Some chains have become institutions, and entire neighbourhoods smell of the pan at lunchtime. Nobody would think of serving three lukewarm gyoza next to a main course.

Paris took to ramen, to sushi, to yakitori. Kazuko invents nothing: we are bringing over a format that has always existed in Japan, and serving it the way it is served there.

Kazuko

In Japan, gyoza are eaten in restaurants. But they are made at home first.

Kazuko was my father’s mother. She lived in Sanda, in Hyōgo prefecture — rice country, north of Kobe. It was in her house that our family’s cooking was handed down, and she is the one who taught my mother to cook.

I grew up folding gyoza, with my brother, our parents and our grandparents, around the same table. It takes time, it is repetitive, and that is exactly why everyone joins in.

We do one thing only. We are not trying to do more, we are trying to do it right.

6 pcs · 12 pcs

Sauces at the counter · soy-vinegar-rayu · ponzu · gomadare

Prices include VAT and service. Please drink responsibly.

Find us

8 rue des Ciseaux, 75006 Paris

Métro Saint-Germain-des-Prés or Mabillon

Three doors from Shin Izakaya, six from Tsukizi.