Dining Bar Maru

These gyoza bring together a fragrant seared crust and a pleasantly chewy wrapper. One diner described the thick-skinned, pan-fried dumplings as crisp and chewy, noting that the filling had a pronounced chive flavour but no garlic. Another visitor also praised the handmade wrappers, crisp on the outside and slightly chewy within, and said the gyoza could be enjoyed without garlic. Garlic powder is available at the table, so diners can keep the flavour subtle or add more to taste.

For a little variety, try the half-and-half option, with vegetable and shiso gyoza in a combination of 4 pieces each. Vegetable and garlic, or shiso and garlic, are also listed as combinations, letting you switch flavours within one order. Shiso gyoza and soup gyoza have caught diners’ attention, too, so there are options beyond the pan-fried kind. One diner also remembered the prawn gyoza fondly; the menu lists a signature plump prawn version, a tempting extra alongside the classics.

There’s more to the meal than gyoza: Chinese-style noodles make a satisfying finish. The noodles can be ordered in a larger portion, and the menu also offers tsukemen, or dipping noodles. The special Chinese-style noodles listed as a finishing dish come in a regular portion of half a serving or a large portion of one serving, making it easier to choose how much to have after gyoza and small plates. A diner who tried the noodles reported that the deep bowl held more than expected and that the noodles stood out. They also found the soup comforting, making this a tempting choice for a different kind of finish.

For drinks and a few bites to share, the menu includes small plates such as fish-roe namul and leek sauce. Drinks range from beer to highballs, with bottled Belgian beer also available. You might order several kinds of gyoza to share, or settle in for a solo meal that ends with Chinese-style noodles. The restaurant opens for lunch and dinner on Saturdays and Sundays, and from late afternoon on weekdays; it is closed on Thursdays.