Gozukon

Some diners have dropped into Gozukon for the gyoza and enjoyed the hot dumplings with their crisp, browned surfaces. They are small, so ordering a few extra may suit a bigger appetite. One guest enjoyed them simply with vinegar and pepper. The restaurant’s signature Gozukon gyoza make an appealing first dish, or something to reach for between drinks.

There is much more than gyoza on the menu: fried dishes include pike conger and abalone served with liver mayonnaise, while oven-baked white leek with Gorgonzola brings a Western touch to the Japanese-inspired selection. A diner who tried the fried pike conger, fried abalone and gyoza noted the range of approachable dishes. Burrata with prosciutto and fruit salad, as well as a baguette gratin with assorted cheeses, offer further choices for a group with different tastes.

One course starts with three chef’s-choice appetisers, followed by à la carte dishes of your choosing. The listed menu shows a price of ¥6,600, but check with the restaurant for the current price. It is a straightforward option for a night when you are unsure where to begin or would rather let the meal take shape from the chef’s opening selection. One diner also reported that individual à la carte dishes did not have prices listed, so if you are setting a budget, it may be worth checking the course details when booking.

To finish, there are options such as nostalgic-style Napolitan spaghetti, a small sea urchin and salmon roe rice bowl, and a rice ball topped with tempura crumbs. Desserts include pudding à la mode and an adult-style affogato. Beer and wine are also available, making it possible to keep things light with gyoza and a few snacks or build a fuller meal around appetisers and other dishes.