Enban gyōza, a specialty of Fukushima, originated at Gyōza no Terui, the pioneering restaurant for this dish. The late Kishiro Sato, the original owner, developed the recipe after attempting to recreate the gyōza he had tasted in China during World War II. Through extensive trial and error, he perfected it, and in 1953, opened the first Gyōza no Terui in Iizaka Onsen, one of the oldest hot springs in the Ōu region. Initially, gyōza were delivered to nearby inns directly in the frying pan they were cooked in. Over time, the restaurant gained popularity, becoming a beloved gyōza specialty restaurant for locals and visitors alike.

While the original Iizaka Onsen store operates exclusively in the evening, we opted for their more conveniently located second branch at the East Exit of JR Fukushima Station.

Enban Gyōza (22 pieces, ¥1800)

The gyōza featured addictively crisp skins that shattered like glass upon biting, revealing a filling dominated by cabbage and garlic, with a hint of pork. Despite the vegetable-heavy filling, the gyōza were not greasy and delivered a light yet satisfying flavour. The thin wrappers’ incredible crispiness set these apart, making them the most delectable gyōza, even though our usual preference leans toward more protein-rich fillings.

The care taken in preparing the filling, crafting the skin, and perfecting the cooking technique was evident in every bite. These gyōza are a must-try, and we would return to enjoy them again when visiting Fukushima, as well as their ika nijin, which is also a local specialty.

The dish paired excellently with the Takara Craft Akatsuki Peach Chūhai (¥580), which offered a mellow sweetness, a dry finish, and the deep, floral flavour of Akatsuki peaches.

Takara Craft’s series highlights over 40 regional fruit flavours from various prefectures across Japan. This poster displays those available in the Tōhoku region.

Gyōza no Terui is located at JR Fukushima East Exit, 1−1 Sakaemachi, Fukushima City, Fukushima Prefecture 960-8031, Japan.