Recently opened, Gyoza Gyoza on Gouger Street in Adelaide is part of a chain that specialises in Japanese cuisine. The dishes offered are intended to be eaten with Japanese beer or sake but are just as enjoyable eaten as a meal accompanied with rice. All the dishes are also notable for being priced at $6.80 each, making dining there relatively cheap.
Given that it's the dish the restaurant is named after, we could not resist ordering their 'Pork & Garlic Gyoza'. The skin of the gyoza was not too thick, wonderfully complementing a juicy filling that had a delectable garlic flavour. Served with the gyoza are soy sauce, chilli oil and minced garlic that you can use to create your our own dipping sauce.
Pork & Garlic Gyoza (Photographed by Jonathan Phoon)
Great for vegetarians, their 'Cauliflower Karaage' is a vegetarian version of the dish karaage (deep fried chicken), with chunks of cauliflower used in place of chicken. The chunks of cauliflower were fried to golden brown with a moreish peppery flavour from the salt & pepper seasoning it was dusted with.
Cauliflower Karaage (Photographed by Jonathan Phoon)
One of the various salads that can be ordered at Gyoza Gyoza, their 'Soft Shell Crab Salad', had a generous amount of deep-fried soft shell crab nicely partnered by refreshing salad greens. The salad was dressed with Ebi mayonnaise which gave the salad a subtle wasabi flavour.
Soft Shell Crab Salad (Photographed by Jonathan Phoon)
If you are feeling brave, you can choose to order their 'Tako Wasabi' (raw octopus salad with wasabi). The octopus was served on a bed of rocket leaves whose slight peppery taste was a good balance to the strong, hot flavour of the wasabi marinated octopus.
Tako Wasabi (Photographed by Jonathan Phoon)
The restaurant offers two types of 'Karaage Chicken', one which is flavoured similarly to the 'Cauliflower Karaage' and another with sweet chilli sauce. Both versions had tender chunks of chicken fried to golden brown. Our preferred dish was the "dry" version due to its flavour being more similar to the 'Chicken Karaage' we ate in Japan. However, the sweet chilli sauce in their 'Sweet Chilli Karaage' still complemented the chicken well.
Chicken Karaage (Photographed by Jonathan Phoon)
Sweet Chilli Karaage (Photographed by Jonathan Phoon)
Gyoza Gyoza's 'Ebi Karaage' is similar to the fried river shrimp we ate at Musashibou Restaurant in Tokyo. This dish features deep-fried shrimp which are meant to be eaten whole. The shrimp had a delightful crispy texture with just the right amount of salty flavour. Accompanying the shrimp is some wasabi mayonnaise that the shrimp can be dipped in to enhance its flavour.
Ebi Karaage (Photographed by Jonathan Phoon)
For what is considered to be a "normal" Japanese dish, their 'Chicken Teriyaki' was done very well. The juicy chicken was coated in a teriyaki sauce which had the delicious sweet-savoury flavour that is typical of teriyaki chicken. Served with the chicken was some Japanese mayonnaise which the chicken can be dipped into to help balance out the rich taste of the teriyaki sauce.
Chicken Teriyaki (Photographed by Jonathan Phoon)
Another good choice for vegetarians, their 'Agedashi Tofu' had pieces of tofu which were very soft and contrasted well with the deep-fried crisp coating. The dashi soy sauce the tofu chunks were cooked in helped to enhance the tofu's flavour without overwhelming it.
Agedashi Tofu (Photographed by Jonathan Phoon)
Looking very much like 'Okonomiyak'i (Japanese savoury pancake), their 'Ebi Kakiage' had a crisp exterior which complemented the soft texture well. As with 'Okonomiyaki', the dish had a topping of Japanese mayonnaise and bonito flakes.
Ebi Kakiage (Photographed by Jonathan Phoon)
Taking its name from the dressing of the same name, 'Wafu Steak' had porterhouse steak which was cooked just right, evident by the rosy hue of the steak. Wafu dressing is a popular Japanese sauce that is made with soy sauce, rice vinegar, mirin and vegetable oil. The dressing helped to enhance the flavour of the steak with a topping of minced radish to provide an extra element of flavour.
Wafu Steak (Photographed by Jonathan Phoon)
Made by deep-frying corn kernels stirred into tempura batter, their 'Corn Tempura' was fried to golden brown but it was not as crispy as it looked. The 'Corn Tempura' came accompanied with tentsuyu sauce which you can use for dipping.
Corn Tempura (Photographed by Jonathan Phoon)
Perfect for finishing a meal or as a snack, their 'Soy Milk Green Tea Ice Cream' had a delightful soft texture and green tea flavour. The amount of ice cream they packed into the cone was very generous as it went all the way down to the tip of the cone. Some ice cream places can be a bit stingy with their serving of ice cream which results in one having more cone than ice cream.
Soy Milk Green Tea Ice Cream (Photographed by Jonathan Phoon)
The décor of the restaurant gives it a formal, yet cosy ambience with the tables spaced a good distance apart from each other. Gyoza Gyoza is a good place to have a drink accompanied by tasty snack dishes or to have a proper meal.