Taihoki’s gyoza are voluminous, meaty dumplings. One variety is filled with local and Iberico pork mince, nira, hakusai (Chinese cabbage) and chunks of prawn for sweetness and lightness in body, while the alternative is a moreish combination of prawn, squid and scallop. The crisp, crimped edges of these tasty morsels create a delicious textural contrast to the tender filling.
The atmosphere is relaxed but bustling, typical of Ebisu after-work haunts, and the staff are friendly and efficient. Inside, Taihoki is one long room with sliding tables of two which are pushed together or pulled apart to accommodate different group sizes. The interior is dark and stylish, with decorative timber fixtures and a wall of shimmering coffee-coloured tiles.
Other menu favourites to accompany your gyoza are fried rice, grilled seasonal vegetables, mapo tofu and ‘Ebisu shumai’ (steamed dumplings). We recommend pairing your meal with the house speciality dragon highball, a combination of Chinese rice wine with soda water and fresh lemon.