Update: Dumpling Meguro sadly closed in late September 2016.
Strange things are afoot in Tokyo's world of cheap eats: once dismissed as a ramen shop staple, a low-price beer accompaniment and a culprit of terrible garlic breath, the humble gyoza has suddenly become trendy. 'Upscale' dumpling eateries have been popping up all over town over the past year, including some where you can wash down your meat- and veg-filled nips with French champagne, and this new Meguro opener is part of that surprising movement. At the matter-of-factly named Dumpling, the gyoza skins are made with whole wheat flour and served in soups like thick tori-paitan, bouillabaisse and hot and sour, while garlic and nira chives are off the table altogether. Blasphemy, said the salaryman.