Who waits in line for two hours for gyoza? Me, apparently. But this isn’t just any gyoza we’re talking about. It’s enban gyoza, Fukushima City’s local specialty. And because I was on a mission to showcase the charms of Fukushima Prefecture on the “This, Too, is Fukushima” YouTube series, I just had to have a taste.
What is Enban Gyoza?
You can find gyoza anywhere in Japan but what sets enban gyoza apart lies in its name: “Enban” translates to “disc” or “circle,” a nod to its unique shape. Originating from a desire to stand out in the crowded world of Japanese dumplings, enban gyoza takes the familiar and spins it into something uniquely captivating, mirroring the region’s spirit of renewal and innovation.
But it’s not just about looks; the taste is where enban gyoza truly shines. The circular design allows for an even crispiness and a delightful texture that’s hard to achieve in its traditional counterpart. Every bite is a harmonious blend of crunchy edges and succulent fillings. Each plate comes with around 20-30 pieces of gyoza, but because it is light and is packed with vegetables, one plate can easily be finished by 1-2 people.
Gyoza Terui
One place to enjoy Fukushima city’s local specialty is Gyoza Terui. With three branches in the city (Iizaka, Fukushima Station East Exit, and Minami Yanome), each location offers a unique yet consistent taste of their renowned enban gyoza.
Gyoza no Terui’s story begins in 1953, not just as a restaurant but as a beacon of post-war recovery and culinary innovation in Fukushima. Initially an izakaya, the establishment found its soul in the gyoza, inspired by the late Kishiro Sato’s wartime experiences in China. Attempting to recreate the delicious dumplings he tasted abroad, Sato embarked on a journey of trial and error, eventually crafting a gyoza that would become a local sensation. Gyoza no Terui started by serving its gyoza to nearby ryokans, quickly becoming a beloved fixture among both locals and the throngs of tourists drawn to the region’s famous hot springs.
The name “Terui” was derived from “Teruko-baachan,” a beloved figure in the restaurant’s history, known for her vibrant personality and the warmth she extended to every guest. Her spirit, along with the family’s commitment to recovery and growth post-World War II, remains a cornerstone of the establishment. Integral to Gyoza no Terui’s identity is its steadfast commitment to using only domestically sourced ingredients, ensuring each gyoza serves not only as a taste sensation but also as a testament to safety, quality, and support for local farmers.
The heart of Gyoza no Terui lies in its handmade approach to gyoza-making. The dough, made without additives and rested for days before being rolled thin, the filling, a careful blend of Yonezawa pork and cabbage seasoned to perfection, and the unique cooking method that gives their gyoza a crispy yet tender texture, all contribute to a dining experience that’s as rich in flavor as it is in history. This dedication to craft and community has made Gyoza no Terui not just a restaurant, but a landmark in Fukushima’s culinary landscape, preserving a legacy of flavor, family, and the resilience of the human spirit.
My Experience
After a moderate hike at Hanamiyama Park, I was looking forward to lunch in Fukushima City. Many shops are offering enban gyoza in the area but only a handful were open for lunch and Terui’s station location was convenient.
As I arrived, people were already scattered outside the restaurant. I wrote my name on the sheet and patiently waited to be called out. I expected the wait to be around 30 minutes, but I ended up waiting for around 2 hours before I got in!
Inside, the restaurant was moderately spacious. It had plenty of tables to sit several groups at once, but perhaps the high demand made it difficult for the turnaround to be fast.
I ordered enban gyoza which came with soup and rice, as well as a glass of beer. One order of enban gyoza at Terui is good for 1-2 people. One can always order half, but I wanted to take a photo of the whole plate, so I ordered the regular size. I thought I’d have trouble finishing it, but each dumpling is rather small and packed with vegetables, so finishing them all wasn’t as much of a challenge as I thought it would be.
Other than the size, enban gyoza’s texture is noticeably crispier than the regular gyoza. I enjoyed biting into it and especially since it was juicy and succulent inside. It went well with white rice and beer.
Would I try it again? Yes, definitely. But preferably without the wait time. Would I recommend other visitors to give it a try? Yes, it’s a delicious local delicacy worth trying. Considering the waiting time though, I’d suggest trying other branches.
Video
Enban gyoza is featured in this video titled “Spectacular FUKUSHIMA Travel – Witness an Enchanting 1,000-Year-Old Cherry Blossom Tree”
How to Get to Gyoza Terui Fukushima Station Branch
Gyoza Terui Fukushima Station East Exit (餃子の照井 東口駅店)
1F Fukushima Station
Business Hours: 11:30AM to 2:15PM; 5 to 7PM
Phone No.: 024-523-0188
Official Website: http://www.gyouza-terui.com/
