とき家

The dumplings were delicious, and the inside of the semi-underground store was large and cozy. It's smoking, so it's good for women. I will use it again.

You can relax and enjoy your drink. There is also a special menu called “Chicken dumplings”.

Kyushu restaurant. In addition to cooked gyoza and fried chicken, the signboard is full of chicken dishes such as kashiwa rice, and Kyushu's classic motsu-nabe, water-cooked, and pork bone ramen. Kombu Shio, a homemade seasoning made by cooking kelp and salt for a long time, is used in almost all dishes to create the taste of the restaurant. In addition, we are also concerned with originality, such as providing homemade fresh shichimi, kelp curry salt and blue yuzu pepper with unique spices. Three kinds of fried Satsuma Nishiki from Kagoshima. The deep-fried thighs (120 yen each) use kelp salt to enhance the taste, and flour and potato flour are layered on the batter to create a two-layer texture with different textures. A dish of stimulation that dazzles black pepper and sesame from above. Tatsuta deep-fried meat (130 yen per piece) is light meat with crispy clothes and pepper. As the name implies, fried sweet sesame soy sauce (130 yen per piece) is fried and soaked in a sweet and spicy sauce, and then painted with sesame and pepper. Several types of sauces are also available to enjoy a variety of flavors. (6 pieces $ 450) Classy taste and size. (8 gyoza 2 meatballs ￥ 880) Four types of flour were added to the mochi flour to create a smooth texture and texture. Gyoza bean paste is a mixture of coarsely ground oyama chicken and pork loin, stir-fried vegetables, ginger and ginger. The meat and vegetables are split in half, and the ginger flavor is quite effective. Pork bones are a standard dish at Hakata, home-cooked gyoza, but the soup at the shop has a light taste of wagyu beef bones and chicken gala base. Gin ramen (1 ball $ 450), a gem inherited from Asakura on Meguro Street, is also delicious. A combination of Koshihikari from Nagano, Oirase burdock from Aomori, and Oyama chicken from Tottori. Owner Tadashi Kobayashi founded Lead Style Co., Ltd. in October 2009. Opened Asakura, a deep-fried and water-cooked restaurant on Meguro Street. After that, the Tokiya, which was made with gyoza cooked at the Gakudai East Exit, started. Began lunch at the Gakudai west exit and start three seasonal stores. Asakura relocated to the north side of Gakudai in October 2013 and converted into a meat and vegetable restaurant, but closed in September 2019.

Did the food be normal? Especially the fried chicken is normal for sale

Used at the Gakugei University drinking party. We came to have specially cooked gyoza. The other two members also joined, and the second party was started. Anyway, it ’s draft beer. The dishes I ordered were cooked gyoza, char siu takana, potato fries, ham cutlets, and octopus chanja. The dish was a boiled oden. Cooked gyoza, this is fine. Warm on a cold night. I was able to feel the taste of gyoza with the soup. Char shou Takana, this is good again. Perfect for sake ate. Seasoning was exquisite. Hamkatsu, isn't this a cutlet? It was about the flesh feeling. This was also a good trendy shop.

The inside of the store has a calm atmosphere and the seats in the semi-private room are comfortable. The staff are also very soft and polite, and they are very comfortable. If the payment amount is 5000 yen or more, you can use a credit card.

You can enjoy water dumplings and red ginger dumplings. The inside of the store is also beautiful, and I've seen people who came to eat alone. It is recommended.

Just a short walk from the station. The shop is in the basement, so I was almost passing by unless I looked closely. There were three kinds of fried chicken and three kinds of gyoza, and both were small, so I could eat a lot. Two women were full with this amount. It was delicious.