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Behind the Counter at a Gyoza Restaurant in Japan

Paolo fromTOKYO

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This is behind the counter at Ichimi RinRin, a popular local Chinese Gyoza restaurant in Tokyo that draws it roots from recipe handed down by grandma. This Tokyo hidden gem is located just a minute walk from the JR Shimbashi Station Karasu Mori Exit in Tokyo. So the kitchen chefs apparently don’t speak much Japanese and my Chinese is non-existent so yeah, I’m a bit anxious about this one. The restaurant was originally opened by Kamiyama san more than 20 years ago in 1987 in Tokyo. It was just her at a small counter bar, but after some time the word from her customers about her amazing Gyoza dumplings started to spread. So much so, that all the new business helped her move and open up her very first restaurant at the location we’re in today. In fact, in Japan, Chinese food is very much a part of Japanese food culture, making up about 14% of the restaurants which is even more than sushi restaurants at 8%. Kamiyama san is originally from Shenyang, a prosperous city in Northeast China, known to be the birthplace of gyoza. She grew up with her grandmother who was skilled at cooking amazing meat buns and dim sum and who taught her the traditional Chinese gyoza recipe that she uses today inspiring her to follow her true passion to cook. The central kitchen is the heart of the operation and is the reason why Kamiyama san is able to consistently produce and maintain the quality of her signature mouth-watering gyoza that her customers have come to love.

Ichimi Rinrin Gyoza Restaurant
Website - https://www.ichimiringring.com
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20 Comments

@PaolofromTOKYO Creator 4 years ago Pinned

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@cs0157 3 years ago

the chef was really into the stock market lol multiple phones checking the price

@josecaringal 4 years ago

Behind the Counter, Made in Japan, and Day in the Life videos are one of the best contents to watch while eating meals!

@scarlett8782 4 years ago

I love that they just pulled a bunch of pillows and blankies out of nowhere and turned the restaurant into a full blown naptime experience

@Hulalulatallulahoop2 4 years ago

My eyes popped wide open when the guy said he's 46 years old!!!! He only looked in his 20s! The food looked delicious and I only discovered Gyozas a year ago (I'm from Manchester, UK).

@nulnoh219 4 years ago

Head chef really pulled out 4 smartphones and sets up his "Bloomberg" Terminal during his break huh...

@misubi 4 years ago

Cool to see non-native Japanese and their lives and work in Japan!

@CWarriorxx 4 years ago

2:30 He's saying the ingredients are for their own staff meal.

Thanks for the videos as always, entertaining and insightful!

@Obozo_Gaming 4 years ago

"Day in The Life of" and "Behind The Counter" are my two favorite series from you, I love seeing how other countries work styles.

@limitedmobro 4 years ago

damn that head chef was observing stocks with 4 phones at the same time 😄

@zennoodle 4 years ago (edited)

I didn't realize how many Mandarin speaking businesses there were in Japan. Made our trip much easier and they were so accommodating/welcoming. My wife is not Asian so it threw them for a loop when I started speaking. haha

@hamdanraditya2630 4 years ago

Bruh, he's head chef and Warren Buffett at the same time.

@MockinGlobes 4 years ago

12:14 Damn, this man really got a mini 4 screen set up for trading. He's on that grind for sure.

@nikroth 4 years ago

your level of authenticity when making those videos is soooo high !! thank you !!

@nimnom5208 4 years ago

I really appreciated both your effort and the chefs effort to communicate with each other! Even if they don't speak Japanese, they did a great job finding ways to answer things, and you clearly worked hard to understand them the best you could!
I also find it really great to see an example of a restaurant where the owner and food did not originally come from Japan, and still find success. I think that helps showcase how the Japanese are starting to welcome more outside things, which is great!

@steadywatching2888 4 years ago

Hey! I love your videos, I was wanting to know if you could maybe do a day in the life of a food delivery truck driver as I am one in the US and would wonder how similar life may be over there. Thank you for all you do.

@maruwan-dono 4 years ago

Make them longer bro.. for some reason when i watch this behind the counter videos i just dont want them to end.. like the tenpura one it was amazing. Thnks Paolo

@melvin8439 4 years ago

This has to be one of the nicest and simplest restaurant design I have seen so far, the right amount of natural lighting and coziness of the restaurant and the scene right outside the restaurant isn't too strong to the eyes. Everything about this restaurant is relaxing!

@luciels6592 4 years ago (edited)

I spent 3 hours making 150 gyoza from scratch when I first started, they were weirdly shaped but was pretty tasty! If you're looking for an activity to do with your family/friends, definitely try it out!

@lin90210 4 years ago

My Dad who used to run a Chinese takeaway here in the UK. He says the water constantly runs as the flame under the wok is constantly on. Otherwise metal would burn out leaving holes. Molten