Chao Chao Sanjo Kiyamachi: Gyoza in Kyoto, Japan

Chao Chao Sanjo Kiyamachi in Kyoto, Japan

Chao Chao Sanjo Kiyamachi is a gyoza restaurant in Kyoto, Japan. Tourists and locals love it for its dumplings and lively atmosphere. The restaurant is in a district known for its dining options and nightlife, close to the Kamo River and the narrow alleys of Pontocho.

While there are better restaurants in Kyoto, I enjoy Chao Chao Sanjo Kiyamachi for its affordable menu and fun, casual atmosphere. On each visit, I always meet new people and have new experiences.

While you can always expect to find a line, the wait is often worth it. Though small, the menu features many great and unique options. The most popular item, the fried gyoza, or dumplings, is simple but affordable and delicious.

On my recent visit, I stopped by Chao Chao Sanjo Kiyamachi in the early evening, just after they opened. As it was my first time visiting since 2019, I excitedly got in line. After waiting for about 30 minutes, I made it inside.

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Interior of Chao Chao Sanjo Kiyamachi

The interior of Chao Chao Sanjo Kiyamachi was small and cozy, with many locals and tourists packed inside. On the right was a small kitchen with a few counter-seats surrounding it. Around that were a few tables.

The décor was simple, with wooden accents, red seats, and a rectangular bar. A few posters displaying current specials were on the walls. I could tell the focus at the restaurant was on the food, not the décor.

In the background, Japanese music played softly, blending with the sounds of steam, food on the grill, the chefs yelling orders, and timers going off.

As with many restaurants in Japan, there was limited space. Therefore, you might sit at a seat close to another customer. But this is what makes the experience so interesting, as you can talk with other guests while enjoying your food and drinks.

On my recent visit, I sat at a small table, but in the past, I sat at the counter. I enjoy sitting at the counter, especially when dining alone.

From the counter, I get to enjoy the chefs at work in the kitchen preparing food and yelling out to guests as they enter or leave.

But the best part about visiting Chao Chao Sanjo Kiyamachi is the boisterous and lively environment. There is always so much going on. You never know who you will meet or have a beer with—and this includes the chefs.

Chao Chao Sanjo Kiyamachi Menu

The first page of the menu at Chao Chao Sanjo Kiyamachi, Kyoto, Japan — The first page of the menu at Chao Chao Sanjo Kiyamachi

The menu at Chao Chao Sanjo Kiyamachi was much more extensive than I expected. But the main focus was gyoza.

There were all types of gyoza, from those with pork to garlic to a stuffed chicken wing. Some had cheese stuffed inside and were then fried, while others had shrimp and were then boiled.

If this is your first time or you need help deciding, I recommend ordering the Chao Chao Gyoza. These pan-fried pork dumplings come in 16 or 8 pieces.

In addition to dumplings, you will find deep-fried chicken, sashimi, roast pork, soups, and more. You also had sides, including kimchi, cabbage, edamame, pickled cucumbers, sliced tomato, and quail eggs.

On my visit, a set was also offered. The set included an order of Chao Chao Gyoza, another gyoza plate, a side, and a soft drink or alcoholic beverage.

Drink menu, Chao Chao Sanjo Kiyamachi, Kyoto, Japan — Drink menu

As for drinks, you had a large selection of alcoholic beverages, including beer, whisky, sake, shochu, and sour liquor drinks.

There were also non-alcoholic drinks, including soda, ginger ale, orange juice, tea, and sparkling water.

Chao Chao Pork Gyoza

The most popular dish on the menu and Chao Chao Sanjo Kiyamachi’s signature dish was the Chao Chao Pork Gyoza.

I could order a regular portion with 16 pieces or a half order with eight pieces. Since I planned to eat a lot, I went for the half order.

These gyozas looked beautiful. After being fried, one side was crispy and crunchy, while the other was soft and tender.

My server recommended eating the first gyoza without any dipping sauce to fully appreciate its flavors and textures.

When I took a bite of the first gyoza, it was crunchy and smoky from the crust with a slightly bitter flavor from the sear.

Complementing this was the soft and tender skin on the other side. Inside, the pork filling was rich and salty with an umami flavor that worked well with the gyoza wrapper.

While simple, these gyozas were flavorful. They were even better with a dip in soy sauce and chili oil. Just be careful when breaking them apart, as the wrappers are delicate.

Shrimp Gyoza

I love shrimp, so I couldn’t leave without trying the Shrimp Gyoza. While there were only three gyozas per order, they were large.

These gyoza were similar to the Chao Chao Pork Gyoza in that they were crispy on one side and soft and tender on the other.

As with the pork gyoza, the wrapper added a smoky flavor to each bite, though not as prominent. Inside was plump shrimp with a distinct salty, oceany, briny flavor.

While simple, I enjoyed the different tastes and textures between the wrapper and the shrimp.

Chicken & Mozzarella Cheese Gyoza

I wasn’t planning on ordering the Chicken & Mozzarella Cheese Gyoza, but after a few beers, it sounded like a great idea. I could have gotten them grilled, but I went for the deep-fried option.

After being deep-fried, the outside of each gyoza appeared to be crispy and crunchy. When I took a bite, the wrappers were not as crunchy as I had hoped, but they were not soggy either. The crispiest parts were the edges.

Inside was gooey, salty cheese, but not so much cheese that it made the gyozas challenging to eat.

While simple, I am glad I ordered these gyozas. They were somewhat crispy and chewy while rich and salty in flavor.

Boiled Ginger Pork Gyoza with Numbing Hot Sauce

One of the most unique options on the menu was the Boiled Ginger Pork Gyoza with Numbing Hot Sauce.

The steamed dumplings were tender on the outside, almost too soft, making them difficult to pick up with my chopsticks without falling apart.

The ginger inside each gyoza added both flavor and texture while the pork was moist and tender. Fried garlic chips and green onions on top added a much-needed crunchy component.

The numbing hot sauce was not too thick or thin, with a salty and slightly smoky taste. While flavorful, it wasn’t as numbing as I expected, unlike the Sichuan peppercorns I had in China.

Gyoza with Garlic and Chili Mayonnaise

Next up was the Gyoza with Garlic and Chili Mayonnaise. These dumplings were similar to the Chao Chao Pork Gyoza, except they were not as crispy when covered in sauce.

The chili mayonnaise had a nice kick of heat, but not too much for those who don’t prefer very spicy foods. It was green with a fresh flavor, maybe from parsley, and had a creamy texture.

I enjoyed how the creamy, fresh sauce complemented the richness of the gyoza wrapper and pork filling.

These gyozas also had the same crispy garlic chips on top, adding flavor and texture.

Chicken Wing Gyoza

Last up was the Chicken Wing Gyoza (300 yen). This unique plate consisted of a fried chicken wing with a gyoza stuffed inside it.

The outside of the chicken wing was crispy and rich but slightly burnt. Unfortunately, the burnt skin gave off a bitter flavor.

What made this dish unique was the gyoza stuffed inside. There was no chicken bone, only a tender gyoza inside, which tasted similar to the pork gyoza I had earlier.

While burnt on the edges, the unique combination of crispy chicken skin and tender gyoza made this dish one of my favorites.

Service at Chao Chao Sanjo Kiyamachi

I have been to Chao Chao Sanjo Kiyamachi a few times and always expect to wait. But I never count this against the service. It’s just part of the experience.

As the restaurant is popular with tourists, the staff, who speak English, have been friendly to me on my visits.

The staff always seem to enjoy their jobs and smile. I noticed this most when sitting at the counter. On some visits, the staff even drank beer and chatted with me while preparing food.

On my visit, my food arrived promptly. And I enjoyed how the servers were around when needed but knew when to leave you to eat.

While I never felt uncomfortable or pressured to leave, I understood that when done ordering, it was polite not to sit around for a long time so the guests outside in line could have the table.

Conclusion

Are there better restaurants in Kyoto than Chao Chao Sanjo Kiyamachi? Yes. And during peak hours, is it worth waiting in line for over an hour? Maybe, maybe not.

But I know that Chao Chao Sanjo Kiyamachi is one of my favorite spots to stop in Kyoto when I want affordable yet delicious gyoza. And in a casual yet lively environment.

While the restaurant has become popular with tourists, it is still an enjoyable experience, especially for those who want to experience a lively izakaya for the first time.

For the prices, you can’t go wrong with anything you order. I would eat the pork gyoza every day if I could. And while burnt on my recent visit, I always enjoy the chicken wing gyoza.

So, if you are in Kyoto and in the mood for gyoza, beers, and a fun experience, I recommend Chao Chao Sanjo Kiyamachi. Just try to go during off-peak hours.