This is the story of an obsession, an insatiable love of gyoza dumplings and beer. Especially the way they're served up in Harajuku in the Shibuya Ward of Tokyo. It's an obsession that has now become a restaurant and bar in Fortitude Valley, Brisbane, Australia. Small in stature with a big heart. For the wide of mouth with a fathomless thirst. Read on, dumpling lovers, for regular updates on Harajuku Gyoza dumplings and beer.

Where can one go for gyoza?

You’re traveling solo? You’re better off without him? Your posse is away? Come dine at Harajuku Gyoza. It’s the happy home for the solo samurai or go-alone geisha. Leave your book at home. No table tucked away in the corner for you. You sit at the bar and watch the yum get made. We bring you dumplings. Your neighbour smiles. You smile across the bar. They smile back. You order saké. Hello party. This is how happy happens in Harajuku Gyoza. We designed it to be good for you and you and you. And if eight of you become friends tonight, take a booth tomorrow. But if you don’t it’s OK. You’ll leave happy anyway.


Come celebrate the Festive Season at Harajuku Gyoza. We’re cooking a special Christmas treat designed by Ryan Squires: delicious turkey and cranberry gyozas that have been happily hand-wrapped for you. Call them a yum little present to yourself, but hurry in if you’d like to try them. We’ll be closed December 25, 26, 27 and January 1, 2 and 26 but open every other day for lunch and dinner.

Gyoza - A love worth waiting for.

Thank you thank you Brisbane. We feel so popular. But we must say sorry sorry too. Our faulty air conditioning gave you a warm reception for our first week. You must have felt like our poached pork dumplings at times. Now we have had it fixed you will feel cool over summer like our iced green tea. And sorry sorry too for the queue. Waiting is no fun but we hope your happy face will come back when you taste our Harajuku Gyoza. So many customers have enjoyed them but as quickly as we could fold them, the poor little gyoza were eaten. Life is short for fresh gyoza. But life is too short to live without them. So please, if you haven’t yet, try Harajuku Gyoza. Arrive early. The queue moves quickly for groups of two. Gyoza lovers are lucky we think.

When will we see U at Harajuku?

Harajuku Gyoza is finally open. Come in for lunch. Come in for dinner. Gyozas are go. Bring your appetite for gyoza and beer and while you’re at it, bring someone else’s appetite too.

Shiny Happy Gyoza People

We’re close. So close we’re almost jumping out of our carefully crimped gyoza skins. We’re just days out from throwing the restaurant open so keep your eye on that big timber door. Watch it every day, gyoza lovers. Behind that door, shiny, happy gyoza people will be doing all their last minute checks, testing out the cooker, tuning the service, pressing uniforms and folding gyoza. Here’s a pic of them from our getting-to-know-you session at Head Office. Aren’t they happy chappies? The next time you see them, they’ll be in uniform, serving you gyoza till you can eat no more. Best you starve yourself for the next couple of days to make way. Call it your pre-gyoza diet. It’s all the rage in Tokyo.

Sorry we’re late. We’ve a lot on our plate.

It’s true, we’re taking longer than expected. But it’s all in the name of getting things right. The good news is we’re back on track to be open in the early weeks of November. Stay tuned to our updates by checking in on our Facebook page, following us on Twitter or visiting for updates in the coming days. In the meantime, here’s a sneak peak at some of the plate designs you’ll see at Harajuku Gyoza. They’re so chic. They’re very you. How Harajuku!

Gyoza too pretty to eat.

Some super models don’t eat. Some can’t be eaten. This little lovely for example. A gyoza so perfect the paparazzi were called to photograph it for our website. You’ll see much more of this beauty come online soon but for now, just this one tantalizing shot. And while you salivate, spare a thought for the photographic crew. How cruel it was for them to be so close to this achingly gorgeous example of the perfect gyoza, the very kind that will be served at Harajuku Gyoza when it opens. To be tempted by the aroma of fresh chives and juicy pork. Taunted by the glistening crispness of the wrapper. And not to be permitted even a nibble of a tiny corner. Isn’t life cruel? You’re feeling it now, aren’t you? Desire? Lust? Frustration? It won’t be long, Harajuku Gyoza will open soon. But for now, all we can offer you is this unattainable object of obsession to stare at. We hope it gets you through those hungry nights.

Gyoza on Brunswick Street

The first sign has gone up on the window of Fortitude Valley’s dumpling and beer restaurant, Harajuku Gyoza. It’s right opposite the exit from the Ivory Street tunnel at 394 Brunswick Street. “Opens Mid October” it says. Apologies to those of you whose hunger for hand-made dumplings is growing by the day. It’s almost cruel to make you wait. Just think of it this way: dumplings and beer are not for special occasions. They’re simple fare that you can enjoy several times a week and never grow tired of. (Seriously, 127 million Japanese can’t be wrong.) When it comes time for us to open, you’ll forget you waited so long for good gyoza to come into your life because you’ll be eating them whenever you like at Harajuku Gyoza (aka 原宿餃子).

Pencils down. Hard hats on.

It’s official. The site for Harajuku Gyoza restaurant and bar is at 394 Brunswick St, Fortitude Valley. It’s on a corner near the Judith Wright Centre, and like a minimalist, post-modern stage set it’s been reduced to an empty shell because we’re building it from scratch. (Like our gyoza, also made from scratch with uber fresh ingredients.) Of course we’re well into the design stage of what Harajuku Gyoza will eventually be: A small, Tokyo-chic, Izakaya-style restaurant and bar. There are some talented design people scribbling down ideas as we speak. Of course the workmen have their own ideas. They’re thinking self-serve beer taps at every table. We think ideas like that should be well work-shopped over a hot plate of test kitchen gyoza.

Secret kitchen business: The gyoza recipe.

The humble gyoza is a fickle dish: subtle kitchen alchemy that turns flour starch and farmyard meats into something wonderful or something woeful. And when a Tokyo gyoza kitchen gets it right, they close ranks and keep their recipe quiet. The cut of pork, the breed of chicken, the seasonality of herbs. We took an Australian celebrity chef over there (we can’t say who just yet, but let’s just call him “The Enigma”) to eat and decode the gyoza in the best of Tokyo’s kitchens. He returned with a notebook of recipes that are sure to make Harajuku Gyoza the best gyoza in Brisbane. Meanwhile in Tokyo, “The Enigma” is no longer welcome.