Before chef Hitoshi Umamichi bought Japan’s Gyozanomise Okei in 2005, he was a regular at the Tokyo shop. Since perfecting the restaurant’s traditional gyoza recipe, he has landed a spot in the Michelin Guide.
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Pink Menu recipe and menu
Before chef Hitoshi Umamichi bought Japan’s Gyozanomise Okei in 2005, he was a regular at the Tokyo shop. Since perfecting the restaurant’s traditional gyoza recipe, he has landed a spot in the Michelin Guide.
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