Gyoza King - Part 2

As I mentioned in my previous post, I love going to gyoza king, which is why there is a part 2. A little later in the night I went back to gyoza king for round 2. Although I went mostly for the drinks, I did still taste all the food ordered.


Shoyu ramen : At 7.50 this is a mid price ramen, with lots of sprouts and a nice and chewy noodle. Good flavor for a mid price ramen, and not overly salty.


Pork and shrimp chive gyoza. Need I say more? They are famous for their gyoza and this is by far my favorite. The addition of the shrimp makes this a lighter gyoza. Perfect to gobble down along with the g-beer sold here.


Small Oden. In the oden, the daikon (radish) is the centerpiece. When made well it soaks up all the flavors in the soup. The mustard is mixed into the soup to enhance the flavor. The assortment of fishcakes and tofu cakes gives this dish a variety of textures that is always delightful to eat.


Ebi Mayo. Fried shrimp drenched in their Japanese mayo. A combination that can never be wrong. The shrimp is crispy, and absorbs all the mayo... Yum.

I love Gyoya King, and always like to come back for a late night fix. With all the new additions to the menu, it will take me a while to go through all the dishes.

Gyoza King - Part 1

Gyoza King on Robson street.


Gyoza king has long been one of my favorite Izakayas downtown. The food selection is similar to Guu Garlic, but at a lower price point. Having not been here for over 6 months I was looking forward to another wonderful experience.

I noticed there was a lot more variety on the menu, 5 or 6 udons and rice bowls and raw sushi.


Grilled beef tongue. Their staple dish, and is always grilled to perfection. I always love ordering this here.


Clam udon. The menu says this should be stir fried, but this looks more soupy to me. Not what I expected. I was looking for their normal style of stir fried udon in a hot pan with lots of sake. This one was luke warm and not very flavorful. A miss for me.


Seared raw scallops. The scallops were fresh. A simple and clean dish.



Salmon Chazuke. Basically rice in a light broth with salmon flakes. They are very generous with the rice portions. I always enjoy the flavors better when the wasabi is added to the soup. A filling dish perfect for a hungry diner or a cold day.


Tuna Yukke : Chopped tuna with sauce and a quail egg on top. I remember this use to be more spicy. Maybe I ordered the non spicy version by mistake. You are suppose to mix the egg into the chopped tuna, and then wrap it in seaweed. I prefer the spicy version of this, as the tuna was almost too mild to eat as is. The quail egg is used as a binding agent so that the chop tuna holds together better. Fresh ingredients and a clean presentation.

What I liked:

• The still carry their staples.
• Good food and a reasonable price point

What I did not like:

• Addition of too many items.
  
• Quality has been sacrificed for variety