● Shigoroku-saikan
Shigoroku Gyoza considers the balance of meat and vegetables, and values the juiciness that comes from the extracts of the ingredients. Owner chef Sun Guan Yi is particular about making gyoza that are kind to the body by making the most of the flavor of fresh vegetables and ingredients and keeping additives and preservatives to a minimum.
● Kouran
The theme of Kobe miso gyoza is "a satisfying texture." The meat in the filling is rather large, and the moment you take a bite, you can definitely feel the presence of the meat. By combining it with a special miso sauce that originated in Kobe, the flavor becomes even more unique.
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Shigoroku Gyoza
4 pieces 500 yen
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Kobe miso gyoza dumplings
4 pieces 470 yen
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Chewy boiled dumplings
6 pieces 580 yen
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Leek and chive bun skewers
1 piece (2 pieces) 470 yen
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Shrimp and chive bun skewers
1 piece (2 pieces) 450 yen
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Filled with chunks of chicken!
Chinese Chimaki1 piece 350 yen
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Mapo rice bowl with plenty of minced meat!
630 yen
Set menu
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Tasting comparison of two restaurants
6 pieces 690 yen
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A good set!
1,000 yen
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A satisfying set!
1,100 yen
*Prices include tax.
*Some products are limited in quantity or seasonal, and may be sold out or discontinued.
*The photo is for illustrative purposes only and may differ from the actual product.
*For allergy information on the menu, please ask our staff or check the menu displayed in store.
Shigoro-saikan
Founded in 1961, this is a long-established restaurant in Chinatown. When there were still few restaurants in Yokohama Chinatown, the restaurant opened a small Shanghai restaurant on Ichiba-dori. The current owner and chef, Sun Guan Yi, was raised by his father, who was the first disciple of his grandfather, who was Chiang Kai-shek's personal chef and is known as the "father of Shanghai cuisine." Using his experience of more than 50 years since the restaurant was founded, the restaurant is striving to improve the quality of each and every product, putting his heart into it so that customers will be pleased and say "It's delicious!" with a smile.
Orchid
The flagship store opened in Kobe's Nankinmachi district in 1985. The store has always been committed to "pursuing the true flavor." The store's approach of valuing ingredients and freshness, and making dishes with all its heart and soul without compromise, has earned it a place in the hearts of Kobe locals and tourists alike, and it has grown into a store that represents Kobe's Nankinmachi district. The name comes from the fact that the store aspires to be a king of flavor like an emperor (ko), while on the other hand offering Chinese cuisine that is as elegant and refined as an orchid flower (ran).
