Matsu serves a seafood gyoza featuring shrimp and scallop, wrapping the shellfish mixture in a dumpling wrapper that is then cooked until tender with some browning.[9] This variation stands out by using a lighter, more delicate filling compared to pork-based gyoza, allowing the sweetness of the seafood to come through. On the plate, the dumplings are presented attractively and eat with a softer, almost silky interior and a modest exterior texture, making them feel more refined than standard fried versions. A photo and description of this dish on a travel review site confirm its presence on the menu and emphasize its seafood-forward character.[9]