These dumplings combine pork and chicken in a fine mince, pan-seared and finished with a chili-ponzu sauce that brings citrus brightness and gentle heat.[24] The kitchen uses wagyu fat in the pan, which adds a deep savory richness and a subtle buttery aroma that sets them apart from more standard versions.[24] On the plate they arrive with a crisped bottom and tender tops, making each bite a balance of crunch and juicy filling, and the portion works well as either a shared starter or a satisfying solo snack.[24] Diners who focus on small plates often point to this gyoza as one of the most distinctive items to start a meal here, especially for those who enjoy layered spice rather than overwhelming heat.[24]