Gyoza Bar, the gyoza den in the Passage des Panoramas

For a number of years, gyoza lovers have been meeting at the counter of Gyoza Bar, a Japanese canteen nestled in the Passage des Panoramas. The address was created by chef Shinichi Sato and restaurateur Guillaume Guedj, who has since opened Mr T in the Haut-Marais district.

Chef Shinichi Sato was responsible for creating the recipes, the better to combine the authenticity of Japanese flavors with contemporary touches at the heart of these must-try Asian street-food dishes. Inside these thinly battered ravioli, snacked on one side, are delicate, fragrant and juicy fillings.

There are 3 different gyozas to choose from: classic gyozas with free-range pork, leeks, ginger and yuzukusho; Tori gyozas with free-range chicken, onions, Jerusalem artichokes and shiso; and vegetarian gyozas with tofu, shiitake mushrooms, white cabbage and ginger.

These can be enjoyed as they are, neatly lined up on a plate (€10 for 8 pieces, €12 for 12 pieces), or as 8-piece bowls (€14) or 12-piece bowls (€16) on a base of rice, white and red cabbage, bean sprouts and topped with a choice of homemade sauce, including sweet chili mayo, mango mayo, truffle mayo and super spicy mayo.

• To be read
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• The izakayas of Paris, our best addresses for authentic Japanese tapas
• Tips for the week of December 23 - 29, 2024 in Paris: free or cheap outings

To round things off, the classic sides of Japanese izakayas are also on offer: edamame (€4), Japanese omelette (€3.50), kimchi (€3.50), nitamago (€3), pickled soft-boiled egg and miso soup (€3.50); as are the cocktails, which can be sipped upstairs, at the counter or... in the basement.

Since its opening, the Gyoza Bar has had a speakeasy bar in the restaurant's basement - formerly known as the Nami Cocktail Club. Open Fridays and Saturdays from 6.30pm to 10.30pm, the bar unveils a menu of creative cocktails, the work of mixologist Luigi, set to a backdrop of soul, disco and old-school hip-hop music.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.