“Tetsunabe” humbly began as a stall in front of the old Hakata Station (now Gion-Cho) in 1963. The namesake iron pan is instrumental in their gyoza making. Once gyoza are laid out on this iron pan, water is sprinkled on top; the pan is then lidded and the gyoza are steam-fried. This wooden lid soaks up steam and takes moisture out of the pan. This results in a glutinous wrapper that’s crispy on the outside.

The “Fried Gyoza” is taken to the table in the iron pan. The filling is made with Kagoshima Chah Mi Ton Pork, onions, Chinese chives, scallions, and cabbage, all chopped finely, with a little bit of garlic. The vegetables are wrung of excess water before mixing with the pork and seasonings. This allows juice and flavor to meld together, creating a juicy gyoza. The dipping sauce is made by blending Kyushu sweet soy sauce and vinegar. Instead of yuzu pepper, you mix the sauce with their original spice blend that’s made with red pepper flakes and chili oil.

Other items to note are “Chicken Wings In Sweet And Spicy Sauce” - the sauce is made by adding to the mother sauce that’s been used since 1963 - as well as their “Showa Potato Salad” which evokes of simpler times, “Hanamachi Champon Noodles”, “Sesame Mackerel”, and “Marbled Horse Sashimi”; all are perfect for tourists who want a taste of the Kyushu region.